Inactivation model and risk-analysis design for apple juice processing by high-pressure CO2

Journal of Food Science and Technology

Volumn 55, Issue 1, 2018, Pages 258-264

  Deng, Kai ^a,b   Serment Moreno, Vinicio ^c   Welti Chanes, Jorge ^c   Paredes Sabja, Daniel ^b   Fuentes, Claudio ^a   Wu, Xulei ^a,d   Torres, J Antonio ^a,c  

^a OREGON STATE UNIVERSITY   (United States)

^b UNIVERSIDAD ANDRÉS BELLO   (Chile)

^c SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

^d Oregon State University   (United States)

Author keywords

Apple juice; Bacterial pathogen; Escherichia coli CGMCC1.90; Gompertz model; High pressure carbon dioxide (HPCD)

Indexed keywords

ESCHERICHIA COLI; FRUIT JUICES; FRUITS; INTELLIGENT SYSTEMS; MONTE CARLO METHODS; RISK ANALYSIS; RISK ASSESSMENT; UNCERTAINTY ANALYSIS;

APPLE JUICE; BACTERIAL PATHOGENS; BACTERICIDAL EFFECTS; BAYESIAN INFORMATION CRITERION; GOMPERTZ MODEL; GOODNESS-OF-FIT MEASURE; HIGH-PRESSURE CARBON DIOXIDE; PROBABILISTIC ENGINEERING;

CARBON DIOXIDE;

EID: 85034245150     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-017-2933-9     Document Type: Article

References (36)

