1
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Cruzen SM, Cetin-Karaca H, Tarté R, Sebranek JG, Dickson JS. Survival of Clostridium perfringens, Staphylococcus aureus, Listeria monocytogenes and Salmonella enterica in alternatively cured ham during cooking and process deviations. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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2
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Thermal resistance for Salmonella enterica strains in Sous-vide chicken-and-vegetable patties. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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3
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Kubo MTK, Baicu A, Erdogdu F, Poças MF, Silva CLM, Simpson R, Vitali AA, Augusto PED. Thermal processing of food: Challenges, innovations and opportunities. A position paper. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2012789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Mirian T. K. Kubo
- Enzyme and Cell Engineering Laboratory, Université de Technologie de Compiègne, Umr Cnrs 7025, Compiègne, France
| | - Adina Baicu
- The Global Harmonization Initiative (GHI), Vienna, Austria
| | - Ferruh Erdogdu
- Department of Food Engineering, Ankara University, Ankara, Turkey
| | - Maria Fátima Poças
- Universidade Católica Portuguesa, Cbqf - Centro de Biotecnologia E Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Cristina L. M. Silva
- Universidade Católica Portuguesa, Cbqf - Centro de Biotecnologia E Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Ricardo Simpson
- Departamento de Ingeniería Química Y Ambiental, Universidad Técnica Federico Santa María, Valparaíso, Chile
- Centro Regional de Estudios En Alimentos Y Salud (Creas) Conicyt-Regional Gore Valparaíso Project R17A10001, Avenida Universidad 330, Curauma, Valparaíso, Chile
| | | | - Pedro E. D. Augusto
- Department of Agri-food Industry, Food and Nutrition (Lan), Luiz de Queiroz College of Agriculture (Esalq), University of São Paulo (Usp), Piracicaba, Brazil
- Food and Nutrition Research Center (Napan), University of São Paulo (Usp), São Paulo, Brazil
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Giannakourou MC, Saltaouras KP, Stoforos NG. On optimum dynamic temperature profiles for thermal inactivation kinetics determination. J Food Sci 2021; 86:2172-2193. [PMID: 34056729 DOI: 10.1111/1750-3841.15770] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 03/30/2021] [Accepted: 04/18/2021] [Indexed: 01/07/2023]
Abstract
Determination of inactivation kinetics, associated with thermal processing of foods and obtained from dynamic temperature experiments, requires carefully designed experiments, the primary element being the selection of the appropriate temperature profile along with a carefully planned sampling schedule. In the present work, a number of different dynamic temperature profiles were investigated in terms of their ability to generate accurate kinetic parameters with low confidence intervals (CIs). Although alternative models have been also tested, our work was concentrated on thermal inactivation kinetics that could be described by the classical D-z values. A pair of D and z values was assumed, and for each temperature profile tested, concentration data at different processing times were generated through the appropriate models. Next, an error (up to ±2.5% or ±5%) was introduced on these theoretical values to generate pseudo-experimental data, and the back-calculation of the assumed kinetic parameters by non-linear regression was performed. The accuracy and the 95% CIs of the estimated kinetic parameters were evaluated; joint confidence regions were also constructed to investigate parameters correlation. The effect of temperature profile pattern, level of error, number of experimental points, and reference temperature was assessed. A stepwise increasing and a single triangle-pattern temperature profile were the best profiles among those tested. As a general observation, based on different kinetic models investigated, temperature profiles and sampling intervals that result in concentration versus time diagrams having shapes as suggested by the primary model used when isothermally applied are not considered appropriate for parameter estimation.
