1
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Mohammadi B, Pérez Reyes ME, Smith SA. Survival, Growth, and Toxin Production of Bacillus cereus During Cooking and Storage of Fresh Rice Noodles. J Food Prot 2024; 87:100239. [PMID: 38325555 DOI: 10.1016/j.jfp.2024.100239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2023] [Revised: 01/30/2024] [Accepted: 02/01/2024] [Indexed: 02/09/2024]
Abstract
Retail stores maintain fresh rice noodles (FRNs) at room temperature because refrigeration negatively impacts FRNs' texture. The room temperature and high water activity of FRNs help spore-forming Bacillus cereus to grow and produce toxins. In this study, the effect of steam cooking on survival and different storage temperatures on the growth and enterotoxins production of B. cereus in FRNs were investigated. White rice flour was used to make FRNs. Three treatments of FRNs were used in this study; uninoculated, inoculated (with 4.0 log CFU/ml of B. cereus spores), and autoclaved as a negative control. A slurry of rice flour, cornstarch, and water was steam cooked for 4 min at 90°C and incubated for 168 h at 4°C, and for 72 h at 22 and 32°C. Incubated FRNs were tested for pH, B. cereus growth, and enterotoxins production. Steam cooking reduced the total number of B. cereus spores by 0.7 ± 0.3 log CFU/g. Surviving B. cereus spores in inoculated and uninoculated FRNs germinated over 72 h of storage. No B. cereus was detected in negative controls. An interaction was observed across storage temperatures and time (p < 0.05). The B. cereus population in uninoculated FRNs increased by more than 7.0 log CFU/g at 22 and 32°C over 72 h, while inoculated FRNs showed a 5.0 log bacterial increase at these storage temperatures. No growth was observed at 4°C in both inoculated and uninoculated FRNs. The pH of inoculated FRNs was reduced from 6.9 ± 0.1 to 5.7 ± 0.0 at 32°C and to 6.2 ± 0.1 at 22°C, and the pH of uninoculated FRNs was reduced from 7.0 ± 0.1 to 5.8 ± 0.2 at 32°C and to 6.5 ± 0.0 at 22°C, indicative of FRNs spoilage. B. cereus in inoculated FRNs produced enterotoxins after 12 h of storage at 32°C, and over 24 h of storage at 22°C, while no toxin was detected at 4°C. Our findings show that storing FRNs at room temperature for 24 h leads to enterotoxin production, emphasizing the importance of proper FRN storage and their potential risk to consumers. Nevertheless, further research should investigate the effect of other foodborne pathogens on these products.
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Affiliation(s)
| | | | - Stephanie A Smith
- School of Food Science, Washington State University, Pullman, WA, USA.
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2
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Soni A, Bremer P, Brightwell G. A Comprehensive Review of Variability in the Thermal Resistance (D-Values) of Food-Borne Pathogens-A Challenge for Thermal Validation Trials. Foods 2022; 11:foods11244117. [PMID: 36553859 PMCID: PMC9777713 DOI: 10.3390/foods11244117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 12/13/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
The thermal processing of food relies heavily on determining the right time and temperature regime required to inactivate bacterial contaminants to an acceptable limit. To design a thermal processing regime with an accurate time and temperature combination, the D-values of targeted microorganisms are either referred to or estimated. The D-value is the time required at a given temperature to reduce the bacterial population by 90%. The D-value can vary depending on various factors such as the food matrix, the bacterial strain, and the conditions it has previously been exposed to; the intrinsic properties of the food (moisture, water activity, fat content, and pH); the method used to expose the microorganism to the thermal treatment either at the laboratory or commercial scale; the approach used to estimate the number of survivors; and the statistical model used for the analysis of the data. This review focused on Bacillus cereus, Cronobacter sakazakii, Escherichia coli, Listeria monocytogenes, and Clostridium perfringens owing to their pathogenicity and the availability of publications on their thermal resistance. The literature indicates a significant variation in D-values reported for the same strain, and it is concluded that when designing thermal processing regimes, the impact of multiple factors on the D-values of a specific microorganism needs to be considered. Further, owing to the complexity of the interactions involved, the effectiveness of regimes derived laboratory data must be confirmed within industrial food processing settings.
