Optimization of high pressure processing to reduce the safety risk of low-salt ready-to-eat sliced turkey breast supplemented with carvacrol

2019 ◽  
Vol 121 (11) ◽  
pp. 2592-2606 ◽  
Author(s):  
Thales Leandro Coutinho de Oliveira ◽  
Gabriela de Barros Silva Haddad ◽  
Alcinéia de Lemos Souza Ramos ◽  
Eduardo Mendes Ramos ◽  
Roberta Hilsdorf Piccoli ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
High Pressure Processing ◽  
Microbial Inactivation ◽  
Performance Criteria ◽  
Life Extension ◽  
Bacterial Inactivation ◽  
Content Type ◽  
Low Sodium ◽  
Low Salt ◽  
Reducing Costs

Purpose The purpose of this paper is to evaluate the optimization of high hydrostatic pressure (HHP) processing for the microbial inactivation on low-sodium sliced vacuum-packaged turkey breast supplemented with a natural antimicrobial compound (carvacrol). Design/methodology/approach A response surface methodology was used to model and describe the effects of different pressures (200–650 MPa) and holding times (30–300 s) during HHP processing of low-salt ready-to-eat turkey breast supplemented with 200 mg/kg of carvacrol on survival of the target pathogen (Listeria sp.) and spoilage microflora and on the quality attributes, including pH, syneresis, CIE color and lipid oxidation. Findings The HHP parameters influenced (p<0.05) the lethality rates and syneresis but did not affect the pH values and lipid oxidation of the products evaluated. According to the required performance criteria for Listeria post-lethality treatment, a treatment at 600 MPa/180 s (at 25°C) appears to be suitable for the studied low-sodium product. The HHP bacterial inactivation effects can notably be potentiated via the presence of carvacrol, and is useful at sensory acceptable sub-inhibitory levels. Originality/value This study shows that combined HHP plus additives may produce similar safety and shelf-life extension effects with mild HHP treatments, creating a global increase in the quality of HHP-processed food in addition to reducing costs on equipment maintenance and increasing industry productivity.

Impact of high pressure processing on microbiological, nutritional and sensory properties of food: a review

2022 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Ajith Amsasekar ◽  
Rahul S. Mor ◽  
Anand Kishore ◽  
Anupama Singh ◽  
Saurabh Sid
Keyword(s):  
High Pressure ◽  
Food Quality ◽  
High Pressure Processing ◽  
Microbial Inactivation ◽  
Sensory Properties ◽  
Process Conditions ◽  
Processed Food ◽  
Content Type ◽  
Food Properties ◽  
The Impact

Purpose The increased demand for high-quality, nutritionally rich processed food has led to non-thermal food processing technologies like high pressure processing (HPP), a novel process for microbial inactivation with minimal loss of nutritional and sensory properties. The purpose of this paper is to highlight the impact of HPP on the microbiological, nutritional and sensory properties of food. Design/methodology/approach Recent research on the role of HPP in maintaining food quality and safety and the impact of process conditions with respect to various food properties have been explored in this paper. Also, the hurdle approach and the effectiveness of HPP on food quality have been documented. Findings HPP has been verified for industrial application, fulfilling the consumer demand for processed food with minimum nutrition loss at low temperatures. The positive impact of HPP with other treatments is known as the hurdle approach that enhances its impact against microorganism activity and minimizes the effects on nutrition and sensory attributes. Originality/value This paper highlights the impact of HPP on various food properties and a good alternative as non-thermal technology for maintaining shelf life, sensory properties and retention of nutrients.

scholarly journals High Pressure Processing Impact on Alternariol and Aflatoxins of Grape Juice and Fruit Juice-Milk Based Beverages

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3769
Author(s):  
Noelia Pallarés ◽  
Albert Sebastià ◽  
Vicente Martínez-Lucas ◽  
Mario González-Angulo ◽  
Francisco J. Barba ◽  
...  
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
Orange Juice ◽  
Grape Juice ◽  
Good Alternative ◽  
High Pressure Processing ◽  
Life Extension ◽  
Food Contaminants ◽  
Dispersive Liquid Liquid Microextraction ◽  
Strawberry Juice

High-pressure processing (HPP) has emerged over the last 2 decades as a good alternative to traditional thermal treatment for food safety and shelf-life extension, supplying foods with similar characteristics to those of fresh products. Currently, HPP has also been proposed as a useful tool to reduce food contaminants, such as pesticides and mycotoxins. The aim of the present study is to explore the effect of HPP technology at 600 MPa during 5 min at room temperature on alternariol (AOH) and aflatoxin B1 (AFB1) mycotoxins reduction in different juice models. The effect of HPP has also been compared with a thermal treatment performed at 90 °C during 21 s. For this, different juice models, orange juice/milk beverage, strawberry juice/milk beverage and grape juice, were prepared and spiked individually with AOH and AFB1 at a concentration of 100 µg/L. After HPP and thermal treatments, mycotoxins were extracted from treated samples and controls by dispersive liquid–liquid microextraction (DLLME) and determined by HPLC-MS/MS-IT. The results obtained revealed reduction percentages up to 24% for AFB1 and 37% for AOH. Comparing between different juice models, significant differences were observed for AFB1 residues in orange juice/milk versus strawberry juice/milk beverages after HPP treatment. Moreover, HPP resulted as more effective than thermal treatment, being an effective tool to incorporate to food industry in order to reach mycotoxins reductions.

