Modeling the inactivation of psychrotrophic Bacillus cereus spores in beef slurry by 600 MPa HPP combined with 38–70 °C: Comparing with thermal processing and estimating the energy requirements

Evelyn, S.; Silva, Filipa

doi:10.1016/j.fbp.2016.05.003

Cited by 34 publications

(12 citation statements)

References 74 publications

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“…It also changes the color, flavor, and texture of the juice (Patras et al., 2009; Zabetakis et al., 2000). These findings have triggered research and developments in non-thermal food preservation technologies such as high-pressure processing (HPP), irradiation, pulsed electric field, and ultrasound (Evelyn and Silva, 2015a; 2015b; 2015c; 2016a; 2016b; 2016c; Evelyn et al., 2016; Milani et al., 2015; 2016; Silva et al., 2012; Sulaiman and Silva, 2013; Sulaiman et al., 2015a, 2015b; Tewari and Juneja, 2007). HPP is a commercial technology that relies on the use of high pressures (generally 100–600 MPa) to process liquid or solid foods (with or without heat) for times of up to 20 min to inactivate spoilage/pathogenic microorganisms and to extend food shelf life.…”

Section: Introductionmentioning

confidence: 99%

Strawberry puree processed by thermal, high pressure, or power ultrasound: Process energy requirements and quality modeling during storage

Sulaiman

Farid

Silva

2016

Food sci. technol. int.

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Strawberry puree was processed for 15 min using thermal (65 ℃), high-pressure processing (600 MPa, 48 ℃), and ultrasound (24 kHz, 1.3 W/g, 33 ℃). These conditions were selected based on similar polyphenoloxidase inactivation (11%-18%). The specific energies required for the above-mentioned thermal, high-pressure processing, and power ultrasound processes were 240, 291, and 1233 kJ/kg, respectively. Then, the processed strawberry was stored at 3 ℃ and room temperature for 30 days. The constant pH (3.38±0.03) and soluble solids content (9.03 ± 0.25°Brix) during storage indicated a microbiological stability. Polyphenoloxidase did not reactivate during storage. The high-pressure processing and ultrasound treatments retained the antioxidant activity (70%-74%) better than the thermal process (60%), and high-pressure processing was the best treatment after 30 days of ambient storage to preserve antioxidant activity. Puree treated with ultrasound presented more color retention after processing and after ambient storage than the other preservation methods. For the three treatments, the changes of antioxidant activity and total color difference during storage were described by the fractional conversion model with rate constants k ranging between 0.03-0.09 and 0.06-0.22 day , respectively. In resume, high-pressure processing and thermal processes required much less energy than ultrasound for the same polyphenoloxidase inactivation in strawberry. While high-pressure processing retained better the antioxidant activity of the strawberry puree during storage, the ultrasound treatment was better in terms of color retention.

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Section: Introductionmentioning

confidence: 99%

Strawberry puree processed by thermal, high pressure, or power ultrasound: Process energy requirements and quality modeling during storage

Sulaiman

Farid

Silva

2016

Food sci. technol. int.

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“…HPP is a modern commercial non-thermal technology that can be used to extend shelf life by inactivating spoilage and pathogenic yeasts, molds and bacteria in wine, beer, juices, solid foods and other products through the application of isostatic and uniform pressures usually between 100 and 600 MPa [ 4 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 ]. Microbial inactivation can generally be increased by increasing pressure or holding time [ 29 , 30 , 35 ].…”

Section: Non-thermal Cold Pasteurization Technologies For Wine Preservationmentioning

confidence: 99%

“…More recently, Hiperbaric developed a technology named “in bulk” HPP for processing liquids before packaging, allowing the use of any type of rigid container (e.g., glass, can, etc.). Due to the adiabatic compression inside the chamber, a temperature increase of around 3 °C per 100 MPa occurs [ 11 , 28 ]. The increase in temperature is dependent on the properties of the food and can be reduced by decreasing the rate of pressurization [ 4 ].…”

