1
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Xu J, Janahar JJ, Park HW, Balasubramaniam V, Yousef AE. Influence of water activity and acidity on Bacillus cereus spore inactivation during combined high pressure-thermal treatment. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111465] [Citation(s) in RCA: 3] [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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2
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Delbrück AI, Zhang Y, Heydenreich R, Mathys A. Bacillus spore germination at moderate high pressure: A review on underlying mechanisms, influencing factors, and its comparison with nutrient germination. Compr Rev Food Sci Food Saf 2021; 20:4159-4181. [PMID: 34147040 DOI: 10.1111/1541-4337.12789] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 05/14/2021] [Accepted: 05/18/2021] [Indexed: 02/05/2023]
Abstract
Spore-forming bacteria are resistant to stress conditions owing to their ability to form highly resistant dormant spores. These spores can survive adverse environmental conditions in nature, as well as decontamination processes in the food and related industries. Bacterial spores may return to their vegetative state through a process called germination. As spore germination is critical for the loss of resistance, outgrowth, and development of pathogenicity and spoilage potential, the germination pathway has piqued the interest of the scientific community. The inhibition and induction of germination have critical applications in the food industry. Targeted germination can aid in decreasing the resistance of spores and allow the application of milder inactivation procedures. This germination-inactivation strategy allows better maintenance of important food quality attributes. Different stimuli are reported to trigger germination. Among those, isostatic high pressure (HP) has gained increasing attention due to its potential applications in industrial processes. However, pressure-mediated spore germination is extremely heterogeneous as some spores germinate rapidly, while others exhibit slow germination or do not undergo germination at all. The successful and safe implementation of the germination-inactivation strategy, however, depends on the germination of all spores. Therefore, there is a need to elucidate the mechanisms of HP-mediated germination. This work aimed to critically review the current state of knowledge on Bacillus spore germination at a moderate HP of 50-300 MPa. In this review, the germination mechanism, heterogeneity, and influencing factors have been outlined along with knowledge gaps.
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Affiliation(s)
- Alessia I Delbrück
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zürich, Zurich, Switzerland
| | - Yifan Zhang
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zürich, Zurich, Switzerland
| | - Rosa Heydenreich
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zürich, Zurich, Switzerland
| | - Alexander Mathys
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zürich, Zurich, Switzerland
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3
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Risk of Bacillus cereus in Relation to Rice and Derivatives. Foods 2021; 10:foods10020302. [PMID: 33540849 PMCID: PMC7913059 DOI: 10.3390/foods10020302] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 01/19/2021] [Accepted: 01/26/2021] [Indexed: 11/18/2022] Open
Abstract
Rice is a very popular food throughout the world and the basis of the diet of the citizens of many countries. It is used as a raw material for the preparation of many complex dishes in which different ingredients are involved. Rice, as a consequence of their cultivation, harvesting, and handling, is often contaminated with spores of Bacillus cereus, a ubiquitous microorganism found mainly in the soil. B. cereus can multiply under temperature conditions as low as 4 °C in foods that contain rice and have been cooked or subjected to treatments that do not produce commercial sterility. B. cereus produces diarrhoeal or emetic foodborne toxin when the consumer eats food in which a sufficient number of cells have grown. These circumstances mean that every year many outbreaks of intoxication or intestinal problems related to this microorganism are reported. This work is a review from the perspective of risk assessment of the risk posed by B. cereus to the health of consumers and of some control measures that can be used to mitigate such a risk.
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4
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Ravash N, Peighambardoust SH, Soltanzadeh M, Pateiro M, Lorenzo JM. Impact of high-pressure treatment on casein micelles, whey proteins, fat globules and enzymes activity in dairy products: a review. Crit Rev Food Sci Nutr 2020; 62:2888-2908. [PMID: 33345590 DOI: 10.1080/10408398.2020.1860899] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
The quality and safety of food products are the two factors that most influence the demands made by consumers. Contractual food sterilization and preservation methods often result in unfavorable changes in functional properties of foods. High-pressure processing (HPP) (50-1000 MPa) is a non-thermal preservation technique, which can effectively reduce the activity of spoilage and pathogenic microorganisms with minimal impact on the functional and nutritional properties of food. Comprehensive inquires have disclosed the potential profits of HPP as an alternative to heat treatments by affecting the structure of milk components, particularly proteins and fats. The present paper aims to investigate the effects of HPP on milk components including fats, casein, whey proteins, enzymes, and minerals, as well as on the industrial production of milk and dairy products including cheese, yogurt, ice cream, butter, cream, and probiotic dairy products. HPP allows to extend shelf life of products without the use of additives, meeting current consumer demands. The assurance of microbial safety and the production of food products with minimal changes in quality characteristics (organoleptic, nutritional, and rheological properties) are among its main effects. In addition, the nutritional value of HPP-treated dairy products is also preserved.