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Affiliation(s)
- Maria C Giannakourou
- Department of Food Science and Technology, University of West Attica, Athens, Greece
| | | | - Nikolaos G Stoforos
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
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5
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Liu Y, Dong Q, Wang X, Liu B, Yuan S. Analysis and probabilistic simulation of
Listeria monocytogenes
inactivation in cooked beef during unsteady heating. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14849] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yangtai Liu
- University of Shanghai for Science and Technology Shanghai200093China
| | - Qingli Dong
- University of Shanghai for Science and Technology Shanghai200093China
| | - Xiang Wang
- University of Shanghai for Science and Technology Shanghai200093China
| | - Baolin Liu
- University of Shanghai for Science and Technology Shanghai200093China
| | - Sanling Yuan
- University of Shanghai for Science and Technology Shanghai200093China
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6
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Gao Z, Ding Q, Ge C, Baker RC, Tikekar RV, Buchanan RL. Synergistic Effects of Butyl Para-Hydroxybenzoate and Mild Heating on Foodborne Pathogenic Bacteria. J Food Prot 2021; 84:545-552. [PMID: 33159441 DOI: 10.4315/jfp-20-175] [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: 05/04/2020] [Accepted: 10/30/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Although high-temperature heat treatments can efficiently reduce pathogen levels, they also affect the quality and nutritional profile of foods and increase the cost of processing. The food additive butyl para-hydroxybenzoate (BPB) was investigated for its potential to synergistically enhance thermal microbial inactivation at mild heating temperatures (54 to 58°C). Four foodborne pathogenic bacteria, Cronobacter sakazakii, Salmonella enterica Typhimurium, attenuated Escherichia coli O157:H7, and Listeria monocytogenes, were cultured to early stationary phase and then subjected to mild heating at 58, 55, 57, and 54°C, respectively, in a model food matrix (brain heart infusion [BHI]) containing low concentrations of BPB (≤125 ppm). The temperature used with each bacterium was selected based on the temperature that would yield an approximately 1- to 3-log reduction over 15 min of heating in BHI without BPB in a submerged coil system. The inclusion of BPB at ≤125 ppm resulted in significant enhancement of thermal inactivation, achieving 5- to >6-log reductions of the gram-negative strains with D-values of <100 s. A 3- to 4-log reduction of L. monocytogenes was achieved with a similar treatment. No significant microbial inactivation was noted in the absence of mild heating for the same time period. This study provides additional proof of concept that low-temperature inactivation of foodborne pathogens can be realized by synergistic enhancement of thermal inactivation by additives that affect microbial cell membranes. HIGHLIGHTS
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Affiliation(s)
- Zhujun Gao
- Department of Nutrition and Food Science, Beijing 101047, People's Republic of China.,(ORCID: https://orcid.org/0000-0001-5159-2913 [Z.G.])
| | - Qiao Ding
- Department of Nutrition and Food Science, Beijing 101047, People's Republic of China
| | - Chongtao Ge
- Mars Global Food Safety Center, Beijing 101047, People's Republic of China
| | - Robert C Baker
- Mars Global Food Safety Center, Beijing 101047, People's Republic of China
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, Beijing 101047, People's Republic of China
| | - Robert L Buchanan
- Department of Nutrition and Food Science, Beijing 101047, People's Republic of China.,Center for Food Safety and Security Systems, University of Maryland, College Park, Maryland 20742, USA
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7
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Papagianeli SD, Aspridou Z, Didos S, Chochlakis D, Psaroulaki A, Koutsoumanis K. Dynamic modelling of Legionella pneumophila thermal inactivation in water. WATER RESEARCH 2021; 190:116743. [PMID: 33352528 DOI: 10.1016/j.watres.2020.116743] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 12/09/2020] [Accepted: 12/10/2020] [Indexed: 06/12/2023]
Abstract
A predictive mathematical model describing the effect of temperature on the inactivation of Legionella pneumophila in water was developed. Thermal inactivation of L. pneumophila was monitored under isothermal conditions (51 - 61°C). A primary log-linear model was fitted to the inactivation data and the estimated D values ranged from 0.23 to 25.31 min for water temperatures from 61 to 51°C, respectively. The effect of temperature on L. pneumophila inactivation was described using a secondary model, and the model parameters z value and Dref (D-value at 55°C) were estimated at 5.54°C and 3.47 min, respectively. The developed model was further validated under dynamic temperature conditions mimicking various conditions of water thermal disinfection in plumbing systems. The results indicated that the model can satisfactorily predict thermal inactivation of the pathogen at dynamic temperature environments and effectively translate water temperature profiles to cell number reduction. The application of the model in combination with effective temperature monitoring could provide the basis of an integrated preventive approach for the effective control of L. pneumophila in plumbing systems.
