scholarly journals Evaluating Paenibacillus odorifer for its potential to reduce shelf life in reworked high-temperature, short-time fluid milk products

2022 ◽  
Author(s):  
Casey E. Rush ◽  
Jared Johnson ◽  
Samantha Burroughs ◽  
Brandon Riesgaard ◽  
Alejandro Torres ◽  
...  
Keyword(s):  
High Temperature ◽  
Shelf Life ◽  
Milk Products ◽  
High Temperature Short Time ◽  
Short Time ◽  
Fluid Milk

Responding to Bioterror Concerns by Increasing Milk Pasteurization Temperature Would Increase Estimated Annual Deaths from Listeriosis

2014 ◽  
Vol 77 (5) ◽  
pp. 696-705 ◽  
Author(s):  
MATTHEW J. STASIEWICZ ◽  
NICOLE MARTIN ◽  
SHELLEY LAUE ◽  
YRJO T. GRÖHN ◽  
KATHRYN J. BOOR ◽  
...  
Keyword(s):  
Public Health ◽  
High Temperature ◽  
Time Lag ◽  
Fold Increase ◽  
Quantitative Microbial Risk Assessment ◽  
The Public ◽  
High Temperature Short Time ◽  
Increased Risk ◽  
Short Time ◽  
Fluid Milk

In a 2005 analysis of a potential bioterror attack on the food supply involving a botulinum toxin release into the milk supply, the authors recommended adopting a toxin inactivation step during milk processing. In response, some dairy processors increased the times and temperatures of pasteurization well above the legal minimum for high temperature, short time pasteurization (72°C for 15 s), with unknown implications for public health. The present study was conducted to determine whether an increase in high temperature, short time pasteurization temperature would affect the growth of Listeria monocytogenes, a potentially lethal foodborne pathogen normally eliminated with proper pasteurization but of concern when milk is contaminated postpasteurization. L. monocytogenes growth during refrigerated storage was higher in milk pasteurized at 82°C than in milk pasteurized at 72°C. Specifically, the time lag before exponential growth was decreased and the maximum population density was increased. The public health impact of this change in pasteurization was evaluated using a quantitative microbial risk assessment of deaths from listeriosis attributable to consumption of pasteurized fluid milk that was contaminated postprocessing. Conservative estimates of the effect of pasteurizing all fluid milk at 82°C rather than 72°C are that annual listeriosis deaths from consumption of this milk would increase from 18 to 670, a 38-fold increase (8.7- to 96-fold increase, 5th and 95th percentiles). These results exemplify a situation in which response to a rare bioterror threat may have the unintended consequence of putting the public at increased risk of a known, yet severe harm and illustrate the need for a paradigm shift toward multioutcome risk benefit analyses when proposing changes to established food safety practices.

scholarly journals Effect of Thermal Treatments on Quality and Aroma of Watermelon Juice

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Yubin Wang ◽  
Wu Li ◽  
Yue Ma ◽  
Xiaoyan Zhao ◽  
Chao Zhang
Keyword(s):  
High Temperature ◽  
Low Temperature ◽  
Shelf Life ◽  
Color Difference ◽  
Thermal Treatments ◽  
Watermelon Juice ◽  
High Temperature Short Time ◽  
Long Time ◽  
Ultrahigh Temperature ◽  
Short Time

The effect of thermal treatments on the quality and aroma of watermelon juice was evaluated. Watermelon juice was pasteurized via ultrahigh temperature (UHT, pasteurized at 135°C for 2 s), low temperature long time (LTLT, pasteurized at 60°C for 30 min), and high temperature short time (HTST, pasteurized at 100°C for 5 min), respectively. UHT and LTLT reduced the total flora count and maintained the color of the pasteurized juice, while the HTST led to a significant color difference. A total of 27, 21, 22, and 21 volatiles were identified in the unpasteurized juice, UHT, LTLT, and HTST, respectively. The typical watermelon aroma, including (3Z)-3-nonen-1-ol, (E)-2-nonen-1-ol, 1-nonanal, (2E)-2-nonenal, and (E,Z)-2,6-nonadienal, was abundant in the LTLT. Consequently, the aroma of the LTLT was similar to that of unpasteurized juice. Moreover, the shelf life of the LTLT reached 101 and 14 days at 4 and 25°C, respectively. Hence, the LTLT was the best way to maintain the quality and aroma of watermelon juice.

OBSERVATIONS ON THE FREEZING POINT OF VACUUM TREATED MILK

1961 ◽  
Vol 24 (4) ◽  
pp. 115-118
Author(s):  
J. M. Moore ◽  
A. C. Smith
Keyword(s):  
High Temperature ◽  
Freezing Point ◽  
Steam Injection ◽  
High Temperature Short Time ◽  
Low Levels ◽  
Short Time ◽  
Removal Equipment ◽  
Fluid Milk

Non-steam injection vacuum flavor removal equipment used in conjunction with high-temperature, short-time pasteurizers results in an elevation of the freezing point at low levels and a depression at high levels of concentration of fluid milk. Regression lines calculated from data representing concentration and freezing point elevation or depression appear to be the best criterion at present to assist with the detection of water adulteration of vacuum treated milk.

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