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Effects of extrusion specific mechanical energy and dryer conditions on the survival of Bacillus coagulans GBI-30, 6086 for commercial pet food applications. Anim Feed Sci Technol 2022. [DOI: 10.1016/j.anifeedsci.2022.115290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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2
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Awasti N, Anand S. A fluorescence spectroscopic method for rapid detection of bacterial endospores: Proof of concept. JDS COMMUNICATIONS 2022; 3:97-100. [PMID: 36339735 PMCID: PMC9623770 DOI: 10.3168/jdsc.2021-0170] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Accepted: 12/14/2021] [Indexed: 06/16/2023]
Abstract
Current spore detection methods rely on culture techniques, with limitations of time, efficiency, and sensitivity. The bacterial spore coat contains calcium dipicolinic acid (CaDPA) as a major constituent, which could serve as a biomarker for bacterial endospores. We report proof of concept for a rapid and sensitive technique for the detection of bacterial endospores by using ratiometric fluorescence-based sensors. This method is based on the detection of CaDPA, which enhances the luminescence of lanthanide ions when complexed with a semiconducting polymer. A CaDPA standard curve was generated at an excitation-emission wavelength (λ) of λ275-λ544 by using a spectrophotometer. The intensity was recorded after chelating semiconducting fluorescent polyfluorene (PFO) dots with terbium (lanthanide) ions, sensitized by different volumes of CaDPA (0.1 μM). The resultant standard curve showed a linear relationship (R2 = 0.98) in the experimental concentration range of 2.5 to 25 nM CaDPA, with corresponding intensity (arbitrary units) of 545 to 2,130. Endospores of the aerobic sporeformer Bacillus licheniformis ATCC 14580 were produced at 37°C for 15 d on brain heart infusion agar plates. The efficiency of sporulation was evaluated by spore staining and plating techniques. Total CaDPA content on spores was estimated after suspending decreasing concentrations of spores (logs 9.0 through 1.0 cfu/mL, at 1-log intervals) in HPLC-grade water (to serve as control) and skim milk samples. In HPLC-grade water, for higher spiking levels such as (mean ± SD) 9.2 ± 0.03, 8.4 ± 0.05, 7.1 ± 0.13, and 6.3 ± 0.02 logs, the corresponding mean CaDPA from the standard curve were 9.4, 7.2, 6.2, and 5.3 nM, respectively. For lower spiking levels of 4.2 ± 0.05, 3.1 ± 0.04, 2.0 ± 0.11, and 1.36 ± 0.09 logs, we observed mean CaDPA contents of 3.8, 3.3, 2.2, and 1.3 nM, respectively. For raw skim milk spiked with B. licheniformis ATCC 14580 spores, the mean CaDPA content on spores was approximately 2.5, 3.8, and 5.0 nM for spiking levels of 5.21, 6.39, and 9.47 log cfu/mL, respectively. Trials were conducted in replicates of 3 and means were compared. Trials conducted using HPLC-grade water showed a linear relationship for the CaDPA content of endospores and for endospore counts with the standard CaDPA concentration curve. For skim milk-spiked samples, we observed reduced fluorescence detection, which was 5 times lower than that of spiked samples in HPLC-grade water. The reduced fluorescence in skim milk could be due to the turbidity of the solution or to interference from proteins, amino acids, and other ions in milk. This study thus provides proof of concept for a potential application of this technique to rapidly detect bacterial endospores in the dairy and food industry. Further work is required to remove the interference of ionic components in milk to improve detection limits in milk and other dairy product matrices such as cheese, whey proteins, and reconstituted powders.