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Affiliation(s)
- Styliani Dimitra Papagianeli
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece
| | - Zafeiro Aspridou
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece
| | - Spyros Didos
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece
| | - Dimosthenis Chochlakis
- Laboratory of Clinical Microbiology and Microbial Pathogenesis, Unit of Water, Food and Environmental Microbiology, School of Medicine, University of Crete, Heraklion, 71110, Greece
| | - Anna Psaroulaki
- Laboratory of Clinical Microbiology and Microbial Pathogenesis, Unit of Water, Food and Environmental Microbiology, School of Medicine, University of Crete, Heraklion, 71110, Greece
| | - Konstantinos Koutsoumanis
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece.
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8
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Delso C, Martínez JM, Cebrián G, Álvarez I, Raso J. Understanding the occurrence of tailing in survival curves of Salmonella Typhimurium treated by pulsed electric fields. Bioelectrochemistry 2020; 135:107580. [PMID: 32526677 DOI: 10.1016/j.bioelechem.2020.107580] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 05/25/2020] [Accepted: 05/31/2020] [Indexed: 02/02/2023]
Abstract
This study aimed to gain more in-depth knowledge of the mechanisms involved in microbial inactivation by pulsed electric fields (PEF) to understand the tailing observed in survival curves of Salmonella Typhimurium (STCC 878). The comparison of the inactivation achieved by the application of one train of pulses with those obtained with pulses applied in two trains shows that the tail of the survival curves was a consequence of a transient increment of the microbial resistance to the effect of the electric field in a proportion of the cells. After some time following the application of the first pulse train, cells became again sensitive to the second train, and tailing tended to disappear. The required time was highly dependent on the characteristics of the incubation medium. Similar effects were observed when the treatments were validated on whole milk and orange juice. This study has demonstrated by the first time on microbial cells the benefits of splitting the delivered PEF treatment in two trains with a period of delay between them. Therefore, this insight opens up the possibility of developing new strategies to achieve the required inactivation levels to guarantee food safety by moderate PEF treatments.
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Affiliation(s)
- Carlota Delso
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Juan Manuel Martínez
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Guillermo Cebrián
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Ignacio Álvarez
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Javier Raso
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, (Universidad de Zaragoza-CITA), Zaragoza, Spain.
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9
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Holistic Approach to the Uncertainty in Shelf Life Prediction of Frozen Foods at Dynamic Cold Chain Conditions. Foods 2020; 9:foods9060714. [PMID: 32498236 PMCID: PMC7353492 DOI: 10.3390/foods9060714] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 05/19/2020] [Accepted: 05/25/2020] [Indexed: 12/05/2022] Open
Abstract
Systematic kinetic modeling is required to predict frozen systems behavior in cold dynamic conditions. A one-step procedure, where all data are used simultaneously in a non-linear algorithm, is implemented to estimate the kinetic parameters of both primary and secondary models. Compared to the traditional two-step methodology, more precise estimates are obtained, and the calculated parameter uncertainty can be introduced in realistic shelf life predictions, as a tool for cold chain optimization. Additionally, significant variability of the real distribution/storage conditions is recorded, and must be also incorporated in a kinetic prediction scheme. The applicability of the approach is theoretically demonstrated in an analysis of data on frozen green peas Vitamin C content, for the calculation of joint confidence intervals of kinetic parameters. A stochastic algorithm is implemented, through a double Monte Carlo scheme incorporating the temperature variability during distribution, drawn from cold chain databases. Assuming a distribution scenario of 130 days in the cold chain, 93 ± 110 days remaining shelf life was predicted compared to 180 days assumed based on the use by date. Overall, through the theoretical case study investigated, the uncertainty of models’ parameters and cold chain dynamics were incorporated into shelf life assessment, leading to more realistic predictions.
