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Koutsoumanis K, Alvarez‐Ordóñez A, Bolton D, Bover‐Cid S, Chemaly M, Davies R, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Castle L, Crotta M, Grob K, Milana MR, Petersen A, Roig Sagués AX, Vinagre Silva F, Barthélémy E, Christodoulidou A, Messens W, Allende A. The efficacy and safety of high-pressure processing of food. EFSA J 2022; 20:e07128. [PMID: 35281651 PMCID: PMC8902661 DOI: 10.2903/j.efsa.2022.7128] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
High-pressure processing (HPP) is a non-thermal treatment in which, for microbial inactivation, foods are subjected to isostatic pressures (P) of 400-600 MPa with common holding times (t) from 1.5 to 6 min. The main factors that influence the efficacy (log10 reduction of vegetative microorganisms) of HPP when applied to foodstuffs are intrinsic (e.g. water activity and pH), extrinsic (P and t) and microorganism-related (type, taxonomic unit, strain and physiological state). It was concluded that HPP of food will not present any additional microbial or chemical food safety concerns when compared to other routinely applied treatments (e.g. pasteurisation). Pathogen reductions in milk/colostrum caused by the current HPP conditions applied by the industry are lower than those achieved by the legal requirements for thermal pasteurisation. However, HPP minimum requirements (P/t combinations) could be identified to achieve specific log10 reductions of relevant hazards based on performance criteria (PC) proposed by international standard agencies (5-8 log10 reductions). The most stringent HPP conditions used industrially (600 MPa, 6 min) would achieve the above-mentioned PC, except for Staphylococcus aureus. Alkaline phosphatase (ALP), the endogenous milk enzyme that is widely used to verify adequate thermal pasteurisation of cows' milk, is relatively pressure resistant and its use would be limited to that of an overprocessing indicator. Current data are not robust enough to support the proposal of an appropriate indicator to verify the efficacy of HPP under the current HPP conditions applied by the industry. Minimum HPP requirements to reduce Listeria monocytogenes levels by specific log10 reductions could be identified when HPP is applied to ready-to-eat (RTE) cooked meat products, but not for other types of RTE foods. These identified minimum requirements would result in the inactivation of other relevant pathogens (Salmonella and Escherichia coli) in these RTE foods to a similar or higher extent.
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Aganovic K, Hertel C, Vogel RF, Johne R, Schlüter O, Schwarzenbolz U, Jäger H, Holzhauser T, Bergmair J, Roth A, Sevenich R, Bandick N, Kulling SE, Knorr D, Engel KH, Heinz V. Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety. Compr Rev Food Sci Food Saf 2021; 20:3225-3266. [PMID: 34056857 DOI: 10.1111/1541-4337.12763] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 04/02/2021] [Accepted: 04/10/2021] [Indexed: 11/29/2022]
Abstract
The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unanswered questions regarding safety of foods processed using HHP. This review gives an overview on historical development and fundamental aspects of HHP, as well as on potential risks associated with HHP food applications based on available literature. Beside the combination of pressure and temperature, as major factors impacting inactivation of vegetative bacterial cells, bacterial endospores, viruses, and parasites, factors, such as food matrix, water content, presence of dissolved substances, and pH value, also have significant influence on their inactivation by pressure. As a result, pressure treatment of foods should be considered for specific food groups and in accordance with their specific chemical and physical properties. The pressure necessary for inactivation of viruses is in many instances slightly lower than that for vegetative bacterial cells; however, data for food relevant human virus types are missing due to the lack of methods for determining their infectivity. Parasites can be inactivated by comparatively lower pressure than vegetative bacterial cells. The degrees to which chemical reactions progress under pressure treatments are different to those of conventional thermal processes, for example, HHP leads to lower amounts of acrylamide and furan. Additionally, the formation of new unknown or unexpected substances has not yet been observed. To date, no safety-relevant chemical changes have been described for foods treated by HHP. Based on existing sensitization to non-HHP-treated food, the allergenic potential of HHP-treated food is more likely to be equivalent to untreated food. Initial findings on changes in packaging materials under HHP have not yet been adequately supported by scientific data.
