High pressure thermal processing for the inactivation of Clostridium perfringens spores in beef slurry

Innovative Food Science and Emerging Technologies

Volumn 33, Issue , 2016, Pages 26-31

  Evelyn, ^a,b   Silva, Filipa V M ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b UNIVERSITY OF RIAU   (Indonesia)

Author keywords

Bacteria; HPP; HPTP; Meat safety; Modeling; Pasteurization

Indexed keywords

BACTERIA; BEEF; CLOSTRIDIUM; HEAT TREATMENT; MEATS; MODELS; PASTEURIZATION;

CLOSTRIDIUM PERFRINGENS; GOOD MANUFACTURING PRACTICES; HIGH PRESSURE PROCESSING; HIGH PRESSURE TECHNOLOGY; HPP; HPTP; INACTIVATION MECHANISMS; NUTRITIONAL PROPERTIES;

THERMAL PROCESSING (FOODS);

EID: 84999106970     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.12.021     Document Type: Article

References (55)

1. S. Akhtar, D. Paredes-Sabja, J.A. Torres, and M.R. Sarker Strategy to inactivate Clostridium perfringens spores in meat products Food Microbiology 26 3 2009 272 277
2. D. Bermúdez-Aguirre, and M.G. Corradini Inactivation kinetics of Salmonella spp. under thermal and emerging treatments: A review Food Research International 45 2 2012 700 712
3. G.D. Betts, and J.E. Gaze Food pasteurization treatments Technical manual no. 27, part II 1992 Campden Food and Drink Research Association Gloucestershire, UK
4. M.A. van Boekel On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells International Journal of Food Microbiology 74 2002 139 159
5. J.G. Bradshaw, J.T. Peeler, and R.M. Twedt Thermal inactivation of ileal loop-reactive Clostridium perfringens type A strains in phosphate buffer and beef gravy Applied and Environmental Microbiology 34 1977 280 284
6. S. Buzrul Modeling and simulating the high hydrostatic pressure inactivation of microorganisms in foods Ö. Tokuşoğlu, G.B. Swanson (Eds.), Improving food qualities with novel food processing technologies 2015 CRC Press/Taylor & Francis Boca Raton, FL 195 213
7. S. Buzrul, H. Alpas, and F. Bozoglu 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
8. B. Byrne, G. Dunne, and D. Bolton Thermal inactivation of Bacillus cereus and Clostridium perfringens vegetative cells and spores in pork luncheon roll Food Microbiology 23 8 2006 803 808
9. CDC CDC estimates of foodborne illness in the United States, CDC 2011 estimates 2011 Available from http://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html. Accessed 25 September 2015
10. H. Chen, and D.G. Hoover Pressure inactivation kinetics of Yersinia enterocolitica ATCC 35669 International Journal of Food Microbiology 87 1 2003 161 171
11. E.A. Crouch, D. LaBarre, N.J. Golden, J.R. Kause, and K.L. Dearfield Application of quantitative microbial risk assessments for estimation of risk management metrics: Clostridium perfringens in ready-to-eat and partially cooked meat and poultry products as an example Journal of Food Protection 72 10 2009 2151 2161
12. P.J. Cullen, B.K. Tiwari, and V.P. Valramidis Status and trends of novel thermal and non-thermal technologies for fluid foods P.J. Cullen, B.K. Tiwari, V.P. Valdramidis (Eds.), Novel thermal and non-thermal technologies for fluid foods 2012 Academic Press San Diego 1 6
13. L.M. Cunha, F.A.R. Oliveira, and J.C. Oliveira 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
14. H. Daryaei, V.M. Balasubramaniam, and J.D. Legan Kinetics of Bacillus cereus spore inactivation in cooked rice by combined pressure-heat treatment Journal of Food Protection 76 4 2013 616 623
15. EFSA Clostridium spp in foodstuffs European Food Safety Authority (EFSA) Journal 199 2005 1 65
16. Evelyn, and F.V.M. Silva 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
