scholarly journals The Complex Effect of Food Matrix Fat Content on Thermal Inactivation of Listeria monocytogenes: Case Study in Emulsion and Gelled Emulsion Model Systems

2020 ◽  
Vol 10 ◽  
Author(s):  
Davy Verheyen ◽  
Marlies Govaert ◽  
Ti Kian Seow ◽  
Jonela Ruvina ◽  
Vivek Mukherjee ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Thermal Inactivation ◽  
Fat Content ◽  
Model Systems ◽  
Food Matrix ◽  
Complex Effect ◽  
Emulsion Model ◽  
Effect Of Food

Thermal inactivation of Listeria monocytogenes in the Shaka agitated reciprocal retort: Influence of food matrix rheology and fat content

2021 ◽  
Vol 125 ◽  
pp. 22-36
Author(s):  
Davy Verheyen ◽  
Ozan Altin ◽  
Dagbjørn Skipnes ◽  
Ferruh Erdogdu ◽  
Torstein Skåra ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Thermal Inactivation ◽  
Fat Content ◽  
Food Matrix ◽  
Influence Of Food

scholarly journals Effect of food microstructure on growth dynamics of Listeria monocytogenes in fish-based model systems

2018 ◽  
Vol 283 ◽  
pp. 7-13 ◽  
Author(s):  
Davy Verheyen ◽  
Araceli Bolívar ◽  
Fernando Pérez-Rodríguez ◽  
Maria Baka ◽  
Torstein Skåra ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Growth Dynamics ◽  
Model Systems ◽  
Effect Of Food ◽  
Food Microstructure

scholarly journals Study the Effect of Food Waste on Egypt Water Resources - wheat case study

2021 ◽  
Author(s):  
Mohamed ElFetyany ◽  
Rokaia Kamal ◽  
Mohamed Helmy ◽  
Mohamed Lotfy Nasr
Keyword(s):  
Water Resources ◽  
Food Waste ◽  
Effect Of Food

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.

Effect of Food on Pharmacokinetics of an Inhaled Drug: A Case Study with a VLA-4 Antagonist, HMR1031

2003 ◽  
Vol 43 (12) ◽  
pp. 1341-1349 ◽  
Author(s):  
Bharti Shah ◽  
Bradford K. Jensen ◽  
Jie Zhang ◽  
Thomas Hunt ◽  
Shashank Rohatagi
Keyword(s):  
Effect Of Food

scholarly journals Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench

2016 ◽  
Vol 5 (3) ◽  
Author(s):  
Raffaella Branciari ◽  
Andrea Valiani ◽  
Raffaella Franceschini ◽  
David Ranucci ◽  
Alessia Lupattelli ◽  
...  
Keyword(s):  
Experimental Study ◽  
Listeria Monocytogenes ◽  
Thermal Inactivation ◽  
Challenge Test ◽  
Listeria Innocua ◽  
Growth Potential ◽  
Post Processing ◽  
Colony Forming Unit ◽  
Post Process ◽  
Hygiene Measures

An experimental study for the evaluation of <em>Listeria monocytogenes</em> inactivation during a hot smoking process in tench was performed using <em>Listeria innocua</em> strains. Furthermore, the survival of <em>L. monocytogenes</em> in smoked tench was determined after post-processing in contaminated samples, evaluating the growth potential during storage. <em>L. innocua</em> was not detected after the smoking process. In the challenge test, the growth potential of <em>L. monocytogenes</em> was 5.68 log colony forming unit g<sup>−1</sup>. The results showed that hot smoking at an inner temperature around 72°C is able to eliminate the microorganism. Nevertheless, the product is able to support the growth of the pathogen if post-process contamination occurs, as the food is suitable for <em>Listeria</em> multiplication. Product recontamination should be prevented by means of appropriate application of hygiene measures.

Effect of Food Environment on Staphylococcal Enterotoxin Synthesis: A Review

1983 ◽  
Vol 46 (6) ◽  
pp. 545-555 ◽  
Author(s):  
J. L. SMITH ◽  
R. L. BUCHANAN ◽  
S. A. PALUMBO
Keyword(s):  
Staphylococcus Aureus ◽  
Sodium Chloride ◽  
Carbon Source ◽  
Environmental Factors ◽  
Food Environment ◽  
Inoculum Size ◽  
Model Systems ◽  
Sublethal Stress ◽  
Effect Of Food ◽  
Chloride Water

Effects of various nutritional and environmental factors on growth and enterotoxin synthesis by Staphylococcus aureus in model systems and foods are reviewed. Factors discussed include effects of inoculum size, competing microflora, gaseous atmosphere, carbon source, temperature, pH, sodium chloride, water activity, mineral ions and sublethal stress. Areas where additional research is needed are also discussed.

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