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10
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Thermal inactivation of extraintestinal pathogenic Escherichia coli suspended in ground chicken meat. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.05.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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11
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Kou X, Li R, Zhang L, Ramaswamy H, Wang S. Effect of heating rates on thermal destruction kinetics of Escherichia coli ATCC25922 in mashed potato and the associated changes in product color. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.10.019] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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12
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13
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Garre A, González-Tejedor G, Peñalver-Soto JL, Fernández PS, Egea JA. Optimal characterization of thermal microbial inactivation simulating non-isothermal processes. Food Res Int 2018; 107:267-274. [DOI: 10.1016/j.foodres.2018.02.040] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2017] [Revised: 02/07/2018] [Accepted: 02/13/2018] [Indexed: 01/07/2023]
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14
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Huang L. IPMP Global Fit – A one-step direct data analysis tool for predictive microbiology. Int J Food Microbiol 2017; 262:38-48. [DOI: 10.1016/j.ijfoodmicro.2017.09.010] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2017] [Revised: 07/07/2017] [Accepted: 09/16/2017] [Indexed: 10/18/2022]
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15
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16
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Huang L. Dynamic identification of growth and survival kinetic parameters of microorganisms in foods. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.01.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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17
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Cattani F, Dolan KD, Oliveira SD, Mishra DK, Ferreira CAS, Periago PM, Aznar A, Fernandez PS, Valdramidis VP. One-step global parameter estimation of kinetic inactivation parameters for Bacillus sporothermodurans spores under static and dynamic thermal processes. Food Res Int 2016; 89:614-619. [PMID: 28460957 DOI: 10.1016/j.foodres.2016.08.027] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2016] [Revised: 08/08/2016] [Accepted: 08/22/2016] [Indexed: 10/21/2022]
Abstract
Bacillus sporothermodurans produces highly heat-resistant endospores, that can survive under ultra-high temperature. High heat-resistant sporeforming bacteria are one of the main causes for spoilage and safety of low-acid foods. They can be used as indicators or surrogates to establish the minimum requirements for heat processes, but it is necessary to understand their thermal inactivation kinetics. The aim of the present work was to study the inactivation kinetics under both static and dynamic conditions in a vegetable soup. Ordinary least squares one-step regression and sequential procedures were applied for estimating these parameters. Results showed that multiple dynamic heating profiles, when analyzed simultaneously, can be used to accurately estimate the kinetic parameters while significantly reducing estimation errors and data collection.
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Affiliation(s)
- F Cattani
- Laboratório de Imunologia e Microbiologia, Faculdade de Biociências, PUCRS, Brazil.
| | - K D Dolan
- Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; Department of Biosystems & Agricultural Engineering, Michigan State University, East Lansing, MI 48824, USA
| | - S D Oliveira
- Laboratório de Imunologia e Microbiologia, Faculdade de Biociências, PUCRS, Brazil
| | - D K Mishra
- Department of Biosystems & Agricultural Engineering, Michigan State University, East Lansing, MI 48824, USA; Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - C A S Ferreira
- Laboratório de Imunologia e Microbiologia, Faculdade de Biociências, PUCRS, Brazil
| | - P M Periago
- Department of Food Engineering and Agricultural Machinery, Institute of Vegetable Biotechnology, Regional Campus of International Excellence "Campus Mare Nostrum", Technical University of Cartagena (UPCT), P. Alfonso XIII, No. 48, 30203 Cartagena, Spain
| | - A Aznar
- Department of Food Engineering and Agricultural Machinery, Institute of Vegetable Biotechnology, Regional Campus of International Excellence "Campus Mare Nostrum", Technical University of Cartagena (UPCT), P. Alfonso XIII, No. 48, 30203 Cartagena, Spain
| | - P S Fernandez
- Department of Food Engineering and Agricultural Machinery, Institute of Vegetable Biotechnology, Regional Campus of International Excellence "Campus Mare Nostrum", Technical University of Cartagena (UPCT), P. Alfonso XIII, No. 48, 30203 Cartagena, Spain.
| | - V P Valdramidis
- Department of Food Studies and Environmental Health, Faculty of Health Sciences, University of Malta, Msida, Malta.
