scholarly journals Variability in Cell Response of Cronobacter sakazakii after Mild-Heat Treatments and Its Impact on Food Safety

2016 ◽  
Vol 7 ◽  
Author(s):  
Julio Parra-Flores ◽  
Vijay Juneja ◽  
Gonzalo Garcia de Fernando ◽  
Juan Aguirre
Keyword(s):  
Food Safety ◽  
Cell Response ◽  
Heat Treatments ◽  
Cronobacter Sakazakii ◽  
Mild Heat

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.

scholarly journals Caco-2 Invasion by Cronobacter sakazakii and Salmonella enterica Exposed to Drying and Heat Treatments in Dried State in Milk Powder

2017 ◽  
Vol 8 ◽  
Author(s):  
Emilie Lang ◽  
Stéphane Guyot ◽  
Pablo Alvarez-Martin ◽  
Jean-Marie Perrier-Cornet ◽  
Patrick Gervais
Keyword(s):  
Salmonella Enterica ◽  
Milk Powder ◽  
Heat Treatments ◽  
Cronobacter Sakazakii

scholarly journals Control of Autochthonous Spoilage Lactic Acid Bacteria in Apple and Orange Juices by Sensorially Accepted Doses of Citrus Spp. Essential Oils Combined with Mild Heat Treatments

2019 ◽  
Vol 84 (4) ◽  
pp. 848-858 ◽  
Author(s):  
Geany Targino Souza Pedrosa ◽  
Rayssa Julliane Carvalho ◽  
Daniel Berdejo ◽  
Evandro Leite Souza ◽  
Rafael Pagán ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Essential Oils ◽  
Heat Treatments ◽  
Mild Heat ◽  
Citrus Spp

scholarly journals UV-Heat Treatments for the Control of Foodborne Microbial Pathogens in Chicken Broth

2015 ◽  
Vol 2015 ◽  
pp. 1-12 ◽  
Author(s):  
M. Gouma ◽  
E. Gayán ◽  
J. Raso ◽  
S. Condón ◽  
I. Álvarez
Keyword(s):  
Treatment Time ◽  
Foodborne Pathogen ◽  
Heating Time ◽  
Heat Treatments ◽  
Performance Criterion ◽  
Microbial Pathogens ◽  
Mild Heat ◽  
Chicken Broth ◽  
Uv Dose ◽  
Pathogen Populations

This investigation established the process criteria for using UV-C light and mild heat (UV-H treatment) to inactivate 5-Log10cycles (performance criterion) of common foodborne pathogen populations,Escherichia coli,SalmonellaTyphimurium,Listeria monocytogenes, andStaphylococcus aureus, when inoculated in chicken broth. To define the target microorganism and the proper UV-H treatment conditions (including UV dose, treatment time, and temperature) that would achieve the stated performance criterion, mathematical equations based on Geeraerd’s model were developed for each microorganism. For the sake of comparison, inactivation equations for heat treatments were also performed on the same chicken broth and for the same microorganisms.L. monocytogeneswas the most UV-H resistant microorganism at all temperatures, requiring a UV dose between 6.10 J/mL (5.6 min) and 2.26 J/mL (2.09 min) to achieve 5-Log10reductions. In comparison with UV treatments at room temperatures, the combination of UV and mild heat allowed both the UV dose and treatment time to be reduced by 30% and 63% at 55°C and 60°C, respectively. Compared to heat treatments, the UV-H process reduced the heating time for 5-Log10reductions of all the investigated microorganisms in chicken broth from 20-fold to 2-fold when the operating temperature varied from 53 to 60°C.

Effect of mild heat treatments on the antimicrobial activity of essential oils ofCurcuma longa,Xylopia aethiopica,Zanthoxylum xanthoxyloidesandZanthoxylum leprieuriiagainstSalmonella enteritidis

2014 ◽  
Vol 27 (1) ◽  
pp. 52-60 ◽  
Author(s):  
Sylvain Leroy Sado Kamdem ◽  
Nicoletta Belletti ◽  
François Tchoumbougnang ◽  
Jean Justin Essia-Ngang ◽  
Chiara Montanari ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Heat Treatments ◽  
Mild Heat ◽  
Xylopia Aethiopica

Altered Ability of Bacillus cereus Spores To Grow under Unfavorable Conditions (Presence of Nisin, Low Temperature, Acidic pH, Presence of NaCl) following Heat Treatment during Sporulation

2002 ◽  
Vol 65 (12) ◽  
pp. 1930-1936 ◽  
Author(s):  
CHRISTINE FAILLE ◽  
JEANNE MARIE MEMBRE ◽  
MARTINE KUBACZKA ◽  
FRANÇOISE GAVINI
Keyword(s):  
Heat Treatment ◽  
Heat Resistance ◽  
Bacillus Cereus ◽  
Lag Time ◽  
Heat Treatments ◽  
Adverse Conditions ◽  
Mild Heat ◽  
Time Interaction ◽  
Maximal Growth Rate ◽  
Adverse Environmental Conditions

The effect of thermal treatment on the heat resistance of Bacillus cereus spores and their ability to germinate and grow under more or less adverse conditions during sporulation was investigated. Spores produced by sporulating cells subjected to a mild heat treatment (at a temperature 15°C higher than the growth temperature) were more resistant to heat than were spores produced by untreated cells. Spore germination and growth (the lag time, the maximal growth rate, and the occurrence of a decrease in population) may be greatly affected by adverse environmental conditions brought about by the addition of nisin, low temperatures, acidic pHs, and, to a lesser extent, the addition of NaCl. Furthermore, heat treatments applied to sporulating cells or to mature spores induced a modification of the lag time (interaction of both treatments). Therefore, mild heat treatments applied during sporulation may affect the heat resistance of spores and the ability of these spores to germinate under adverse conditions and may thus increase the risk associated with the presence of spores in lightly processed foods.

Inactivation of Nondesiccated and Desiccated Cronobacter sakazakii in Reconstituted Infant Formula by Combination of Citral and Mild Heat

2017 ◽  
Vol 80 (7) ◽  
pp. 1193-1197 ◽  
Author(s):  
Chao Shi ◽  
Zhenyu Jia ◽  
Yi Sun ◽  
Yifei Chen ◽  
Du Guo ◽  
...  
Keyword(s):  
Infant Formula ◽  
Potential Application ◽  
Combined Effect ◽  
Cronobacter Sakazakii ◽  
Combined Treatments ◽  
Bacterial Populations ◽  
Antimicrobial Effects ◽  
Mild Heat

ABSTRACT The objective of this study was to evaluate the combined effect of citral plus mild heat on nondesiccated and desiccated Cronobacter sakazakii in reconstituted infant formula. Various concentrations of citral (0, 0.3, 0.6, and 0.9%) combined with various temperatures (25, 45, 50, and 55°C) were applied to nondesiccated and desiccated cocktails of three C. sakazakii strains (approximately 6.0 log CFU mL−1) in reconstituted infant formula, and the bacterial populations were assayed periodically. The combined treatments had marked antimicrobial effects on C. sakazakii compared with the control. Desiccated cells were more susceptible to citral than were nondesiccated cells in reconstituted infant formula. These findings suggest there is a potential application of citral in combination with mild heat to control C. sakazakii during preparation of reconstituted infant formula.

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