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Affiliation(s)
- Negar Ravash
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran
| | | | - Maral Soltanzadeh
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, Ourense, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
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5
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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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6
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Kim SS, Kim SH, Park SH, Kang DH. Inactivation of Bacillus cereus Spores on Stainless Steel by Combined Superheated Steam and UV-C Irradiation Treatment. J Food Prot 2020; 83:13-16. [PMID: 31804873 DOI: 10.4315/0362-028x.jfp-19-133] [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] [Indexed: 11/11/2022]
Abstract
Bacillus cereus spore contamination on food contact surfaces is of great concern in the food industry. Thus, in the present study, superheated steam (SHS) was used alone or combined with UV-C irradiation for inactivation of B. cereus spores inoculated on stainless steel coupons. Temperatures higher than 250°C were needed to effectively inactivate B. cereus spores by SHS treatment alone, while a synergistic bactericidal effect resulted from the sequential treatment of SHS before or after UV-C irradiation. The increased dipicolinic acid ratio obtained by the combined treatment had a significant role in the synergistic bactericidal effect. Therefore, the combined treatment of SHS and UV-C could be used effectively to inactivate B. cereus on stainless steel. It is recommended to use hurdle technology with reduced energy consumption to ensure microbiological safety on food contact surfaces.
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Affiliation(s)
- Sang-Soon Kim
- Department of Food Engineering, Dankook University, Cheonan, Chungnam 31116, Republic of Korea
| | - Soo-Hwan Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
| | - Sang-Hyun Park
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 32439, Republic of Korea
| | - Dong-Hyun Kang
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea.,Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon do, 25354, Republic of Korea
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7
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Tirloni E, Bernardi C, Ghelardi E, Celandroni F, Andrighetto C, Rota N, Stella S. Biopreservation as a potential hurdle for Bacillus cereus growth in fresh cheese. J Dairy Sci 2019; 103:150-160. [PMID: 31668441 DOI: 10.3168/jds.2019-16739] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Accepted: 09/03/2019] [Indexed: 11/19/2022]
Abstract
This study aimed to evaluate the possible inhibitory effect of natural lactic acid bacteria on the growth of 2 Bacillus cereus strains. First, we evaluated the behavior of spores of B. cereus GPe2 and D43 when inoculated before cheesemaking using pasteurized or raw milk; no statistical differences were observed between cheese produced with the 2 types of milk. Then, lactic acid bacteria (LAB) were isolated from cheese at the last sampling time, identified, and tested in vitro for their antagonistic activity and organic acid production by using an HPLC method, showing antimicrobial potential. The LAB that produced larger inhibition halos (>9 mm) against B. cereus strains (LAB 3, 6, 9, 10: Lactococcus lactis ssp. lactis; LAB 7: Lactococcus lactis ssp. cremoris) were selected to produce a LAB mixture for subsequent tests. Spores of B. cereus GPe2 and D43 were inoculated in pasteurized milk before cheesemaking with or without addition of the LAB mixture at a high dosage. Bacillus cereus grew more slowly when LAB were added to the dairy matrix (with differences from 2.36 to 2.66 log cfu/g in B. cereus GPe2 and D43 growth).
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Affiliation(s)
- Erica Tirloni
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria 10, IT-20133, Milan, Italy.
| | - Cristian Bernardi
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria 10, IT-20133, Milan, Italy
| | - Emilia Ghelardi
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Via San Zeno 37, IT-56127, Pisa, Italy; Research Center Nutraceuticals and Food for Health-Nutrafood, University of Pisa, IT-56127, Pisa, Italy
| | - Francesco Celandroni
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Via San Zeno 37, IT-56127, Pisa, Italy
| | - Christian Andrighetto
- Agenzia Veneta per l'Innovazione nel Settore Primario, Via San Gaetano 74, Thiene (VI), Italy
| | - Nicola Rota
- Freelance Agronomist, Pontirolo Nuovo, IT-24040, Italy
| | - Simone Stella
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria 10, IT-20133, Milan, Italy
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Fei P, Yuan X, Zhao S, Yang T, Xiang J, Chen X, Zhou L, Ji M. Prevalence and Genetic Diversity of Bacillus cereus Isolated from Raw Milk and Cattle Farm Environments. Curr Microbiol 2019; 76:1355-1360. [PMID: 31324956 DOI: 10.1007/s00284-019-01741-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Accepted: 07/08/2019] [Indexed: 02/07/2023]
Abstract
Bacillus cereus not only has adverse effects on the nutrition and shelf life of dairy products but also seriously endanger people's health. This study was conducted to reveal the prevalence and genetic diversity of B. cereus strains isolated from raw milk and cattle farm environments. A total 56 of B. cereus strains were detected from 300 environmental samples (soil, water, fodder, air, milk pails, milking machines, cowsheds, bedding, excrement, cow surfaces, udders, overalls, soles, and staff hand samples) and 50 raw milk samples, and divided into 18 sequence types (STs) using multilocus sequence typing method. These STs included ST27, ST61, ST92, ST142, ST168, ST208, ST378, ST427, ST766, ST 857, ST1098, ST1140, ST1194, ST1236, ST1336, ST1339, ST1341, and ST1348, among them, ST857 (7/56, 12.5%) was the dominant ST, and were detected from air, cowsheds, bedding, excrement, and raw milk samples. Our findings could reveal the distribution and genetic diversity of B. cereus strains in raw milk and cattle farm environments, and provide a theoretical basis for controlling the potential harm of this pathogenic bacteria in dairy products.