Section: Non-thermal Cold Pasteurization Technologies For Wine Preservationmentioning

confidence: 99%

Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine

Silva

Wyk

2021

Foods

Self Cite

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SO2 is an antioxidant and selective antimicrobial additive, inhibiting the growth of molds in the must during the early stages of wine production, as well as undesirable bacteria and yeasts during fermentation, thus avoiding microbial spoilage during wine production and storage. The addition of SO2 is regulated to a maximum of 150–350 ppm, as this chemical preservative can cause adverse effects in consumers such as allergic reactions. Therefore, the wine industry is interested in finding alternative strategies to reduce SO2 levels, while maintaining wine quality. The use of non-thermal or cold pasteurization technologies for wine preservation was reviewed. The effect of pulsed electric fields (PEF), high pressure processing (HPP), power ultrasound (US), ultraviolet irradiation (UV), high pressure homogenization (HPH), filtration and low electric current (LEC) on wine quality and microbial inactivation was explored and the technologies were compared. PEF and HPP proved to be effective wine pasteurization technologies as they inactivate key wine spoilage yeasts, including Brettanomyces, and bacteria in short periods of time, while retaining the characteristic flavor and aroma of the wine produced. PEF is a promising technology for the beverage industry as it is a continuous process, requiring only microseconds of processing time for the inactivation of undesirable microbes in wines, with commercial scale, higher throughput production potential.

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“…Bacillus cereus , a Gram-positive rod-shaped, endospore-forming, and toxin-producing bacteria capable of living under both aerobic and anaerobic conditions is one of the most common foodborne pathogens. , This pathogenic bacterium is known to have a broad capacity for adaptation to stressful conditions and its species are distributed in very diverse environments (e.g., animal and insects’ tracts, dust, foodstuffs, and soil). Taxonomically and genetically (16S rRNA), the Bacillus cereus group, also known as Bacillus cereus sensu lato (a subdivision of the genus Bacillus ) is a complex group that contains at least eight closely related species, namely: B. anthracis , B. cereus sensu stricto , B. thuringiensis , B. mycoides , B. pseudomycoides , B. weihenstephanensis , B. cytotoxicus , and B. toyonensis .…”

Section: Introductionmentioning

confidence: 99%

Bacillus cereus as an Underestimated Foodborne Pathogen and New Perspectives on its Prevalence and Methods of Control: Critical and Practical Review

Cayemitte

Raymond

Aïder

2022

ACS Food Sci. Technol.

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Bacillus cereus is a serious concern for food safety and quality because it is related to many foodborne diseases associated with different foods around the world. This pathogenic and ubiquitous bacterium can adopt different survival strategies, namely, the production of biofilms, filaments, or endospores or entering into the viable but nonculturable (VBNC) state, to overcome stressful conditions of its environment. As such, its occurrence in a wide range of food products is particularly well-documented and remains a challenging issue in the scientific field as well as the food industry and food safety. As a result, B. cereus can cause two types of foodborne diseases, an emetic syndrome and a diarrheal syndrome, due to the production of specific toxins. In addition, it is known to be the main cause of numerous infections, nosocomial illnesses, and deaths. Considering this substantial risk, several methods such as heat, high pressure, pasteurization, low pH, and other physical methods have been implemented to control the presence of this pathogen in food products. However, its high prevalence in a variety of raw and processed products as well as its hazard potential is still a concern for consumers, food industries, and health authorities worldwide, requiring a higher level of consideration. Thus, this review has explored and summarized the state of knowledge on this bacterium and the perspectives on conventional and emerging methods of control that have been developed to date. Thus, it is expected that scientists, food manufacturers, and consumers will be more enlightened and alerted to this contaminant and its potential to harm human health.

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Modeling the inactivation of psychrotrophic Bacillus cereus spores in beef slurry by 600 MPa HPP combined with 38–70 °C: Comparing with thermal processing and estimating the energy requirements

Cited by 34 publications

References 74 publications

Strawberry puree processed by thermal, high pressure, or power ultrasound: Process energy requirements and quality modeling during storage

Strawberry puree processed by thermal, high pressure, or power ultrasound: Process energy requirements and quality modeling during storage

Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine

Bacillus cereus as an Underestimated Foodborne Pathogen and New Perspectives on its Prevalence and Methods of Control: Critical and Practical Review

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