Thermal properties and granulometry of dried powders strongly influence the effectiveness of heat treatment for microbial destruction

Journal of Food Protection

Volumn 68, Issue 5, 2005, Pages 1041-1046

  Fine, F ^a,b   Ferret, E ^a   Gervais, P ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b UNILEVER RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

SACCHAROMYCES CEREVISIAE; TRITICUM AESTIVUM;

EID: 18444407826     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-68.5.1041     Document Type: Article

References (10)

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2. Fine, F., and P. Gervais. 2003. Décontamination des poudres alimentaires: revue bibliographique et nouvelles perspectives. Sci. Aliment. 23:367-394.
3. Gervais, P., P. A. Marechal, J. M. Perrier-Cornet, E. Ferret, and C. Laroche. 2002. Procédé de décontamination microbiologique de produits pulvérulents. International patent WO/02071853.
4. Gervais, P., and I. Martínez de Marañon. 1995. Effect of the kinetics of temperature variation on Saccharomyces cerevisiae viability and permeability. Biochim. Biophys. Acta 1235:52-56.
5. Hegenbart, S. 1996. The changing face of shelf life. Food Prod. Design 4:31-47.
6. Jorgensen, F., P. Stephens, and S. Knochel. 1995. The effect of osmotic shock and subsequent adaptation on the thermotolerance and cell morphology of Listeria monocytogenes. J. Appl. Bacteriol. 79:274-281.
7. Laroche, C., F. Fine, and P. Gervais. 2005. Water activity affects heat resistance of microorganisms in food powders. Int. J. Food Microbiol. 97:307-315.
8. Laroche, C., and P. Gervais. 2003. Unexpected thermal destruction of dried glass beads-immobilized microorganisms as a function of water activity. Appl. Environ. Microbiol. 69:3015-3019.
9. Mañas, P., R. Pagan, I. Leguérinel, S. Condon, P. Mafart, and F. Sala. 2001. Effect of sodium chloride concentration on the heat resistance and recovery of Salmonella typhimurium. Int. J. Food Microbiol. 63:209-216.
10. Marero, L., S. Homma, K. Aida, and M. Fujimaki. 1986. Changes in the tocopherol and unsaturated fatty acid constituents of spices after pasteurization with superheated steam. J. Nutr. Sci. Vitaminol. 32:131-136.