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Pinto RO, do Nascimento RB, Jermolovicius LA, Jurkiewicz C, Gut JA, Pinto UM, Landgraf M. Microbiological feasibility of microwave processing of coconut water. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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4
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de Jesus ALT, Cristianini M, Dos Santos NM, Maróstica Júnior MR. Effects of high hydrostatic pressure on the microbial inactivation and extraction of bioactive compounds from açaí (Euterpe oleracea Martius) pulp. Food Res Int 2019; 130:108856. [PMID: 32156341 DOI: 10.1016/j.foodres.2019.108856] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 11/19/2019] [Accepted: 11/20/2019] [Indexed: 11/18/2022]
Abstract
The aim of this study was to investigate the effects of high hydrostatic pressure (HHP) on the inactivation of Lactobacillus fructivorans, on the inactivation of Alicyclobacillus acidoterrestris spores and on the extraction of anthocyanins and total phenolics from açaí pulp. The tested conditions comprised pressures of 400-600 MPa, treatment times of 5-15 min, and temperatures of 25 °C and 65 °C. Results were compared to those of conventional thermal treatments (85 °C/1 min). Regarding A. acidoterrestris spores, applying HHP for 13.5 min, resulted in a value of four-decimal reduction. L. fructivorans presented considerable sensitivity to HHP treatment, achieving inactivation rates above 6.7 log cycles at process conditions at 600 MPa and 65 °C for 5 min. All samples of açaí pulp processed showed absence of thermotolerant coliforms during the 28 days of refrigerated storage (shelf life study). The açaí pulps processed by HHP (600 MPa/5 min/25 °C) had anthocyanin extraction increased by 37% on average. In contrast, conventional thermal treatment reduced anthocyanin content by 16.3%. For phenolic compounds, the process at 600 MPa/5 min/65 °C increases extraction by 10.25%. A combination of HHP treatment and moderate heat (65 °C) was shown to be an alternative to thermal pasteurization, leading to microbiologically safe products while preserving functional compounds.
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Affiliation(s)
- Ana Laura Tibério de Jesus
- Department of Food Engineering, Sorocaba Engineering College (FACENS), Senador José Ermínio de Moraes Road, 1425, 18085-784 Sorocaba, SP, Brazil.
| | - Marcelo Cristianini
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80. PO Box 6121, 13083-862 Campinas, SP, Brazil.
| | - Nathalia Medina Dos Santos
- Department of Food and Nutrition (DEPAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80. PO Box 6121, 13083-862 Campinas, SP, Brazil
| | - Mário Roberto Maróstica Júnior
- Department of Food and Nutrition (DEPAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80. PO Box 6121, 13083-862 Campinas, SP, Brazil
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Awasti N, Anand S, Djira G. Sporulating behavior of Bacillus licheniformis strains influences their population dynamics during raw milk holding. J Dairy Sci 2019; 102:6001-6012. [DOI: 10.3168/jds.2018-15613] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2018] [Accepted: 03/23/2019] [Indexed: 01/09/2023]
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6
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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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7
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Lopes RP, Mota MJ, Gomes AM, Delgadillo I, Saraiva JA. Application of High Pressure with Homogenization, Temperature, Carbon Dioxide, and Cold Plasma for the Inactivation of Bacterial Spores: A Review. Compr Rev Food Sci Food Saf 2018; 17:532-555. [PMID: 33350128 DOI: 10.1111/1541-4337.12311] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Revised: 08/29/2017] [Accepted: 09/01/2017] [Indexed: 12/18/2022]
Abstract
Formation of highly resistant spores is a concern for the safety of low-acid foods as they are a perfect vehicle for food spoilage and/or human infection. For spore inactivation, the strategy usually applied in the food industry is the intensification of traditional preservation methods to sterilization levels, which is often accompanied by decreases of nutritional and sensory properties. In order to overcome these unwanted side effects in food products, novel and emerging sterilization technologies are being developed, such as pressure-assisted thermal sterilization, high-pressure carbon dioxide, high-pressure homogenization, and cold plasma. In this review, the application of these emergent technologies is discussed, in order to understand the effects on bacterial spores and their inactivation and thus ensure food safety of low-acid foods. In general, the application of these novel technologies for inactivating spores is showing promising results. However, it is important to note that each technique has specific features that can be more suitable for a particular type of product. Thus, the most appropriate sterilization method for each product (and target microorganisms) should be assessed and carefully selected.
