Inactivation of Byssochlamys nivea ascospores in strawberry puree by high pressure, power ultrasound and thermal processing

International Journal of Food Microbiology

Volumn 214, Issue , 2015, Pages 129-136

  Evelyn, ^a,b   Silva, F V M ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b UNIVERSITY OF RIAU   (Indonesia)

Author keywords

Fungi; Heat; High hydrostatic pressure; Modeling; Mold; Thermosonication

Indexed keywords

ARTICLE; ASCOSPORE; BYSSOCHLAMYS; FOOD CONTAMINATION; FOOD PROCESSING; HEAT TREATMENT; HYDROSTATIC PRESSURE; NONHUMAN; STRAWBERRY; TEMPERATURE SENSITIVITY; ULTRASOUND; COLD; FRAGARIA; FRUIT; FUNGUS SPORE; GROWTH, DEVELOPMENT AND AGING; HEAT; MICROBIOLOGY; PASTEURIZATION; PRESSURE; PROCEDURES; RADIATION;

BYSSOCHLAMYS NIVEA; FRAGARIA X ANANASSA; FUNGI;

BYSSOCHLAMYS; COLD TEMPERATURE; FRAGARIA; FRUIT; HIGH-ENERGY SHOCK WAVES; HOT TEMPERATURE; PASTEURIZATION; PRESSURE; SONICATION; SPORES, FUNGAL; ULTRASONICS;

EID: 84939452438     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.07.031     Document Type: Article

References (78)

