Alicyclobacillus acidoterrestris spore inactivation by high pressure combined with mild heat: Modeling the effects of temperature and soluble solids

Food Control

Volumn 73, Issue , 2017, Pages 426-432

  Uchida, Rafael ^a   Silva, Filipa V M ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Acidophilic; Alicyclobacillus acidoterrestris; Brix; Fruit concentrates; Fruit juices; High pressure thermal processing

Indexed keywords

EID: 84995376605     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2016.08.034     Document Type: Article

References (47)

1. Basak, S., Ramaswamy, H.S., Piette, J.P.G., High pressure destruction kinetics of Leuconostoc mesenteroides and Saccharomyces cerevisiae in single strength and concentrated orange juice. Innovative Food Science & Emerging Technologies 3:3 (2002), 223–231.
2. 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 6:4 (2007), 103–119.
3. van Boekel, M.A.J.S., On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells. International Journal of Food Microbiology 74:1–2 (2002), 139–159.
4. Buzrul, S., Alpas, H., Bozoglu, F., Use of Weibull frequency distribution model to describe the inactivation of Alicyclobacillus acidoterrestris by high pressure at different temperatures. Food Research International 38:2 (2005), 151–157.
5. Cerny, G., Hennlich, W., Poralla, K., Spoilage of fruit juice by Bacilli: Isolation and characterization of the spoiling microorganism. Zeitschrift für Lebensmittel-Untersuchung und Forschung 179:3 (1984), 224–227.
6. Chang, S.-S., Kang, D.-H., Alicyclobacillus spp. in the fruit juice industry: History, characteristics, and current isolation/detection procedures. Critical Reviews in Microbiology 30:2 (2004), 55–74.
7. Cunha, L.M., Oliveira, F.A.R., Oliveira, J.C., Optimal experimental design for estimating the kinetic parameters of processes described by the Weibull probability distribution function. Journal of Food Engineering 37:2 (1998), 175–191.
8. Duong, H.A., Jensen, N., Spoilage of iced tea by Alicyclobacillus. Food Australia, 52(7), 2000, 292.
9. Eiroa, M.N.U., Junqueira, V.C.A., Schimdt, F.L., Alicyclobacillus in orange juice: Occurrence and heat resistance of spores. Journal of Food Protection 62:8 (1999), 883–886.
10. Evelyn, Kim, H.J., Silva, F.V.M., Modeling the inactivation of Neosartorya fischeri ascospores in apple juice by high pressure, power ultrasound and thermal processing. Food Control 59 (2016), 530–537.
11. Evelyn, Silva, F.V.M., High pressure processing of milk: Modeling the inactivation of psychrotrophic Bacillus cereus spores at 38–70 °C. Journal of Food Engineering 165 (2015), 141–148.
12. Evelyn, Silva, F.V.M., Inactivation of Byssochlamys nivea ascospores in strawberry puree by high pressure, power ultrasound and thermal processing. International Journal of Food Microbiology 214 (2015), 129–136.
13. Evelyn, Silva, F.V.M., Use of power ultrasound to enhance the thermal inactivation of Clostridium perfringens spores in beef slurry. International Journal of Food Microbiology 206 (2015), 17–23.
14. Evelyn, Silva, F.V.M., High pressure processing pretreatment enhanced the thermosonication inactivation of Alicyclobacillus acidoterrestris spores in orange juice. Food Control 62 (2016), 365–372.
15. Evelyn, Silva, F.V.M., High pressure thermal processing for the inactivation of Clostridium perfringens spores in beef slurry. Innovative Food Science and Emerging Technologies 33 (2016), 26–31.
16. Evelyn, Silva, F.V.M., Modeling the inactivation of psychrotrophic Bacillus cereus spores in beef slurry by 600 MPa HPP combined with 38–70 °C: Comparing with thermal processing and estimating the energy requirements. Food and Bioproducts Processing 99 (2016), 179–187.
17. Hayashi, R., Application of high pressure to food processing and preservation: Philosophy and development. Spiess, W.E.L., Schubert, H., (eds.) Engineering and food species, Vol. 2, 1989, Elsevier Applied Science, England, 815–826.
18. Hayashi, R., Chapter 9 – Advances in high pressure food processing technology in Japan. Gaonkar, A.G., (eds.) Food processing, 1995, Elsevier Science B.V., Amsterdam, 185–195.
19. Hite, B.H., The effect of pressure in the preservation of milk. West Virginia Agricultural Experimental Station Bulletin 58 (1899), 15–35.
20. Hongkang, Z., Mittal, G.S., Effects of high-pressure processing (HPP) on bacterial spores: An overview. Food Reviews International 24:3 (2008), 330–351.
21. Jay, J.M., Loessner, M.J., Golden, D.A., Food protection with high temperatures, and characteristics of thermophilic microorganisms. Jay, J.M., Loessner, M.J., Golden, D.A., (eds.) Modern food microbiology, 2005, Springer, US, 415–441.
22. Jensen, N., Alicyclobacillus – A new challenge for the food industry. Food Australia 51:1–2 (1999), 33–36.