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Gouveia AR, Alves M, Silva JA, Saraiva C. The Antimicrobial Effect of Rosemary and Thyme Essential Oils Against Listeria Monocytogenes in Sous Vide Cook-chill Beef During Storage. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.profoo.2016.10.001] [Citation(s) in RCA: 16] [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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19
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Huang L. Direct construction of predictive models for describing growth of Salmonella Enteritidis in liquid eggs – A one-step approach. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.03.051] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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20
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Monu EA, Valladares M, D'Souza DH, Davidson PM. Determination of the Thermal Inactivation Kinetics of Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7 and non-O157 in Buffer and a Spinach Homogenate. J Food Prot 2015; 78:1467-71. [PMID: 26219359 DOI: 10.4315/0362-028x.jfp-14-488] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Produce has been associated with a rising number of foodborne illness outbreaks. While much produce is consumed raw, some is treated with mild heat, such as blanching or cooking. The objectives of this research were to compare the thermal inactivation kinetics of Listeria monocytogenes, Salmonella enterica, Shiga toxin-producing Escherichia coli (STEC) O157:H7, and non-O157 STEC in phosphate-buffered saline (PBS; pH 7.2) and a spinach homogenate and to provide an estimate of the safety of mild heat processes for spinach. Five individual strains of S. enterica, L. monocytogenes, STEC O157:H7, and non-O157 STEC were tested in PBS in 2-ml glass vials, and cocktails of the organisms were tested in blended spinach in vacuum-sealed bags. For Listeria and Salmonella at 56 to 60°C, D-values in PBS ranged from 4.42 ± 0.94 to 0.35 ± 0.03 min and 2.11 ± 0.14 to 0.16 ± 0.03 min, respectively. D-values at 54 to 58°C were 5.18 ± 0.21 to 0.53 ± 0.04 min for STEC O157:H7 and 5.01 ± 0.60 to 0.60 ± 0.13 min for non-O157 STEC. In spinach at 56 to 60°C, Listeria D-values were 11.77 ± 2.18 to 1.22 ± 0.12 min and Salmonella D-values were 3.51 ± 0.06 to 0.47 ± 0.06 min. D-values for STEC O157:H7 and non-O157 STEC were 7.21 ± 0.17 to 1.07 ± 0.11 min and 5.57 ± 0.38 to 0.99 ± 0.07 min, respectively, at 56 to 60°C. In spinach, z-values were 4.07 ± 0.16, 4.59 ± 0.26, 4.80 ± 0.92, and 5.22 ± 0.20°C for Listeria, Salmonella, STEC O157:H7, and non-O157 STEC, respectively. Results indicated that a mild thermal treatment of blended spinach at 70°C for less than 1 min would result in a 6-log reduction of all pathogens tested. These findings may assist the food industry in the design of suitable mild thermal processes to ensure food safety.
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Affiliation(s)
- Emefa Angelica Monu
- Department of Food Science and Technology, University of Tennessee-Knoxville, 2600 River Drive, Knoxville, Tennessee 37996-4591, USA; Department of Poultry Science, Auburn University, 260 Lem Morrison Drive, Auburn, AL 36849, USA
| | - Malcond Valladares
- Department of Food Science and Technology, University of Tennessee-Knoxville, 2600 River Drive, Knoxville, Tennessee 37996-4591, USA
| | - Doris H D'Souza
- Department of Food Science and Technology, University of Tennessee-Knoxville, 2600 River Drive, Knoxville, Tennessee 37996-4591, USA
| | - P Michael Davidson
- Department of Food Science and Technology, University of Tennessee-Knoxville, 2600 River Drive, Knoxville, Tennessee 37996-4591, USA.
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Hari Purnomo E, Edi Giriwono P, Indrasti D, Sima Firlieyanti A, Giwang Kinasih A. Thermal Inactivation Kinetics Parameter and Isolation of Staphylococcus aureus on Drink from Green Grass Jelly and Roselle. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2015. [DOI: 10.6066/jtip.2015.26.1.124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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22
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Pang YH, Zhang L, Zhou S, Yam KL, Liu L, Sheen S. Growth behavior prediction of fresh catfish fillet with Pseudomonas aeruginosa under stresses of allyl isothiocyanate, temperature and modified atmosphere. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.07.030] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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