"A quantitative microbiological exposure assessment model for bacillus cereus in packaged rice cakes with thermal processing"

2018 ◽  
Author(s):  
Hyeon Woo Park ◽  
Kyung Mi Kim ◽  
Gwi Jung Han ◽  
Won Byong Yoon
Keyword(s):  
Bacillus Cereus ◽  
Shelf Life ◽  
Exposure Assessment ◽  
Thermal Processing ◽  
Assessment Model ◽  
Contamination Level ◽  
Heat Penetration ◽  
Cold Point ◽  
Rice Cakes

"The objective of this study was to develop quantitative microbial exposure assessment models for Bacillus cereus in packaged rice cakes (PRC). Probability distribution for growth of B. cereus in PRC was estimated and effects of thermal processing and acidification on extending the shelf-life of PRC were quantitatively assessed. Heat penetration curves at cold point for retort process and pasteurization were successfully predicted using heat transfer simulation model (RMSE < 0.77 ºC). The retort process showed a better sterilization effect than the pasteurization process, but degraded the quality of rice cakes such as color, shape, and texture. The final contamination level in PRC of slab shape package (> 6.63 log CFU/g at 95% level) was lower than that in randomly packed sample (> 7.77 log CFU/g at 95% level) because the cold point in the slab shape package was closer to the surface. Acidification significantly inhibited the growth of B. cereus and also affected the inactivation of B. cereus. A combination of acidification and low temperature pasteurization extended the shelf-life of PRC, while minimizing quality degradation of products (< 0.43 log CFU/g at 95% level)."

scholarly journals Quantitative risk assessment of Bacillus cereus in pasteurised milk produced in the Slovak Republic

2014 ◽  
Vol 32 (No. 2) ◽  
pp. 122-131 ◽  
Author(s):  
P. Ačai ◽  
Ľ. Valík ◽  
D. Liptáková
Keyword(s):  
Risk Assessment ◽  
Bacillus Cereus ◽  
Exposure Assessment ◽  
Dose Response ◽  
Slovak Republic ◽  
Reporting Rate ◽  
Assessment Model ◽  
Quantitative Risk Assessment ◽  
Milk Consumption ◽  
Using Data

Quantitative risk assessment of Bacillus cereus using data from pasteurised milk produced in Slovakia was performed. Monte Carlo simulations were used for probability calculation of B. cereus density at the time of pasteurised milk consumption for several different scenarios. The results of the general case exposure assessment indicated that almost 14% of cartons can contain &gt; 10<sup>4</sup> CFU/ml of B. cereus at the time of pasteurised milk consumption. Despite the absence of a generally applicable dose-response relationship that limits a full risk assessment, the probability of intoxication per serving and the estimated number of cases in the population were calculated for the general exposure assessment scenario using an exponential dose-response model based on Slovak data. The mean number of annual cases provided by the risk assessment model for pasteurised milk produced in Slovakia was 0.054/100 000 population. In comparison, the overall reporting rate of the outbreaks in the EU in which B. cereus toxins were the causative agent was 0.02/100 000 population in 2010. Our assessment is in accordance with a generally accepted fact that reporting data for alimentary intoxication are underestimated, mostly due to the short duration of the illness. &nbsp;

scholarly journals Retort Processing of Indian Traditional Rice Dumpling

2019 ◽  
Vol 9 (2) ◽  
pp. 2902-2908
Keyword(s):  
Shelf Life ◽  
Processing Technique ◽  
Processing Temperature ◽  
South Indian ◽  
Heat Penetration ◽  
Sensory Qualities ◽  
Hedonic Scale ◽  
Retort Processing ◽  
Traditional Rice

Indian rice dumpling is a traditionaland nutritious south Indian snack with ashorter shelf life.In the study, retort processing has been explored to increase theshelf life of the rice dumpling.Retort processingprovides microbiologically,safer products. Butthe use of high temperature for longer processing period results in loss of nutritional and sensory qualities of the rice dumpling. The main objective of the present study is to optimize the process parameters of retort processingto maintain the sterility and retain the nutritional quality of rice dumpling. The experiments weredesigned using central composite design and the optimum value for the retort processing was obtained by response surface methodology. The optimum values of retort processing temperature and time were 115°C and 25 minutes respectively. Rice dumpling produced at the optimum conditions has a shelf life of four weeks when stored at ambient temperature. The sensory analysis was done using hedonic scale, the heat penetration study was calculated by Ball’s formula. The F0 value was found to be 3 minutes. Therefore the shelf life of the Indian traditional rice dumplingcould be increased from one day to four weeks by using retort processing technique.