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Affiliation(s)
- Aswathi Soni
- Food System Integrity, Smart Foods and Bioproducts, AgResearch Ltd., Palmerston North 4414, New Zealand
- Correspondence: ; Tel.: +64-6350-0819
| | - Phil Bremer
- Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
- New Zealand Food Safety Science and Research Centre, Palmerston North 4474, New Zealand
| | - Gale Brightwell
- Food System Integrity, Smart Foods and Bioproducts, AgResearch Ltd., Palmerston North 4414, New Zealand
- New Zealand Food Safety Science and Research Centre, Palmerston North 4474, New Zealand
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3
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Lamba S, Mundanda Muthappa D, Fanning S, Scannell AGM. Sporulation and Biofilms as Survival Mechanisms of Bacillus Species in Low-Moisture Food Production Environments. Foodborne Pathog Dis 2022; 19:448-462. [PMID: 35819266 DOI: 10.1089/fpd.2022.0006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Low-moisture foods (LMF) have clear advantages with respect to limiting the growth of foodborne pathogens. However, the incidences of Bacillus species in LMF reported in recent years raise concerns about food quality and safety, particularly when these foods are used as ingredients in more complex higher moisture products. This literature review describes the interlinked pathways of sporulation and biofilm formation by Bacillus species and their underlying molecular mechanisms that contribute to the bacteriums' persistence in LMF production environments. The long-standing challenges of food safety and quality in the LMF industry are also discussed with a focus on the bakery industry.
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Affiliation(s)
- Sakshi Lamba
- UCD Institute of Food and Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD Centre for Food Safety, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD School of Agriculture and Food Science, and Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland
| | - Dechamma Mundanda Muthappa
- UCD Centre for Food Safety, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD School of Agriculture and Food Science, and Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland
| | - Séamus Fanning
- UCD Institute of Food and Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD Centre for Food Safety, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD School of Public Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland
| | - Amalia G M Scannell
- UCD Institute of Food and Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD Centre for Food Safety, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD School of Agriculture and Food Science, and Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland
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4
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Park S, Cho T, Rhee M. Characterization of the nitrite production of mesophilic spore-forming bacteria during the handling of reconstituted infant formula. Food Res Int 2022; 156:111332. [DOI: 10.1016/j.foodres.2022.111332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 04/28/2022] [Accepted: 04/30/2022] [Indexed: 11/30/2022]
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5
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Ibrahim AS, Hafiz NM, Saad MF. Prevalence of Bacillus cereus in dairy powders focusing on its toxigenic genes and antimicrobial resistance. Arch Microbiol 2022; 204:339. [PMID: 35589862 PMCID: PMC9120150 DOI: 10.1007/s00203-022-02945-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2022] [Revised: 04/16/2022] [Accepted: 04/19/2022] [Indexed: 12/31/2022]
Abstract
Bacillus cereus is a common environmental foodborne microorganism that is mainly found to harbor toxigenic genes with multiple antibiotic resistances and is linked to threatening the safety of dried milk in concern to powdered infant milk formula. In the current investigation, the mean value of B. cereus in 140 samples of powdered milk was 0.57 × 102 ± 0.182 × 102, 0.15 × 102 ± 0.027 × 102, 0.21 × 102 ± 0.035 × 102, and 0.32 × 102 ± 0.072 × 102 CFU/g in a percentage of 64.0 samples of whole milk powder, 43.3 of skim milk powder, 26.7 of powdered infant milk formula and 36.7 milk–cereal-based infant formula, respectively. The results revealed that B. cereus isolates were found to harbor toxigenic genes in the following percentages: 77.8, 2.0, 72.7, 16.2, and 67.7 for nhe, hbl, cytK, ces, and bceT, respectively. Despite all evaluated B. cereus strains were originated from dairy powders, they showed a significant difference (P < 0.05) in their harbored toxigenic cytK gene between whole and skim milk powders with powdered infant formula and milk–cereal-based infant formula, as well as between powdered infant formula and milk–cereal-based infant formula. All isolated B. cereus strains were resistant to cefoxitin, colistin sulfate, neomycin, trimethoprim–sulfamethoxazole, oxacillin, and penicillin. Based on the antimicrobial resistance of B. cereus strains to cephalothin, chloramphenicol, nalidixic acid, and tetracycline, there was a significant difference (P < 0.05) between powdered infant milk formula and whole milk powder strains. This survey is one of few studies proceeded in Egypt to determine the prevalence of toxigenic B. cereus strains in milk–cereal-based infant formula and powdered infant formula as well as skim milk powder.