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Affiliation(s)
- Peng Fei
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023, China.
| | - Xiujuan Yuan
- Anda Department of Animal Husbandry and Veterinary, Anda, 151400, China
| | - Shengjuan Zhao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023, China
| | - Tongxiang Yang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023, China
| | - Jinle Xiang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023, China
| | - Xi Chen
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023, China
| | - Lianxin Zhou
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023, China
| | - Mengdi Ji
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023, China
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9
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Evelyn, Silva FV. Heat assisted HPP for the inactivation of bacteria, moulds and yeasts spores in foods: Log reductions and mathematical models. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.016] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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10
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Alegbeleye OO, Guimarães JT, Cruz AG, Sant’Ana AS. Hazards of a ‘healthy’ trend? An appraisal of the risks of raw milk consumption and the potential of novel treatment technologies to serve as alternatives to pasteurization. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.10.007] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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11
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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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12
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The impact of variable high pressure treatments and/or cooking of rice on bacterial populations after storage using culture-independent analysis. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.027] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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13
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Park I, Kim JU, Shahbaz HM, Jung D, Jo M, Lee KS, Lee H, Park J. High hydrostatic pressure treatment for manufacturing of garlic powder with improved microbial safety and antioxidant activity. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13937] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Ilbum Park
- Department of Biotechnology; Yonsei University; Seoul 03722 South Korea
| | - Jeong Un Kim
- Department of Biotechnology; Yonsei University; Seoul 03722 South Korea
| | - Hafiz Muhammad Shahbaz
- Department of Food Science and Human Nutrition; University of Veterinary and Animal Sciences; Lahore 54000 Pakistan
| | - Dongseok Jung
- Department of Biotechnology; Yonsei University; Seoul 03722 South Korea
| | - Munhui Jo
- Department of Biotechnology; Yonsei University; Seoul 03722 South Korea
| | - Kyung Seo Lee
- Department of Biotechnology; Yonsei University; Seoul 03722 South Korea
| | - Hyunah Lee
- Department of Biotechnology; Yonsei University; Seoul 03722 South Korea
| | - Jiyong Park
- Department of Biotechnology; Yonsei University; Seoul 03722 South Korea
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14
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Rao L, Feeherry FE, Ghosh S, Liao X, Lin X, Zhang P, Li Y, Doona CJ, Setlow P. Effects of lowering water activity by various humectants on germination of spores of Bacillus species with different germinants. Food Microbiol 2018; 72:112-127. [DOI: 10.1016/j.fm.2017.11.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2017] [Revised: 11/19/2017] [Accepted: 11/23/2017] [Indexed: 10/18/2022]
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15
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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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16
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Wang L, Tao H, Li Y. Multi‐pulsed high pressure assisted slightly acidic electrolyzed water processing on microbe, physical quality, and free amino acids of mud snail (
Bullacta exarata
). J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13509] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Liping Wang
- Department of Food Science and Technology, School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240 PR China
| | - Hong Tao
- Department of Food Science and Technology, School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240 PR China
| | - Yunfei Li
- Department of Food Science and Technology, School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240 PR China
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17
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Oh H, Seo DJ, Jeon SB, Park H, Jeong S, Chun HS, Oh M, Choi C. Isolation and Characterization of Bacillus cereus Bacteriophages from Foods and Soil. FOOD AND ENVIRONMENTAL VIROLOGY 2017; 9:260-269. [PMID: 28205130 DOI: 10.1007/s12560-017-9284-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2016] [Accepted: 02/06/2017] [Indexed: 06/06/2023]
Abstract
The aim of this study was to isolate and characterize Bacillus cereus bacteriophages of various origins. Twenty-seven bacteriophages against B. cereus were isolated from various Korean traditional fermented foods and soils. Plaque size, transmission electron microscopy, virulence profile, and in vitro lytic activity of bacteriophage isolates were examined. Transmission electron microscopy confirmed B. cereus bacteriophages belonging to the family Siphoviridae. Among B. cereus bacteriophages with broad host range, 18 isolates (66.7%) did not harbor any B. cereus virulence factors. Among them, bacteriophage strain CAU150036, CAU150038, CAU150058, CAU150064, CAU150065, and CAU150066 effectively inhibited B. cereus in vitro within 1 h. Therefore, they are considered potential candidates for controlling the contamination of B. cereus in food or other applications.
