1
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Valdez-Narváez MI, Grau-Fuentes E, Morató N, Garzón-Lloría R, Rodrigo D. Joint effect of heat, pH and grape extract on Bacillus cereus spores survival in a rice solution. FOOD SCI TECHNOL INT 2023:10820132231216770. [PMID: 37997360 DOI: 10.1177/10820132231216770] [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: 11/25/2023]
Abstract
Rice due to its high carbohydrate content, is an ideal medium for Bacillus cereus growth, a spore-producing microorganism. The objective of this study was to determine the antimicrobial activity of a grape extract in combination with heat treatments and different pH against B. cereus spores in a rice solution. The survivor data obtained were fitted to the Weibull survival function, and the values of parameters a and b (scale and shape indexes, respectively) were determined. Results showed that the grape extract affected the survival of B. cereus spores at 90 °C and 95 °C, reaching greater logarithmic reductions in acidic pH values. This behaviour was reflected in a parameter of the Weibull survival function which decreased as the temperature increased and at acidic pH values. In addition, a secondary model was developed by relating the logarithm of a to the independent variables (temperature and pH). A global model relating B. cereus inactivation with temperature and pH was developed, and validated by calculating the accuracy factor. The results demonstrate the usefulness of grape extract as a by-product, which can be used as an additional control measure for rice, especially when combined with mild heat treatments and acidic pH values.
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Affiliation(s)
| | - Eva Grau-Fuentes
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Comunitat Valenciana, Spain
| | - Natalia Morató
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Comunitat Valenciana, Spain
| | - Raquel Garzón-Lloría
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Comunitat Valenciana, Spain
| | - Dolores Rodrigo
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Comunitat Valenciana, Spain
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2
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Cho JH, Jun NS, Park JM, Bang KI, Hong JW. Fungal Load of Groundwater Systems in Geographically Segregated Islands: A Step Forward in Fungal Control. MYCOBIOLOGY 2022; 50:345-356. [PMID: 36404906 PMCID: PMC9645270 DOI: 10.1080/12298093.2022.2123549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 09/07/2022] [Accepted: 09/07/2022] [Indexed: 06/16/2023]
Abstract
The fungal distribution, diversity, and load were analyzed in the geographically segregated island groundwater systems in Korea. A total of 79 fungal isolates were secured from seven islands and identified based on the internal transcribed spacer (ITS) sequences. They belonged to three phyla (Ascomycota, Basidiomycota, and Chlorophyta), five classes, sixteen orders, twenty-two families, and thirty-one genera. The dominant phylum was Ascomycota (91.1%), with most fungi belonging to the Cladosporium (21.5%), Aspergillus (15.2%), and Stachybotrys (8.9%) genera. Cladosporium showed higher dominance and diversity, being widely distributed throughout the geographically segregated groundwater systems. Based on the diversity indices, the genera richness (4.821) and diversity (2.550) were the highest in the groundwater system of the largest scale. As turbidity (0.064-0.462) increased, the overall fungal count increased and the residual chlorine (0.089-0.308) had low relevance compared with the total count and fungal diversity. Cladosporium showed normal mycelial growth in de-chlorinated sterilized samples. Overall, if turbidity increases under higher fungal diversity, bio-deterioration in groundwater-supplying facilities and public health problems could be intensified, regardless of chlorine treatment. In addition to fungal indicators and analyzing methods, physical hydrostatic treatment is necessary for monitoring and controlling fungal contamination.