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Affiliation(s)
- Kemal Aganovic
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
| | - Christian Hertel
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
| | - Rudi F Vogel
- Technical University of Munich (TUM), Munich, Germany
| | - Reimar Johne
- German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | - Oliver Schlüter
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany.,Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | | | - Henry Jäger
- University of Natural Resources and Life Sciences (BOKU), Wien, Austria
| | - Thomas Holzhauser
- Division of Allergology, Paul-Ehrlich-Institut (PEI), Langen, Germany
| | | | - Angelika Roth
- Senate Commission on Food Safety (DFG), IfADo, Dortmund, Germany
| | - Robert Sevenich
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany.,Technical University of Berlin (TUB), Berlin, Germany
| | - Niels Bandick
- German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | | | | | | | - Volker Heinz
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
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Sehrawat R, Kaur BP, Nema PK, Tewari S, Kumar L. Microbial inactivation by high pressure processing: principle, mechanism and factors responsible. Food Sci Biotechnol 2021; 30:19-35. [PMID: 33552614 DOI: 10.1007/s10068-020-00831-6] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 09/20/2020] [Accepted: 09/23/2020] [Indexed: 12/12/2022] Open
Abstract
High-pressure processing (HPP) is a novel technology for the production of minimally processed food products with better retention of the natural aroma, fresh-like taste, additive-free, stable, convenient to use. In this regard safety of products by microbial inactivation is likely to become an important focus for food technologists from the research and industrial field. High pressure induces conformational changes in the cell membranes, cell morphology. It perturbs biochemical reactions, as well as the genetic mechanism of the microorganisms, thus ensures the reduction in the microbial count. Keeping in view the commercial demand of HPP products, the scientific literature available on the mechanism of inactivation by high pressure and intrinsic and extrinsic factors affecting the efficiency of HPP are systematically and critically analyzed in this review to develop a clear understanding of these issues. Modeling applied to study the microbial inactivation kinetics by HPP is also discussed for the benefit of interested readers.
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Affiliation(s)
- Rachna Sehrawat
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131028 India.,Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha 769008 India
| | - Barjinder Pal Kaur
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131028 India
| | - Prabhat K Nema
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131028 India
| | - Somya Tewari
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131028 India
| | - Lokesh Kumar
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, Canterbury 7647 New Zealand
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Model of Fungal Development in Stored Barley Ecosystems as a Prognostic Auxiliary Tool for Postharvest Preservation Systems. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-020-02575-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
AbstractPostharvest preservation and storage have a crucial impact on the technological quality and safety of grain. The important threat to stored grain quality and nutritional safety of cereal products is mould development and their toxic metabolites, mycotoxins. Models based on predictive microbiology, which are able to estimate the kinetics of fungal growth, and thus, the risks of mycotoxin accumulation in a mass of grain are promising prognostic tools that can be applied in postharvest management systems. The study developed a modelling approach to describe total fungal growth in barley ecosystems stored at different temperatures (T = 12–30 °C) and water activity in grain (aw = 0.78–0.96). As the pattern of fungal growth curves was sigmoidal, the experimental data were modelled using the modified Gompertz equation, in which constant coefficients reflecting biological parameters of mould development (i.e. lag phase duration (τlag), maximum growth rate (μmax) and the maximum increase in fungal population level (Δmaxlog(CFU)) were expressed as functions of storage conditions, i.e. aw and T. The criteria used to evaluate the overall model performance indicated its good precision (R2 = 0.95; RMSE = 0.23) and high prediction accuracy (bias factor and accuracy factor Bf = 1.004, Af = 1.035). The formulated model is able to estimate the extension of fungal contamination in a bulk of grain versus time by monitoring temperature and intergranular relative humidity that are readily measurable in practice parameters; therefore, it may be used as a prognostic support tool in modern postharvest management systems.
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Effect of pasteurization on Aspergillus fumigatus in apple juice: Analysis of the thermal and electric effects. Int J Food Microbiol 2020; 338:108993. [PMID: 33310209 DOI: 10.1016/j.ijfoodmicro.2020.108993] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 11/10/2020] [Accepted: 11/20/2020] [Indexed: 12/19/2022]
Abstract
Fungal spoilage in fruit juices is a currently relevant issue considering that recent reports have found unacceptable fungal levels even after traditional pasteurization processes. Ohmic heating demonstrated to be a good alternative process to conventional pasteurization, as it can promote higher heating rates and additional cell damage in some scenarios (nonthermal effects). However, the application of ohmic processing for fungi inactivation has not been properly investigated. The objective of this study was to analyze the inactivation of Aspergillus fumigatus, a highly distributed fungi species, in apple juice by ohmic and conventional heating at 75, 80, 85, 90 and 94 °C. Predictive primary and secondary models were fitted and the Weibull-Mafart models were the most accurate to describe the experimental behavior considering the statistical indices applied. Statistical differences between both thermal processes were found in the three lower analyzed temperatures (75, 80 and 85 °C), which is possibly related to nonthermal effects. When ohmic heating was applied, processing time was up to 23% shorter. The resulted model was successfully validated in two distinct temperatures (83 and 92 °C) and could be applied to obtain adequate processing times for apple juice pasteurization. This study contributes to deepen the knowledge concerning the use of ohmic heating for fungi inactivation.