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Affiliation(s)
- Rita P Lopes
- QOPNA, Chemistry Dept., Univ. of Aveiro, Campus Univ. de Santiago, 3810-193 Aveiro, Portugal
| | - Maria J Mota
- QOPNA, Chemistry Dept., Univ. of Aveiro, Campus Univ. de Santiago, 3810-193 Aveiro, Portugal
| | - Ana M Gomes
- Escola Superior de Biotecnologia, Univ. Católica Portuguesa, 4200-072 Porto, Portugal
| | - Ivonne Delgadillo
- QOPNA, Chemistry Dept., Univ. of Aveiro, Campus Univ. de Santiago, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA, Chemistry Dept., Univ. of Aveiro, Campus Univ. de Santiago, 3810-193 Aveiro, Portugal
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8
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Yuan L, Lu LX, Lu WQ, Tang YL, Ge C. Modeling the effects of pressure, temperature, saccharide, pH, and protein content on the HHP inactivation ofEscherichia coli. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12550] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Long Yuan
- Jiangnan University; Wuxi 214122 China
| | - Li-xin Lu
- Jiangnan University; Wuxi 214122 China
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology; Wuxi 214122 China
| | - Wan-qiu Lu
- Jiangnan University; Wuxi 214122 China
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology; Wuxi 214122 China
| | - Ya-li Tang
- Jiangnan University; Wuxi 214122 China
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology; Wuxi 214122 China
| | - Changfeng Ge
- Rochester Institute of Technology, 78 Lomb Memorial Drive; Rochester 14623 New York
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9
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Rayman Ergün A, Baysal T. The Antimicrobial Effects of Thyme, Garlic and Basil Oleoresins AgainstBacillus coagulansin Tomato Sauce. J Food Biochem 2016. [DOI: 10.1111/jfbc.12296] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ahsen Rayman Ergün
- Faculty of Engineering, Food Engineering Department; Ege University; 35100 Izmir Turkey
| | - Taner Baysal
- Faculty of Engineering, Food Engineering Department; Ege University; 35100 Izmir Turkey
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10
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Limitations of the Log-Logistic Model for the Analysis of Sigmoidal Microbial Inactivation Data for High-Pressure Processing (HPP). FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1677-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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11
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Evelyn, Kim H, Silva F. Modeling the inactivation of Neosartorya fischeri ascospores in apple juice by high pressure, power ultrasound and thermal processing. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.06.033] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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12
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Inactivation of Byssochlamys nivea ascospores in strawberry puree by high pressure, power ultrasound and thermal processing. Int J Food Microbiol 2015; 214:129-136. [PMID: 26280285 DOI: 10.1016/j.ijfoodmicro.2015.07.031] [Citation(s) in RCA: 73] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2015] [Revised: 07/08/2015] [Accepted: 07/30/2015] [Indexed: 11/20/2022]
Abstract
Byssochlamys nivea is a mold that can spoil processed fruit products and produce mycotoxins. In this work, high pressure processing (HPP, 600 MPa) and power ultrasound (24 kHz, 0.33 W/mL; TS) in combination with 75°C for the inactivation of four week old B. nivea ascospores in strawberry puree for up to 30 min was investigated and compared with 75°C thermal processing alone. TS and thermal processing can activate the mold ascospores, but HPP-75°C resulted in 2.0 log reductions after a 20 min process. For a 10 min process, HPP-75°C was better than 85°C alone in reducing B. nivea spores (1.4 vs. 0.2 log reduction), demonstrating that a lower temperature in combination with HPP is more effective for spore inactivation than heat alone at a higher temperature. The ascospore inactivation by HPP-thermal, TS and thermal processing was studied at different temperatures and modeled. Faster inactivation was achieved at higher temperatures for all the technologies tested, indicating the significant role of temperature in spore inactivation, alone or combined with other physical processes. The Weibull model described the spore inactivation by 600 MPa HPP-thermal (38, 50, 60, 75°C) and thermal (85, 90°C) processing, whereas the Lorentzian model was more appropriate for TS treatment (65, 70, 75°C). The models obtained provide a useful tool to design and predict pasteurization processes targeting B. nivea ascospores.