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Affiliation(s)
- Aml S Ibrahim
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt.
| | - Nagah M Hafiz
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
| | - M F Saad
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
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6
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Le Marc Y, Postollec F, Huchet V, Ellouze M. Modelling the thermal inactivation of spores from different phylogenetic groups of Bacillus cereus. Int J Food Microbiol 2022; 368:109607. [DOI: 10.1016/j.ijfoodmicro.2022.109607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 11/29/2021] [Accepted: 02/27/2022] [Indexed: 11/29/2022]
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7
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Effect of infant meal home preparation temperature on surviving of Bacillus cereus sensu lato: A case of Bechar city, Algeria. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2021. [DOI: 10.2478/aucft-2021-0018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
This work aimed to enumerate the Bacillus cereus sensu lato from infant’s flour sampled at Béchar city and evaluate its resistance to different heating conditions during meal preparation patterns at home. Our findings revealed a prevalence of 74% with 2.4 to 3.9 CFU/g in the analyzed samples. Regarding the heat resistance at 90 °C to 98 °C, our results showed heat resistance variability which depends on the isolate, for example, D90 °C and zT °C values varied from 3.24 to 5.52 min and 11.56 to 89.74 °C respectively. Then, the decimal reduction (n) was calculated at all preparation temperatures (50, 60, 70, 80, 90 and 100 °C). Low “n” was observed with the preparation at T≤50 °C as recommended by the fabricant. However, at the other temperatures, high “n” was observed at 100°C with median and 95th values of 2.22 and 12.36 respectively. Therefore, bacterial concentrations (99th) were estimated at 0.124 log CFU/g for 100 °C. These concentrations could be increased with bacterial growth during meal storage and then achieve critical concentrations. Thus, the results of this work highlight the interest to establish a risk assessment for babies and to improve the production, preparation, and storage conditions of the infant’s flour.
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8
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9
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Alonso VPP, de Oliveira Morais J, Kabuki DY. Incidence of Bacillus cereus, Bacillus sporothermodurans and Geobacillus stearothermophilus in ultra-high temperature milk and biofilm formation capacity of isolates. Int J Food Microbiol 2021; 354:109318. [PMID: 34246014 DOI: 10.1016/j.ijfoodmicro.2021.109318] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 06/02/2021] [Accepted: 06/19/2021] [Indexed: 12/19/2022]
Abstract
The presence of mesophilic and thermophilic spore-forming bacteria in UHT milk, as well as biofilm formation in dairy plants, are concerning. The current study explored the spore-forming bacilli diversity in 100 samples of UHT milk (skimmed and whole). Through this work, a total of 239 isolates from UHT milk samples were obtained. B. cereus s.s. was isolated from 7 samples, B. sporothermodurans from 19 and, G. stearothermophilus from 25 samples. Genes encoding hemolysin (HBL), and non-hemolytic (NHE) enterotoxins were detected in B. cereus s.s. isolates. All isolates of B. cereus s.s. (12) B. sporothermodurans (38), and G. stearothermophilus (47) were selected to verify the ability of biofilm formation in microtiter plates. The results showed all isolates could form biofilms. The OD595 values of biofilm formation varied between 0.14 and 1.04 for B. cereus, 0.20 to 1.87 for B. sporothermodurans, and 0.49 to 2.77 for G. stearothermophilus. The data highlights that the dairy industry needs to reinforce control in the initial quality of the raw material and in CIP cleaning procedures; avoiding biofilm formation and consequently a persistent microbiota in processing plants, which can shelter pathogenic species such as B. cereus s.s.
