scholarly journals Influence of Heating and Sodium Acidic Polyphosphate on Inhibition of Salmonella Enteritidis and Lactobacillus Rhamnosus in Pomelo Juice

2021 ◽  
Vol 947 (1) ◽  
pp. 012046
Author(s):  
Nhu Khue Doan ◽  
Quoc Dat Lai ◽  
Thi Kim Phung Le ◽  
Tran Diem Ai Chau
Keyword(s):  
Heat Treatment ◽  
Heat Resistance ◽  
Salmonella Enteritidis ◽  
Lactobacillus Rhamnosus ◽  
Heating Treatment ◽  
D Values ◽  
D Value

Abstract The research focused on the heat resistance of Salmonella Enteritidis (S. Enteritidis) and Lactobacillus rhamnosus (L. rhamnosus) in pomelo juice. Sodium acidic polyphosphate was used to enhance the inhibition of these bacteria in heat treatment of pomelo juice. Temperature increased from 52 to 58°C, D-values of S. Enteritidis decreased from 1.94 to 0.15 min. With L. rhamnosus, D value reduced from 0.15 to 0.72 min when the temperature increased from 60 to 75°C. Z values of L. rhamnosus and S. Enteritidis were 16.31 and 5.37°C, respectively. It means that heat resistance of L. rhamnosus is more than that of S. Enteritidis. Adding 0.1% of sodium acidic polyphosphate significantly enhanced the inhibition of S. Enteritidis and L. rhamnosus in the heating treatment of pomelo juice. The result can be applied for pasteurization of pomelo juice.

Thermal Inactivation of Listeria monocytogenes in Chicken Gravy

1992 ◽  
Vol 55 (7) ◽  
pp. 492-496 ◽  
Author(s):  
I-PING D. HUANG ◽  
AHMED E. YOUSEF ◽  
ELMER H. MARTH ◽  
M. EILEEN MATTHEWS
Keyword(s):  
Heat Treatment ◽  
Listeria Monocytogenes ◽  
Heat Resistance ◽  
Thermal Inactivation ◽  
Refrigerated Storage ◽  
Department Of Agriculture ◽  
Large Numbers ◽  
Z Value ◽  
D Values ◽  
The U.S

Heat resistance of Listeria monocytogenes strains V7 and Scott A in chicken gravy and changes in heat resistance during refrigerated storage were studied. After chicken gravy was made, it was cooled to 40°C, inoculated with 105 CFU L. monocytogenes per ml of gravy, and then stored at 7°C for 10 d. Gravy was heated at 50, 55, 60, and 65°C immediately after inoculation and after 1, 3, 5, and 10 d of refrigerated storage. The D values for strains Scott A and V7 in gravy heated at 50°C at day 0 were 119 and 195 min and at day 10 they were 115 and 119 min, respectively, whereas at 65°C comparable values at day 0 were 0.48 and 0.19 min and at day 10 they were 0.014 and 0.007 min. Heat resistance (expressed as D values) was greater at day 0 than at the end of refrigerated storage. The z values ranged from 3.41 to 6.10°C and were highest at the early stages of chill storage and then decreased at the later stages. Strain V7 was more heat resistant than Scott A at 50°C. Strain Scott A always had a higher z value than did strain V7 at the same storage interval. A heat treatment greater than the 4-D process recommended by the U.S. Department of Agriculture was required to inactivate the large numbers of L. monocytogenes that developed in chicken gravy during refrigerated storage.

Effect of Using Milk as a Heating Menstruum on the Apparent Heat Resistance of Bacillus stearothermophilus Spores1

1977 ◽  
Vol 40 (4) ◽  
pp. 228-231 ◽  
Author(s):  
J. L. MAYOU ◽  
J. J. JEZESKI
Keyword(s):  
Heat Resistance ◽  
Bacillus Stearothermophilus ◽  
Survival Curves ◽  
Ph Range ◽  
D Values ◽  
D Value

Heat resistance at 121.1 C (250 F) of Bacillus stearothermophilus spores was studied using two heating menstrua. D values of 3.8 and 3.5 min were obtained when spores were heated in 0.01 M PO4 buffer, pH 6.5, and in skimmilk, pH 6.5, respectively. With buffer as a heating menstruum. increasing the pH from 6.5 to 7.2 resulted in an increase in the D value from 3.8 to 4.1 min. When the pH of skimmilk was increased from 6.5 to 7.2, D values increased from 3.5 to 5.2 min. Skimmilk as a component of the enumeration medium inhibited germination and/or outgrowth of B. stearothermophilus spores; however, this inhibition was not influenced over the pH range of 6.0 to 7.2. Addition of 10% skimmilk, pH 6.5, to the medium for enumeration of spores heated in buffer at pH 6.5 or 7.2, in each instance reduced the number of spores that could be recovered but did not change the slopes of survival curves.

