Response of Foodborne Pathogens to Thermal Processing

Wang, Xiang; Zhou, Jianwei

doi:10.1007/978-3-030-90578-1_2

Cited by 4 publications

(3 citation statements)

References 106 publications

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“…Esto puede deberse a que la penetración de calor es más rápida en Trachurus picturatus murphyi y Mangifera indica. Conocer el valor de esterilización es crucial para garantizar la seguridad alimentaria, mantener la calidad del producto, cumplir con las regulaciones, optimizar el proceso de producción y asegurar la confianza del consumidor (Wang & Zhou, 2022).…”

Section: Discussionunclassified

Desarrollo y evaluación de conserva de Trachurus picturatus murphyi y Mangifera indica en almíbar

Quenta Huisa,

Rodriguez Papuico,

Chura-Paucar

et al. 2024

ING

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La industria alimentaria, en constante crecimiento y cada vez más competitiva, enfrenta una demanda cada vez más exigente que promueve la necesidad de crear productos innovadores que satisfagan las preferencias del consumidor. En este contexto, el objetivo del estudio fue desarrollar una conserva a base de jurel (Trachurus picturatus murphyi) con mango (Mangifera indica) en almíbar. Para ello, se evaluó la composición del líquido de gobierno y la mejor proporción de materias primas con la participación de 10 jueces. El líquido de gobierno seleccionados fue el T2, compuesto de Agua (81,20 %), azúcar (26,44 %), CMC (2,43 %) y ácido cítrico (0,12 %). La proporción adecuada de materias primas (Y3) consistió en una relación 1:1 de trozos de jurel y mango. Además, se realizaron análisis físicos, microbiológicos, proximales y de costos. La conserva presentó un pH de 6,5 y un tiempo de tratamiento térmico de 6,78 min aplicando el método general, sin riesgos microbiológicos detectados. Los análisis proximales revelaron una humedad de 81,41 %, cenizas (0,43 %), proteínas (9,29 %), carbohidratos (7,84 %) y lípidos (1,03 %). Asimismo, el juicio de panelistas reflejó una aceptación media de 7,381 en una escala del 1 al 9. El costo unitario por lata de 1 lb, fue de $ 1,519, lo que posiciona el producto como una opción competitiva en términos de precio. Los hallazgos sugieren que la innovación puede ser una estrategia efectiva para mejorar la posición en el mercado y expandir el alcance del producto.

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Section: Discussionunclassified

Desarrollo y evaluación de conserva de Trachurus picturatus murphyi y Mangifera indica en almíbar

Quenta Huisa,

Rodriguez Papuico,

Chura-Paucar

et al. 2024

ING

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“…These effects can relate to not only the dose and type but also the size of plastic particles [111]. Wang and Zhou [116] reported that the orally administered polystyrene MPs (100 nm) adhered to the germination pore of pollen, while the larger particles (1-10-μm) were attached by gut bacteria. Overall, the smaller particles significantly decreased the whole-body weight and survival rate of honey bees and induced intestinal dysplasia.…”

Section: Microplastics (Mps)mentioning

confidence: 99%

Biodiversity and Challenges of Honey Bee Population in Pakistan

2024

Sci. Lett.

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Honey bees are important pollinators that support food security and nature’s biodiversity. They are also a source of various honey bee-derived products (api-products) used in the food, pharmaceutical, and cosmetic industries. However, various biological, chemical and physical factors threaten the population and biodiversity of feral and managed honey bees. These challenges have not been elaborated upon in the Pakistani context; therefore, this review aims to identify and describe the menaces to feral and domesticated populations of honey bees in Pakistan. Four honey bee species are reported in the country, with the Western honey bee (Apis mellifera) currently being the main domesticated species. Climate change and urbanization are altering the habitats of honey bees. Additionally, agrochemicals are extensively used to manage emerging pests, exacerbating environmental pollution. The air quality in the majority of urban areas is toxic for honey bees. Although remote forest areas can provide habitat and food for these insects, low forest cover and non-sustainable silviculture are still significant hurdles. Microplastics and antimicrobials are impacting the fitness of honey bees and also appear in their products, making it a One-Health issue. Electromagnetic signals also influence honey bee health and behavior. Overall, all these factors influence honey bee health and colony fitness, ultimately causing population declines in both managed and wild honey bees. The purpose of this information is to assist decision-makers, researchers, beekeepers and educators in comprehending the obstacles faced by the honey bee population within the context of Pakistan.

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“…Thermal energy also changes the permeability of membranes and denatures cytosol components including RNA and ribosomes. Although DNA is comparatively more resistant to heat damage, its function depends upon the availability of interlinked enzymes [ 50 ].…”

Section: Thermal Treatments Against Botulinum Hazardmentioning

confidence: 99%

Physical Treatments to Control Clostridium botulinum Hazards in Food

Munir

Mtimet

Guillier³

et al. 2023

Foods

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Clostridium botulinum produces Botulinum neurotoxins (BoNTs), causing a rare but potentially deadly type of food poisoning called foodborne botulism. This review aims to provide information on the bacterium, spores, toxins, and botulisms, and describe the use of physical treatments (e.g., heating, pressure, irradiation, and other emerging technologies) to control this biological hazard in food. As the spores of this bacterium can resist various harsh environmental conditions, such as high temperatures, the thermal inactivation of 12-log of C. botulinum type A spores remains the standard for the commercial sterilization of food products. However, recent advancements in non-thermal physical treatments present an alternative to thermal sterilization with some limitations. Low- (<2 kGy) and medium (3–5 kGy)-dose ionizing irradiations are effective for a log reduction of vegetative cells and spores, respectively; however, very high doses (>10 kGy) are required to inactivate BoNTs. High-pressure processing (HPP), even at 1.5 GPa, does not inactivate the spores and requires heat combination to achieve its goal. Other emerging technologies have also shown some promise against vegetative cells and spores; however, their application to C. botulinum is very limited. Various factors related to bacteria (e.g., vegetative stage, growth conditions, injury status, type of bacteria, etc.) food matrix (e.g., compositions, state, pH, temperature, aw, etc.), and the method (e.g., power, energy, frequency, distance from the source to target, etc.) influence the efficacy of these treatments against C. botulinum. Moreover, the mode of action of different physical technologies is different, which provides an opportunity to combine different physical treatment methods in order to achieve additive and/or synergistic effects. This review is intended to guide the decision-makers, researchers, and educators in using physical treatments to control C. botulinum hazards.

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Response of Foodborne Pathogens to Thermal Processing

Cited by 4 publications

References 106 publications

Desarrollo y evaluación de conserva de Trachurus picturatus murphyi y Mangifera indica en almíbar

Desarrollo y evaluación de conserva de Trachurus picturatus murphyi y Mangifera indica en almíbar

Biodiversity and Challenges of Honey Bee Population in Pakistan

Physical Treatments to Control Clostridium botulinum Hazards in Food

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