Paula Bourke

Dublin Institute of Technology, School of Food Science and Environmental Health, Faculty Member

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Juan Carlos Díaz-Pérez

The University of Georgia

Hossein Mahmoudi

Shahid Beheshti University

Geoffrey Kron

University of Victoria

Elif Koparal

Mimar Sinan Fine Arts University

Nicola Caporaso

University of Nottingham

Alaa Al-Charrakh

University of Babylon

Massimo Mazzotti

University of California, Berkeley

Sharad C. Phatak

The University of Georgia

Mamoun A.Homaida

University of Bakhtalruda

Maryam Mahmoudzadeh

Tabriz University Of Medical Sciences

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Papers by Paula Bourke

Controlling Brochothrix thermosphacta as a spoilage risk using in-package atmospheric cold plasma

by Apurva Patange and Paula Bourke

Food Microbiology, 2017

Brochothrix thermosphacta is the predominant spoilage microorganism in meat and its control in pr... more Brochothrix thermosphacta is the predominant spoilage microorganism in meat and its control in processing environments is important to maintain meat product quality. Atmospheric cold plasma is of interest for control of pathogenic and spoilage microorganisms in foods. This study ascertained the potential of dielectric barrier discharge atmospheric cold plasma (DBD-ACP) for control of B. thermosphacta, taking microbial and food environment factors into consideration, and investigated the shelf-life of lamb chop after in-package plasma treatment in modified atmosphere. Community profiling was used to assess the treatment effects on the lamb microflora. ACP treatment (80 kV) for 30s inactivated B. thermosphacta populations below detection levels in PBS, while 5 min treatment achieved a 2 Log cycle reduction using a complex meat model medium and attached cells. The antimicrobial efficacy of plasma was reduced but still apparent on lamb chop surface-inoculated with high concentrations of B. thermosphacta. Lamb chop treated under modified atmosphere exhibited reduced microbial growth over the product shelf-life and community profiling showed no evident changes to the microbial populations after the treatment. The overall results indicated potential of ACP to enhance microbial control leading to meat storage life extension through adjusting the modality of treatment.

Effects of Novel Mild Preservation Technologies on Survival of Listeria Species on Shredded Vegetables

13 Essential oils for the treatment of fruit and vegetables

by Paula Bourke and Catherine Barry-ryan

Developing sous vide/freezing systems for ready-meal components

Sous vide cooking involves sealing raw or par-cooked food in a vacuumised laminated plastic pouch... more Sous vide cooking involves sealing raw or par-cooked food in a vacuumised laminated plastic pouch or container, cooking by controlled heating, rapid chilling and then re-heating for consumption. The chilled storage period is up to 21 days at 0 to 3 o C. The recommended thermal process for sous vide products is 90 o C for 10min or its time-temperature equivalent. Concerns about the safety of sous vide products, mainly due to the potential for temperature abuse in the chill chain, has prevented the widespread use of this technology. The role of the current project, therefore, was to investigate sous vide cooking followed by freezing, as a safe alternative to sous vide/chilling for 10 ready-meal components i.e. carbohydrates (potatoes, pasta, rice), vegetables (carrots, broccoli) and muscle foods (salmon, cod, chicken, beef and lamb).

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Texture, quality and safety of sous vide/frozen foods

Essential Oils for the Treatment of Fruit and Vegetables

by Paula Bourke and Catherine Barry-ryan

Gómez-López/Decontamination of Fresh and Minimally Processed Produce, 2012

... the following relative inhibitory effects on B. cereus: clove &amp;gt; mustard &amp;g... more ... the following relative inhibitory effects on B. cereus: clove &amp;gt; mustard &amp;gt; cinnamon &amp;gt; garlic &amp;gt; ginger &amp;gt; mint ... The antimi-crobial activity of EOs in fruit and vegetables has been successful ... perhaps because of volatility decreasing permeabil-ity of the antibacterial compounds (Burt ...

Effects of packaging type, gas atmosphere and storage temperature on survival and growth of Listeria spp. in shredded dry coleslaw and its components

International Journal of Food Science and Technology, 2004

The survival and growth of Listeria populations inoculated on to dry coleslaw mix and its compone... more The survival and growth of Listeria populations inoculated on to dry coleslaw mix and its components were investigated, focusing on effects of storage temperatures and gas atmospheres within packaging films or storage chambers. There were few significant effects of packaging film at 3°C, but at 8°C the elevated CO 2 /low O 2 atmospheres generated within orientated polypropylene (OPP) packages and used in controlled atmosphere chambers were inhibitory. Although two strains of Listeria monocytogenes had survival characteristics comparable with Listeria innocua, L. monocytogenes ATCC 19114 survived better at 3°C and also in the elevated CO 2 /low O 2 atmospheres within OPP at 8°C. The effects of product components on the survival of L. innocua were linked to storage temperature. Shredded carrot reduced initial counts and at 8°C inhibited survival of L. innocua in comparison with shredded cabbage.