17. Evelyn, and F.V.M. Silva High pressure processing of milk: Modeling the inactivation of psychrotrophic Bacillus cereus spores at 38-70 °C Journal of Food Engineering 206 2015 17 23
18. Evelyn, and F.V.M. Silva 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
19. Evelyn, H.J. Kim, and F.V.M. Silva Modeling the inactivation of Neosartorya fischeri ascospores in apple juice Food Control 59 2016 530 537
20. D.J. Fisher, K. Miyamoto, B. Harrison, S. Akimoto, M.R. Sarker, and B.A. McClane Association of beta2 toxin production with Clostridium perfringens type A human gastrointestinal disease isolates carrying a plasmid enterotoxin gene Moleular Microbiology 56 3 2005 747 762
21. Y. Gao, W. Qiu, D. Wu, and Q. Fu Assessment of Clostridium perfringens spore response to high hydrostatic pressure and heat with nisin Applied Biochemical and Biotechnology 164 7 2011 1083 1095
22. N.J. Golden, E.A. Crouch, H. Latimer, A.R. Kadry, and J. Kause Risk assessment for Clostridium perfringens in ready-to-eat and partially cooked meat and poultry products Journal of Food Protection 72 7 2009 1376 1384
23. A.H. Havelaar, J.A. Haagsma, M.J.J. Mangen, J.M. Kemmeren, L.P. Verhoef, and S.M. Vijgen Y.T. van Duynhoven Disease burden of foddborne patogens in the Netherlands, 2009 International Journal of Food Microbiology 156 3 2012 231 238
24. D.D. Jayasena, D.U. Ahn, K.C. Nam, and C. Jo Flavour chemistry of chicken meat: A review Asian-Australasian Journal of Animal Sciences 26 5 2013 732
25. P. Juliano, K. Knoerzer, and G.V. Barbosa-Cánovas High pressure thermal processes: Thermal and fluid dynamic modeling principles R. Simpson (Ed.), Engineering aspects of thermal food processing 2009 CRC Press/Taylor & Francis Boca Raton, FL 93 161
26. V.K. Juneja, and B.S. Marmer Growth of Clostridium perfringens from spore incula in sous-vide tourkey products International Journal of Food Microbiology 32 1 1996 115 123
27. V.K. Juneja, and H. Thipparedi Control of Clostridium perfringens in a model roast beef by salts of organic acids during chilling Journal of Food Safety 24 2 2004 95 108
28. V.K. Juneja, B.S. Eblen, B.S. Marmer, A.C. Williams, S.A. Palumbo, and A.J. Miller Thermal resistance of nonproteolytic type B and type E Clostridium botulinum spores in phosphate buffer and turkey slurry Journal of Food Protection 58 7 1995 758 763
29. V.K. Juneja, X. Fan, A. Peña-Ramos, M. Diaz-Cinco, and R. Pacheco-Aguillar. The effect of grapefruit extract and temperature abuse on growth of Clostridium perfringens from spore inocula in marinated sous-vide chicken products Innovative Food Science and Emerging Technologies 7 1 2006 100 106
30. V.K. Juneja, J.S. Novak, L. Huang, and B.S. Eblen Increased thermotolerance of Clostridium perfringens spores following sublethal heat shock Food Control 14 2003 163 168
31. V.K. Juneja, J.S. Novak, R.G. Labbé, and J.N. Sofos Clostridium perfringens V.K. Juneja, J.N. Sofos (Eds.), Pathogens and toxins in foods: Challenges and interventions 2010 ASM Press Washington DC 53 70
32. F. Kong, J. Tang, B. Rasco, and C. Crapo Kinetics of salmon quality changes during thermal processing Journal of Food Engineering 83 4 2007 510 520
33. R.G. Labbé Clostridium perfringens B. Lund, T. Baird-Parker, G. Gould (Eds.), The microbial safety and quality of food 2000 Aspen Publishers Gaithersburg 1110 1135
34. R.G. Labbé, and D.K. Reay Raffinose increases sporulation and enterotoxin production by Clostridium perfringens type A Applied and Environmental Microbiology 37 6 1979 1196 1200
35. R.G. Labbé, V.K. Juneja, and H.P. Blascheck Clostridium perfringens C.A. Batt, M.L. Tortorello (Eds.), Encyclopedia of food microbiology 2nd ed. 2014 Elsevier Amsterdam 433 445