scholarly journals Characterization of Airborne Bacteria at an Underground Subway Station

2012 ◽  
Vol 78 (6) ◽  
pp. 1917-1929 ◽  
Author(s):  
Marius Dybwad ◽  
Per Einar Granum ◽  
Per Bruheim ◽  
Janet Martha Blatny
Keyword(s):  
Real Life ◽  
Performance Criteria ◽  
Anthropogenic Sources ◽  
Subway Station ◽  
Airborne Bacteria ◽  
Surveillance Systems ◽  
Operational Environment ◽  
Biological Detection ◽  
Content Type ◽  
Subway Stations

ABSTRACTThe reliable detection of airborne biological threat agents depends on several factors, including the performance criteria of the detector and its operational environment. One step in improving the detector's performance is to increase our knowledge of the biological aerosol background in potential operational environments. Subway stations are enclosed public environments, which may be regarded as potential targets for incidents involving biological threat agents. In this study, the airborne bacterial community at a subway station in Norway was characterized (concentration level, diversity, and virulence- and survival-associated properties). In addition, a SASS 3100 high-volume air sampler and a matrix-assisted laser desorption ionization–time of flight mass spectrometry-based isolate screening procedure was used for these studies. The daytime level of airborne bacteria at the station was higher than the nighttime and outdoor levels, and the relative bacterial spore number was higher in outdoor air than at the station. The bacterial content, particle concentration, and size distribution were stable within each environment throughout the study (May to September 2010). The majority of the airborne bacteria belonged to the generaBacillus,Micrococcus, andStaphylococcus, but a total of 37 different genera were identified in the air. These results suggest that anthropogenic sources are major contributors to airborne bacteria at subway stations and that such airborne communities could harbor virulence- and survival-associated properties of potential relevance for biological detection and surveillance, as well as for public health. Our findings also contribute to the development of realistic testing and evaluation schemes for biological detection/surveillance systems by providing information that can be used to mimic real-life operational airborne environments in controlled aerosol test chambers.

In situstudies of microbial inactivation during high pressure processing

2015 ◽  
Vol 36 (1) ◽  
pp. 79-89 ◽  
Author(s):  
Jose Antonio Maldonado ◽  
Donald W. Schaffner ◽  
Alberto M. Cuitiño ◽  
Mukund V. Karwe
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Microbial Inactivation

scholarly journals Non-Thermal Preservation of Fruit Juices

2008 ◽  
Author(s):  
V. M. (Bala) Balasubramaniam
Keyword(s):  
United States ◽  
High Pressure ◽  
Electric Field ◽  
Food Industry ◽  
Pulsed Electric Field ◽  
The United States ◽  
High Pressure Processing ◽  
Fruit Juices ◽  
Microbial Inactivation ◽  
Juice Processing

Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resulting from the rapid pressurization of the sample. Pulsed electric field (PEF) processing uses short bursts of electricity for microbial inactivation and causes minimal or no detrimental effect on food quality attributes. The process involves treating foods placed between electrodes by high voltage pulses in the order of 20–80 kV (usually for a couple of microseconds). PEF processing offers high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life. Pressure in combination with other antimicrobial agents, including CO2, has been investigated for juice processing. Both HPP and PEF are quite effective in inactivating harmful pathogens and vegetative bacteria at ambient temperatures. Both HPP and PEF do not present any unique issues for food processors concerning regulatory matters or labeling. The requirements are similar to traditional thermal pasteurization such as development of a Hazard Analysis Critical Control Point (HACCP) plan for juices and beverages. Examples of high pressure, pasteurized, value added products commercially available in the United States include smoothies, fruit juices, guacamole, ready meal components, oysters, ham, poultry products, and salsa. PEF technology is not yet widely utilized for commercial processing of food products in the United States. The presentation will provide a brief overview of HPP and PEF technology fundamentals, equipment choices for food processors, process economics, and commercialization status in the food industry, with emphasis on juice processing. Paper published with permission.

scholarly journals Population-Wide Survey of Salmonella enterica Response to High-Pressure Processing Reveals a Diversity of Responses and Tolerance Mechanisms

2017 ◽  
Vol 84 (2) ◽  
Author(s):  
Sandeep Tamber
Keyword(s):  
High Pressure ◽  
Foodborne Pathogens ◽  
Salmonella Enterica ◽  
High Pressure Processing ◽  
Food Preservation ◽  
Iodide Uptake ◽  
Membrane Fatty Acid Composition ◽  
Content Type ◽  
Pressure Resistance ◽  
Treatment Sensitivity

