Conditional generation and its mechanism of oxidative injury in heated and irradiated Escherichia coli cells

概要

1.1. Microbial contamination and inactivation treatments.
The food industry faces plenty of challenges regarding food safety in order to respond to
potential vulnerabilities to intentional contamination with biological agents. To achieve the
reliable distribution of good quality product, a quality management system that can be
monitored effectively need to be set up. HACCP (Hazard Analysis Critical Control Point)
system is introduced in the early 1960s, but after discussed by Harrigan and Park 1991, and
Mortimore and Wallace 1994, it was adopted and published as the first international HACCP
standard. The standard for food safety management system (FSMS), known as ISO 22000, was
introduced in 2005 (International Organization for Standardization). These two system
standards intend to manage the regulations that companies need to meet in the food supply
chains to ensure food safety. Relating to the food spoilage, the World Health Organization
(WHO) estimated approximately 200 diseases related to consuming unsafe food with bacteria,
virus, parasites, and chemical substances, that various type from severe diarrhea to chronic
diseases. This is a growing worldwide public health concern that impacts socioeconomic
development, for instance, every ten people has one people fall ill from consuming the
contaminated food, surpassing 420,000 people die every year, and around $1 trillion ends up in
the bins of consumers and retailers (WHO, United Nations).
In order to reduce the risk of contamination, chemical stresses or/and physical stresses
such as heating, irradiation, natural antimicrobial ingredients, etc., have been used to control
pathogenic and spoilage microorganisms many years ago. The microbial inactivation for
disinfection and sterilization of surfaces has categorized into three groups, as shown in Table
1-1 (Spaulding 1972). This classification system is still applicable in today's system with
several changed definitions and modified to precise with the expanding understanding of
microbiology. ...

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