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Microbial Modeling Needs for the Nonthermal Processing of Foods. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09263-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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8
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Aldrete-Tapia JA, Torres JA. Enhancing the Inactivation of Bacterial Spores during Pressure-Assisted Thermal Processing. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09252-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Zhu H, Xu Y, Qi G, Wang S, Wang H. Modeling the combined effect of high hydrostatic pressure and mild heat on the sub‐lethal injury of
Listeria monocytogenes
by
Box–Behnken
design. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13480] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hua Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University (BTBU) Beijing China
- Department of Food Quality and Safety, College of EngineeringChina Pharmaceutical University Nanjing China
| | - Yanyan Xu
- Department of PharmacyLishui Hospital of Zhejiang University Lishui China
| | - Guohong Qi
- Department of Food Quality and Safety, College of EngineeringChina Pharmaceutical University Nanjing China
| | - Suilou Wang
- Department of Food Quality and Safety, College of EngineeringChina Pharmaceutical University Nanjing China
| | - Haixiang Wang
- Department of Food Quality and Safety, College of EngineeringChina Pharmaceutical University Nanjing China
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Effect of Electric Field on Pectinesterase Inactivation During Orange Juice Pasteurization by Ohmic Heating. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02478-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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11
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Guillou S, Membré JM. Inactivation of Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica under High Hydrostatic Pressure: A Quantitative Analysis of Existing Literature Data. J Food Prot 2019; 82:1802-1814. [PMID: 31545104 DOI: 10.4315/0362-028x.jfp-19-132] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
High hydrostatic pressure processing (HPP) is a mild preservation technique, and its use for processing foods has been widely documented in the literature. However, very few quantitative synthesis studies have been conducted to gather and analyze bacterial inactivation data to identify the mechanisms of HPP-induced bacterial inactivation. The purpose of this study was to conduct a quantitative analysis of three-decimal reduction times (t3δ) from a large set of existing studies to determine the main influencing factors of HPP-induced inactivation of three foodborne pathogens (Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica) in various foods. Inactivation kinetics data sets from 1995 to 2017 were selected, and t3δ values were first estimated by using the nonlinear Weibull model. Bayesian inference was then used within a metaregression analysis to build and test several models and submodels. The best model (lowest error and most parsimonious) was a hierarchical mixed-effects model including pressure intensity, temperature, study, pH, species, and strain as explicative variables and significant factors. Values for t3δ and ZP associated with inactivation under HPP were estimated for each bacterial pathogen, with their associated variability. Interstudy variability explained most of the variability in t3δ values. Strain variability was also important and exceeded interstudy variability for S. aureus, which prevented the development of an overall model for this pathogen. Meta-analysis is not often used in food microbiology but was a valuable quantitative tool for modeling inactivation of L. monocytogenes and Salmonella in response to HPP treatment. Results of this study could be useful for refining quantitative assessment of the effects of HPP on vegetative foodborne pathogens or for more precisely designing costly and labor-intensive experiments with foodborne pathogens.
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Affiliation(s)
- Sandrine Guillou
- SECALIM, INRA, Oniris, Université Bretagne Loire, Nantes 44307, France (ORCID: https://orcid.org/0000-0002-0607-9229 [S.G.])
| | - Jeanne-Marie Membré
- SECALIM, INRA, Oniris, Université Bretagne Loire, Nantes 44307, France (ORCID: https://orcid.org/0000-0002-0607-9229 [S.G.])
