Defining treatment conditions for pulsed electric field pasteurization of apple juice

International Journal of Food Microbiology

Volumn 151, Issue 1, 2011, Pages 29-35

  Saldana G ^a   Puertolas E ^a   Monfort, S ^a   Raso, J ^a   Alvarez I ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

Author keywords

Hurdle technology; Pasteurization; Pathogenic bacteria; Pulsed electric fields

Indexed keywords

CATIONIC SURFACTANT; ETHYL LAUROYL ARGINATE; UNCLASSIFIED DRUG;

APPLE JUICE; ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; CONTROLLED STUDY; DISINFECTION; ESCHERICHIA COLI O157; LISTERIA MONOCYTOGENES; MATHEMATICAL MODEL; NONHUMAN; PASTEURIZATION; PULSED ELECTRIC FIELD; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; TEMPERATURE DEPENDENCE;

ARGININE; BEVERAGES; COLONY COUNT, MICROBIAL; ELECTRICITY; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD MICROBIOLOGY; LISTERIA MONOCYTOGENES; MALUS; MICROBIAL VIABILITY; MODELS, THEORETICAL; PASTEURIZATION; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; TEMPERATURE;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; MALUS X DOMESTICA; NEGIBACTERIA; POSIBACTERIA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

EID: 80053435479     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.07.033     Document Type: Article

References (35)