1. Alexandre E.M., Santos-Pedro D.M., Brandão T.R., Silva C.L. Study on thermosonication and ultraviolet radiation processes as an alternative to blanching for some fruits and vegetables. Food Bioproc. Technol. 2011, 4:1012-1019.
2. Amaeze N. Heat resistance and inactivation of Neosartorya fischeri and Talaromyces flavus ascospores in water, phosphate buffers, fruit juices and fruit juices fortified with sugars and preservatives. Rep. Opin. 2012, 4:18-25.
3. Aragão G.M.F. Identificação e determinação da resistência térmica de fungos filamentosos termorresistentes isolados da polpa de morango 1989, Universidade de Campinas, Brazil, (MSc Thesis).
4. Balasubramanian S., Balasubramaniam V.M. Compression heating influence of pressure transmitting fluids on bacteria inactivation during high pressure processing. Food Res. Int. 2003, 36:661-668.
5. Bayne H.G., Michener D. Heat resistance of Byssochlamys ascospores. Appl. Environ. Microbiol. 1979, 37:449-453.
6. Beuchat L.R. Extraordinary heat resistance of Talaromyces flavus and Neosartorya fischeri ascospores in fruit products. J. Food Sci. 1986, 51:1506-1510.
7. Beuchat L.R. Spoilage of acid products by heat-resistant molds. Dairy Food Environ. Sanit. 1998, 18:588-593.
8. Beuchat L., Rice S. Byssochlamys spp. and processed fruits. Adv. Food Res. 1979, 25:237-288.
9. Bigelow W. The logarithmic nature of thermal death time curves. J. Infect. Dis. 1921, 29:528-536.
10. Black E.P., Setlow P., Hocking A.D., Stewart C.M., Kelly A.L., Hoover D.G. Response of spores to high-pressure processing. Compre. Rev. Food Sci. Food Safe. 2007, 6:103-119.
11. Butz P., Tauscher B. Emerging technologies: chemical aspects. Food Res. Int. 2002, 35:279-284.
12. Butz P., Funtenberger S., Haberditzl T., Tauscher B. High pressure inactivation of Byssochlamys nivea ascospores and other heat resistant moulds. LWT Food Sci. Technol. 1996, 29:404-410.
13. Chapman B., Winley E., Fong A.S.W., Hocking A.D., Stewart C.M., Buckle K.A. Ascospore inactivation and germination by high pressure processing is affected by ascospore age. Innovative Food Sci. Emerg. Technol. 2007, 8:531-534.
14. Cheftel J.C. Review: high-pressure, microbial inactivation and food preservation. Food Sci. Technol. Int. 1995, 1:75-90.
15. Chen H., Hoover D.G. Modeling the combined effect of high hydrostatic pressure and mild heat on the inactivation kinetics of Listeria monocytogenes Scott A in whole milk. Innovative Food Sci. Emerg. Technol. 2003, 4:25-34.
16. Coronel C.P., Jiménez M.T., López-Malo A., Palou E. Modelling thermosonication inactivation of Aspergillus flavus combining natural antimicrobial at different pH. Procedia Food Sci. 2011, 1:1007-1014.
17. Corradini M.G., Normand M.D., Eisenberg M., Peleg M. Evaluation of a stochastic inactivation model for heat-activated spores of Bacillus spp. Appl. Environ. Microbiol. 2010, 76:4402-4412.
18. Cullen P.J., Tiwari B.K., Valdramidis V.P. Chapter 1 - Status and trends of novel thermal and non-thermal technologies for fluid foods. Novel Thermal and Non-Thermal Technologies for Fluid Foods 2012, 1-6. Academic Press, San Diego. P.J.C.K.T.P. Valdramidis (Ed.).
19. Dijksterhuis J. Heat-resistant ascospores. Food Mycology: A Multifaceted Approach to Fungi and Food 2007, 101-117. CRC Press, Boca Raton, FL. J. Dijksterhuis, R.A. Samson (Eds.).
20. Dijksterhuis J., Teunissen P.G.M. Dormant ascospores of Talaromyces macrosporus are activated to germinate after treatment with ultra high pressure. J. Appl. Microbiol. 2004, 96:162-169.
21. Earnshaw R. Ultrasound: a new opportunity for food preservation. Ultrasound in Food Processing 1998, Blackie Academic and Professionals, Thomson Science, London, UK, (Chapter 10). M.J.W. Povey, T.J. Mason (Eds.).
22. Engel G., Teuber M. Heat resistance of ascospores of Byssochlamys nivea in milk and cream. Int. J. Food Microbiol. 1991, 12:225-233.
23. Escoula L. Toxinogenic moulds of silage. III.-Patulin and byssochlamic acid production by Byssochlamys nivea Westling on a laboratory silage model. Ann. Vet. Res. 1974, 6:219-226.
24. Evelyn E., Silva F.V.M. High pressure processing of milk: modeling the inactivation of psychrotrophic Bacillus cereus spores. J. Food Eng. 2015, 165:141-148.
25. Evelyn E., Silva F.V.M. Thermosonication versus thermal processing of skim milk and beef slurry: modeling the inactivation kinetics of psychrotrophic Bacillus cereus spores. Food Res. Int. 2015, 67:67-74.
26. Evelyn E., Silva F.V.M. Use of power ultrasound to enhance the thermal inactivation of Clostridium perfringens spores in beef slurry. Int. J. Food Microbiol. 2015, 206:17-23.
