The impact of high pressure thermal sterilization on the microbiological stability and formation of food processing contaminants in selected fish systems and baby food puree at pilot scale

Food Control

Volumn 50, Issue , 2015, Pages 539-547

  Sevenich, R ^a   Bark, F ^a   Kleinstueck, E ^a   Crews, C ^b   Pye, C ^b   Hradecky, J ^c   Reineke, K ^d   Lavilla, M ^e   Martinez de Maranon, I ^e   Briand, J C ^f   Knorr, D ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b FOOD AND ENVIRONMENT RESEARCH AGENCY   (United Kingdom)

^c INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

^d Leibniz Institute for Agriculture Engineering (ATB) Potsdam   (Germany)

^e MARINE RESEARCH DIVISION   (Spain)

^f Nouvelles Vagues   (France)

Author keywords

Bacillus amyloliquefaciens; Food processing contaminants; High pressure thermal sterilization; Pilot scale; Storage trials; Validation

Indexed keywords

BACILLUS AMYLOLIQUEFACIENS;

EID: 84916899331     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.09.050     Document Type: Article

References (58)

1. AFNOR NF V 08-408 microbiology of food and animal feeding stuffs. Control of stability of preserved and assimilated products. Routine method 1997, Association française de normalisation.
2. Ahn J., Balasubramaniam V.M. Physiological responses of Bacillus amyloliquefaciens spores to high pressure. Journal of Microbiology and Biotechnology 2007 Mar, 17(3):524-529.
3. Bakhiya N., Appel K. Toxicity and carcinogenicity of furan in human diet. Archives of Toxicology 2010, 84(7):563-578.
4. Barbosa-Canovas G.V., Juliano P. Food sterilization by combining high pressure and Thermal Energy. Food Engineering: Integrated approaches 2008, 9-46. Springer, New York.
5. Black E.P., Setlow P., Hocking A.D., Stewart C.M., Kelly A.L., Hoover D.G. Response of spores to high-pressure processing. Comprehensive Reviews in Food Science and Food Safety 2007, 6(4):103-119.
6. Bolger P.M., Shirley T., Dinovi M. Hazard of Dietary furan. Process induced food toxicants 2009, 117-135. Wiley. R. Stadler, D.R. Lineback (Eds.).
7. Bravo K.S., Ramírez R., Durst R., Escobedo-Avellaneda Z.J., Welti-Chanes J., Sanz P.D., et al. Formation risk of toxic and other unwanted compounds in pressure-assisted thermally processed foods. Journal of Food Science 2012, 77(1):R1-R10.
8. Brown P., Meyer R., Cardone F., Pocchiari M. Ultra-high-pressure inactivation of prion infectivity in processed meat: a practical method to prevent human infection. Proceedings of the National Academy of Sciences 2003, 100(10):6093-6097.
9. Cheftel J.C., Culioli J. Effects of high pressure on meat: a review. Meat Science 1997, 46(3):211-236.
10. Crews C., Castle L. Areview of the occurrence, formation and analysis of furan in heat-processed foods. Trends in Food Science and Technology 2007, 18(7):365-372.
11. Escobedo-Avellaneda Z., Moure M.P., Chotyakul N., Torres J.A., Welti-Chanes J., Perez Lamela C. Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants. Journal of Food Science 2011, 9(4):351-364.
12. Georget E., Sevenich R., Reineke K., Mathys A., Heinz V., Callanan M., et al. Inactivation of microorganism by high pressure processing in complex matrices: a review. Innovative Food Science and Emerging Technologies 2014, (submitted for publication).
13. Grauwet T., Rauh C., Van der Plancken I., Vervoort L., Hendrickx M., Delgado A., et al. Potential and limitations of methods for temperature uniformity mapping in high pressure thermal processing. Trends in Food Science and Technology 2012, 23(2):97-110.
14. Grauwet T., Van der Plancken I., Vervoort L., Hendrickx M.E., Loey A.V. Investigating the potential of Bacillus subtilis α-amylase as a pressure-temperature-time indicator for high hydrostatic pressure pasteurization processes. Biotechnology Progress 2009, 25(4):1184-1193.
15. Härnulv B.G., Johansson M., Snygg B.G. Heat resistance of Bacillus stearothermophilus spores at different water activities. Journal of Food Science 1977, 42(1):91-93.
16. Hasnip S., Crews C., Castle L. Some factors affecting the formation of furan in heated foods. Food Additives & Contaminants 2006, 23(3):219-227.