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Wang BS, Li BS, Du JZ, Zeng QX. Combined pressure-thermal inactivation effect on spores in lu-wei beef - a traditional Chinese meat product. J Appl Microbiol 2015; 119:446-54. [DOI: 10.1111/jam.12841] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2014] [Revised: 05/03/2015] [Accepted: 05/04/2015] [Indexed: 11/30/2022]
Affiliation(s)
- B.-S. Wang
- School of Chemistry and Chemical Engineering; Lingnan Normal University; ZhanJiang Guangdong China
| | - B.-S. Li
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou Guangdong China
| | - J.-Z. Du
- School of Chemistry and Chemical Engineering; Lingnan Normal University; ZhanJiang Guangdong China
| | - Q.-X. Zeng
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou Guangdong China
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14
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Amador Espejo GG, Hernández-Herrero M, Juan B, Trujillo A. Inactivation of Bacillus spores inoculated in milk by Ultra High Pressure Homogenization. Food Microbiol 2014; 44:204-10. [DOI: 10.1016/j.fm.2014.06.010] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2014] [Revised: 06/10/2014] [Accepted: 06/11/2014] [Indexed: 11/25/2022]
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15
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Khanal SN, Anand S, Muthukumarappan K. Evaluation of high-intensity ultrasonication for the inactivation of endospores of 3 bacillus species in nonfat milk. J Dairy Sci 2014; 97:5952-63. [DOI: 10.3168/jds.2014-7950] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2014] [Accepted: 06/26/2014] [Indexed: 11/19/2022]
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16
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High-pressure Processing: Kinetic Models for Microbial and Enzyme Inactivation. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9075-x] [Citation(s) in RCA: 81] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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17
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Modeling the inactivation kinetics of Bacillus coagulans spores in tomato pulp from the combined effect of high pressure and moderate temperature. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.01.026] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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18
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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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19
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Daryaei H, Balasubramaniam V. Kinetics of Bacillus coagulans spore inactivation in tomato juice by combined pressure–heat treatment. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.06.031] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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20
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Bacterial spore inactivation at 45–65 °C using high pressure processing: Study of Alicyclobacillus acidoterrestris in orange juice. Food Microbiol 2012; 32:206-11. [DOI: 10.1016/j.fm.2012.04.019] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2011] [Revised: 03/28/2012] [Accepted: 04/30/2012] [Indexed: 11/21/2022]
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21
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Peng J, Mah JH, Somavat R, Mohamed H, Sastry S, Tang J. Thermal inactivation kinetics of Bacillus coagulans spores in tomato juice. J Food Prot 2012; 75:1236-42. [PMID: 22980006 DOI: 10.4315/0362-028x.jfp-11-490] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The thermal characteristics of the spores and vegetative cells of three strains of Bacillus coagulans (ATCC 8038, ATCC 7050, and 185A) in tomato juice were evaluated. B. coagulans ATCC 8038 was chosen as the target microorganism for thermal processing of tomato products due to its spores having the highest thermal resistance among the three strains. The thermal inactivation kinetics of B. coagulans ATCC 8038 spores in tomato juice between 95 and 115°C were determined independently in two different laboratories using two different heating setups. The results obtained from both laboratories were in general agreement, with z-values (z-value is defined as the change in temperature required for a 10-fold reduction of the D-value, which is defined as the time required at a certain temperature for a 1-log reduction of the target microorganisms) of 8.3 and 8.7°C, respectively. The z-value of B. coagulans 185A spores in tomato juice (pH 4.3) was found to be 10.2°C. The influence of environmental factors, including cold storage time, pH, and preconditioning, upon the thermal resistance of these bacterial spores is discussed. The results obtained showed that a storage temperature of 4°C was appropriate for maintaining the viability and thermal resistance of B. coagulans ATCC 8038 spores. Acidifying the pH of tomato juice decreased the thermal resistance of these spores. A 1-h exposure at room temperature was considered optimal for preconditioning B. coagulans ATCC 8038 spores in tomato juice.