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Affiliation(s)
- Vanessa Pereira Perez Alonso
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas, Campinas, SP, Brazil.
| | - Jéssica de Oliveira Morais
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas, Campinas, SP, Brazil
| | - Dirce Yorika Kabuki
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas, Campinas, SP, Brazil
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10
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Yossa N, Hoang ST, Canida T, Bell R, Tallent S, Brown E, Hammack T. Comparison of Different Culture Methods for the Detection of Bacillus cereus Group in Cosmetics. J AOAC Int 2020; 103:1129-1139. [PMID: 33241354 DOI: 10.1093/jaoacint/qsaa016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 01/29/2020] [Accepted: 01/31/2020] [Indexed: 11/12/2022]
Abstract
BACKGROUND The U.S. Food and Drug Administration (FDA) Bacteriological Analytical Manual (BAM) reference culture method uses Modified Letheen Broth (MLB) for microbiological analyses for all types of cosmetic products. OBJECTIVE This study evaluated the effectiveness of MLB and Tryptone Azolectin Tween (TAT) broths using BAM reference culture method for cosmetics. METHODS Pure spore suspensions of B. cereus group members were experimentally spiked (McF: 0.5) into cosmetic products. After an aging period of 72 h, the products were analyzed using MLB and TAT broth. The enumeration of the cells was performed on B. cereus group selective plates Bacillus cereus rapid agar (BACARA) and Mannitol Yolk Polymyxin (MYP) plates. RESULTS No statistical difference (p > 0.05) was found for the recovery of cells from the liquid products using either medium (MLB or TAT broth) and the selective plates. In solid/powder products, a combination of Tween 80 and MLB detected significantly more cells (p < 0.05) than combination of Tween 80 and TAT broth. The microbial counts on BACARA showed no significant differences (p > 0.05). However, when assessing cream/oil-based products, the number of cells detected by use of Tween 80/TAT broth was significantly higher than Tween 80/MLB, and MYP showed significantly higher counts than BACARA. CONCLUSIONS This study showed that relative effectiveness of MLB vs. TAT for recovering of B. cereus group cells varied depending on the variety of formulation, and combination of preservatives of the tested cosmetic products. The findings suggest additional studies are needed to explore recovery of other relevant microorganisms that may contaminate cream/oil-based cosmetics.
