Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough

Lin, Bo; Zhu, Yong; Zhang, Lihui; Xu, Ruzhen; Guan, Xiangyu; Kou, Xiaoxi; Wang, Shaojin

doi:10.3390/foods9121890

Cited by 6 publications

(3 citation statements)

References 50 publications

(98 reference statements)

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“…The influence of the food matrices on the heat resistance of vegetative cells and endospores has been reported for different bacteria [26][27][28]. The higher thermal sensitivity of A. acidoterrestris endospores in papaya juice and higher thermal resistance in passion fruit juice may be related to differences in mineral concentration among the juices.…”

Section: Discussionmentioning

confidence: 99%

Modeling Heat-Resistance of Alicyclobacillus acidoterrestris in Different Fruit Juices: Combined Effects of pH and Temperature

Oliveira,

Hungaro,

Paiva

et al. 2023

Braz. arch. biol. technol.

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This study evaluated the efficacy of pH and temperature on the thermal resistance of Alicyclobacillus acidoterrestris endospores in different fruit juices. A polynomial equation was used to describe the pH x temperature impact on the D-values of endospores. Endospore resistance was influenced by fruit juice matrices. Maximum heat resistance was found in passion fruit juice (D value 24.7±2.8 min, 90 ºC, pH 4.5) and the greatest thermal destruction was observed in papaya juice (D value 1.7±2.8 min, 95 °C, pH 2.5). Regardless of the fruit juice, endospore thermal destruction was more effective at 95 °C. In both temperatures analyzed, the effect of pH on the reduction of heat resistance was more pronounced in papaya juice. According to the mathematical models, the interaction pH x temperature had the greatest impact on endospores thermal reduction. These results emphasize the relevance of time⁄temperature binomials to prevent spoilage by A. acidoterrestris in thermal treated fruit juices.

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Section: Discussionmentioning

confidence: 99%

Modeling Heat-Resistance of Alicyclobacillus acidoterrestris in Different Fruit Juices: Combined Effects of pH and Temperature

Oliveira,

Hungaro,

Paiva

et al. 2023

Braz. arch. biol. technol.

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“…According to this method, survival population of E. coli ATCC 25922 and Salmonella cocktail were significantly lower than those of E . faecium NRRL B‐2354 whether bacteria were inoculated in wheat kernels or flour with the same a w level (Lin et al ., 2020). A similar method was applied to obtain that the heat resistance of S .…”

Section: Applications Of Rf Pasteurisation Treatment For Seedsmentioning

confidence: 99%

Recent developments in pasteurising seeds and their products using radio frequency heating: a review

Guan

Lin

et al. 2021

Int J of Food Sci Tech

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Food-borne or plant diseases mainly rely on the spread of seeds with pathogens. It is vital to eliminate food/seed-borne pathogens of seeds and their products before commercial import/export or circulation. Radio frequency (RF) heating is identified as an effective method with lack of chemical residues, rapid or volumetric heating and large penetration depth, and also validated as a potential physical method to eliminate pests or pathogens in agricultural products or foods. Although, many reviews have summarised the applications of RF treatment during the process of foods, little comprehensive review has been focused on seeds and their products pasteurised by the RF energy. Comprehensive summary about principles and main applications of RF energy for pasteurising seeds and their products was reported in this review. This review also introduced some typical RF heating systems, thermal death kinetics of pathogens, influences of RF heating on germination rate of seeds and some ways for improving uniformity of RF heating. Furthermore, this review recommended the future research directions about treatment of seeds and their products using RF energy, especially for seed industry to control the pathogens in seeds without reducing their quality after RF treatments.

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“…The test cells developed by our laboratory [ 13 ] may provide nearly isothermal conditions with fast heating or cooling rates and good heating uniformity and could be potentially used for acquiring thermal inactivation kinetics of target mold inoculated in almond kernel flour. The first-order kinetic, Weibull [ 14 , 15 , 16 ], and Mafart’s modified Bigelow models [ 17 , 18 ] were applied to describe the thermal inactivation kinetics of molds after thermal treatments under isothermal conditions. For real practical thermal treatments with non-isothermal performances, the inactivation rate of the target microorganism was evaluated by the cumulative thermal lethal time model [ 8 , 19 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

Thermal Inactivation Kinetics and Radio Frequency Control of Aspergillus in Almond Kernels

Gao

Guan

Wan

et al. 2022

Foods

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Mold infections in almonds are a safety issue during post-harvest, storage and consumption, leading to health problems for consumers and causing economic losses. The aim of this study was to isolate mold from infected almond kernels and identify it by whole genome sequence (WGS). Then, the more heat resistant mold was selected and the thermal inactivation kinetics of this mold influenced by temperature and water activity (aw) was developed. Hot air-assisted radio frequency (RF) heating was used to validate pasteurization efficacy based on the thermal inactivation kinetics of this target mold. The results showed that the two types of molds were Penicillium and Aspergillus identified by WGS. The selected Aspergillus had higher heat resistance than the Penicillium in the almond kernels. Inactivation data for the target Aspergillus fitted the Weibull model better than the first-order kinetic model. The population changes of the target Aspergillus under the given conditions could be predicted from Mafart’s modified Bigelow model. The RF treatment was effectively used for inactivating Aspergillus in almond kernels based on Mafart’s modified Bigelow model and the cumulative lethal time model.

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Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough

Cited by 6 publications

References 50 publications

Modeling Heat-Resistance of Alicyclobacillus acidoterrestris in Different Fruit Juices: Combined Effects of pH and Temperature

Modeling Heat-Resistance of Alicyclobacillus acidoterrestris in Different Fruit Juices: Combined Effects of pH and Temperature

Recent developments in pasteurising seeds and their products using radio frequency heating: a review

Thermal Inactivation Kinetics and Radio Frequency Control of Aspergillus in Almond Kernels

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