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Affiliation(s)
- Hyejin Oh
- Department of Food and Nutrition, College of Biotechnology and Agriculture Resource, Chung-Ang University, Seodongdaero, Daeduck, Anseong, Gyeonggi, 17546, Republic of Korea
| | - Dong Joo Seo
- Department of Food and Nutrition, College of Biotechnology and Agriculture Resource, Chung-Ang University, Seodongdaero, Daeduck, Anseong, Gyeonggi, 17546, Republic of Korea
| | - Su Been Jeon
- Department of Food and Nutrition, College of Biotechnology and Agriculture Resource, Chung-Ang University, Seodongdaero, Daeduck, Anseong, Gyeonggi, 17546, Republic of Korea
| | - Hyunkyung Park
- Department of Food and Nutrition, College of Biotechnology and Agriculture Resource, Chung-Ang University, Seodongdaero, Daeduck, Anseong, Gyeonggi, 17546, Republic of Korea
| | - Suntak Jeong
- Department of Food and Nutrition, College of Biotechnology and Agriculture Resource, Chung-Ang University, Seodongdaero, Daeduck, Anseong, Gyeonggi, 17546, Republic of Korea
| | - Hyang Sook Chun
- Department of Food Science and Technology, College of Biotechnology and Agriculture Resource, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea
| | - Mihwa Oh
- National Institute of Animal Science, Rural Development Administration, Jeonju, Jeollabuk-do, 54875, Republic of Korea
| | - Changsun Choi
- Department of Food and Nutrition, College of Biotechnology and Agriculture Resource, Chung-Ang University, Seodongdaero, Daeduck, Anseong, Gyeonggi, 17546, Republic of Korea.
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18
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Wang L, Xia Q, Li Y. Synergistic effects of high pressure processing and slightly acidic electrolysed water on the inactivation of Bacillus cereus
spores. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13527] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Liping Wang
- Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai 200240 China
| | - Qiang Xia
- Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai 200240 China
| | - Yunfei Li
- Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai 200240 China
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19
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Influence of High Hydrostatic Pressure Technology on Wine Chemical and Sensorial Characteristics: Potentialities and Drawbacks. ADVANCES IN FOOD AND NUTRITION RESEARCH 2017. [PMID: 28427533 DOI: 10.1016/bs.afnr.2017.01.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register]
Abstract
During last years, scientific research on high hydrostatic pressure (HHP) as a nonthermal processing technology for preservation or aging of wine has increased substantially. HHP between 200 and 500MPa is able to inactivate bacteria and yeasts in red and white wines, suggesting that it may be used for wine preservation. However, these treatments have been shown to promote changes on sensorial and physicochemical characteristics in both red and white wines, not immediately in the first month, but along storage. The changes are observed in wine color, aroma, and taste due mainly to reactions of phenolic compounds, sugars, and proteins. These reactions have been associated with those observed during wine aging, leading to aged-like wine characteristics perceived by sensorial analysis. This chapter will present the influence of HHP technology on wine chemical and sensorial characteristics, criticaly discussing its potentialities and drawbacks. The appropriate use of HHP, based on the scientific knowledge of the reactions occuring in wine promoted by HHP, will allow to exploit this technology for wine production achieving distinct characteristics to address particular market and consumer demands.
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20
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21
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Evelyn, Silva FV. Modeling the inactivation of psychrotrophic Bacillus cereus spores in beef slurry by 600MPa HPP combined with 38–70°C: Comparing with thermal processing and estimating the energy requirements. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.05.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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22
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Giacometti F, Bardasi L, Merialdi G, Morbarigazzi M, Federici S, Piva S, Serraino A. Shelf life of donkey milk subjected to different treatment and storage conditions. J Dairy Sci 2016; 99:4291-4299. [DOI: 10.3168/jds.2015-10741] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2015] [Accepted: 02/09/2016] [Indexed: 11/19/2022]
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23
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Inhibition of nutrient- and high pressure-induced germination of Bacillus cereus spores by plant essential oils. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.02.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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Trujillo AJ, Ferragut V, Juan B, Roig-Sagués AX, Guamis B. Processing of Dairy Products Utilizing High Pressure. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/978-1-4939-3234-4_25] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
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25
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Microbiological Aspects of High-Pressure Processing of Food: Inactivation of Microbial Vegetative Cells and Spores. HIGH PRESSURE PROCESSING OF FOOD 2016. [DOI: 10.1007/978-1-4939-3234-4_14] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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26
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Daryaei H, Balasubramaniam V, Yousef AE, Legan JD, Tay A. Lethality enhancement of pressure-assisted thermal processing against Bacillus amyloliquefaciens spores in low-acid media using antimicrobial compounds. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.05.029] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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27
