Determination of the effect of milk fat on the inactivation of Listeria monocytogenes by ohmic heating

ÖZKALE, Serap; KAHRAMAN, Hatice Ahu

doi:10.33988/auvfd.1069886

Cited by 3 publications

(2 citation statements)

References 23 publications

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“…The OH unit used in the study is based on our previous research (Özkale and Kahraman 2023). The OH device consists of stainless steel electrodes, thermocouples, a microprocessor, a personal computer, a power supply (AC, 50Hz, 10 A, 0-250 V), a magnetic stirrer, and a heating unit.…”

Section: Oh Equipmentmentioning

confidence: 99%

“…The practicality and cost-effectiveness of the OH system compared to other thermal heating methods have made it a promising application in the processing of dairy products (Bosi et al 2013). Although there are many studies on the application of OH in different food matrices (Park and Kang 2013, Cho et al 2017, Tian et al 2019, Pires et al 2020, Özkale and Kahraman 2023, research on pathogen inactivation in proteinenriched milks is quite limited as far as we know. This study aimed to investigate the effects of the OH process applied with different voltage gradients on L. monocytogenes inactivation and some quality parameters in protein-enriched milks.…”

Section: Introductionmentioning

confidence: 99%

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Ohmic heating application with different electric fields on inactivation of Listeria monocytogenes in protein-enriched cow milk

Ayyıldız,

Kahraman

2024

Polish Journal of Veterinary Sciences

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The aim of this study was to determine the effects of an ohmic heating (OH) process with different electric field intensities on Listeria monocytogenes inactivation in protein-enriched cow milk. Protein powder was added at rates of 2.5%, 5% and 7.5% in 1.5% fat content milk, and L. monocytogenes (ATCC 13932) strain was then inoculated into the samples. The OH process was carried out in a laboratory-type pilot unit created using stainless steel electrodes, a K-type thermocouple, a datalogger and power supply providing AC current at 0-250 V, 10 A. The inoculated milk samples were heated to 63°C by applying an electric field intensity of 10V/cm and 20V/cm. L. monocytogenes counts, pH, color measurement and hydroxymethylfurfurol levels were then determined. OH applied with an electric field intensity of 10 V/cm caused an average decrease of 5 logs in L. monocytogenes level in the samples containing 2.5% protein and decreased below the detection limit (<1 log) at the 9th minute (p<0.05). Similarly, application of an electric field intensity of 20 V/cm in milk containing 2.5% and 5% protein caused the L.monocytogenes level to decrease below the detection limit (<1 log) at 2 minutes 30 seconds (p<0.05). No change was observed in the L* (brightness) values of the samples but it was determined that there was a slight increase in pH, a* (redness) and b* (yellowness) values compared to the control group. It was observed that the inactivation of L. monocytogenes by OH depends on the duration of the OH process, protein concentration in the milk and the applied voltage gradient.

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Section: Oh Equipmentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Ohmic heating application with different electric fields on inactivation of Listeria monocytogenes in protein-enriched cow milk

Ayyıldız,

Kahraman

2024

Polish Journal of Veterinary Sciences

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Influence of milk fat on Listeria monocytogenes viability under simulated gastrointestinal conditions and on the viable but not countable state

Rugji

ÖZGÜR

ÇALIŞKAN

et al. 2023

Mehmet Akif Ersoy Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi

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Along with the high nutritional value, milk represents an excellent medium for the growth of certain microorganisms, some of which can be life threatening. Milk fat has been found to affect the survival of L. monocytogenes in milk. The present study aimed to evaluate the effect of milk fat in the survival of L. monocytogenes in milk under simulated gastrointestinal conditions. Four compartments (saliva, gastric, small intestine and large intestine) mimicking the human physiological conditions were established to evaluate the viability of L. monocytogenes inoculated in milk. Given that milk is generally consumed as a breakfast meal, the evaluation was done in the fasted state of the gastrointestinal system. A decrease to 5 log10 CFU/ mL was determined in saliva compartment, in the evaluation after 48 h of cold storage. In the viable but not countable evaluation, L. monocytogenes counts were determined to be 8 log10 CFU/ mL for skim milk and semi-skim milk, and 9 log10 CFU/ mL for whole fat milk in the saliva compartment. Regardless the fat content, L. monocytogenes was not detected in any of the milk groups in the lower parts of the simulated gastrointestinal compartments.

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Effect of ohmic heating application on Salmonella Enteritidis in liquid whole egg

KAHRAMAN,

GACAR

2023

Journal of Advances in VetBio Science and Techniques

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Liquid eggs have high nutrient levels and are prone to spoilage. Although, pasteurization can reduce the risk of pathogenic microorganisms in liquid eggs, applied high temperatures can damage the egg’s basic components and structure. Therefore, recent research is investigating new technologies that can inactivate pathogens in the shortest time and low heat application without adversely affecting food quality. One of these technologies is ohmic heating, which heats up food quickly by applying an electric field. This study aimed to investigate the inactivation level of Salmonella Enteritidis in liquid eggs by different voltage gradients of ohmic heating. Inoculated liquid egg samples with S. Enteritidis PT4 (NCTC 13349) were exposed to ohmic heating at 5, 10, and 20 V/cm for 5 minutes. The results showed that ohmic heating at 20 V/cm reduced S. Enteritidis counts by about 4 logs (65.6 % reduction) in 4 minutes without coagulation, while ohmic heating at 5 and 10 V/cm had no significant impact. In conclusion, the effectiveness of ohmic heating for inactivating pathogens in liquid eggs depends on the electric field intensity and the duration of treatment. Therefore, the best ohmic heating conditions should be chosen carefully to ensure food safety and quality.

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Determination of the effect of milk fat on the inactivation of Listeria monocytogenes by ohmic heating

Cited by 3 publications

References 23 publications

Ohmic heating application with different electric fields on inactivation of Listeria monocytogenes in protein-enriched cow milk

Ohmic heating application with different electric fields on inactivation of Listeria monocytogenes in protein-enriched cow milk

Influence of milk fat on Listeria monocytogenes viability under simulated gastrointestinal conditions and on the viable but not countable state

Effect of ohmic heating application on Salmonella Enteritidis in liquid whole egg

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