23. Kannenberg, E., Blume, A., Poralla, K., Properties of ω-cyclohexane fatty acids in membranes. FEBS Letters 172:2 (1984), 331–334.
24. Lee, S.Y., Chung, H.-J., Kang, D.-H., Combined treatment of high pressure and heat on killing spores of Alicyclobacillus acidoterrestris in apple juice concentrate. Journal of Food Protection 69:5 (2006), 1056–1060.
25. Lee, S.Y., Dougherty, R.H., Kang, D.-H., Inhibitory effects of high pressure and heat on Alicyclobacillus acidoterrestris spores in apple juice. Applied and Environmental Microbiology 68:8 (2002), 4158–4161.
26. Milani, E.A., Ramsey, J.G., Silva, F.V.M., High pressure processing and thermosonication of beer: Comparing the energy requirements and Saccharomyces cerevisiae ascospores inactivation with thermal processing and modeling. Journal of Food Engineering 181 (2016), 35–41.
27. Milani E.A. and Silva F.V.M., Nonthermal pasteurization of beer by high pressure processing: modelling the inactivation of Saccharomyces cerevisiae ascospores in different alcohol beers, High Pressure Research, available at http://dx.doi.org/10.1080/08957959.2016.1190354.
28. 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. Letters in Applied Microbiology 27:6 (1998), 375–378.
29. Peleg, M., Cole, M.B., Reinterpretation of microbial survival curves. Critical Reviews in Food Science and Nutrition 38:5 (1998), 353–380.
30. Pettipher, G.L., Osmundson, M.E., Methods for the detection, enumeration and identification of Alicyclobacillus acidoterrestris. Food Australia, 52(7), 2000, 293.
31. Pontius, A.J., Rushing, J.E., Foegeding, P.M., Heat resistance of Alicyclobacillus acidoterrestris spores as affected by various pH values and organic acids. Journal of Food Protection 61:1 (1998), 41–46.
32. Rastogi, N.K., Recent developments in high pressure processing of foods. 2013, Springer, New York.
33. Rendueles, E., Omer, M.K., Alvseike, O., Alonso-Calleja, C., Capita, R., Prieto, M., Microbiological food safety assessment of high hydrostatic pressure processing: A review. LWT – Food Science and Technology 44:5 (2011), 1251–1260.
34. San Martín, M.F., Barbosa-Cánovas, G.V., Swanson, B.G., Food processing by high hydrostatic pressure. Critical Reviews in Food Science and Nutrition 42:6 (2002), 627–645.
35. Silva, F.V.M., Gibbs, P., Alicyclobacillus acidoterrestris spores in fruit products and design of pasteurization processes. Trends in Food Science & Technology 12:2 (2001), 68–74.
36. Silva, F.V.M., Gibbs, P., Target selection in designing pasteurization processes for shelf-stable high-acid fruit products. Critical Reviews in Food Science and Nutrition 44 (2004), 353–360.
37. Silva, F.V.M., Gibbs, P., Principles of thermal processing. Simpson, R., (eds.) Engineering aspects of thermal food processing, 2009, CRC Press.
38. Silva, F.V.M., Gibbs, P.A., Nunez, H., Almonacid, S., Simpson, R., Thermal processes: Pasteurization. Batt, C.A., Tortorello, M.L., (eds.) Encyclopedia of food microbiology, 2014, Elsevier, Amsterdam, 577–595.
39. Silva, F.V.M., Gibbs, P., Vieira, M.C., Silva, C.L.M., Thermal inactivation of Alicyclobacillus acidoterrestris spores under different temperature, soluble solids and pH conditions for the design of fruit processes. International Journal of Food Microbiology 51:2–3 (1999), 95–103.
40. Silva, F.V.M., Tan, E.K., Farid, M., Bacterial spore inactivation at 45–65 °C using high pressure processing: Study of Alicyclobacillus acidoterrestris in orange juice. Food Microbiology 32:1 (2012), 206–211.
41. Sokołowska, B., Skąpska, S., Fonberg-Broczek, M., Niezgoda, J., Chotkiewicz, M., Dekowska, A., et al. The combined effect of high pressure and nisin or lysozyme on the inactivation of Alicyclobacillus acidoterrestris spores in apple juice. High Pressure Research 32:1 (2012), 119–127.
42. Sokołowska, B., Skąpska, S., Fonberg-Broczek, M., Niezgoda, J., Chotkiewicz, M., Dekowska, A., et al. Factors influencing the inactivation of Alicyclobacillus acidoterrestris spores exposed to high hydrostatic pressure in apple juice. High Pressure Research 33:1 (2013), 73–82.
43. Sulaiman, A., Soo, M.J., Yoon, M.M.L., Farid, M., Silva, F.V.M., Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after high pressure processing. Journal of Food Engineering, 147, 2015, 89.
44. Walker, M., Phillips, C.A., Alicyclobacillus acidoterrestris: An increasing threat to the fruit juice industry?. International Journal of Food Science and Technology 43:2 (2008), 250–260.
45. Weibull, W., A statistical distribution function of wide applicability. Journal of Applied Mechanics 18 (1951), 292–297.
46. 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 64:9 (1998), 3220–3224.
47. Yamazaki, K., Teduka, H., Shinano, H., Isolation and identification of Alicyclobacillus acidoterrestris from acidic beverages. Bioscience, Biotechnology, and Biochemistry 60:3 (1996), 543–545.