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Caballero-Cerón C, Serment-Moreno V, Velazquez G, Torres JA, Welti-Chanes J. Hygroscopic properties and glass transition of dehydrated mango, apple and banana. Journal of Food Science and Technology 2018; 55:540-549. [PMID: 29391618 DOI: 10.1007/s13197-017-2963-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/11/2017] [Accepted: 11/02/2017] [Indexed: 10/18/2022]
Abstract
An undesirable crispiness loss occurs when some dry fruits reach a critical moisture content (Xc ) and their glass transition temperature (Tg ) matches the storage temperature. Models for sorption isotherms and onset Tg values for dry mango, apple, and banana were used to estimate Xc values at 25 and 32 °C. All models yielded R2 > 0.97 but information theory criteria strongly supported GAB in all but one case (40 °C, mango). The Gordon-Taylor Tg model (GT) yielded high R2 values for apple and banana but resulted in R2 = 0.834 for mango. As moisture approached zero, mango Tg estimates displayed a downward concavity contrasting with a rapidly increasing trend for apple and banana. The Khalloufi-Maslouhi-Ratti (KMR) model for Tg as a function of aw showed a linear behavior. Although the KMR model fitted data with R2 > 0.996, it requires more parameters and when aw approached 0, estimated Tg values increased at a slower rate than for the GT model. In the case of banana and mango, both models predicted approximately the same Xc at 25 °C but not at 32 °C. Finally, all Xc values estimated based on Tg were lower than the monolayer values obtained with the GAB (apple and banana) and BET (mango) models. These results indicate that the glass transition induced by moisture uptake dominates the quality degradation of these dry fruits.
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Affiliation(s)
- Claudia Caballero-Cerón
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, 64849 Monterrey, NL Mexico
| | - Vinicio Serment-Moreno
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, 64849 Monterrey, NL Mexico
| | - Gonzalo Velazquez
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada (CICATA), Santiago de Querétaro, QRO Mexico
| | - J Antonio Torres
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, 64849 Monterrey, NL Mexico
| | - Jorge Welti-Chanes
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, 64849 Monterrey, NL Mexico
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Population-Wide Survey of Salmonella enterica Response to High-Pressure Processing Reveals a Diversity of Responses and Tolerance Mechanisms. Appl Environ Microbiol 2018; 84:AEM.01673-17. [PMID: 29101197 DOI: 10.1128/aem.01673-17] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Accepted: 10/27/2017] [Indexed: 01/24/2023] Open
Abstract
High-pressure processing is a nonthermal method of food preservation that uses pressure to inactivate microorganisms. To ensure the effective validation of process parameters, it is important that the design of challenge protocols consider the potential for resistance in a particular species. Herein, the responses of 99 diverse Salmonella enterica strains to high pressure are reported. Members of this population belonged to 24 serovars and were isolated from various Canadian sources over a period of 26 years. When cells were exposed to 600 MPa for 3 min, the average reduction in cell numbers for this population was 5.6 log10 CFU/ml, with a range of 0.9 log10 CFU/ml to 6 log10 CFU/ml. Eleven strains, from 5 serovars, with variable levels of pressure resistance were selected for further study. The membrane characteristics (propidium iodide uptake during and after pressure treatment, sensitivity to membrane-active agents, and membrane fatty acid composition) and responses to stressors (heat, nutrient deprivation, desiccation, and acid) for this panel suggested potential roles for the cell membrane and the RpoS regulon in mediating pressure resistance in S. enterica The data indicate heterogeneous and multifactorial responses to high pressure that cannot be predicted for individual S. enterica strains.IMPORTANCE The responses of foodborne pathogens to increasingly popular minimal food decontamination methods are not understood and therefore are difficult to predict. This report shows that the responses of Salmonella enterica strains to high-pressure processing are diverse. The magnitude of inactivation does not depend on how closely related the strains are or where they were isolated. Moreover, strains that are resistant to high pressure do not behave similarly to other stresses, suggesting that more than one mechanism might be responsible for resistance to high pressure and the mechanisms used may vary from one strain to another.