1. Arroyo C., Somolinos M., Cebrián G., Condón S., Pagán R. Pulsed electric fields cause sublethal injuries in the outer membrane of Enterobacter sakazakii facilitating the antimicrobial activity of citral. Letters in Applied Microbiology 2010, 51(5):525-531.
2. Barbosa-Cánovas G.V., Altunakar B. Pulsed electric fields processing of foods: an overview. Fundamentals and Applications 2006, 3-21. Springer, Nueva York. J. Raso, V. Heinz (Eds.).
3. Bull M.K., Szabo E.A., Cole M.B., Stewart C.M. Toward validation of process criteria for high-pressure processing of orange juice with predictive models. Journal of Food Protection 2005, 68:949-954.
4. Calderón-Miranda M.L., Barbosa-Canovas G.V., Swanson B.G. Inactivation of Listeria innocua in skimmed milk by pulsed electric fields and nisin. International Journal of Food Microbiology 1999, 51:19-30.
5. Chapman P.A., Siddons C.A., Wright D.J., Norman P., Fox J., Crick E. Cattle as a possible source of verocytotoxin-producing Escherichia coli O157 infections in man. Epidemiology and Infection 1993, 111:439-447.
6. European Food Safety Authority Opinion of the Scientific Panel on Food additives, Flavourings, Processing Aids and Materials in Contact with Food on a request from the Commission related to an application on the use of ethyl lauroyl arginate as a food additive. The EFSA Journal 2007, 511:1-27.
7. LAMIRSA LAE lauric arginate "an innovative molecule for preservation" http://www.mirenat.net/.
8. Gallo L.I., Pilosof Am.M.R., Jagus R.J. Effect of the sequence of nisin and pulsed electric fields treatments and mechanisms involved in the inactivation of Listeria innocua in whey. Journal of Food Engineering 2007, 79:188-193.
9. Guerrero-Beltrán J.A., Sepúlveda D.R., Gongora-Nieto M.M., Swanson B., Barbosa-Canovas G.V. Milk thermization by pulsed electric fields (PEF) and electrically induced heat. Journal of Food Engineering 2010, 100(1):56-60.
10. Heinz V., Toepfl S., Knorr D. Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment. Innovative Food Science and Emerging Technologies 2003, 4:165-175.
11. Hazard analysis and critical control point (HACCP); procedures for the safe and sanitary processing and imprinting of juice; final rule. Federal Register, 66, FR 2001, 6137-6202. HHS (Health and Human Services), FDA (Food and Drug Administration).
12. Jaeger H., Meneneses N., Knorr D. Impact of PEF treatment inhomogeneity such as electric field distribution flow characteristics and temperature effects on the inactivation of E. coli and milk alkaline phosphatase. Innovative Food Science and Emerging Technologies 2009, 10:470-480.
13. Kalchayanand N., Sikes T., Dunne C.P., Ray B. Hydrostatic pressure and electroporation have increased bactericidal efficiency in combination with bacteriocins. Applied and Environmental Microbiology 1994, 60:4174-4177.
14. Liang Z., Mittal G.S., Griffiths M.W. Inactivation of Salmonella Typhimurium in orange juice containing antimicrobial agents by pulsed electric fields. Journal of Food Protection 2002, 65:1081-1087.
15. Liu X., Yousef A.E., Chism G.W. Inactivation of Escherichia coli O157:H7 by the combination of organic acids and pulsed electric fields. Journal of Food Safety 1996, 16:287-299.
16. Marsellés-Fontanet A.R., Puig A., Olmos P., Mínguez-Sanz S., Martín-Belloso O. Optimising the inactivation of grape juice spoilage organisms by pulse electric fields. International Journal of Food Microbiology 2009, 130(3):159-165.
17. McNamee C., Noci F., Cronin D.A., Lyng D.A., Morgan D.J., Scannell A.G.M. PEF based hurdle strategy to control Pichia fermentans, Listeria innocua and Escherichia coli k12 in orange juice. International Journal of Food Microbiology 2010, 138(1-2):13-18.
18. Min S., Jin Z.T., Min S.K., Yeom H., Zhang Q.H. Commercial-scale pulsed electric field processing of orange juice. Food Chemistry and Toxicology 2003, 64(4):1265-1271.
19. Mosqueda-Melgar J., Raybaudi-Massilia R.M., Martín-Belloso O. Influence of treatment time and pulse frequency on Salmonella Enteritidis, Escherichia coli and Listeria monocytogenes populations inoculated in melon and watermelon juices treated by pulsed electric fields. International Journal of Food Microbiology 2007, 117(2):192-200.
20. Pol I.E., Mastwijk H.C., Slump R.A., Popa M.E., Smid E.J. Influence of food matrix on inactivation of Bacillus cereus by combinations of nisin, pulsed electric field treatment and carvacrol. Journal of Food Protection 2001, 64:1012-1018.
21. Pol I.E., van Arendonk W.G.C., Mastwijk H.C., Krommer J., Smid E.J., Moezelaar R. Sensitivities of germinating spores and carvacrol-adapted vegetative cells and spores of Bacillus cereus to nisin and pulsed-electric-field treatment. Applied Environental Microbiology 2001, 67:1693-1699.
22. Rajkovic A., Smigic N., Devlieghere F. Contemporary strategies in combating microbial contamination in food chain. International Journal of Food Microbiology 2010, 141:S29-S42.
23. Raso J., Barbosa-Cánovas G.V. Nonthermal preservation of foods using combined processing techniques. Critical Reviews on Food Science 2003, 43:265-285.
24. α-lauroyl ethylester (LAE) on exposure to Salmonella Typhimurium and Staphylococcus aureus. Journal of Applied Microbiology 2004, 96:903-912.
25. Saldaña G., Puértolas E., López N., García D., Álvarez I., Raso J. Comparing the PEF resistance and occurrence of sublethal injury on different strains of Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes and Staphylococcus aureus in media of pH 4 and 7. Innovative Food Science and Emerging Technologies 2009, 10(2):160-165.
26. Saldaña G., Puértolas E., Condón S., Álvarez I., Raso J. Inactivation kinetics of pulsed electric field-resistant strains of Listeria monocytogenes and Staphylococcus aureus in media of different pH. Food Microbiology 2010, 27:550-558.
27. Saldaña G., Puértolas E., Álvarez I., Meneses N., Knorr D., Raso J. Evaluation of a static treatment chamber to investigate kinetics of microbial inactivation by pulsed electric fields at different temperatures at quasi-isothermal conditions. Journal of Food Engineering 2010, 100:349-356.
28. Sampedro F., Rivas A., Rodrigo D., Martínez A., Rodrigo M. Effect of temperature and substrate on PEF inactivation of Lactobacillus plantarum in an orange juice-milk beverage. European Food Research and Technology 2006, 223:30-34.
29. Sepúlveda D.R., Góngora-Nieto M.M., San-Martín M.F., Barbosa-Cánovas G.V. Influence of treatment temperature on the inactivation of Listeria innocua by pulsed electric fields. Lebensmittel-Wissenschaft und-Technologie 2005, 38:167-172.
30. Terebiznik M.R., Jagus R.J., Cerrutti P., de Huergo M.S., Pilosof A.M.R. Combined effect of nisin and pulsed electric fields on the inactivation of Escherichia coli. Journal of Food Protection 2000, 63:741-746.
31. Toepfl S., Mathys A., Heinz V., Knorr D. Review: potential of high hydrostatic pressure and pulsed electric fields for energy efficient and environmentally friendly food processing. Food Reviews International 2006, 22:405-423.
32. Walking-Ribeiro M., Noci F., Cronin D.A., Lyng J.G., Morgan D.J. Inactivation of Escherichia coli in a tropical fruit smoothie by a combination of heat and pulsed electric fields. Journal of Food Science 2008, 73:395-399.
33. Walkling-Ribeiro M., Noci F., Cronin D.A., Lyng J.G., Morgan D.J. Antimicrobial effect and shelf-life extension by combined thermal and pulsed electric field treatment of milk. Journal of Applied Microbiology 2009, 106:241-248.
34. Wouters P., Álvarez I., Raso J. Critical factors determining inactivation kinetics by pulsed electric field food processing. Trends in Food Science and Technology 2001, 12:112-121.
35. Zhao W., Yang R., Lu R., Wang M., Qian P., Yang W. Effect of PEF on microbial inactivation and physical-chemical properties of green tea extracts. LWT-Food Science and Technology 2008, 41:425-431.