Comparing high pressure thermal processing and thermosonication with thermal processing for the inactivation of bacteria, moulds, and yeasts spores in foods

Journal of Food Engineering

Volumn 214, Issue , 2017, Pages 90-96

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

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b UNIVERSITY OF RIAU   (Indonesia)

Author keywords

High hydrostatic pressure; High pressure processing; Power ultrasound; Resistance; Sporeformer; Thermo sonication

Indexed keywords

BACILLUS CEREUS; BACTERIA; BACTERIOLOGY; CLOSTRIDIUM; ELECTRIC RESISTANCE; FOOD PROCESSING; FRUIT JUICES; FRUITS; HEAT TREATMENT; HYDROSTATIC PRESSURE; MOLDS; THERMAL LOGGING; THERMAL PROCESSING (FOODS); YEAST;

HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE PROCESSING; POWER ULTRASOUND; SPOREFORMER; THERMO SONICATIONS;

SPOILAGE;

EID: 85021687601     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2017.06.027     Document Type: Article

References (41)

1. Akhtar, S., Paredes-Sabja, D., Torres, J.A., Sarker, M.R., Strategy to inactivate Clostridium perfringens spores in meat products. Food Microbiol. 26:3 (2009), 272–277.
2. Beuchat, L.R., Spoilage of acid products by heat-resistant molds. Dairy, Food Environ. Sanit. 18:9 (1998), 588–593.
3. Carlin, F., Girardin, H., Peck, M.W., Stringer, S.C., Barker, G.C., Martinez, A., Fernandez, A., Fernandez, P., Waites, W.M., Movahedi, S., Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: a FAIR collaborative project. Int. J. Food Microbiol. 60:2–3 (2000), 117–135.
4. Carlin, F., Guinebretiere, M.H., Choma, C., Pasqualini, R., Braconnier, A., Nguyen-the, C., Spore-forming bacteria in commercial cooked, pasteurised and chilled vegetable purees. Food Microbiol. 17:2 (2000), 153–165.
5. Cerny, G., Hennlich, W., Poralla, K., Fruchtsaftverderbdurch bacillen: isolierung und charakterisierung des verderbserregers. Z Leb. Unters Forsch 179 (1984), 224–227.
6. Choma, C., Guinebretiere, M., Carlin, F., Schmitt, P., Velge, P., Granum, P., Prevalence, characterization and growth of Bacillus cereus in commercial cooked chilled foods containing vegetables. J. Appl. Microbiol. 88 (2000), 617–625.
7. Daryaei, H., Balasubramaniam, V.M., Legan, J.D., Kinetics of Bacillus cereus spore inactivation in cooked rice by combinedpressure–heat treatment. J. Food Prot. 76 (2013), 616–623.
8. Dufrenne, J., Bijwaard, M., Te Giffel, M., Beumer, R., Notermans, S., Characteristics of some psychrotrophic Bacillus cereus isolates. Int. J. Food Microbiol. 27:2–3 (1995), 175–183.
9. Evelyn, Silva, F.V.M., Use of power ultrasound to enhance the thermal inactivation of Clostridium perfringens spores in beef slurry. Int. J. Food Microbiol. 206 (2015), 17–23.
10. Evelyn, Silva, F.V.M., High pressure processing of milk: modeling the inactivation of Bacillus cereus spores at 38−70°C. J. Food Eng. 165 (2015), 141–148.
11. Evelyn, Silva, F.V.M., Inactivation of Byssochlamys nivea ascospores in strawberry puree by high pressure, power ultrasound and thermal processing. Int. J. Food Microbiol. 214 (2015), 129–136.
12. Evelyn, 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. 67 (2015), 67–74.
13. Evelyn, Silva, F.V.M., High pressure thermal processing for the inactivation of Clostridium perfringens spores in beef slurry. Innov. Food Sci. Emerg. Technol. 33 (2016), 26–31.
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., 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 Bioprod. Process 99 (2016), 179–187.
16. Evelyn, Silva, F.V.M., Resistance of Byssochlamys nivea and Neosartorya fischeri mould spores of different age to high pressure thermal processing and thermosonication. J. Food Eng. 201 (2017), 9–16.
17. 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.
18. 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. Bacteriol. 67 (1989), 619–628.