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Inactivation model and risk-analysis design for apple juice processing by high-pressure CO 2. Journal of Food Science and Technology 2017; 55:258-264. [PMID: 29358818 DOI: 10.1007/s13197-017-2933-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/18/2017] [Accepted: 10/15/2017] [Indexed: 10/18/2022]
Abstract
Sigmoidal microbial survival curves are observed in high-pressure carbon dioxide (HPCD) pasteurization treatments. The objectives of this study were to use the Gompertz primary model to describe the inactivation in apple juice of the pathogen Escherichia coli CGMCC1.90 and to apply probabilistic engineering to select HPCD treatments meeting at least 5 log10 reductions (SV ≥ 5) at 95% confidence. This required secondary models for the temperature (T, °C) and pressure (P, MPa) dependence of the Gompertz model parameters. The expressions [Formula: see text] and [Formula: see text] selected using goodness-of-fit measures and assessments based on Akaike and Bayesian information criteria were consistent with proposed mechanistic models for HPCD bactericidal effects. Monte Carlo simulations accounting for the variability and uncertainty of the parameter b and c estimates were used to predict SV values for a given time, temperature and CO2 pressure combination and desired confidence boundary. A similar approach used to estimate process times meeting SV ≥ 5 at 95% confidence for a given temperature and CO2 pressure combination, showed that HPCD processes met this requirement only for relatively long processing times, i.e., 35-124 min in the experimental range of 32-42 °C and 10-30 MPa. Therefore, further HPCD research is required to reduce processing time.
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Saucedo-Reyes D, Carrillo-Salazar JA, Román-Padilla L, Saucedo-Veloz C, Reyes-Santamaría MI, Ramírez-Gilly M, Tecante A. Modeling the pressure inactivation of Escherichia coli and Salmonella typhimurium in sapote mamey ( Pouteria sapota (Jacq.) H.E. Moore & Stearn) pulp. FOOD SCI TECHNOL INT 2017; 24:117-131. [PMID: 29050495 DOI: 10.1177/1082013217735472] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
High hydrostatic pressure inactivation kinetics of Escherichia coli ATCC 25922 and Salmonella enterica subsp. enterica serovar Typhimurium ATCC 14028 ( S. typhimurium) in a low acid mamey pulp at four pressure levels (300, 350, 400, and 450 MPa), different exposure times (0-8 min), and temperature of 25 ± 2℃ were obtained. Survival curves showed deviations from linearity in the form of a tail (upward concavity). The primary models tested were the Weibull model, the modified Gompertz equation, and the biphasic model. The Weibull model gave the best goodness of fit ( R2adj > 0.956, root mean square error < 0.290) in the modeling and the lowest Akaike information criterion value. Exponential-logistic and exponential decay models, and Bigelow-type and an empirical models for b'( P) and n( P) parameters, respectively, were tested as alternative secondary models. The process validation considered the two- and one-step nonlinear regressions for making predictions of the survival fraction; both regression types provided an adequate goodness of fit and the one-step nonlinear regression clearly reduced fitting errors. The best candidate model according to the Akaike theory information, with better accuracy and more reliable predictions was the Weibull model integrated by the exponential-logistic and exponential decay secondary models as a function of time and pressure (two-step procedure) or incorporated as one equation (one-step procedure). Both mathematical expressions were used to determine the td parameter, where the desired reductions ( 5D) (considering d = 5 ( t5) as the criterion of 5 Log10 reduction (5 D)) in both microorganisms are attainable at 400 MPa for 5.487 ± 0.488 or 5.950 ± 0.329 min, respectively, for the one- or two-step nonlinear procedure.
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Affiliation(s)
| | | | | | | | - María I Reyes-Santamaría
- 3 Instituto de Ciencias Agropecuarias, Universidad del Autónoma del Estado de Hidalgo, Tulancingo, Mexico
| | - Mariana Ramírez-Gilly
- 4 Departamento de Alimentos y Biotecnología, Facultad de Química "E," Universidad Nacional Autónoma de México, Ciudad de México, México
| | - Alberto Tecante
- 4 Departamento de Alimentos y Biotecnología, Facultad de Química "E," Universidad Nacional Autónoma de México, Ciudad de México, México
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16
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Moisture sorption isotherms of high pressure treated fruit peels used as dietary fiber sources. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.07.023] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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17
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Response Letter to the Editor: “On the Modeling of Inactivation of Listeria Innocua
in Milk by High Pressure Processing”. J Food Sci 2017; 82:2001-2003. [DOI: 10.1111/1750-3841.13917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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18