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High pressure processing of milk: Modeling the inactivation of psychrotrophic Bacillus cereus spores at 38–70°C. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.06.017] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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28
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Kinetic study of Bacillus cereus spore inactivation by high pressure high temperature treatment. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.07.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Gong Y, Yu JY, Qian P, Meng J, Zhang XJ, Lu RR. Comparative Study of the Microbial Stability and Quality of Carrot Juice Treated by High-Pressure Processing Combined with Mild Temperature and Conventional Heat Treatment. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12170] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Yi Gong
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue Wuxi Jiangsu 214122 China
| | - Jian-Yong Yu
- The Quartermaster Equipment Institute of the General Logistical Department of Chinese People's Liberation Army; Beijing China
| | - Ping Qian
- The Quartermaster Equipment Institute of the General Logistical Department of Chinese People's Liberation Army; Beijing China
| | - Jun Meng
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue Wuxi Jiangsu 214122 China
| | - Xiao-Juan Zhang
- The Quartermaster Equipment Institute of the General Logistical Department of Chinese People's Liberation Army; Beijing China
| | - Rong-Rong Lu
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue Wuxi Jiangsu 214122 China
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Argyri AA, Tassou CC, Samaras F, Mallidis C, Chorianopoulos N. Effect of high hydrostatic pressure processing on microbiological shelf-life and quality of fruits pretreated with ascorbic acid or SnCl2. BIOMED RESEARCH INTERNATIONAL 2014; 2014:819209. [PMID: 25295275 PMCID: PMC4177730 DOI: 10.1155/2014/819209] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/19/2014] [Revised: 08/07/2014] [Accepted: 08/21/2014] [Indexed: 11/27/2022]
Abstract
In the current study, the processing conditions required for the inactivation of Paenibacillus polymyxa and relevant spoilage microorganisms by high hydrostatic pressure (HHP) treatment on apricot, peach, and pear pieces in sucrose (22°Brix) solution were assessed. Accordingly, the shelf-life was determined by evaluating both the microbiological quality and the sensory characteristics (taste, odor, color, and texture) during refrigerated storage after HHP treatment. The microbiological shelf-life of apricots, peaches, and pears was prolonged in the HHP-treated products in comparison with the untreated ones. In all HHP-treated packages for apricots, peaches, and pears, all populations were below the detection limit of the method (1 log CFU/g) and no growth of microorganisms was observed until the end of storage. Overall, no differences of the L*, a*, or b* value among the untreated and the HHP-treated fruit products were observed up to the time at which the unpressurized product was characterized as spoiled. HHP treatment had no remarkable effect on the firmness of the apricots, peaches, and pears. With regard to the sensory assessment, the panelists marked better scores to HHP-treated products compared to their respective controls, according to taste and total evaluation during storage of fruit products.
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Affiliation(s)
- Anthoula A. Argyri
- Hellenic Agricultural Organization (DEMETER), Institute of Technology of Agricultural Products, Sof. Venizelou 1, Lycovrissi, 14123 Athens, Greece
| | - Chrysoula C. Tassou
- Hellenic Agricultural Organization (DEMETER), Institute of Technology of Agricultural Products, Sof. Venizelou 1, Lycovrissi, 14123 Athens, Greece
| | - Fotios Samaras
- Hellenic Agricultural Organization (DEMETER), Institute of Technology of Agricultural Products, Sof. Venizelou 1, Lycovrissi, 14123 Athens, Greece
| | - Constantinos Mallidis
- Hellenic Agricultural Organization (DEMETER), Institute of Technology of Agricultural Products, Sof. Venizelou 1, Lycovrissi, 14123 Athens, Greece
| | - Nikos Chorianopoulos
- Hellenic Agricultural Organization (DEMETER), Institute of Technology of Agricultural Products, Sof. Venizelou 1, Lycovrissi, 14123 Athens, Greece
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Feng Y, Ye K, Wang H, Sun Y, Xu X, Liu D, Zhou G. Impact of high hydrostatic pressure treatment on microbial communities in chinese water-boiled salted duck. J Food Prot 2014; 77:1142-7. [PMID: 24988020 DOI: 10.4315/0362-028x.jfp-13-386] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objective of this study was to determine the impact of high hydrostatic pressure (HHP) treatment on microbial communities in Chinese water-boiled salted duck (CWBSD) and the synergistic effect of HHP and mild heat treatment. In this work, the bacterial diversity was evaluated by using both a culture-dependent method and denaturing gradient gel electrophoresis. The total aerobic bacterial counts in pressure-treated samples were significantly lower than those in controls, which indicated that HHP could extend the shelf life of CWBSD. Weissella hellenica and Enterobacteriaceae, the predominant bacteria found in CWBSD, were not detected after HHP treatment. On the other hand, Staphylococcus spp. and Bacillus spp. became the predominant bacteria in HHP-treated samples. Moreover, the inhibitory effect was greater at 400 MPa than at 200 MPa combined with mild heat at 40°C. This study investigated the diversity of bacteria in HHP-treated CWBSD, and the information derived from this research may help to understand the bacterial ecology and develop effective HHP treatments to extend the shelf life of CWBSD.