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The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients

by Paula Bourke and Catherine Barry-ryan

International Journal of Food Microbiology, 2008

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Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables

by Paula Bourke and Catherine Barry-ryan

Innovative Food Science & Emerging Technologies, 2009

The objectives of this study were to evaluate the efficacy of plant essential oils 25 (EO's) for ... more The objectives of this study were to evaluate the efficacy of plant essential oils 25 (EO's) for control of the natural spoilage microflora on ready-to-eat (RTE) lettuce and 26 carrots whilst also considering their impact on organoleptic properties. Initial 27 decontamination effects achieved using EO's were comparable to that observed with 28 chlorine and solution containing oregano recorded a significantly lower initial TVC level 29 than the water treatment on carrots (p < 0.05). No significant differences were found 30 between the EO treatments and chlorine considering gas composition, color, texture and 31 water activity of samples. The sensory panel found EO treatments acceptable for carrots 32 throughout storage, while lettuce washed with the EO solutions were rejected for overall 33 appreciation by Day 7. Correlating microbial and sensory changes with volatile emissions 34 identified 12 volatile quality markers. Oregano might be a suitable decontamination 35 alternative to chlorine for RTE carrots, while the identification of volatile quality markers 36 is a useful complement to sensory and microbiological assessments in the monitoring of 37 organoleptic property changes and shelf-life of fresh vegetables. 38 39 40 41 42 43 44 45 46 3

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Optimization of atmospheric air plasma for degradation of organic dyes in wastewater

by Paula Bourke and Carl Sullivan

Water science and technology : a journal of the International Association on Water Pollution Research, 2017

This study optimises the degradation of a cocktail of the dyes methyl orange and bromothymol blue... more This study optimises the degradation of a cocktail of the dyes methyl orange and bromothymol blue by atmospheric air plasma. Response surface methodology (RSM) was employed to investigate the efficacy of the plasma process parameters on degradation efficiency. A Box-Behnken design (BBD) was employed to optimise the degradation of dyes by air plasma discharge. A second order polynomial equation was proposed to predict process efficiency. It was observed that the predicted values are significant (p < 0.001) with coefficients of determination 0.98, 0.96, 0.98 for dye degradation, pH value and ozone concentration, respectively. The analysis of variance results showed that the coefficients of the polynomials for the percentage degradation and ozone concentration responses indicated positive linear effects (p < 0.001), whereas a negative linear effect was found for pH. The positive linear effect of variable emphasises that voltage and treatment time were the most dominant factors (p...

Genetic diversity and population structure of Brassica oleracea germplasm in Ireland using SSR markers

by Paula Bourke and Mohamed El-Esawi

Comptes rendus biologies

The most economically important Brassica oleracea species is endangered in Ireland, with no prior... more The most economically important Brassica oleracea species is endangered in Ireland, with no prior reported genetic characterization studies. This study assesses the genetic diversity, population structure and relationships of B. oleracea germplasm in Ireland using microsatellite (SSRs) markers. A total of 118 individuals from 25 accessions of Irish B. oleracea were genotyped. The SSR loci used revealed a total of 47 alleles. The observed heterozygosity (0.699) was higher than the expected one (0.417). Moreover, the average values of fixation indices (F) were negative, indicating excess of heterozygotes in all accessions. Polymorphic information content (PIC) values of SSR loci ranged from 0.27 to 0.66, with an average of 0.571, and classified 10 loci as informative markers (PIC>0.5) to differentiate among the accessions studied. The genetic differentiation among accessions showed that 27.1% of the total genetic variation was found among accessions, and 72.9% of the variation resi...

AFLP analysis of genetic diversity and phylogenetic relationships of Brassica oleracea in Ireland

