The Elimination of <i>Listeria Monocytogenes</i> Attached to Stainless Steel or Aluminum Using Multiple Hurdles

Mertz, Alexandria W.; O’Bryan, Corliss A.; Crandall, Philip G.; Ricke, Steven C.; Morawicki, Rubén O.

doi:10.1111/1750-3841.12926

Cited by 2 publications

(1 citation statement)

References 34 publications

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“…Many previous studies have evaluated combinations of heat treatment with sanitizers to eradicate or inhibit foodborne pathogens. Mertz et al [63] demonstrated that using quaternary ammonium compounds (5 or 10 ppm), chlorine (10 or 25 ppm), or peracetic acid alone resulted in a 2 to 3-log reduction in Listeria monocytogenes on stainless steel or aluminum surfaces, while moist heat alone led to a 3 to 4-log reduction. However, when moist heat and sanitizer were combined, there was a 5 to 7-log reduction compared to the initial inoculation.…”

Section: Effect Of Hot Water Pretreatment On the Efficacy Of Chlorine...mentioning

confidence: 99%

Modeling the Thermal Inactivation of Ascospores from Heat-Resistant Molds in Pineapple Juice and Evaluating Disinfection Efficiency of Sodium Hypochlorite and Chlorine Dioxide

Maneeboon,

Sangchote,

Hongprayoon

et al. 2023

Beverages

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The contamination and spoilage of heat-treated fruit juices by heat-resistant mold ascospores present significant challenges to the food industry. Understanding effective strategies to mitigate this contamination is vital for ensuring the shelf-life and microbial safety of heat-treated fruit juices. This study investigated the thermal resistance of ascospores from different heat-resistant mold species, including Aspergillus laciniosus, A. chevalieri, A. denticulatus, A. siamensis, Hamigera pallida, and Talaromyces macrosporus, isolated from pineapple and sugarcane field soils. Ascospores inactivation kinetics in pineapple juice under heat treatment (75–97 °C) were analyzed using log-linear and Weibull models. Among these species, A. laciniosus displayed the highest heat resistance (δ-value: 104.59 min at 85 °C), while A. siamensis exhibited the lowest (δ-value: 3.39 min at 80 °C). Furthermore, A. laciniosus, the most heat-resistant species, showed notable tolerance to sanitizers. The most effective inactivation was achieved using 1.0% (w/v) sodium hypochlorite for 15 min. Chlorine dioxide, however, was generally ineffective and even activated dormant ascospores in some cases. The combination of hot water (65 °C for 5 min) with sanitizer increased ascospore reduction in most species but did not achieve the 3-log reduction required by the European Standard N13697. This study revealed a correlation between ascospore resistance to heat and chlorine dioxide, offering significant findings for practical inactivation strategies.

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Section: Effect Of Hot Water Pretreatment On the Efficacy Of Chlorine...mentioning

confidence: 99%

Modeling the Thermal Inactivation of Ascospores from Heat-Resistant Molds in Pineapple Juice and Evaluating Disinfection Efficiency of Sodium Hypochlorite and Chlorine Dioxide

Maneeboon,

Sangchote,

Hongprayoon

et al. 2023

Beverages

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Self-contained chlorine dioxide generation and delivery pods for decontamination of floor drainsce:

Berrang

Harrison

Meinersmann

et al. 2017

Journal of Applied Poultry Research

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The Elimination of Listeria Monocytogenes Attached to Stainless Steel or Aluminum Using Multiple Hurdles

Cited by 2 publications

References 34 publications

Modeling the Thermal Inactivation of Ascospores from Heat-Resistant Molds in Pineapple Juice and Evaluating Disinfection Efficiency of Sodium Hypochlorite and Chlorine Dioxide

Modeling the Thermal Inactivation of Ascospores from Heat-Resistant Molds in Pineapple Juice and Evaluating Disinfection Efficiency of Sodium Hypochlorite and Chlorine Dioxide

Self-contained chlorine dioxide generation and delivery pods for decontamination of floor drainsce:

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