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Barba FJ, Koubaa M, do Prado-Silva L, Orlien V, Sant’Ana ADS. Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.05.011] [Citation(s) in RCA: 171] [Impact Index Per Article: 24.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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19
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Serment-Moreno V, Fuentes C, Torres JA, Welti-Chanes J. A Gompertz Model Approach to Microbial Inactivation Kinetics by High-Pressure Processing (HPP): Model Selection and Experimental Validation. J Food Sci 2017. [DOI: 10.1111/1750-3841.13783] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Vinicio Serment-Moreno
- Tecnológico de Monterrey, Escuela de Ingenierías y Ciencias; Centro de Biotecnología FEMSA; Eugenio Garza Sada 2501 Sur, Col. Tecnológico 64849 Monterrey NL México
| | - Claudio Fuentes
- Statistics Dept.; Oregon State Univ.; 54 Kidder Hall Corvallis OR 97331 U.S.A
| | - José Antonio Torres
- Tecnológico de Monterrey, Escuela de Ingenierías y Ciencias; Centro de Biotecnología FEMSA; Eugenio Garza Sada 2501 Sur, Col. Tecnológico 64849 Monterrey NL México
| | - Jorge Welti-Chanes
- Tecnológico de Monterrey, Escuela de Ingenierías y Ciencias; Centro de Biotecnología FEMSA; Eugenio Garza Sada 2501 Sur, Col. Tecnológico 64849 Monterrey NL México
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20
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Dynamics of fluid migration into porous solid matrix during high pressure treatment. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.03.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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Serment-Moreno V, Fuentes C, Guerrero-Beltrán JÁ, Torres JA, Welti-Chanes J. A Gompertz Model Approach to Microbial Inactivation Kinetics by High-Pressure Processing Incorporating the Initial Counts, Microbial Quantification Limit, and Come-Up Time Effects. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1916-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Serment-Moreno V, Jacobo-Velázquez DA, Torres JA, Welti-Chanes J. Microstructural and Physiological Changes in Plant Cell Induced by Pressure: Their Role on the Availability and Pressure-Temperature Stability of Phytochemicals. FOOD ENGINEERING REVIEWS 2017. [DOI: 10.1007/s12393-017-9158-6] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Serment-Moreno V, Franco-Vega A, Escobedo-Avellaneda Z, Fuentes C, Torres JA, Dibildox-Alvarado E, Welti-Chanes J. The Logistic-Exponential Weibull Model as a Tool to Predict Natural Microflora Inactivation of Agave Mapsiaga Aguamiel (Agave Sap) by High Pressure Treatments. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12816] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Vinicio Serment-Moreno
- Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Tecnológico de Monterrey; Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico 64849 Monterrey NL Mexico
| | - Avelina Franco-Vega
- Facultad de Ciencias Químicas; Universidad Autónoma de San Luis Potosí; Av. Dr. Manuel Nava 6, Zona Universitaria 78210 San Luis Potosí SLP Mexico
| | - Zamantha Escobedo-Avellaneda
- Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Tecnológico de Monterrey; Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico 64849 Monterrey NL Mexico
| | - Claudio Fuentes
- Statistics Department; Oregon State University; Corvallis OR 97331
| | - José Antonio Torres
- Food Process Engineering Group, Department of Food Science & Technology; Oregon State University; Corvallis OR 97331
| | - Elena Dibildox-Alvarado
- Facultad de Ciencias Químicas; Universidad Autónoma de San Luis Potosí; Av. Dr. Manuel Nava 6, Zona Universitaria 78210 San Luis Potosí SLP Mexico
| | - Jorge Welti-Chanes
- Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Tecnológico de Monterrey; Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico 64849 Monterrey NL Mexico
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Meng J, Gong Y, Qian P, Yu JY, Zhang XJ, Lu RR. Combined effects of ultra-high hydrostatic pressure and mild heat on the inactivation of Bacillus subtilis. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.010] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Chemical Kinetics for the Microbial Safety of Foods Treated with High Pressure Processing or Hurdles. FOOD ENGINEERING REVIEWS 2016. [DOI: 10.1007/s12393-015-9138-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Limitations of the Log-Logistic Model for the Analysis of Sigmoidal Microbial Inactivation Data for High-Pressure Processing (HPP). FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1677-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Shahbaz HM, Yoo S, Seo B, Ghafoor K, Kim JU, Lee DU, Park J. Combination of TiO2-UV Photocatalysis and High Hydrostatic Pressure to Inactivate Bacterial Pathogens and Yeast in Commercial Apple Juice. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1614-9] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Modeling Quality Changes in Brined Bream (Megalobrama amblycephala) Fillets During Storage: Comparison of the Arrhenius Model, BP, and RBF Neural Network. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1595-8] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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