17. Heinz V., Knorr D. High pressure-assisted heating as a method for sterilizing foods. Novel food processing technologies 2005, 207-232. CRC Press, Boca Raton, Florida, USA. G.V. Barbosa-Canovas, M.S. Tapia, M.P. Cano (Eds.).
18. Hogan E., Kelly A. High pressure processing of foods: an overview. Emerging technologies for food processing 2005, 1-27. Elsevier. S. Da-Wen (Ed.).
19. Juliano P., Knoerzer K., Fryer P.J., Versteeg C. C.botulinum inactivation kinetics implemented in a computational model of a high-pressure sterilization process. Biotechnology Progress 2009, 25(1):163-175.
20. Knoerzer K., Buckow R., Versteeg C. Adiabatic compression heating coefficients for high-pressure processing - a study of some insulating polymer materials. Journal of Food Engineering 2010, 98(1):110-119.
21. Knoerzer K., Juliano P., Gladman S., Versteeg C., Fryer P.J. Acomputational model for temperature and sterility distributions in a pilot-scale high-pressure high-temperature process. AIChE Journal 2007, 53(11):2996-3010.
22. Knoerzer K., Smith R., Juliano P., Kelly M., Steele R., Sanguansri P., et al. The thermo-egg: a combined Novel Engineering and Reverse Logic approach for determining temperatures at high pressure. Food Engineering Reviews 2010, 2(3):216-225.
23. Koutchma T., Guo B., Patazca E., Parisi B. High pressure-high temperature sterilization: From kinetic analysis to process verification. Journal of Food Process Engineering 2005, 28(6):610-629.
24. Lachenmeier D., Kuballa T. Furan in Lebensmittel. Deutsche Lebensmittelrundschau 2010, 160-163.
25. Larsen J.C. 3-MCPD Esters in food products. I. Europe 2009, ILSI Europe, Brussels, Belgium.
26. Margosch D., Ehrmann M.A., Buckow R., Heinz V., Vogel R.F., Ganzle M.G. High-pressure-mediated survival of Clostridium botulinum and Bacillus amyloliquefaciens endospores at high temperature. Applied and Environmental Microbiology 2006 May, 72(5):3476-3481.
27. Margosch D., Ehrmann M.A., Ganzle M.G., Vogel R.F. Comparison of pressure and heat resistance of Clostridium botulinum and other endospores in mashed carrots. Journal of Food Protection 2004 Nov, 67(11):2530-2537.
28. Margosch D., Ganzle M.G., Ehrmann M.A., Vogel R.F. Pressure inactivation of Bacillus endospores. Applied and Environmental Microbiology 2004 Dec, 70(12):7321-7328.
29. Märk J., Pollien P., Lindinger C., Blank I., Märk T. Quantitation of furan and Methylfuran formed in different precursor systems by Proton Transfer reaction mass spectrometry. Journal of Agricultural and Food Chemistry 2006, 54(7):2786-2793.
30. Martinez-Monteagudo S.I., Saldana M.D.A., Torres J.A., Kennelly J.J. Effect of pressure-assisted thermal sterilization on conjugated linoleic acid (CLA) content in CLA-enriched milk. Innovative Food Science and Emerging Technologies 2012, 16(0):291-297.
31. Mathys A., Reineke K., Heinz V., Knorr D. High pressure thermal sterilization - development and application of temperature controlled spore inactivation studies. High Pressure Research 2009, 29(1):3-7.
32. Matser A.M., Krebbers B., Van Den Berg W.R., Bartels V.P. Advantages of high pressure sterilisation on quality of food products. Trends in Food Science and Technology 2004, 15:7.
33. Molina-Höppner A., Doster W., Vogel R.F., Gänzle M.G. Protective effect of sucrose and Sodium Chloride for Lactococcus lactis during Sublethal and Lethal high-pressure treatments. Applied and Environmental Microbiology 2004, 70(4):2013-2020.
34. Moravcova E., Vaclavik L., Lacina O., Hrbek V., Riddellova K., Hajslova J. Novel approaches to analysis of 3-chloropropane-1,2-diol esters in vegetable oils. Analytical and Bioanalytical Chemistry 2012, 402(9):2871-2883.
35. Mújica-Paz H., Valdez-Fragoso A., Samson C., Welti-Chanes J., Torres J.A. High-pressure processing technologies for the pasteurization and sterilization of foods. Food and Bioprocess Technology 2011, 4(6):969-985.
36. NCFST NCFST Receives Regulatory acceptance of Novel food sterilization process 2009, Retrieved 10.6.2013, from. http://www.iit.edu/departments/pr/mediaroom/article_viewer_db.php?articleID=355.
37. Olivier S.A., Bull M.K., Chapman B. Bacillus spp. spores produced at lower temperatures are more resistant to high pressure thermal processes but mineralization does not predict relative resistance. Innovative Food Science & Emerging Technologies 2012, 16(0):96-101.