by Paula Bourke and Mohamed El-Esawi

Comptes Rendus Biologies, 2016

Brassica oleracea L. is one of the most economically important vegetable crop species of the genu... more Brassica oleracea L. is one of the most economically important vegetable crop species of the genus Brassica L. This species is threatened in Ireland, without any prior reported genetic studies. The use of this species is being very limited due to its imprecise phylogeny and uncompleted genetic characterisation. The main objective of this study was to assess the genetic diversity and phylogenetic relationships of a set of 25 Irish B. oleracea accessions using the powerful amplified fragment length polymorphism (AFLP) technique. A total of 471 fragments were scored across all the 11 AFLP primer sets used, out of which 423 (89.8%) were polymorphic and could differentiate the accessions analysed. The dendrogram showed that cauliflowers were more closely related to cabbages than kales were, and accessions of some cabbage types were distributed among different clusters within cabbage subgroups. Approximately 33.7% of the total genetic variation was found among accessions, and 66.3% of the variation resided within accessions. The total genetic diversity (HT) and the intra-accessional genetic diversity (HS) were 0.251 and 0.156, respectively. This high level of variation demonstrates that the Irish B. oleracea accessions studied should be managed and conserved for future utilisation and exploitation in food and agriculture. In conclusion, this study addressed important phylogenetic questions within this species, and provided a new insight into the inclusion of four accessions of cabbages and kales in future breeding programs for improving varieties. AFLP markers were efficient for assessing genetic diversity and phylogenetic relationships in Irish B. oleracea species.

Controlling Microbial Safety Challenges of Meat Using High Voltage Atmospheric Cold Plasma

by Paula Bourke, Daniela Boehm, and Apurva Patange

Frontiers in Microbiology, 2016

Atmospheric cold plasma (ACP) is a non-thermal technology, effective against a wide range of path... more Atmospheric cold plasma (ACP) is a non-thermal technology, effective against a wide range of pathogenic microorganisms. Inactivation efficacy results from plasma generated reactive species. These may interact with any organic components in a test matrix including the target microorganism, thus food components may exert a protective effect against the antimicrobial mode of action. The effect of an in-package high voltage ACP process applied in conjunction with common meat processing MAP gas compositions as well as bacteria type and meat model media composition have been investigated to determine the applicability of this technology for decontamination of safety challenges associated with meat products. E. coli, L. monocytogenes, and S. aureus in PBS were undetectable after 60 s of treatment at 80 kVRMS in air, while ACP treatment of the contaminated meat model required post-treatment refrigeration to retain antimicrobial effect. The nutritive components in the meat model exerted a protective effect during treatment, where 300 s ACP exposure yielded a maximum reduction of 1.5 log using a high oxygen atmosphere, whilst using air and high nitrogen atmospheres yielded lower antimicrobial efficacy. Furthermore, an ROS assay was performed to understand the protective effects observed using the meat model. This revealed that nutritive components inhibited penetration of ROS into bacterial cells. This knowledge can assist the optimization of meat decontamination using ACP technology where interactions with all components of the food matrix require evaluation.

The antimicrobial efficacy and structure activity relationship of novel carbohydrate fatty acid derivatives against Listera spp. and food spoilage microorganisms

by Paula Bourke and Julie Dunne

Int J Food Microbiol, 2009

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Cytotoxic and mutagenic potential of solutions exposed to cold atmospheric plasma

by Paula Bourke and Daniela Boehm

Scientific reports, Jan 24, 2016

The exposure of aqueous solutions to atmospheric plasmas results in the generation of relatively ... more The exposure of aqueous solutions to atmospheric plasmas results in the generation of relatively long-lived secondary products such as hydrogen peroxide which are biologically active and have demonstrated anti-microbial and cytotoxic activity. The use of plasma-activated solutions in applications such as microbial decontamination or anti-cancer treatments requires not only adequate performance on target cells but also a safe operating window regarding the impact on surrounding tissues. Furthermore the generation of plasma-activated fluids needs to be considered as a by-stander effect of subjecting tissue to plasma discharges. Cytotoxicity and mutagenicity assays using mammalian cell lines were used to elucidate the effects of solutions treated with di-electric barrier discharge atmospheric cold plasma. Plasma-treated PBS inhibited cell growth in a treatment time-dependent manner showing a linear correlation to the solutions' peroxide concentration which remained stable over seve...

1H NMR Spectroscopy and Chemometrics Evaluation of Non-Thermal Processing of Orange Juice

Food Chemistry, 2016

This study evaluated the effect of atmospheric cold plasma and ozone treatments on the key compou... more This study evaluated the effect of atmospheric cold plasma and ozone treatments on the key compounds (sugars, amino acids and short chain organic acids) in orange juice by NMR and chemometric analysis. The juice was directly and indirectly exposed to atmospheric cold plasma field at 70kV for different treatment time (15, 30, 45 and 60sec). For ozone processing different loads were evaluated. The Principal Component Analysis shown that the groups of compounds are affected differently depending on the processing. The ozone was the processing that more affected the aromatic compounds and atmospheric cold plasma processing affected more the aliphatic compounds. However, these variations did not result in significant changes in orange juice composition as a whole. Thus, NMR data and chemometrics were suitable to follow quality changes in orange juice processing by atmospheric cold plasma and ozone.