ABSTRACTHigh-pressure processing is a nonthermal method of food preservation that uses pressure to inactivate microorganisms. To ensure the effective validation of process parameters, it is important that the design of challenge protocols consider the potential for resistance in a particular species. Herein, the responses of 99 diverseSalmonella entericastrains to high pressure are reported. Members of this population belonged to 24 serovars and were isolated from various Canadian sources over a period of 26 years. When cells were exposed to 600 MPa for 3 min, the average reduction in cell numbers for this population was 5.6 log10CFU/ml, with a range of 0.9 log10CFU/ml to 6 log10CFU/ml. Eleven strains, from 5 serovars, with variable levels of pressure resistance were selected for further study. The membrane characteristics (propidium iodide uptake during and after pressure treatment, sensitivity to membrane-active agents, and membrane fatty acid composition) and responses to stressors (heat, nutrient deprivation, desiccation, and acid) for this panel suggested potential roles for the cell membrane and the RpoS regulon in mediating pressure resistance inS. enterica. The data indicate heterogeneous and multifactorial responses to high pressure that cannot be predicted for individualS. entericastrains.IMPORTANCEThe responses of foodborne pathogens to increasingly popular minimal food decontamination methods are not understood and therefore are difficult to predict. This report shows that the responses ofSalmonella entericastrains to high-pressure processing are diverse. The magnitude of inactivation does not depend on how closely related the strains are or where they were isolated. Moreover, strains that are resistant to high pressure do not behave similarly to other stresses, suggesting that more than one mechanism might be responsible for resistance to high pressure and the mechanisms used may vary from one strain to another.

scholarly journals A comparison of high-speed internet service in Ghana: an analytical hierarchy approach

2018 ◽  
Vol 31 (1) ◽  
pp. 181-198 ◽  
Author(s):  
Michael F. Frimpon ◽  
Ebenezer Adaku
Keyword(s):  
Decision Making ◽  
High Speed ◽  
Service Providers ◽  
Analytical Techniques ◽  
Analytical Framework ◽  
Sub Saharan Africa ◽  
Performance Criteria ◽  
Internet Service ◽  
Content Type ◽  
Sub Saharan

Purpose The rising proportion of internet users in Sub-Saharan Africa and the lack of analytical techniques, as decision support systems, in choosing among alternative internet service providers (ISPs) by consumers underpin this study. The purpose of this paper is to propose an approach for evaluating high-speed internet service offered by ISPs in a sub-Saharan African country. Design/methodology/approach Using a sample size of 150, pairwise comparisons of two ISPs along five criteria of cost, usability, support, reliability and speed were performed by ten person groups of university students working in various organizations in Ghana and undertaking an online Six Sigma Course. Geometric means were employed to aggregate the scores in 15 groups, and these scores were then normalized and used as input into an analytical hierarchy process grid. Findings The results show that consumers of internet services highly emphasize the cost attribute of internet provision in their decision making. On the other hand, it was realized that consumers least emphasize the support provided by ISPs in their decision making among alternative ISPs. Originality/value This study has sought to provide an analytical framework for assessing the quality of service provided by alternative ISPs in a developing economy’s context. The evaluating criteria in this framework also reveal the key consumer requirements in internet service provision in a developing economy’s environment. This, to a large extent, will inform the marketing strategies of existing ISPs in Ghana as well as prospective ones intending to enter the Ghanaian market. Besides, the National Communication Authority, a regulator of communication services provision in Ghana, will be informed about the performances of the ISPs along five performance criteria. This is expected to aid in their regulatory functions.

An active control for hydrostatic journal bearing using optimization algorithms

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Waheed Ur Rehman ◽  
Xinhua Wang ◽  
Yingchun Chen ◽  
Xiaogao Yang ◽  
Zia Ullah ◽  
...  
Keyword(s):  
Mathematical Model ◽  
Peer Review ◽  
Fractional Order ◽  
Journal Bearing ◽  
Optimization Techniques ◽  
Performance Criteria ◽  
Content Type ◽  
Control Techniques ◽  
Fractional Order Controller ◽  
Fractional Order Pid

Purpose The purpose of this paper is to improve static/dynamic characteristics of active-controlled hydrostatic journal bearing by using fractional order control techniques and optimizing algorithms. Design/methodology/approach Active lubrication has ability to overcome the unpredictable harsh environmental conditions which often lead to failure of capillary controlled traditional hydrostatic journal bearing. The research develops a mathematical model for a servo feedback-controlled hydrostatic journal bearing and dynamics of model is analyzed with different control techniques. The fractional-order PID control system is tuned by using particle swarm optimization and Nelder mead optimization techniques with the help of using multi-objective performance criteria. Findings The results of the current research are compared with previously published theoretical and experimental results. The proposed servo-controlled active bearing system is studied under a number of different dynamic situations and constraints of variable spindle speed, external load, temperature changes (viscosity) and variable bearing clearance (oil film thickness). The simulation results show that the proposed system has better performance in terms of controllability, faster response, stability, high stiffness and strong resistance. Originality/value This paper develops an accurate mathematical model for servo-controlled hydrostatic bearing with fractional order controller. The results are in excellent agreement with previously published literature. Peer review The peer review history for this article is available at: https://publons.com/publon/10.1108/ILT-07-2020-0272

Sign in / Sign up

Export Citation Format

Share Document