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Affiliation(s)
- Yulin Feng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Keping Ye
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Huhu Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Yi Sun
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Dengyong Liu
- Food Science Research Institute, Bohai University, Jinzhou, Liaoning 121013, People's Republic of China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
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Inactivation strategy for Clostridium perfringens spores adhered to food contact surfaces. Food Microbiol 2013; 34:328-36. [DOI: 10.1016/j.fm.2013.01.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2012] [Revised: 01/03/2013] [Accepted: 01/08/2013] [Indexed: 11/22/2022]
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34
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Aouadhi C, Simonin H, Mejri S, Maaroufi A. The combined effect of nisin, moderate heating and high hydrostatic pressure on the inactivation of Bacillus sporothermodurans spores. J Appl Microbiol 2013; 115:147-55. [PMID: 23611251 DOI: 10.1111/jam.12220] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2013] [Revised: 03/26/2013] [Accepted: 04/14/2013] [Indexed: 11/28/2022]
Abstract
AIMS To investigate the combined effect of hydrostatic pressure (HP), moderate temperature and nisin on the inactivation of Bacillus sporothermodurans spores which are known to be contaminant of dairy products and to be extremely heat-resistant. METHODS AND RESULTS A central composite experimental design with three factors, using response surface methodology, was used. By analysing the response surfaces and their corresponding contour plots, an interesting interaction with the three factors was observed. The inactivation observed was shown to be well fitted with values predicted by the quadratic equation, since the adjusted determination coefficient (R(adj)(2)) was 0·979. The optimum process parameters for a 5-log spores ml(-1) reduction of B. sporothermodurans spores were obtained, 472 MPa/53°C for 5 min in presence of 121 UI ml(-1) of nisin. CONCLUSION Nisin and temperature treatments improve the effectiveness of pressure in the inactivation of highly heat-resistant spores of B. sporothermodurans. SIGNIFICANCE AND IMPACT OF THE STUDY This study shows the potential of using high HP for a short time (5 min) in combination with moderate temperature and nisin to inactivate B. sporothermodurans spores in milk. Such treatments could be applied by the dairy industry to ensure the commercial sterility of UHT milk.
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Affiliation(s)
- C Aouadhi
- Laboratory of Epidemiology and Veterinary Microbiology, Bacteriology and Biotechnology Development Groups, Pasteur Institute of Tunisia (IPT), University Manar, Tunis, Tunisia.
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Daryaei H, Balasubramaniam VM, Legan JD. Kinetics of Bacillus cereus spore inactivation in cooked rice by combined pressure-heat treatment. J Food Prot 2013; 76:616-23. [PMID: 23575123 DOI: 10.4315/0362-028x.jfp-12-447] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The efficacy of pressure-heat treatment was evaluated for the inactivation of Bacillus cereus spores in cooked rice. The spores of B. cereus ATCC 9818 were inoculated (1.1 × 10(8) CFU/g) in a parboiled rice product (pH 6.0, water activity of 0.95) and inactivated to an undetectable level (<10 CFU/g) by treatment of 600 MPa and process temperatures of 60 to 85 °C or 0.1 MPa and 85 °C. Kinetic inactivation parameters were estimated with linear and nonlinear models. The potential recovery of injured bacteria was also evaluated during storage of the treated product for 4 weeks at 4 and 25 °C. Depending on the process temperature, a 600-MPa treatment inactivated spores by 2.2 to 3.4 log during the 30-s pressure come-up time, and to below the detection limit after 4- to 8-min pressure-holding times. In contrast, a 180-min treatment time was required to inactivate the spores to an undetectable level at 0.1 MPa and 85 °C. The decimal reduction time of spores inactivated by combined pressure-heat treatment ranged from 1.08 to 2.36 min, while it was 34.6 min at 85 °C under atmospheric conditions. The nonlinear Weibull model scale factor increased, and was inversely related to the decimal reduction time, and the shape factor decreased with increasing pressure or temperature. The recovery of injured spores was influenced by the extent of pressure-holding time and process temperature. This study suggests that combined pressure-heat treatment could be used as a viable alternative to inactivate B. cereus spores in cooked rice and extend the shelf life of the product.
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Affiliation(s)
- Hossein Daryaei
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, Ohio 43210, USA
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36
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Inactivation of Bacillus sporothermodurans LTIS27 spores by high hydrostatic pressure and moderate heat studied by response surface methodology. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.07.015] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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37
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Ishimori T, Takahashi K, Goto M, Nakagawa S, Kasai Y, Konagaya Y, Batori H, Kobayashi A, Urakami H. Synergistic effects of high hydrostatic pressure, mild heating, and amino acids on germination and inactivation of Clostridium sporogenes spores. Appl Environ Microbiol 2012; 78:8202-7. [PMID: 22983975 PMCID: PMC3497395 DOI: 10.1128/aem.02007-12] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2012] [Accepted: 09/10/2012] [Indexed: 11/20/2022] Open
Abstract
The synergistic effects of high hydrostatic pressure (HHP), mild heating, and amino acids on the germination of Clostridium sporogenes spores were examined by determining the number of surviving spores that returned to vegetative growth after pasteurization following these treatments. Pressurization at 200 MPa at a temperature higher than 40°C and treatment with some of the 19 l-amino acids at 10 mM or higher synergistically facilitated germination. When one of these factors was omitted, the level of germination was insignificant. Pressures of 100 and 400 MPa were less effective than 200 MPa. The spores were effectively inactivated by between 1.8 and 4.8 logs by pasteurization at 80°C after pressurization at 200 MPa at 45°C for 120 min with one of the amino acids with moderate hydrophobicity, such as Leu, Phe, Cys Met, Ala, Gly, or Ser. However, other amino acids showed poor inactivation effects of less than 0.9 logs. Spores in solutions containing 80 mM of either Leu, Phe, Cys, Met, Ala, Gly, or Ser were successfully inactivated by pasteurization by more than 5.4 logs after pressurization at 200 MPa at 70°C for 15 to 120 min. Ala and Met reduced the spore viability by 2.8 and 1.8 logs, respectively, by pasteurization at a concentration of 1 mM under 200 MPa at 70°C. These results indicate that germination of the spores is facilitated by a combination of high hydrostatic pressure, mild heating, and amino acids.