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Affiliation(s)
- Joong Hee Cho
- Water Quality Research Institute, Waterworks Headquarters Incheon Metropolitan City, Incheon, Republic of Korea
| | - Nam Soo Jun
- Water Quality Research Institute, Waterworks Headquarters Incheon Metropolitan City, Incheon, Republic of Korea
| | - Jong Myong Park
- Water Quality Research Institute, Waterworks Headquarters Incheon Metropolitan City, Incheon, Republic of Korea
| | - Ki In Bang
- Water Quality Research Institute, Waterworks Headquarters Incheon Metropolitan City, Incheon, Republic of Korea
| | - Ji Won Hong
- Department of Hydrogen and Renewable Energy, Kyungpook National University, Daegu, Republic of Korea
- Advanced Bio-resource Research Center, Kyungpook National University, Daegu, Republic of Korea
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3
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Gauvry E, Mathot AG, Couvert O, Leguérinel I, Coroller L. Effects of temperature, pH and water activity on the growth and the sporulation abilities of Bacillus subtilis BSB1. Int J Food Microbiol 2020; 337:108915. [PMID: 33152569 DOI: 10.1016/j.ijfoodmicro.2020.108915] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 07/15/2020] [Accepted: 10/04/2020] [Indexed: 11/27/2022]
Abstract
Spore-forming bacteria are implicated in cases of food spoilage or food poisoning. In their sporulated form, they are resistant to physical and chemical treatments applied in the food industry and can persist throughout the food chain. The sporulation leads to an increase in the concentration of resistant forms in final products or food processing equipment. In order to identify sporulation environments in the food industry, it is necessary to be able to predict bacterial sporulation according to environmental factors. As sporulation occurs after bacterial growth, a kinetic model of growth-sporulation was used to describe the evolution of vegetative cells and spores through time. The effects of temperature, pH and water activity on the growth and the sporulation abilities of Bacillus subtilis BSB1 were modelled. The values of the growth boundaries were used as inputs to predict these effects. The good description of the sporulation kinetics by growth parameters suggests that the impact of the studied environmental factors is the same on both physiological process. Suboptimal conditions for growth delay the appearance of the first spores, and spores appear more synchronously in suboptimal conditions for growth. The developed model was also applicable to describe the growth and sporulation curves in changing temperature and pH conditions over time.
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Affiliation(s)
- Emilie Gauvry
- Univ Brest, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ALTER'IX, F-29000 Quimper, France
| | - Anne-Gabrielle Mathot
- Univ Brest, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ALTER'IX, F-29000 Quimper, France
| | - Olivier Couvert
- Univ Brest, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ALTER'IX, F-29000 Quimper, France
| | - Ivan Leguérinel
- Univ Brest, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ALTER'IX, F-29000 Quimper, France
| | - Louis Coroller
- Univ Brest, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ALTER'IX, F-29000 Quimper, France.
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4
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Leguerinel I, Maucotel M, Arnoux T, Gaspari M, Desriac N, Chatzitzika C, Valdramidis V. Effects of heating and recovery media pH on the heat resistance of
Alicyclobacillus acidoterrestris
Ad 746 spores. J Appl Microbiol 2020; 129:1674-1683. [DOI: 10.1111/jam.14745] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 05/19/2020] [Accepted: 06/07/2020] [Indexed: 12/01/2022]
Affiliation(s)
- I. Leguerinel
- Laboratoire Universitaire de Biodiversité et Écologie Microbienne Univ Brest UMT ALTER’IX Quimper France
| | - M. Maucotel
- Department of Food Sciences and Nutrition Faculty of Health Sciences University of Malta Msida Malta
| | - T. Arnoux
- Department of Food Sciences and Nutrition Faculty of Health Sciences University of Malta Msida Malta
| | - M. Gaspari
- Department of Food Sciences and Nutrition Faculty of Health Sciences University of Malta Msida Malta
| | - N. Desriac
- Laboratoire Universitaire de Biodiversité et Écologie Microbienne Univ Brest UMT ALTER’IX Quimper France
| | - C. Chatzitzika
- Department of Food Sciences and Nutrition Faculty of Health Sciences University of Malta Msida Malta
| | - V.P. Valdramidis
- Department of Food Sciences and Nutrition Faculty of Health Sciences University of Malta Msida Malta
- Centre of Biobanking and Molecular Medicine University of Malta Msida Malta
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5
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Predicting heat process efficiency in thermal processes when bacterial inactivation is not log-linear. Int J Food Microbiol 2018; 290:36-41. [PMID: 30292677 DOI: 10.1016/j.ijfoodmicro.2018.09.028] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2017] [Revised: 09/20/2018] [Accepted: 09/29/2018] [Indexed: 11/21/2022]
Abstract
The food industry widely uses the F-value which considers microbial log-linear inactivation, while microbial heat inactivation may result in a non-log-linear inactivation pattern due to genetic or phenotypical heterogeneity. This may yield discrepancies in predicting microbial heat inactivation under dynamic conditions of heat treatment. In this paper, we suggest the calculation of the equivalent time of heat treatment at a given temperature to overcome these constraints. To validate our proposal, the heat inactivation of Bacillus pumilus, showing non-log-linear behavior, was predicted for 4 different heat inactivation profiles and bacterial enumeration was performed to determine whether prediction errors were acceptable. When the proportion of residuals in an acceptable zone from 1 log (fail safe) to 0.5 log (fail dangerous) was greater or equal to 70%, the model was considered as acceptable for predictions of the tested data. The new approach gave four different temperature profiles, with 96, 85, 85 and 100% of the residuals in the acceptable zone, indicating satisfactory prediction. Thus the proposed practical alternative to simulate microbial heat inactivation kinetics is able to extend the F-value to non-log-linear inactivation patterns.