Prolonged Stay of Stroke Patients in the Emergency Department May Lead to an Increased Risk of Complications, Poor Recovery, and Increased Mortality

Journal of stroke and cerebrovascular diseases : the official journal of National Stroke Association, Jan 31, 2015

Following an acute stroke (AS), patients are at an increased risk of developing complications tha... more Following an acute stroke (AS), patients are at an increased risk of developing complications that may affect prognosis. With overcrowding in the emergency department (ED), patients stay longer hours to days before transfer to a proper stroke ward. The aim of this study was to evaluate the effect of increasing length of stay (LOS) in the ED on the risk of stroke-related complications. We analyzed data from our stroke registry of patients admitted with AS during 2014. Stay in ED was divided into 2 groups: less than 8 hours and more than 8 hours. Data regarding demographics, stroke type, severity of stroke, ED (LOS) in hours, total LOS in hospital, number and types of complications, and prognosis were collected. Mean age was 54.8 years and 78.9% were males (total n = 894). Prior to ward admission, 265 (29.5%) patients remained in the ED for less than 8 hours and 629 (70.4%) remained for more than 8 hours. There was no significant difference in comorbidities or the severity of stroke a...

Application of phosphorescent oxygen sensors in in-package dielectric barrier discharge plasma environment

by Paula Bourke and Shashi Pankaj

Innovative Food Science & Emerging Technologies, 2015

Molecular characterisation of Irish Brassica oleracea species using microsatellites (SSRs) markers

by Paula Bourke and Mohamed El-Esawi

Study of genetic diversity in Irish Brassica oleracea species to benefit Irish agriculture and economy

by Paula Bourke and Mohamed El-Esawi

Controlling Brochothrix thermosphacta as a spoilage risk using in-package atmospheric cold plasma

by Apurva Patange and Paula Bourke

Food Microbiology, 2017

Effects of Novel Mild Preservation Technologies on Survival of Listeria Species on Shredded Vegetables

13 Essential oils for the treatment of fruit and vegetables

by Paula Bourke and Catherine Barry-ryan

Developing sous vide/freezing systems for ready-meal components

Download

Texture, quality and safety of sous vide/frozen foods

Essential Oils for the Treatment of Fruit and Vegetables

by Paula Bourke and Catherine Barry-ryan

Gómez-López/Decontamination of Fresh and Minimally Processed Produce, 2012

Effects of packaging type, gas atmosphere and storage temperature on survival and growth of Listeria spp. in shredded dry coleslaw and its components

International Journal of Food Science and Technology, 2004

Download

The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients

by Paula Bourke and Catherine Barry-ryan

International Journal of Food Microbiology, 2008

Download

Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables

by Paula Bourke and Catherine Barry-ryan

Innovative Food Science & Emerging Technologies, 2009

Download

Optimization of atmospheric air plasma for degradation of organic dyes in wastewater

by Paula Bourke and Carl Sullivan

Water science and technology : a journal of the International Association on Water Pollution Research, 2017

Genetic diversity and population structure of Brassica oleracea germplasm in Ireland using SSR markers

by Paula Bourke and Mohamed El-Esawi

Comptes rendus biologies

AFLP analysis of genetic diversity and phylogenetic relationships of Brassica oleracea in Ireland

by Paula Bourke and Mohamed El-Esawi

Comptes Rendus Biologies, 2016

Controlling Microbial Safety Challenges of Meat Using High Voltage Atmospheric Cold Plasma

by Paula Bourke, Daniela Boehm, and Apurva Patange

Frontiers in Microbiology, 2016

The antimicrobial efficacy and structure activity relationship of novel carbohydrate fatty acid derivatives against Listera spp. and food spoilage microorganisms

by Paula Bourke and Julie Dunne

Int J Food Microbiol, 2009

Download

Cytotoxic and mutagenic potential of solutions exposed to cold atmospheric plasma

by Paula Bourke and Daniela Boehm

Scientific reports, Jan 24, 2016

1H NMR Spectroscopy and Chemometrics Evaluation of Non-Thermal Processing of Orange Juice

Food Chemistry, 2016

Prolonged Stay of Stroke Patients in the Emergency Department May Lead to an Increased Risk of Complications, Poor Recovery, and Increased Mortality

Journal of stroke and cerebrovascular diseases : the official journal of National Stroke Association, Jan 31, 2015

Application of phosphorescent oxygen sensors in in-package dielectric barrier discharge plasma environment

by Paula Bourke and Shashi Pankaj

Innovative Food Science & Emerging Technologies, 2015

Molecular characterisation of Irish Brassica oleracea species using microsatellites (SSRs) markers

by Paula Bourke and Mohamed El-Esawi

Study of genetic diversity in Irish Brassica oleracea species to benefit Irish agriculture and economy

by Paula Bourke and Mohamed El-Esawi

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