scholarly journals High-Pressure Processing in Food

2020 ◽  
Vol 11 (4) ◽  
pp. 11553-11561
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Thermal Processing ◽  
High Pressure Processing ◽  
Processing Technology ◽  
Thermal Methods ◽  
Food Industries ◽  
Short Period ◽  
Microbial Effects

Thermal processing has been the most common method in food processing technology, but it has eliminated the quality of fresh type food (nutritionally and sensorial). Therefore, the non-thermal methods emerged, and High-Pressure Processing (HPP), applying 100 to 1000 MPa for a short period, is the most popular one due to maintaining the food's nutritional and sensory characteristics extending the shelf-life well as eliminating the level of the microorganism. HPP is an environmentally friendly technology that helps to decrease energy consumption. It can be used in nearly all food industries, from milk to meat, as a novel preserving method. This article reviews the effects of this innovative processing technology on food quality. The microbial effects in some food categories and extending the shelf life are explained. HPPs’ advantages and limits compared to thermal processing are highlighted.

scholarly journals Studies on thermal processing of tuna - A comparative study in tin and tin-free steel cans

2011 ◽  
Vol 11 (48) ◽  
pp. 5539-5560
Author(s):  
K. J Maheswara ◽  
◽  
C. V Raju ◽  
J Naik ◽  
R. M Prabhu ◽  
...  
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Thermal Processing ◽  
Enzymatic Reaction ◽  
Storage Period ◽  
Tuna Fish ◽  
Canned Tuna ◽  
Significant Difference ◽  
Heat Penetration

Tin -free steel can is an ideal alternative to open top sanitary t in cans (OTS) for thermal processing of little tuna ( Ethynnus affinis ) in curry used as filling media. Effect of heat penetration on physical, biochemical and sensory characteristics of canned tuna product were studied. The chemical analysis of raw tuna fish showed a protein content of 24.20 % and a lipid content of 1.37%. Comparatively, tuna used in the present study is more suitable for canning due to the presence of more protein and less fat in its flesh. Precooking is an important step in general canning process as it serves to reduce moisture content along with inhibiting enzymatic reaction, decreasing microbial load and cleansing the meat. The protein content of precooked tuna was 2.92% more than raw tuna due to relative concentration of moisture content decreases due to precooking. The percentage of yield of light meat and dark meat was 36.58% and 10.18% from whole cooked tuna and the same for dark and white meat was 28.40%. Tuna in curry packed in two metal container s subjected to thermal processing at 115 0 C for 70 minutes . The F 0 (slowest heating point) values for canned tuna in curry packed in TFS and Tin cans obtained were 10.13 and 10.23 minutes and cook values were 145.5 minutes & 153.6 minutes respectively . During the storage period, the total volatile base nitrogen, trimethyleamine nitrogen, free fatty acid values were found to increase, while thiobarbituric acid value decreased and pH was slightly acidic . There was no significant difference (p<0.05) in appearance, colour, odour, taste, flavour, texture, overall quality of the raw tuna and final products. However, both canned products were acceptable even after storage of 5 months at ambient temperature and also , the product remained commercially sterile. It was concluded that according to quality of the product and heat penetration studies, tin - free steel container can be used as alternative to the open top sanitary tin cans for canning tuna meat.

A quantitative microbiological exposure assessment model for Bacillus cereus in REPFEDs

2013 ◽  
Vol 166 (3) ◽  
pp. 433-449 ◽  
Author(s):  
Jeff Daelman ◽  
Jeanne-Marie Membré ◽  
Liesbeth Jacxsens ◽  
An Vermeulen ◽  
Frank Devlieghere ◽  
...  
Keyword(s):  
Bacillus Cereus ◽  
Exposure Assessment ◽  
Assessment Model

Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice

2018 ◽  
Vol 260 ◽  
pp. 115-123 ◽  
Author(s):  
Kjersti Aaby ◽  
Ingunn Haugland Grimsbo ◽  
Maria Befring Hovda ◽  
Tone Mari Rode
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Thermal Processing
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