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Affiliation(s)
- Nadine Yossa
- IHRC, Inc, 2 Ravinia Drive, Atlanta, GA 30346, USA.,U.S. Food and Drug Administration, Office of Cosmetics and Colors, College Park, MD 20740, USA.,U.S. Food and Drug Administration, Office of Regulatory Science College Park, MD 20740, USA
| | - Son T Hoang
- U.S. Food and Drug Administration, Office of Regulatory Science College Park, MD 20740, USA.,Oak Ridge Institute for Science and Education, Oak Ridge, TN 37831, USA
| | - Travis Canida
- U.S. Food and Drug Administration, Office of Regulatory Science College Park, MD 20740, USA.,U.S. Food and Drug Administration, Office of Analytics and Outreach, College Park, MD 20740, USA
| | - Rebecca Bell
- U.S. Food and Drug Administration, Office of Regulatory Science College Park, MD 20740, USA
| | - Sandra Tallent
- U.S. Food and Drug Administration, Office of Regulatory Science College Park, MD 20740, USA
| | - Eric Brown
- U.S. Food and Drug Administration, Office of Regulatory Science College Park, MD 20740, USA
| | - Thomas Hammack
- U.S. Food and Drug Administration, Office of Regulatory Science College Park, MD 20740, USA
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11
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Microwave-induced thermal sterilization- A review on history, technical progress, advantages and challenges as compared to the conventional methods. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.030] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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12
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Cetin-Karaca H, Morgan MC. Inactivation of Bacillus cereus spores in infant formula by combination of high pressure and trans-cinnamaldehyde. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Alvarenga VO, Campagnollo FB, Pia AKR, Conceição DA, Abud Y, Sant'Anna C, Hubinger MD, Sant'Ana AS. Quantifying the Responses of Three Bacillus cereus Strains in Isothermal Conditions and During Spray Drying of Different Carrier Agents. Front Microbiol 2018; 9:1113. [PMID: 29904375 PMCID: PMC5991168 DOI: 10.3389/fmicb.2018.01113] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2018] [Accepted: 05/11/2018] [Indexed: 12/17/2022] Open
Abstract
Spray drying is a widely used method for producing milk powder. This process is not aimed to cause microbial inactivation, thus sporeforming bacteria may be abundant in the microbiota of milk powder. The first aim of this study was to determine the inactivation kinetics parameters in capillary tubes of three Bacillus cereus strains (436, B63, 540) in three menstrua (whole milk, phosphate buffer, and talc suspension) at 90, 100, and 110°C. D-values for B. cereus in the three menstrua were not significantly different at the highest tested temperature (p > 0.05). Thus, talc was chosen as a carrier agent to allow the recovery of B. cereus from spray dried materials given its low interference on inactivation kinetics. B. cereus spores were also inoculated in whole milk and skim milk following spray drying at 95, 105, and 110°C (outlet temperature). After the spray drying runs, B. cereus spores were counted and the number of decimal reductions (γ) calculated. A correlation between the small diameter of the particles with the survival of spores of three B. cereus strains was found, and B. cereus 436 presented consistently the lowest γ no matter temperature and a carrier agent. The highest γ was found when talc powder was used, which suggest that this carrier agent does not protect B. cereus spores during spray drying. Spray drying of milk can lead to up to 4 γ (strain 540) of B. cereus spores but depending on the strain less than one γ (strain 436) could be observed. This study contributes to the knowledge on the microbiology of low water activity foods by providing novel findings regarding the fate of three B. cereus strains to different spray drying conditions. Acknowledging the variability of inactivation of B. cereus during spray drying is key in the current context of food safety in which the quantification of effects of unit operations must be known for the validation of processes and development of more robust formulations.
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Affiliation(s)
- Verônica O Alvarenga
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Fernanda B Campagnollo
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Arthur K R Pia
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Deborah A Conceição
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Yuri Abud
- Laboratory of Biotechnology (Labio), Metrology Applied to Life Science Division - National Institute of Metrology, Quality and Technology (Inmetro), Duque de Caxias, Brazil
| | - Celso Sant'Anna
- Laboratory of Biotechnology (Labio), Metrology Applied to Life Science Division - National Institute of Metrology, Quality and Technology (Inmetro), Duque de Caxias, Brazil
| | - Miriam D Hubinger
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
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14
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Cetin-Karaca H, Newman MC. Antimicrobial efficacy of phytochemicals against Bacillus cereus in reconstituted infant rice cereal. Food Microbiol 2018; 69:189-195. [DOI: 10.1016/j.fm.2017.08.011] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2017] [Revised: 08/15/2017] [Accepted: 08/18/2017] [Indexed: 10/19/2022]
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15
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Deeth H. Optimum Thermal Processing for Extended Shelf-Life (ESL) Milk. Foods 2017; 6:E102. [PMID: 29156617 PMCID: PMC5704146 DOI: 10.3390/foods6110102] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2017] [Accepted: 11/16/2017] [Indexed: 11/16/2022] Open
Abstract
Extended shelf-life (ESL) or ultra-pasteurized milk is produced by thermal processing using conditions between those used for traditional high-temperature, short-time (HTST) pasteurization and those used for ultra-high-temperature (UHT) sterilization. It should have a refrigerated shelf-life of more than 30 days. To achieve this, the thermal processing has to be quite intense. The challenge is to produce a product that has high bacteriological quality and safety but also very good organoleptic characteristics. Hence the two major aims in producing ESL milk are to inactivate all vegetative bacteria and spores of psychrotrophic bacteria, and to cause minimal chemical change that can result in cooked flavor development. The first aim is focused on inactivation of spores of psychrotrophic bacteria, especially Bacillus cereus because some strains of this organism are pathogenic, some can grow at ≤7 °C and cause spoilage of milk, and the spores of some strains are very heat-resistant. The second aim is minimizing denaturation of β-lactoglobulin (β-Lg) as the extent of denaturation is strongly correlated with the production of volatile sulfur compounds that cause cooked flavor. It is proposed that the heating should have a bactericidal effect, B* (inactivation of thermophilic spores), of >0.3 and cause ≤50% denaturation of β-Lg. This can be best achieved by heating at high temperature for a short holding time using direct heating, and aseptically packaging the product.
