Susceptibility of Plodia interpunctella (Lepidoptera: Pyralidae) developmental stages to high temperatures used during structural heat treatments

2006 ◽  
Vol 96 (6) ◽  
pp. 539-545 ◽  
Author(s):  
R. Mahroof ◽  
B. Subramanyam
Keyword(s):  
High Temperatures ◽  
Developmental Stages ◽  
Plodia Interpunctella ◽  
Heat Treatments ◽  
Lepidoptera Pyralidae

scholarly journals Efficacy of essential oils to control the Indian meal moth, Plodia interpunctella (Hübner) (Lepidoptera: Pyralidae)

2017 ◽  
Vol 20 (4) ◽  
pp. 1122-1129 ◽  
Author(s):  
Emiliano Nicolás Jesser ◽  
Jorge Omar Werdin-González ◽  
Ana Paula Murray ◽  
Adriana Alicia Ferrero
Keyword(s):  
Essential Oils ◽  
Plodia Interpunctella ◽  
Indian Meal Moth ◽  
Indian Meal ◽  
Lepidoptera Pyralidae

scholarly journals Biology and management of Plodia interpunctella (Lepidoptera: Pyralidae) in stored products

2007 ◽  
Vol 43 (3) ◽  
pp. 302-311 ◽  
Author(s):  
S. Mohandass ◽  
F.H. Arthur ◽  
K.Y. Zhu ◽  
J.E. Throne
Keyword(s):  
Plodia Interpunctella ◽  
Stored Products ◽  
Lepidoptera Pyralidae

scholarly journals Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2535
Author(s):  
Jose Lucas Peñalver-Soto ◽  
Alberto Garre ◽  
Arantxa Aznar ◽  
Pablo S. Fernández ◽  
Jose A. Egea
Keyword(s):  
High Temperature ◽  
Food Safety ◽  
High Temperatures ◽  
Processing Parameters ◽  
Temperature Treatment ◽  
Heat Treatments ◽  
Microbial Inactivation ◽  
Point Of View ◽  
High Temperature Treatment ◽  
Microbiological Safety

In food processes, optimizing processing parameters is crucial to ensure food safety, maximize food quality, and minimize the formation of potentially toxigenic compounds. This research focuses on the simultaneous impacts that severe heat treatments applied to food may have on the formation of harmful chemicals and on microbiological safety. The case studies analysed consider the appearance/synthesis of acrylamide after a sterilization heat treatment for two different foods: pureed potato and prune juice, using Geobacillus stearothermophilus as an indicator. It presents two contradictory situations: on the one hand, the application of a high-temperature treatment to a low acid food with G. stearothermophilus spores causes their inactivation, reaching food safety and stability from a microbiological point of view. On the other hand, high temperatures favour the appearance of acrylamide. In this way, the two objectives (microbiological safety and acrylamide production) are opposed. In this work, we analyse the effects of high-temperature thermal treatments (isothermal conditions between 120 and 135 °C) in food from two perspectives: microbiological safety/stability and acrylamide production. After analysing both objectives simultaneously, it is concluded that, contrary to what is expected, heat treatments at higher temperatures result in lower acrylamide production for the same level of microbial inactivation. This is due to the different dynamics and sensitivities of the processes at high temperatures. These results, as well as the presented methodology, can be a basis of analysis for decision makers to design heat treatments that ensure food safety while minimizing the amount of acrylamide (or other harmful substances) produced.

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