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September 06-08, 2018 | Edinburgh, Scotland
Food safety and Hygiene
International Conference on
Journal of Food Technology and Preservation | ISSN: 2591-796X | Volume 2
Explore the deactivation effects of slightly acidic and basic electrolyzed water on food pathogen-
E. coli
by proteomic approach
Tai-Yuan Chen
and
You-Ping Jhao
National Taiwan Ocean University, Taiwan
N
eutral electrolyzed water including slightly acidic
electrolyzed water (SAEW) and slightly basic electrolyzed
water (SBEW), considered as high-performance bactericide
are increasingly applied in the food industry recently. The
SAEW, SBEW and NaOCl solution were treated with
E. coli
. The
bacterial protein was extracted and applied in the SDS-PAGE
analysis, then differential protein was identified by tandem
mass spectrometry coupled with bioinformatics. Meanwhile,
dehydrogenase activity, and protein, intracellular potassium
and DNA leakages were analysed to evaluate bacterial damage
status. The minimum inhibitory concentration was 30 ppm ACC
for both SAEW and SBEW. The predominate chlorine species
were hypochlorous acid and hypochlorite ion for SAEW and
SBEW, respectively. The most severe leakages of DNA, protein
and potassium as well as the lowest dehydrogenase activity for
E. coli
was found by 60 ppm SAEW treatment. The numbers
of protein identification by tandem mass spectrometry were
more than 80. They were responsible for energy metabolism,
protein synthesis related enzymes, outer membrane proteins,
chaperone proteins and protein for amino acid synthesis. This
study demonstrated that SAEW and SBEW could destroy the
outer membrane of
E. coli
. SAEW may also disturb the energy
metabolism and protein synthesis system. The chaperone
protein, glutathione and some amino acids were up-regulated
to protect themselves against SAEW. This study demonstrates
the exact deactivationmechanismof SAEWand SBEWon
E. coli.
e:
tychen@mail.ntou.edu.twApplication of the HRMA technique for detecting 9 forbidden animals in halal food products for halal
food safety in Thailand
Anat Denyingyhot, Monruedee Khemtham, Vanida Nopponpun
and
Winai Dahlan
The Halal Science Center, Chulalongkorn University, Thailand
I
n general, food safety is a scientific discipline that aims to
detect and prevent the contamination of food with hazards
such as physical, chemical and biological substances but for
Muslim consumers, surveillance of contamination of prohibited
substances under Islamic law, especially forbidden animals is
a must as one of the other hazards which directly affect not
only to the physical health but also to the spiritual health of
the consumers. Importantly, high resolution melting analysis
(HRMA) is a highly molecular technique for the detection of
specific types of organisms and quickly, based on the melting
temperature (Tm) of the DNA that is specific to the organisms.
Hence, this research aims to use a HRMA technique as a tool for
halal foodsafety todetectionof contaminationof nine forbidden
animals in halal foods, namely, pigs, dogs, rats, cats, monkeys,
frogs, snakes, crocodiles and donkeys from food samples. The
results showed that the HRMA technique was applied to detect
the contamination of 300 commercial products of Thailand.
It was found that two samples were contaminated with pigs’
DNA in the examined products and no DNA of other forbidden
animals was detected in any commercial products. Therefore,
the HRMA could be used as a high-potential technique for
detecting the forbidden animals contaminated in foods and
representing the halal food safety for Muslim consumers.
e:
arnat.hsc@gmail.comFood Safety 2018, Volume 2
DOI: 10.4066/2591-796X-C1-003