scholarly journals Effect of Water Activities of Heating and Recovery Media on Apparent Heat Resistance of Bacillus cereusSpores

2001 ◽  
Vol 67 (1) ◽  
pp. 317-322 ◽  
Author(s):  
Louis Coroller ◽  
Ivan Leguérinel ◽  
Pierre Mafart
Keyword(s):  
Heat Treatment ◽  
Heat Resistance ◽  
Water Activity ◽  
Effect Of Water ◽  
Optimal Value ◽  
Negative Effect ◽  
The Difference ◽  
D Values ◽  
Recovery Medium ◽  
Heating Medium

ABSTRACT Spores of Bacillus cereus were heated and recovered in order to investigate the effect of water activity of media on the estimated heat resistance (i.e., the D value) of spores. The water activity (ranging from 0.9 to 1) of the heating medium was first successively controlled with three solutes (glycerol, glucose, and sucrose), while the water activity of the recovery medium was kept near 1. Reciprocally, the water activity of the heating medium was then kept at 1, while the water activity of the recovery medium was controlled from 0.9 to 1 with the same depressors. Lastly, in a third set of experiments, the heating medium and the recovery medium were adjusted to the same activity. As expected, added depressors caused an increase of the heat resistance of spores with a greater efficiency of sucrose with respect to glycerol and glucose. In contrast, when solutes were added to the recovery medium, under an optimal water activity close to 0.98, a decrease of water activity caused a decrease in the estimated D values. This effect was more pronounced when sucrose was used as a depressor instead of glycerol or glucose. When the heating and the recovery media were adjusted to the same water activity, a balancing effect was observed between the protective influence of the solutes during heat treatment and their negative effect during the recovery of injured cells, so that the overall effect of water activity was reduced, with an optimal value near 0.96. The difference between the efficiency of depressors was also less pronounced. It may then be concluded that the overall protective effect of a decrease in water activity is generally overestimated.

Thermotolerance of Escherichia coli O157:H7 ATCC 43894, Escherichia coli B, and an rpoS-Deficient Mutant of Escherichia coliO157:H7 ATCC 43895 Following Exposure to 1.5% Acetic Acid

1998 ◽  
Vol 61 (9) ◽  
pp. 1184-1186 ◽  
Author(s):  
NICOLE C. WILLIAMS ◽  
STEVEN C. INGHAM
Keyword(s):  
Escherichia Coli ◽  
Acetic Acid ◽  
Heat Resistance ◽  
Acid Stress ◽  
Deficient Mutant ◽  
E Coli ◽  
Significant Difference ◽  
Stressed Cells ◽  
D Values ◽  
D Value

On a beef carcass, Escherichia coli may sequentially encounter acid- and heat-intervention steps. This study tested whether acid stress (1.5% [vol/vol] acetic acid, pH 4.0, 37°C, 15 min) would enhance subsequent heat resistance of E. coli. Initially, cells (E. coli O157:H7 ATCC 43894, nonpathogenic E. coli B [strain FRIK-124], and rpoS-deficient mutant 813-6 [derived from E. coli O157:H7 ATCC 43895]) were acid stressed and transferred to 54°C tiypticase soy broth (TSB), and survivors were immediately enumerated after at least three intervals of 12, 2, and 6 min, respectively, by plating. The ATCC 43894 and 813-6 strains survived the acid stress but strain FRIK-124 did not. Acid-stressed ATCC 43894 had significantly lower D values than the non-acid-stressed controls. Strain 813-6 had significantly lower D values than strain ATCC 43894, with no significant difference between acid-stressed and non-acid-stressed cells. In a second experiment, cooling of cells prior to plating resulted in an increased D value for acid-stressed ATCC 43894 cells, such that it was not significantly different from the D value for non-acid-stressed Controls. Using this protocol, there was no significant difference in D values between acid-stressed and non-acid-stressed ATCC 43894 cells in prewarmed TSB (54, 58, and 62°C), in prewarmed ground beef slurry (GBS; 58°C), or in TSB and GBS inoculated at 5°C and heated to 58°C. The acid stress tested does not enhance subsequent heat resistance of E. coli.