27. Eziashi E., Omamor I., Airede C., Udozen C., Chidi N. Heat resistance of genus Byssochlamys isolated from bottled raphia palm wine. J. Yeast Fungal Res. 2010, 1:142-145.
28. Farkas D.F., Hoover D.G. High pressure processing. Food Sci. 2000, 65:47-64.
29. Feng H., Yang W. Ultrasonic processing. Nonthermal Processing Technologies for Food 2011, 135-154. Wiley-Blackwell, USA. J.P. Clark, C. Ritson, G.W. Smithers, M.A. Augustin, W. Ellefson, L. Zach, F. Shahidi (Eds.).
30. Ferreira E.H.R., Rosenthal A., Calado V., Saraiva J., Mendo S. Byssochlamys nivea inactivation in pineapple juice and nectar using high pressure cycles. J. Food Eng. 2009, 95:664-669.
31. Ferreira E.H.R., Masson L.M.P., Rosenthal A., Souza M.L., Tashima L., Massaguer P.R. Thermoresistance of filamentous fungi isolated from asceptically packaged fruit nectars. Braz. J. Food Technol. 2011, 14:164-171.
32. Garcia M.L., Burgos J., Sanz B., Ordonez J. Effect of heat and ultrasonic waves on the survival of two strains of Bacillus subtilis. J. Appl. Microbiol. 1989, 67:619-628.
33. Houbraken J., Varga J., Rico-Munoz E., Johnson S., Samson R.A. Sexual reproduction as the cause of heat resistance in the food spoilage fungus Byssochlamys spectabilis (anamorph: Paecilomyces variotii). Appl. Environ. Microbiol. 2008, 74:1613-1619.
34. Jimenez-Munguia M., Arce-Garcia M., Argaiz A., Palou E., López-Malo A. Mold spore inactivation during cavitation due to ultrasound treatments. IFT Annual Meeting Technical Program Abstracts 2001, vol. 154.
35. Katan T. Heat activation of dormant ascospores of Talaromyces flavus. Trans. Br. Mycol. Soc. 1985, 84:748-750.
36. Kotzekidou P. Heat resistance of Byssochlamys nivea, Byssochlamys fulva and Neosartorya fischeri isolated from canned tomato paste. J. Food Sci. 1997, 62:410-412.
37. Krebbers B., Matser A.M., Hoogerwerf S.W., Moezelaar R., Tomassen M.M., van den Berg R.W. Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters. Innovative Food Sci. Emerg. Technol. 2003, 4:377-385.
38. Larson W.P., Hartzell T.B., Diehl H.S. The effect of high pressures of bacteria. J. Infect. Dis. 1918, 22:271-279.
39. López-Malo A., Palou E., Jiménez-Fernández M., Alzamora S.M., Guerrero S. Multifactorial fungal inactivation combining thermosonication and antimicrobials. J. Food Eng. 2005, 67:87-93.
40. Lorentz H.A. On the Theory of Reflection and Refraction of Light 1875, University of Leiden, Netherlands, (PhD Thesis).
41. Luthi H., Hochstrasser R. Uber zwei neue, gegenwartig haufiger auftretende Pilzinfektionen in der bauerlich Sussmosterei. Schweizer Zeitschrift für Obst- und Weinbau 1952, 61:301-359.
42. Maggi A., Gola S., Spotti E., Rovere P., Mutti P. High-pressure treatments of ascospores of heat-resistant moulds and patulin in apricot nectar and water. Industria Conserve 1994, 69:26-29.
43. Michener H.D., King A.D. Preparation of free heat-resistant ascospores from Byssochlamys asci. Appl. Microbiol. 1974, 27:671-673.
44. Nayak B. Ultrasonic system for food processing. Introduction to Advanced Food Processing 2014, 227-251. CRC Press Taylor & Francis Group, Boca Raton, FL. J.K. Sahu (Ed.).
45. Palou E., López-Malo A., Barbosa-Cánovas G.V., Welti-Chanes J., Davidson P.M., Swanson B.G. Effect of oscillatory high hydrostatic pressure treatments on Byssochlamys nivea ascospores suspended in fruit juice concentrates. Lett. Appl. Microbiol. 1998, 27:375-378.
46. Panagou E.Z., Chelonas S., Chatzipavlidis I., Nychas G.J.E. Modelling the effect of temperature and water activity on the growth rate and growth/no growth interface of Byssochlamys fulva and Byssochlamys nivea. Food Microbiol. 2010, 27:618-627.
47. Patterson M.F. Microbiology of pressure-treated foods. Appl. Microbiol. 2005, 98:1400-1409.
48. Peleg M., Cole M.B. Reinterpretation of microbial survival curves. Crit. Rev. Food Sci. 1998, 38:353-380.
49. Pitt J.I., Hocking A.D. Fungi and Food Spoilage 1997, Blackie Academic and Professional, London, UK.
50. Put H., Kruiswijk J.T. Disintegration and organoleptic deterioration of processed strawberries caused by the mould Byssochlamys nivea. J. Appl. Bacteriol. 1964, 27:53-58.
51. Reyns K.M.F.A., Veraverbeke E.A., Michiels C.W. Activation and inactivation of Talaromyces macrosporus ascospores by high hydrostatic pressure. J. Food Prot. 2003, 66:1035-1042.
52. Roland J., Beuchat L. Influence of temperature and water activity on growth and patulin production by Byssochlamys nivea in apple juice. Appl. Environ. Microbiol. 1984, 47:205-207.