19. García Armesto, M.R., Sutherland, A.D., Temperature characterization of psychrotrophic and mesophilic Bacillus species from milk. J. Dairy Res. 64:2 (1997), 261–270.
20. Gervilla, R., Ferragut, V., Guamis, B., High pressure inactivation of microorganisms inoculated into ovine milk of different fat contents. J. Dairy Sci. 83 (2000), 674–682.
21. Hielscher, Ultrasonic Processors for Laboratories: UP200S/UP400S Instruction Manual. 2007, Hielscher Ultrasonic GmbH, Germany.
22. Jay, J.M., Intrinsic and extrinsic parameters of foods that affect microbial growth. Modern Food Microbiology, 2000, Springer–Verlag, Aspen Publishers, Inc., Gaithersburg, MD, 35–56.
23. López-Malo, A., Palou, E., Jiménez-Fernandez, M., Alzamora, S.M., Guerrero, S., Multifactorial fungal inactivation combining thermosonication and antimicrobials. J. Food Eng. 67:1 (2005), 87–93.
24. Luu-Thi, H., Grauwet, T., Vervoort, L., Hendrickx, M., Michiels, C.W., Kinetic study of Bacillus cereus spore inactivation by high pressure high temperature treatment. Innov. Food Sci. Emerg. Technol. 26 (2014), 12–17.
25. Milani, E.A., Gardner, R.C., Silva, F.V.M., Thermal resistance of Saccharomyces yeast ascospores in beers. Int. J. Food Microbiol. 206 (2015), 75–8036.
26. Milani, E.A., Silva, F.V.M., Nonthermal pasteurization of beer by high pressure processing: modelling the inactivation of Saccharomyces cerevisiae ascospores in different alcohol beers. High. Press. Res. 36:4 (2016), 595–609.
27. 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. J. Food. Eng. 181 (2016), 35–41.
28. Milani, E.A., Silva, F.V.M., Ultrasound assisted thermal pasteurization of beers with different alcohol levels: inactivation of Saccharomyces cerevisiae ascospores. J. Food. Eng. 198 (2017), 45–53.
29. Pitt, J.I., Hocking, A.D., Fungi and Food Spoilage. 1997, Blackie Academic and Professional, London, UK.
30. Silva, F.V.M., Gibbs, P.A., Alicyclobacillus acidoterrestris spores in fruit products and design of pasteurization processes. Trends Food Sci. Technol. 12:2 (2001), 68–74.
31. Silva, F.V.M., Gibbs, P.A., Target selection in designing pasteurization processes for shelf-stable high-acid fruit products. Crit. Rev. Food Sci. Nutr. 44:5 (2004), 353–360.
32. Silva, F.V.M., Gibbs, P.A., Principles of thermal processing: pasteurization. Simpson, R., (eds.) Engineering Aspects of Thermal Food Processing, 2009, CRC Press, Taylor and Francis Group, Boca Raton, USA, 577–595.
33. Silva, F.V.M., Gibbs, P.A., Non-proteolytic Clostridium botulinum spores in low acid cold-distributed foods and design of pasteurization processes. Trends Food Sci. Technol. 21:2 (2010), 95–105.
34. 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 Microbiol. 32:1 (2012), 206–211.
35. 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.
36. Simpson, R., Gilmour, A., The effect of high hydrostatic pressure on Listeria monocytogenes in phosphate buffered saline and model food systems. J. Appl. Microbiol. 83 (1997), 181–188.
37. Styles, M.F., Hoover, D.G., Farkas, D.F., Response of Listeriamonocytogenes and Vibrio parahaemolyticus to high hydrostatic pressure. J. Food Sci. 56 (1991), 1404–1407.
38. 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. 147 (2015), 89–94.
39. 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. 165 (2015), 133–140.
40. Uchida, R., Silva, F.V.M., Alicyclobacillus acidoterrestris spore inactivation by high pressure combined with mild heat: modeling the effects of temperature and soluble solids. J. Food. Eng. 73 (2017), 426–432.
41. Wordon, B., Mortimer, B., McMaster, L., Comparative real-time analysis of Saccharomyces cerevisiae cell viability, injury and death induced by ultrasound (20 kHz) and heat for the application of hurdle technology. Food Res. Int. 47:2 (2012), 134–139.