38. Olivier S.A., Bull M.K., Stone G., van Diepenbeek R.J., Kormelink F., Jacops L., et al. Strong and Consistently Synergistic inactivation of spores of spoilage-Associated Bacillus and geobacillus spp. by high pressure and heat compared with inactivation by heat Alone. Applied and Environmental Microbiology 2011, 77(7):2317-2324.
39. Olsen N.V., Grunert K.G., Sonne A.-M. Consumer acceptance of high-pressure processing and pulsed-electric field: a review. Trends in Food Science & Technology 2010, 21(9):464-472.
40. Oxen P., Knorr D. Baroprotective effects of high Solute Concentrations against inactivation of Rhodotorula rubra. Food Science and Technology International 1993, 26(3):220-223.
41. Palmers S., Grauwet T., Kebede B., Hendrickx M., Van Loey A. Reduction of furan formation by high-pressure high-temperature treatment of Individual vegetable Purées. Food and Bioprocess Technology 2014, 1-15.
42. Rajan S., Pandrangi S., Balasubramaniam V.M., Yousef A.E. Inactivation of Bacillus stearothermophilus spores in egg patties by pressure-assisted thermal processing. LWT-Food Science and Technology 2006, 39(8):844-851.
43. Ramirez R., Saraiva J., Perez Lamela C., Torres J.A. Reaction kinetics analysis of chemical Changes in pressure-assisted Thermal processing. Food Engineering Reviews 2009, 1(1):16-30.
44. Rauh C., Baars A., Delgado A. Uniformity of enzyme inactivation in a short-time high-pressure process. Journal of Food Engineering 2009, 91(1):154-163.
45. Reineke K., Doehner I., Schlumbach K., Baier D., Mathys A., Knorr D. The different pathways of spore germination and inactivation in dependence of pressure and temperature. Innovative Food Science and Emerging Technologies 2012, 13(0):31-41.
46. Reineke K., Mathys A., Heinz V., Knorr D. Mechanisms of endospore inactivation under high pressure. Trends in Microbiology 2013 Jun, 21(6):296-304. Epub 2013 Mar 26. 10.1016/j.tim.2013.03.001.
47. Reineke K., Mathys A., Knorr D. The impact of high pressure and temperature on Bacterial Spores: Inactivation mechanisms of Bacillus subtilis above 500 MPa. Journal of Food Science 2011, 76(3):M189-M197.
48. Reineke K., Schlumbach K., Baier D., Mathys A., Knorr D. The release of dipicolinic acid - the rate-limiting step of Bacillus endospore inactivation during the high pressure thermal sterilization process. International Journal of Food Microbiology 2013, 162(1):55-63.
49. Samson C.T. HPP machines & markets 2014, IFT 2014, New Orleans, LA, USA.
50. Senhaji A.F., Loncin M. The protective effect of fat on the heat resistance of bacteria (I). International Journal of Food Science & Technology 1977, 12(3):203-216.
51. Setlow P. Spore germination. Curr. Opin. Microbiol. 2003, 6(6):550-556.
52. Sevenich R., Bark F., Crews C., Anderson W., Pye C., Riddellova K., et al. Effect of high pressure thermal sterilization on the formation of food processing contaminants. Innovative Food Science & Emerging Technologies 2013, 20:42-50.
53. Sevenich R., Kleinstueck E., Crews C., Anderson W., Pye C., Riddellova K., et al. High-pressure Thermal sterilization: food safety and food quality of baby food puree. Journal of Food Science 2014, 79(2):M230-M237.
54. Van Opstal I., Vanmuysen S.C.M., Michiels C.W. High sucrose concentration protects E. coli against high pressure inactivation but not against high pressure sensitization to the lactoperoxidase system. International Journal of Food Microbiology 2003, 88(1):1-9.
55. Vervoort L., Van der Plancken I., Grauwet T., Verlinde P., Matser A., Hendrickx M., et al. Thermal versus high pressure processing of carrots: a comparative pilot-scale study on equivalent basis. Innovative Food Science & Emerging Technologies 2012, 15(0):1-13.
56. Vranova J., Ciesarova Z. Furan in food - a review. Chec Journal of Food Sciences 2009, 27(1):1-10.
57. Wimalaratne S.K., Farid M.M. Pressure assisted thermal sterilization. Food and Bioproducts Processing 2008, 86(4):312-316.
58. Wuytack E.Y., Boven S., Michiels C.W. Comparative study of pressure-induced germination of Bacillus subtilis spores at low and high pressures. Applied and Environmental Microbiology 1998 Sep, 64(9):3220-3224.