53. Salomão B.C.M., Muller C., Amparo H.C., Aragão G.M.F. Survey of molds, yeast and Alicyclobacillus spp. from a concentrated apple juice productive process. Braz. J. Microbiol. 2014, 45:49-58.
54. Sant'Ana A., Rosenthal A., Massaguer P. Heat resistance and the effects of continuous pasteurization on the inactivation of Byssochlamys fulva ascospores in clarified apple juice. J. Appl. Microbiol. 2009, 107:197-209.
55. Sant'Ana A.S., Simas R.C., Almeida C.A., Cabral E.C., Rauber R.H., Mallmann C.A., Eberlin M.N., Rosenthal A., Massaguer P.R. Influence of package, type of apple juice and temperature on the production of patulin by Byssochlamys nivea and Byssochlamys fulva. Int. J. Food Microbiol. 2010, 142:156-163.
56. Sarker M.R., Akhtar S., Torres J.A., Paredes-Sabja D. High hydrostatic pressure-induced inactivation of bacterial spores. Crit. Rev. Microbiol. 2015, 41:18-26.
57. Serment-Moreno V., Barbosa-Cánovas G., Torres J.A., Welti-Chanes J. High-pressure processing: kinetic models for microbial and enzyme inactivation. Food Eng. Rev. 2014, 6:56-88.
58. Silva F.V.M., Gibbs P. Target selection in designing pasteurization processes for shelf-stable high-acid fruit products. Crit. Rev. Food Sci. Nutr. 2004, 44:353-360.
59. Silva F.V.M., Gibbs P.A. Principles of thermal processing: pasteurization. Contemporary Food Engineering Series 2009, 13-48. Chapter 2, CRC Press, Taylor and Francis Group, Boca Raton, USA.
60. Silva F.V.M., Sims C., Balaban M.O., Silva C.L., O'Keefe S. Kinetics of flavour and aroma changes in thermally processed cupuaçu (Theobroma grandiflorum) pulp. J. Sci. Food Agric. 2000, 80:783-787.
61. Silva F.V.M., Gibbs P.A., Nunez H., Almonacid S., Simpson R. Thermal processes: pasteurization. Encyclopedia of Food Microbiology 2014, 577-595. Elsevier, Amsterdam. 2nd ed. C.A. Batt, M.L. Tortorello (Eds.).
62. Splittstoesser D., Nielsen P., Churey J. Detection of viable ascospores of Neosartorya. J. Food Prot. 1993, 56:599-603.
63. Sulaiman A., Silva F.V.M. High pressure processing, thermal processing and freezing of 'Camarosa' strawberry for the inactivation of polyphenoloxidase and control of browning. Food Control 2013, 33:424-428.
64. Sulaiman A., Soo M.J., Yoon M.M., Farid M., Silva F.V.M. Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after high pressure processing. J. Food Eng. 2015, 147:89-94.
65. Sulaiman A., Soo M.J., Farid M., Silva F.V.M. Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures. J. Food Eng. 2015, 165:133-140.
66. Sussman A. Activators of Fungal Spore Germination 1976, Wiley, New York.
67. Systat TableCurve 2D 2002, SYSTAT Software Inc., Evanston, IL.
68. Taniwaki M., Hocking A., Pitt J., Fleet G. Growth and mycotoxin production by food spoilage fungi under high carbon dioxide and low oxygen atmospheres. Int. J. Food Microbiol. 2009, 132:100-108.
69. Timson W.J., Short A.J. Resistance of microorganisms to hydrostatic pressure. Biotechnol. Bioeng. 1965, 7:139-159.
70. Tournas V. Heat-resistant fungi of importance to the food and beverage industry. Crit. Rev. Microbiol. 1994, 20:243-263.
71. USFDA Hazard analysis and critical control point (HACCP); procedures for the safe and sanitary processing and importing of juice. Fed. Regist. 2001, 66:13-19.
72. van Boekel M.A.J.S. Kinetic Modeling of Reactions in Foods 2009, CRC Press, Boca Raton, FL.
73. Vervoort L., Van der Plancken I., Grauwet T., Verlinde P., Matser A., Hendrickx M., Van Loey A. Thermal versus high pressure processing of carrots: a comparative pilot-scale study on equivalent basis. Innovative Food Sci. Emerg. Technol. 2012, 15:1-13.
74. Voldřich M., Dobiáš J., Tichá L., Čeřovský M., Krátká J. Resistance of vegetative cells and ascospores of heat resistant mould Talaromyces avellaneus to the high pressure treatment in apple juice. J. Food Eng. 2004, 61:541-543.
75. Wang B.S., Li B.S., Zeng Q.X., Huang J., Ruan Z., Zhu Z.W., Li L.I.N. Inactivation kinetics and reduction of Bacillus coagulans spore by the combination of high pressure and moderate heat. J. Food Process Eng. 2009, 32:692-708.
76. Weibull W. A statistical distribution function of wide applicability. J. Appl. Mech. 1951, 18:293-297.
77. Wilson D.R., Dabrowski L., Stringer S., Moezelaar R., Brocklehurst T.F. High pressure in combination with elevated temperature as a method for the sterilisation of food. Trends Food Sci. Technol. 2008, 19:289-299.
78. Yates A., Ferguson W. Observations on Byssochlamys nivea isolated from cucumber brine. Can. J. Bot. 1963, 41:1599-1601.