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6
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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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7
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Warda AK, Tempelaars MH, Abee T, Nierop Groot MN. Recovery of Heat Treated Bacillus cereus Spores Is Affected by Matrix Composition and Factors with Putative Functions in Damage Repair. Front Microbiol 2016; 7:1096. [PMID: 27486443 PMCID: PMC4947961 DOI: 10.3389/fmicb.2016.01096] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2016] [Accepted: 06/30/2016] [Indexed: 11/27/2022] Open
Abstract
The ability of spores to recover and grow out after food processing is affected by cellular factors and by the outgrowth conditions. In the current communication we studied the recovery and outgrowth of individually sorted spores in BHI and rice broth media and on agar plates using flow cytometry. We show that recovery of wet heat treated Bacillus cereus ATCC 14579 spores is affected by matrix composition with highest recovery in BHI broth or on rice agar plates, compared to BHI agar plates and rice broth. Data show that not only media composition but also its liquid or solid state affect the recovery of heat treated spores. To determine the impact of factors with putative roles in recovery of heat treated spores, specific genes previously shown to be highly expressed in outgrowing heat-treated spores were selected for mutant construction. Spores of nine B. cereus ATCC 14579 deletion mutants were obtained and their recovery from wet heat treatment was evaluated using BHI and rice broth and agar plates. Deletion mutant spores showed different capacity to recover from heat treatment compared to wild type with the most pronounced effect for a mutant lacking BC5242, a gene encoding a membrane protein with C2C2 zinc finger which resulted in over 95% reduction in recovery compared to the wild type in BHI broth. Notably, similar relative performance of wild type and mutants was observed using the other recovery conditions. We obtained insights on the impact of matrix composition and state on recovery of individually sorted heat treated spores and identified cellular factors with putative roles in this process. These results may provide leads for future developments in design of more efficient combined preservation treatments.
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Affiliation(s)
- Alicja K. Warda
- TI Food and NutritionWageningen, Netherlands
- Laboratory of Food Microbiology, Wageningen UniversityWageningen, Netherlands
- Wageningen UR Food & Biobased ResearchWageningen, Netherlands
| | | | - Tjakko Abee
- TI Food and NutritionWageningen, Netherlands
- Laboratory of Food Microbiology, Wageningen UniversityWageningen, Netherlands
| | - Masja N. Nierop Groot
- TI Food and NutritionWageningen, Netherlands
- Wageningen UR Food & Biobased ResearchWageningen, Netherlands
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8
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Wells-Bennik MH, Eijlander RT, den Besten HM, Berendsen EM, Warda AK, Krawczyk AO, Nierop Groot MN, Xiao Y, Zwietering MH, Kuipers OP, Abee T. Bacterial Spores in Food: Survival, Emergence, and Outgrowth. Annu Rev Food Sci Technol 2016; 7:457-82. [DOI: 10.1146/annurev-food-041715-033144] [Citation(s) in RCA: 87] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Marjon H.J. Wells-Bennik
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- NIZO Food Research, 6718 ZB Ede, The Netherlands;
| | - Robyn T. Eijlander
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- NIZO Food Research, 6718 ZB Ede, The Netherlands;
| | - Heidy M.W. den Besten
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands
| | - Erwin M. Berendsen
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- NIZO Food Research, 6718 ZB Ede, The Netherlands;
- Molecular Genetics Department, University of Groningen, 9700 AB Groningen, The Netherlands
| | - Alicja K. Warda
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands
- Wageningen UR Food & Biobased Research, 6700 AA Wageningen, The Netherlands
| | - Antonina O. Krawczyk
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Molecular Genetics Department, University of Groningen, 9700 AB Groningen, The Netherlands
| | - Masja N. Nierop Groot
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Wageningen UR Food & Biobased Research, 6700 AA Wageningen, The Netherlands
| | - Yinghua Xiao
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands
| | - Marcel H. Zwietering
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands
| | - Oscar P. Kuipers
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Molecular Genetics Department, University of Groningen, 9700 AB Groningen, The Netherlands
| | - Tjakko Abee
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands
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9
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Comparison of spore inactivation with novel agitating retort, static retort and combined high pressure-temperature treatments. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.08.033] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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10