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Affiliation(s)
- Takateru Ishimori
- Department of Food Sciences, Niigata University of Pharmacy and Applied Life Sciences (NUPALS), Higashijima, Akiha-ku, Niigata, Japan
| | - Katsutoshi Takahashi
- Department of Food Sciences, Niigata University of Pharmacy and Applied Life Sciences (NUPALS), Higashijima, Akiha-ku, Niigata, Japan
| | - Masato Goto
- Department of Food Sciences, Niigata University of Pharmacy and Applied Life Sciences (NUPALS), Higashijima, Akiha-ku, Niigata, Japan
| | - Suguru Nakagawa
- Department of Food Sciences, Niigata University of Pharmacy and Applied Life Sciences (NUPALS), Higashijima, Akiha-ku, Niigata, Japan
| | - Yoshiaki Kasai
- Niigata Industrial Creation Organization, Bandaijima, Chuou-ku, Niigata, Japan
| | - Yukifumi Konagaya
- Department of Food Sciences, Niigata University of Pharmacy and Applied Life Sciences (NUPALS), Higashijima, Akiha-ku, Niigata, Japan
| | | | - Atsushi Kobayashi
- Echigo Research Institute, Echigo Seika Co., Ltd., Gofuku-machi, Nagaoka-shi, Niigata, Japan
| | - Hiroshi Urakami
- Department of Food Sciences, Niigata University of Pharmacy and Applied Life Sciences (NUPALS), Higashijima, Akiha-ku, Niigata, Japan
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Bermúdez-Aguirre D, Dunne CP, Barbosa-Cánovas GV. Effect of processing parameters on inactivation of Bacillus cereus spores in milk using pulsed electric fields. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2011.11.003] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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39
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Aouadhi C, Simonin H, Prévost H, de Lamballerie M, Maaroufi A, Mejri S. Optimization of pressure-induced germination of Bacillus sporothermodurans spores in water and milk. Food Microbiol 2012; 30:1-7. [DOI: 10.1016/j.fm.2011.12.006] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2011] [Revised: 11/30/2011] [Accepted: 12/01/2011] [Indexed: 10/14/2022]
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40
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Vercammen A, Vivijs B, Lurquin I, Michiels CW. Germination and inactivation of Bacillus coagulans and Alicyclobacillus acidoterrestris spores by high hydrostatic pressure treatment in buffer and tomato sauce. Int J Food Microbiol 2012; 152:162-7. [DOI: 10.1016/j.ijfoodmicro.2011.02.019] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2010] [Revised: 01/12/2011] [Accepted: 02/16/2011] [Indexed: 11/24/2022]
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41
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Tomasula PM, Mukhopadhyay S, Datta N, Porto-Fett A, Call JE, Luchansky JB, Renye J, Tunick M. Pilot-scale crossflow-microfiltration and pasteurization to remove spores of Bacillus anthracis (Sterne) from milk. J Dairy Sci 2011; 94:4277-91. [PMID: 21854901 DOI: 10.3168/jds.2010-3879] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2010] [Accepted: 04/18/2011] [Indexed: 11/19/2022]
Abstract
High-temperature, short-time pasteurization of milk is ineffective against spore-forming bacteria such as Bacillus anthracis (BA), but is lethal to its vegetative cells. Crossflow microfiltration (MF) using ceramic membranes with a pore size of 1.4 μm has been shown to reject most microorganisms from skim milk; and, in combination with pasteurization, has been shown to extend its shelf life. The objectives of this study were to evaluate MF for its efficiency in removing spores of the attenuated Sterne strain of BA from milk; to evaluate the combined efficiency of MF using a 0.8-μm ceramic membrane, followed by pasteurization (72°C, 18.6s); and to monitor any residual BA in the permeates when stored at temperatures of 4, 10, and 25°C for up to 28 d. In each trial, 95 L of raw skim milk was inoculated with about 6.5 log(10) BA spores/mL of milk. It was then microfiltered in total recycle mode at 50°C using ceramic membranes with pore sizes of either 0.8 μm or 1.4 μm, at crossflow velocity of 6.2 m/s and transmembrane pressure of 127.6 kPa, conditions selected to exploit the selectivity of the membrane. Microfiltration using the 0.8-μm membrane removed 5.91±0.05 log(10) BA spores/mL of milk and the 1.4-μm membrane removed 4.50±0.35 log(10) BA spores/mL of milk. The 0.8-μm membrane showed efficient removal of the native microflora and both membranes showed near complete transmission of the casein proteins. Spore germination was evident in the permeates obtained at 10, 30, and 120 min of MF time (0.8-μm membrane) but when stored at 4 or 10°C, spore levels were decreased to below detection levels (≤0.3 log(10) spores/mL) by d 7 or 3 of storage, respectively. Permeates stored at 25°C showed coagulation and were not evaluated further. Pasteurization of the permeate samples immediately after MF resulted in additional spore germination that was related to the length of MF time. Pasteurized permeates obtained at 10 min of MF and stored at 4 or 10°C showed no growth of BA by d 7 and 3, respectively. Pasteurization of permeates obtained at 30 and 120 min of MF resulted in spore germination of up to 2.42 log(10) BA spores/mL. Spore levels decreased over the length of the storage period at 4 or 10°C for the samples obtained at 30 min of MF but not for the samples obtained at 120 min of MF. This study confirms that MF using a 0.8-μm membrane before high-temperature, short-time pasteurization may improve the safety and quality of the fluid milk supply; however, the duration of MF should be limited to prevent spore germination following pasteurization.