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Affiliation(s)
- Jing Peng
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99163, USA
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22
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Chen G, Campanella OH, Barbosa-Canovas GV. Estimating microbial survival parameters under high hydrostatic pressure. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.12.025] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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23
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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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Santillana Farakos SM, Zwietering MH. Data analysis of the inactivation of foodborne microorganisms under high hydrostatic pressure to establish global kinetic parameters and influencing factors. J Food Prot 2011; 74:2097-106. [PMID: 22186050 DOI: 10.4315/0362-028x.jfp-11-162] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The inactivation rate of foodborne microorganisms under high hydrostatic pressure (HHP) is influenced by factors such as substrate, species, strain, temperature, pH, and stage of growth of the cell. In this study, 445 D(P)-values from previously published data were analyzed, including those from bacterial spores, vegetative cells, and yeasts. Three secondary linear inactivation models with pressure and/or temperature as process parameters were tested to estimate global log D(P)-, z(P)-, and z(T)-values, and the influence of these parameters and additional factors was assessed. The results show that significant differences in microbial resistance are mainly the result of temperature, highlighting the need for its inclusion as a process parameter. Perhaps due to the large number of data and very distinct factors, the remaining factors showed no significant differences in microbial resistance, except in the case of Clostridium spp. in soy milk, which showed decreased resistance in this substrate compared with its behavior in other products. These results serve to establish priorities among factors influencing HHP inactivation and to estimate global kinetic parameters as a basis for setting target levels of inactivation. Moreover, they can be used as a benchmark for comparison of microbial HHP inactivation data gathered in future studies.
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Affiliation(s)
- Sofía M Santillana Farakos
- Wageningen University and Research Centre, Laboratory of Food Microbiology, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
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Strong and consistently synergistic inactivation of spores of spoilage-associated Bacillus and Geobacillus spp. by high pressure and heat compared with inactivation by heat alone. Appl Environ Microbiol 2011; 77:2317-24. [PMID: 21278265 DOI: 10.1128/aem.01957-10] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The inactivation of spores of four low-acid food spoilage organisms by high pressure thermal (HPT) and thermal-only processing was compared on the basis of equivalent thermal lethality calculated at a reference temperature of 121.1°C (F(z)(121.1)(°)(C, 0.1 MPa or 600 MPa)) and characterized as synergistic, not different or protective. In addition, the relative resistances of spores of the different spoilage microorganisms to HPT processing were compared. Processing was performed and inactivation was compared in both laboratory and pilot scale systems and in model (diluted) and actual food products. Where statistical comparisons could be made, at least 4 times and up to around 190 times more inactivation (log(10) reduction/minute at F(T)(z)(121.1)(°)(C)) of spores of Bacillus amyloliquefaciens, Bacillus sporothermodurans, and Geobacillus stearothermophilus was achieved using HPT, indicating a strong synergistic effect of high pressure and heat. Bacillus coagulans spores were also synergistically inactivated in diluted and undiluted Bolognese sauce but were protected by pressure against thermal inactivation in undiluted cream sauce. Irrespective of the response characterization, B. coagulans and B. sporothermodurans were identified as the most HPT-resistant isolates in the pilot scale and laboratory scale studies, respectively, and G. stearothermophilus as the least in both studies and all products. This is the first study to comprehensively quantitatively characterize the responses of a range of spores of spoilage microorganisms as synergistic (or otherwise) using an integrated thermal-lethality approach (F(T)(z)). The use of the F(T)(z) approach is ultimately important for the translation of commercial minimum microbiologically safe and stable thermal processes to HPT processes.
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