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Huertas JP, Ros-Chumillas M, Esteban MD, Esnoz A, Palop A. Determination of Thermal Inactivation Kinetics by the Multipoint Method in a Pilot Plant Tubular Heat Exchanger. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1525-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Guidelines for experimental design protocol and validation procedure for the measurement of heat resistance of microorganisms in milk. Int J Food Microbiol 2015; 192:20-5. [DOI: 10.1016/j.ijfoodmicro.2014.09.027] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2014] [Revised: 08/04/2014] [Accepted: 09/27/2014] [Indexed: 10/24/2022]
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12
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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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13
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Kaieda S, Setlow B, Setlow P, Halle B. Mobility of core water in Bacillus subtilis spores by 2H NMR. Biophys J 2014; 105:2016-23. [PMID: 24209846 DOI: 10.1016/j.bpj.2013.09.022] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2013] [Revised: 09/17/2013] [Accepted: 09/19/2013] [Indexed: 11/19/2022] Open
Abstract
Bacterial spores in a metabolically dormant state can survive long periods without nutrients under extreme environmental conditions. The molecular basis of spore dormancy is not well understood, but the distribution and physical state of water within the spore is thought to play an important role. Two scenarios have been proposed for the spore's core region, containing the DNA and most enzymes. In the gel scenario, the core is a structured macromolecular framework permeated by mobile water. In the glass scenario, the entire core, including the water, is an amorphous solid and the quenched molecular diffusion accounts for the spore's dormancy and thermal stability. Here, we use (2)H magnetic relaxation dispersion to selectively monitor water mobility in the core of Bacillus subtilis spores in the presence and absence of core Mn(2+) ions. We also report and analyze the solid-state (2)H NMR spectrum from these spores. Our NMR data clearly support the gel scenario with highly mobile core water (~25 ps average rotational correlation time). Furthermore, we find that the large depot of manganese in the core is nearly anhydrous, with merely 1.7% on average of the maximum sixfold water coordination.
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Affiliation(s)
- Shuji Kaieda
- Department of Biophysical Chemistry, Lund University, Lund, Sweden
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14
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Pujol L, Albert I, Johnson NB, Membré JM. Potential application of quantitative microbiological risk assessment techniques to an aseptic-UHT process in the food industry. Int J Food Microbiol 2013; 162:283-96. [PMID: 23454820 DOI: 10.1016/j.ijfoodmicro.2013.01.021] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2012] [Revised: 01/08/2013] [Accepted: 01/27/2013] [Indexed: 10/27/2022]
Abstract
Aseptic ultra-high-temperature (UHT)-type processed food products (e.g., milk or soup) are ready to eat products which are consumed extensively globally due to a combination of their comparative high quality and long shelf life, with no cold chain or other preservation requirements. Due to the inherent microbial vulnerability of aseptic-UHT product formulations, the safety and stability-related performance objectives (POs) required at the end of the manufacturing process are the most demanding found in the food industry. The key determinants to achieving sterility, and which also differentiates aseptic-UHT from in-pack sterilised products, are the challenges associated with the processes of aseptic filling and sealing. This is a complex process that has traditionally been run using deterministic or empirical process settings. Quantifying the risk of microbial contamination and recontamination along the aseptic-UHT process, using the scientifically based process quantitative microbial risk assessment (QMRA), offers the possibility to improve on the currently tolerable sterility failure rate (i.e., 1 defect per 10,000 units). In addition, benefits of applying QMRA are (i) to implement process settings in a transparent and scientific manner; (ii) to develop a uniform common structure whatever the production line, leading to a harmonisation of these process settings, and; (iii) to bring elements of a cost-benefit analysis of the management measures. The objective of this article is to explore how QMRA techniques and risk management metrics may be applied to aseptic-UHT-type processed food products. In particular, the aseptic-UHT process should benefit from a number of novel mathematical and statistical concepts that have been developed in the field of QMRA. Probabilistic techniques such as Monte Carlo simulation, Bayesian inference and sensitivity analysis, should help in assessing the compliance with safety and stability-related POs set at the end of the manufacturing process. The understanding of aseptic-UHT process contamination will be extended beyond the current "as-low-as-reasonably-achievable" targets to a risk-based framework, through which current sterility performance and future process designs can be optimised.