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Affiliation(s)
- P M Tomasula
- Dairy and Functional Foods Research Unit, USDA, ARS, Eastern Regional Research Center, Wyndmoor, PA 19038, USA.
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42
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Microbiological food safety assessment of high hydrostatic pressure processing: A review. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.11.001] [Citation(s) in RCA: 259] [Impact Index Per Article: 19.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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43
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de Lamo-Castellví S, Ratphitagsanti W, Balasubramaniam VM, Yousef AE. Inactivation of Bacillus amyloliquefaciens spores by a combination of sucrose laurate and pressure-assisted thermal processing. J Food Prot 2010; 73:2043-52. [PMID: 21219716 DOI: 10.4315/0362-028x-73.11.2043] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The aim of this research was to study the effect of sucrose laurate ester (SL) on enhancing pressure-assisted thermal processing (PATP) inactivation of Bacillus amyloliquefaciens Fad 82 spores. B. amyloliquefaciens spores (∼10⁸ CFU/ml) were suspended in deionized water, solutions of 0.1, 0.5, and 1.0% SL, and mashed carrots without or with 1% SL. Samples were treated at 700 MPa and 105°C for 0 (come-up time), 1, 2, and 5 min and analyzed by pour-plating and most-probable-number techniques. Heat shock (80°C, 10 min) was applied to untreated and treated samples to study the germination rates. Results were also compared against samples treated by high pressure processing (700 MPa, 35°C) and thermal processing (105°C, 0.1 MPa). Among the combinations tested, SL at concentrations of 1.0% showed the best synergistic effect against spores of B. amyloliquefaciens when combined with PATP treatments. In the case of high pressure and thermal processing treatments, SL did not enhance spore inactivation at the conditions tested. These results suggest that SL is a promising antimicrobial compound that can help reduce the severity of PATP treatments.
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Affiliation(s)
- S de Lamo-Castellví
- Departament d'Enginyeria Química, Universitat Rovira I Virgili, Av. Dels Països Catalans, Spain.
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Ratphitagsanti W, De Lamo-Castellvi S, Balasubramaniam V, Yousef AE. Efficacy of Pressure-Assisted Thermal Processing, in Combination with Organic Acids, againstâBacillus amyloliquefaciensâSpores Suspended in Deionized Water and Carrot Puree. J Food Sci 2010; 75:M46-52. [DOI: 10.1111/j.1750-3841.2009.01450.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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WANG BIAOSHI, LI BIANSHENG, ZENG QINGXIAO, HUANG JUAN, RUAN ZHENG, ZHU ZHIWEI, LI LIN. INACTIVATION KINETICS AND REDUCTION OFBACILLUS COAGULANSSPORE BY THE COMBINATION OF HIGH PRESSURE AND MODERATE HEAT. J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2007.00239.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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46
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Patras A, Brunton N, Da Pieve S, Butler F, Downey G. Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées. INNOV FOOD SCI EMERG 2009. [DOI: 10.1016/j.ifset.2008.09.008] [Citation(s) in RCA: 168] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Knorr D, Mathys A. Ultrahochdrucktechnik für innovative Behandlungsverfahren von Lebensmitteln. CHEM-ING-TECH 2008. [DOI: 10.1002/cite.200800068] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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49
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Suklim K, Flick GJ, Bourne DW, Granata LA, Eifert J, Williams R, Popham D, Wittman R. Pressure-Induced Germination and Inactivation ofBacillus cereusSpores and Their Survival in Fresh Blue Crab Meat (Callinectes sapidus) During Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2008. [DOI: 10.1080/10498850802179776] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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50
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Zhang H, Mittal GS. Effects of High-Pressure Processing (HPP) on Bacterial Spores: An Overview. FOOD REVIEWS INTERNATIONAL 2008. [DOI: 10.1080/87559120802089290] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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