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Affiliation(s)
- Hilton Deeth
- School of Agriculture and Food Sciences, University of Queensland, Brisbane 4072, Australia.
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16
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Protte K, Ruf T, Atamer Z, Sonne A, Weiss J, Hinrichs J. Influence of shear stress, pectin type and calcium chloride on the process stability of thermally stabilised whey protein–pectin complexes. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2017.06.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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17
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Stoeckel M, Lidolt M, Hinrichs J. Modeling Milk Heating Processes for the Production of Milk Shelf-stable without Refrigeration. CHEM-ING-TECH 2016. [DOI: 10.1002/cite.201600067] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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18
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Soni A, Oey I, Silcock P, Bremer P. Bacillus
Spores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies. Compr Rev Food Sci Food Saf 2016; 15:1139-1148. [DOI: 10.1111/1541-4337.12231] [Citation(s) in RCA: 106] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2016] [Revised: 08/22/2016] [Accepted: 08/29/2016] [Indexed: 11/28/2022]
Affiliation(s)
- Aswathi Soni
- Dept. of Food Science; Univ. of Otago; PO Box 56 Dunedin 9054 New Zealand
| | - Indrawati Oey
- Dept. of Food Science; Univ. of Otago; PO Box 56 Dunedin 9054 New Zealand
| | - Pat Silcock
- Dept. of Food Science; Univ. of Otago; PO Box 56 Dunedin 9054 New Zealand
| | - Phil Bremer
- Dept. of Food Science; Univ. of Otago; PO Box 56 Dunedin 9054 New Zealand
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19
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Bacterial spores isolated from ingredients, intermediate and final products obtained from dairies: thermal resistance in milk. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/s13594-016-0279-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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20
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Thermal inactivation of Bacillus cereus spores in micellar casein concentrates–effect of protein content and pH development. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0178-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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21
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Stoeckel M, Abduh SBM, Atamer Z, Hinrichs J. Inactivation ofBacillusspores in batch vs continuous heating systems at sterilisation temperatures. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12134] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Marina Stoeckel
- Department Dairy Science and Technology; Institute of Food Science and Biotechnology; Universität Hohenheim; Garbenstr. 21 70599 Stuttgart Germany
| | - Setya B M Abduh
- Department Dairy Science and Technology; Institute of Food Science and Biotechnology; Universität Hohenheim; Garbenstr. 21 70599 Stuttgart Germany
| | - Zeynep Atamer
- Department Dairy Science and Technology; Institute of Food Science and Biotechnology; Universität Hohenheim; Garbenstr. 21 70599 Stuttgart Germany
| | - Jörg Hinrichs
- Department Dairy Science and Technology; Institute of Food Science and Biotechnology; Universität Hohenheim; Garbenstr. 21 70599 Stuttgart Germany
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