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Affiliation(s)
- Laure Pujol
- INRA, UMR1014 Secalim, Nantes, F-44307, France; LUNAM Université, Oniris, Nantes, F-44307, France
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15
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Villa-Rojas R, Tang J, Wang S, Gao M, Kang DH, Mah JH, Gray P, Sosa-Morales ME, López-Malo A. Thermal inactivation of Salmonella enteritidis PT 30 in almond kernels as influenced by water activity. J Food Prot 2013; 76:26-32. [PMID: 23317853 DOI: 10.4315/0362-028x.jfp-11-509] [Citation(s) in RCA: 116] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Salmonellosis outbreaks related to consumption of raw almonds have encouraged the scientific community to study the inactivation kinetics of pathogens in this dry commodity. However, the low moisture content of the product presents a challenge for thermal control, because the time required to achieve the desired thermal inactivation of microorganisms increases sharply with reduced moisture content and water activity. In this study, we explored and modeled the heat inactivation of Salmonella enterica serovar Enteritidis PT 30 in almond cultivar 'Nonpareil' kernel flour at four water activity (a(w)) values (0.601, 0.720, 0.888, and 0.946) using four temperatures for each a(w). The results showed that the inactivation was well fitted by both Weibull distribution (R(2) = 0.93 to 1.00) and first-order kinetics (R(2) = 0.82 to 0.96). At higher a(w) values, the rate of inactivation increased and less time was needed to achieve the required population reduction. These results suggest that, to avoid deterioration of product quality, shorter process times at lower temperatures may be used to achieve desired inactivation levels of Salmonella Enteritidis PT 30 by simply increasing the moisture content of almonds. These goals could be achieved with the use of existing procedures already practiced by the food industry, such as washing or prewetting scalding before heat inactivation.
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Affiliation(s)
- Rossana Villa-Rojas
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla Santa Catarina Mártir, Cholula, Puebla 72810, Mexico
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16
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Modeling heat resistance of Bacillus weihenstephanensis and Bacillus licheniformis spores as function of sporulation temperature and pH. Food Microbiol 2012; 30:29-36. [DOI: 10.1016/j.fm.2011.09.017] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2011] [Revised: 08/23/2011] [Accepted: 09/27/2011] [Indexed: 11/18/2022]
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17
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Villa-Rojas R, Sosa-Morales M, López-Malo A, Tang J. Thermal inactivation of Botrytis cinerea conidia in synthetic medium and strawberry puree. Int J Food Microbiol 2012; 155:269-72. [DOI: 10.1016/j.ijfoodmicro.2012.02.021] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2011] [Revised: 02/20/2012] [Accepted: 02/25/2012] [Indexed: 11/26/2022]
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18
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WITTHUHN MARINA, LÜCKING GENIA, ATAMER ZEYNEP, EHLING-SCHULZ MONIKA, HINRICHS JÖRG. Thermal resistance of aerobic spore formers isolated from food products. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00706.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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19
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Bacterial spores in food: how phenotypic variability complicates prediction of spore properties and bacterial behavior. Curr Opin Biotechnol 2011; 22:180-6. [DOI: 10.1016/j.copbio.2010.11.009] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2010] [Revised: 11/12/2010] [Accepted: 11/15/2010] [Indexed: 11/21/2022]
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20
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Sohier D. SPORE2009 spore-forming bacteria in foods. Food Microbiol 2011; 28:175-6. [PMID: 21315970 DOI: 10.1016/j.fm.2010.10.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2010] [Accepted: 10/22/2010] [Indexed: 10/18/2022]
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