Heat Resistance of Histamine-Producing Bacteria in Irradiated Tuna Loins

2013 ◽  
Vol 76 (9) ◽  
pp. 1608-1614 ◽  
Author(s):  
ELENA ENACHE ◽  
AI KATAOKA ◽  
D. GLENN BLACK ◽  
LISA WEDDIG ◽  
MELINDA HAYMAN ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Heat Resistance ◽  
Biogenic Amines ◽  
Enterobacter Aerogenes ◽  
Skipjack Tuna ◽  
Morganella Morganii ◽  
Albacore Tuna ◽  
Canned Tuna ◽  
Photobacterium Damselae ◽  
D Values

Consumption of foods high in biogenic amines leads to an illness known as histamine, or scombrotoxin, poisoning. The illness is commonly associated with consumption of fish with high levels of histamine (≥500 ppm). The objective of this study was to determine and compare the heat resistance of five histamine-producing bacteria in irradiated albacore tuna loins. Heat-resistance parameters (D- and z-values) were determined for Morganella morganii, Raoultella planticola, Hafnia alvei, and Enterobacter aerogenes. D- or z-values were not determined for Photobacterium damselae, which was the most heat-sensitive organism in this study. P. damselae declined >5.9 log CFU/g after a heat treatment of 50°C for 10 min, 54°C for 3 min, and 56°C for 0.5 min. M. morganii was the most heat-resistant histamine-producing bacteria in albacore tuna loins, followed by E. aerogenes, H. alvei, and R. planticola. M. morganii and E. aerogenes had the highest D50°C, 49.7 ± 17.57 and 51.8 ±17.38 min, respectively. In addition, M. morganii had the highest D-values for all other temperatures (54, 56, and 58°C) tested. D- and z-values were also determined for M. morganii in skipjack tuna. While no significant (P > 0.05) difference was observed between D54°C and D56°C of M. morganii in either albacore or skipjack tuna, the D58°C (0.4 ± 0.17 min) was significantly lower (P < 0.05) in skipjack than in albacore (0.9 ± 0.24 min). The z-values for all organisms tested were in the range of 3.2 to 3.8°C. This study suggests that heat treatment designed to control M. morganii in tuna loins is sufficient for controlling histamine-producing bacteria in canned-tuna processing environments.

Thermal Resistance of Salmonella spp. and Listeria monocytogenes in Liquid Egg Yolk and Egg Yolk Products†

1995 ◽  
Vol 58 (9) ◽  
pp. 960-966 ◽  
Author(s):  
MARY S. PALUMBO ◽  
SHARON M. BEERS ◽  
SAUMYA BHADURI ◽  
SAMUEL A. PALUMBO
Keyword(s):  
Listeria Monocytogenes ◽  
Thermal Resistance ◽  
Minimum Temperature ◽  
Salmonella Enteritidis ◽  
Egg Yolk ◽  
Salmonella Spp ◽  
Egg Products ◽  
D Values ◽  
Unit Reduction ◽  
D Value

The effectiveness of various pasteurization procedures in destroying Listeria monocytogenes and Salmonella enteritidis in liquid egg products was evaluated. Survivor studies were perfonned on individual strains of L. monocytogenes and L. innocua in commercially broken raw egg yolk samples after heating at 61.1, 63.3, and 64.4°C using submerged vials, and on Salmonella spp. at 60.0, 61.1, and 62.2°C. Surviving bacteria were enumerated on TSA and results expressed as D-values. The influence of aw -lowering ingredients such as salt and sugar on thermal resistance in yolk was investigated using a five-strain mixture of L. monocytogenes or a mixture of Salmonella spp. (four strains of S. enteritidis, one stain each of S. senftenberg and S. typhimurium) at 61.1°C to 66.7°C. At 61.1°C (present minimum temperature for pasteurization of plain egg yolk), a 7-log-unit reduction of Salmonella took 1.4 to 2.4 min, whereas a 7-log-unit reduction of L. monocytogenes took 4.9 to 16.1 min. The D-value for L. monocytogenes at 64.4°C increased from 0.44 min in plain yolk to 8.26 min after a 21.5-min lag (total time to achieve 1-log-unit reduction was 30.7 min) in yolk with 10% salt and 5% sugar, and 27.3 min after a 10.5-min lag (total time 37.8 min for 1-log-unit reduction) in yolk with 20% salt. The D-value for Salmonella in egg yolk at 64.4°C was < 0.2 min, but when 10% salt was added, the D-value was 6.4 min. Aw -lowering solutes in liquid egg yolk increased the thermal resistance of Salmonella and L. monocytogenes.