36. H. Luu-Thi, T. Grauwet, L. Vervoort, M. Hendrickx, and C.W. Michiels Kinetic study of Bacillus cereus spore inactivation by high pressure high temperature treatment Innovative Food Science and Emerging Technologies 26 2014 12 17
37. B.A. McClane Clostridium perfringens M.P. Doyle, L.R. Beuchat (Eds.), Food microbiology: Fundamentals and frontiers 2007 ASM Press Washington DC 423 444
38. B. Orsburn, S.B. Melville, and D.L. Poopham Factors contributing to heat resistance of Clostridium perfringens endospores Applied and Environmental Microbiology 74 11 2008 3328 3335
39. D. Paredes-Sabja, M. Gonzalez, M.R. Sarker, and J.A. Torres Combined effects of hydrostatic pressure, temperature, and pH on the inactivation of spores of Clostridium perfringens type A and Clostridium sporogenes in buffer solutions Journal of Food Science 72 6 2007 M202 M206
40. D. Paredes-Sabja, P. Setlow, and M.R. Sarker Role of GerKB in germination and outgrowth of Clostridium perfringens spores Applied and Environmental Microbiology 75 11 2009 3813 3817
41. D. Paredes-Sabja, P. Setlow, and M.R. Sarker SleC is essential for cortex peptidoglycam hydrolysis during germination of spores of the pathogenic bacterium Clostridium perfringens. Journal of Bacteriology 191 8 2009 2711 2720
42. M.F. Patterson Microbiology of pressure-treated foods Applied Microbiology 98 6 2005 1400 1409
43. M. Peleg, and M.B. Cole Reinterpretation of microbial survival curves Critical Reviews in Food Science 38 5 1998 353 380
44. M.R. Sarker, R.P. Shivers, S.G. Sparks, V.K. Juneja, and B.A. McClane Comparative experiments to examine the effects of heating on vegetative cells and spores Clostridium perfringens isolates carrying plasmid genes versus chromosomal enterotoxin genes Applied and Environmental Microbiology 66 8 2000 3234 3240
45. E. Scallan, R.M. Hoekstra, F.J. Angulo, R.V. Tauxe, M.A. Widdowson, and S.L. Roy P.M. Griffin Foodborne illness acquired in the United States - major pathogens Emerging Infectious Diseases 17 1 2011 7 15
46. F.V.M. Silva, and P.A. Gibss Non-proteolytic Clostridium botulinum spores in low acid cold-distributed foods and design pasteurization processes Trends in Food Science and Technology 21 2 2010 95 105
47. F.V.M. Silva, P.A. Gibss, H. Nunez, S. Almonacid, and R. Simpson Thermal processes: Pasteurization C.A. Batt, M.L. Tortorello (Eds.), Encyclopedia of food microbiology 2nd ed. 2014 Elsevier Amsterdam 577 595
48. F.V.M. Silva, E.K. Tan, and M. Farid 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
49. M. Stringer, P. Turnbull, and Gilbert Application of serological typing to the investigation of outbreaks of Clostridium perfringens food poisoining, 1970-1978 Journal of Hygiene 84 3 1980 443 456
50. A. Sulaiman, and F.V.M. Silva High pressure processing, thermal processing and freezing of 'Camarosa'strawberry for the inactivation of polyphenoloxidase and control of browning Food Control 33 2 2013 424 428
51. A. Sulaiman, M.J. Soo, M.M. Yoon, M. Farid, and F.V.M. Silva Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after high pressure processing Journal of Food Engineering 147 2015 89-84
52. Y.B. Tola, and H.S. Ramaswamy Combined effects of high pressure, moderate heat and pH on the inactivation of Bacillus licheniformis spores in carrot juice Food Research International 62 2014 50 58
53. USDA-FSIS Performance standards for the production of certain meat and poultry products Federal Register 64 1999 732 749
54. F. Uzal, and B. McClane Recent progress in understanding the pathogenesis of Clostridium perfringens type C infections Veterinary Microbiology 153 1 2011 37 43
55. W. Weibull A statistical distribution function of wide applicability Journal of Applied Mechanics 18 1951 293 297