Destruction of Salmonella Senftenberg on the Shells of Intact Eggs by Thermoultrasonication

2005 ◽  
Vol 68 (4) ◽  
pp. 841-844 ◽  
Author(s):  
M. C. CABEZA ◽  
M. L. GARCÍA ◽  
L. de la HOZ ◽  
I. CAMBERO ◽  
J. A. ORDÓÑEZ
Keyword(s):  
Heat Treatment ◽  
Ultrasonic Treatment ◽  
Salmonella Enteritidis ◽  
Ultrasonic Waves ◽  
Combined Effect ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Combined Process ◽  
Killing Effect ◽  
D Values ◽  
Salmonella Senftenberg

The combined effect of ultrasonic waves and heat treatment applied simultaneously was evaluated on the survival of strains of Salmonella Senftenberg on shells of intact eggs. This combined process has a higher killing effect than heat treatment alone. The decimal reduction times (D-values) were decreased by 65.2 to 11.1% in the temperature range studied (57.8 to 67°C). In contrast to the effect on Salmonella enterica serovar Enteritidis in a previous study, thermoultrasonication had no important advantage for elimination of Salmonella Senftenberg. However, because 52°C is a nonlethal temperature for Salmonella Senftenberg, the conditions used for the elimination of Salmonella Enteritidis (52°C for 12 min) in the previous study would be equivalent to ultrasonic treatment alone in the present study. This thermoultrasonication treatment may result in a 100-fold greater reduction of Salmonella Senftenberg than that achieved by common in-shell egg pasteurization (60°C for 3.5 min).

Modeling the Effects of Temperature, Sodium Chloride, and Green Tea and Their Interactions on the Thermal Inactivation of Listeria monocytogenes in Turkey†

2014 ◽  
Vol 77 (10) ◽  
pp. 1696-1702 ◽  
Author(s):  
VIJAY K. JUNEJA ◽  
JIMENA GARCIA-DÁVILA ◽  
JULIO CESAR LOPEZ-ROMERO ◽  
ETNA AIDA PENA-RAMOS ◽  
JUAN PEDRO CAMOU ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Chloride ◽  
Protective Effect ◽  
Heat Resistance ◽  
Green Tea ◽  
Thermal Inactivation ◽  
Heating Temperature ◽  
Lethal Effect ◽  
Interactive Effects ◽  
D Values

The interactive effects of heating temperature (55 to 65°C), sodium chloride (NaCl; 0 to 2%), and green tea 60% polyphenol extract (GTPE; 0 to 3%) on the heat resistance of a five-strain mixture of Listeria monocytogenes in ground turkey were determined. Thermal death times were quantified in bags that were submerged in a circulating water bath set at 55, 57, 60, 63, and 65°C. The recovery medium was tryptic soy agar supplemented with 0.6% yeast extract and 1% sodium pyruvate. D-values were analyzed by second-order response surface regression for temperature, NaCl, and GTPE. The data indicated that all three factors interacted to affect the inactivation of the pathogen. The D-values for turkey with no NaCl or GTPE at 55, 57, 60, 63, and 65°C were 36.3, 20.8, 13.2, 4.1, and 2.9 min, respectively. Although NaCl exhibited a concentration-dependent protective effect against heat lethality on L. monocytogenes in turkey, addition of GTPE rendered the pathogen more sensitive to the lethal effect of heat. GTPE levels up to 1.5% interacted with NaCl and reduced the protective effect of NaCl on heat resistance of the pathogen. Food processors can use the predictive model to design an appropriate heat treatment that would inactivate L. monocytogenes in cooked turkey products without adversely affecting the quality of the product.

Heat Resistance of Juice Spoilage Microorganisms

2002 ◽  
Vol 65 (8) ◽  
pp. 1271-1275 ◽  
Author(s):  
ADRIENNE E. H. SHEARER ◽  
ALEJANDRO S. MAZZOTTA ◽  
ROLENDA CHUYATE ◽  
DAVID E. GOMBAS
Keyword(s):  
Heat Resistance ◽  
Process Conditions ◽  
Citrate Buffer ◽  
Ph Values ◽  
Death Time ◽  
High Fructose ◽  
Thermal Death ◽  
Challenge Tests ◽  
D Values ◽  
Thermal Death Time

The heat resistance of various yeasts (Saccharomyces cerevisiae, Rhodotorula mucilaginosa, Torulaspora delbrueckii, and Zygosaccharomyces rouxii), molds (Penicillium citrinum, Penicillium roquefortii, and Aspergillus niger), and lactic acid bacteria (Lactobacillus fermentum and Lactobacillus plantarum) obtained from spoiled acid or acidified food products was determined in 0.1 M citrate buffer at pH values of 3.0, 3.5, and 4.0. S. cerevisiae was the most heat resistant of the microorganisms in citrate buffer, and its heat resistance was further evaluated in apple, grapefruit, calcium-fortified apple, and tomato juices as well as in a juice base with high fructose corn syrup. Decimal reduction times (D-values) and changes in temperature required to change the D-value (z-values) for S. cerevisiae were higher in the juices than in citrate buffer at all pH values tested. The D57°C(135°F)-values varied from 9.4 min in the juice product with pH 2.8 to 32 min in a calcium-added apple juice with pH 3.9. The S. cerevisiae strain used in this study can be used in thermal-death-time experiments in acidic products to calculate process conditions and in challenge tests to validate the calculated temperatures and hold times during processing.

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