1. Center for Food Safety and Applied Nutrition (CFSAN) (2002) Exemptions from the warning label requirement for juice: recommendations for effectively achieving a 5-log pathogen reduction, final guidance vol 2002. Guidance for industry, vol Oct-7. U.S. Department of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition, Silver Spring
2. Chotyakul N, Velazquez G, Torres JA (2011) Assessment of the uncertainty in thermal food processing decisions based on microbial safety objectives. J Food Eng 102:247–256. doi:10.1016/j.jfoodeng.2010.08.027
3. Cruz RMS, Rubilar JF, Ulloa PA, Torres JA, Vieira MC (2011) New food processing technologies: development and impact on the consumer acceptability. In: Columbus F (ed) Food quality: control, analysis and consumer concerns. Nova Science Publishers, New York, pp 555–584
4. 2 technology: microbial and enzyme inactivation, and effects on food quality. J Food Sci 71:R1–R11
5. Dillow AK, Dehghani F, Hrkach JS, Foster NR, Langer R (1999) Bacterial inactivation by using near- and supercritical carbon dioxide. Proc Natl Acad Sci 96:10344–10348
6. Erkmen O (2001) Mathematical modeling of Escherichia coli inactivation under high-pressure carbon dioxide. J Biosci Bioeng 92:39–43. doi:10.1016/s1389-1723(01)80196-1
7. Ferrentino G, Ferrari G, Poletto M, Balaban MO (2008) Microbial inactivation kinetics during high-pressure carbon dioxide treatment: nonlinear model for the combined effect of temperature and pressure in apple juice. J Food Sci 73:E389–E395. doi:10.1111/j.1750-3841.2008.00920.x
8. Ferrentino G, Bruno M, Ferrari G, Poletto M, Balaban MO (2009) Microbial inactivation and shelf life of apple juice treated with high pressure carbon dioxide. J Biol Eng 3:1–9. doi:10.1186/1754-1611-3-3
9. Ferrentino G, Balzan S, Spilimbergo S (2013) Supercritical carbon dioxide processing of dry cured ham spiked with Listeria monocytogenes: inactivation kinetics, color, and sensory evaluations. Food Bioprocess Technol 6:1164–1174
10. Food and Drug Administration (2009) FDA Food Code 2009: Annex 3—public health reasons/administrative guidelines—chapter 3, food. Department of Public Health Service, Food and Drug Administration, U.S. Department of Health and Human Services. http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/ucm189211.htm. Accessed 14 Mar 2017
11. Garcia-Gonzalez L et al (2007) High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future. Int J Food Microbiol 117:1–28. doi:10.1016/j.ijfoodmicro.2007.02.018
12. Gayán E, Serrano M, Torres J, Álvarez I, Condón S (2012) Optimization of a combined UV-heat treatment for apple juice pasteurization based on risk assessment tools. In: Martínez A et al (eds) 2nd workshop on food safety technologies and innovations applied to food safety (July 5–6, 2012), Valencia, Spain. Sicura and Food Safety Working Group of the International Commission of Agricultural and Biosystems Engineering (FSWG-CIGR), pp 57–61
13. Gayán E, Torres JA, Álvarez I, Condón S (2014) Selection of process conditions by risk assessment for apple juice pasteurization by UV-heat treatments at moderate temperatures. J Food Prot 77:207–215
14. Hong SI, Pyun YR (1999) Inactivation kinetics of Lactobacillus plantarum by high pressure carbon dioxide. J Food Sci 64:728–733
15. Huang H, Zhang Y, Liao H, Hu X, Wu J, Liao X, Chen F (2009) Inactivation of Staphylococcus aureus exposed to dense-phase carbon dioxide in a batch system. J Food Process Eng 32:17–34
16. Jones RP, Greenfield PF (1982) Effect of carbon dioxide on yeast growth and fermentation. Enzyme Microb Technol 4:210–223
17. Liao H, Hu X, Liao X, Chen F, Wu J (2007) Inactivation of Escherichia coli inoculated into cloudy apple juice exposed to dense phase carbon dioxide. Int J Food Microbiol 118:126–131. doi:10.1016/j.ijfoodmicro.2007.06.018
18. Liao H, Zhang Y, Hu X, Liao X, Wu J (2008) Behavior of inactivation kinetics of Escherichia coli by dense phase carbon dioxide. Int J Food Microbiol 126:93–97. doi:10.1016/j.ijfoodmicro.2008.05.008
19. Lin HM, Yang Z, Chen LF (1992) An improved method for disruption of microbial cells with pressurized carbon dioxide. Biotechnol Prog 8:165–166
20. Lin HM, Yang Z, Li F-C (1993) Inactivation of Leuconostoc dextranicum with carbon dioxide under pressure. Chem Eng J 52:B29–B34
21. Meyssami B, Balaban MO, Teixeira AA (1992) Prediction of pH in model systems pressurized with carbon dioxide. Biotechnol Prog 8:149–154
22. Peleg M (2002) Simulation of E. coli inactivation by carbon dioxide under pressure. J Food Sci 67:896–901. doi:10.1111/j.1365-2621.2002.tb09425.x
23. R Development Core Team (2010) R: a language and environment for statistical computing. R Foundation for Statistical Computing, Vienna
24. Salgado D, Torres JA, Welti-Chanes J, Velazquez G (2011) Effect of input data variability on estimations of the equivalent constant temperature time for microbial inactivation by HTST and retort thermal processing. J Food Sci 76:E495–E502
25. Serment-Moreno V, Barbosa-Cánovas G, Torres JA, Welti-Chanes J (2014) High pressure processing: kinetic models for microbial and enzyme inactivation. Food Eng Rev 6:56–88. doi:10.1007/s12393-014-9075-x
26. Serment-Moreno V, Deng K, Wu X, Welti-Chanes J, Velazquez G, Torres JA (2015a) Pressure effects on the rate of chemical reactions under the high pressure and high temperature conditions used in pressure-assisted thermal processing. In: Cheung PCK, Mehta BM (eds) Handbook of food chemistry, vol 1. Springer, Berlin, pp 1–23. doi:10.1007/978-3-642-41609-5_5-1
27. Serment-Moreno V, Fuentes C, Torres JA, Welti-Chanes J (2015b) Evaluation of high pressure processing kinetic models for microbial inactivation using standard statistical tools and information theory criteria, and the development of generic time-pressure functions for process design. Food Bioprocess Technol 8:1244–1257
28. Serment-Moreno V, Fuentes C, Guerrero Beltran JA, Torres JA, Welti-Chanes J (2017) A Gompertz model approach to microbial inactivation kinetics by high pressure processing (HPP) incorporating come-up time effects, initial counts, microbial quantification limit and detection limit. Food Bioprod Process 10:1495–1508
29. 2 on microorganisms. University of Padova, Padova
30. Spilimbergo S, Elvassore N, Bertucco A (2002) Microbial inactivation by high-pressure. J Supercrit Fluids 22:55–63
31. Stahl E, Quirin K-W, Gerard D (2012) Dense gases for extraction and refining. Springer, New York
32. U.S. Food and Drug Administration (2015) Guidance for industry: juice HACCP hazards and controls guidance first edition; final guidance. U.S. Department of Health and Human Services. www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Juice/ucm072557.htm
33. Vose D (2008) Choice of model structure—how Monte Carlo simulation works. In: Risk analysis: a quantitative guide, chapter 4.4, 2nd edn. Wiley, Chichester, pp 57–64
34. Zhang J, Davis TA, Matthews MA, Drews MJ, LaBerge M, An YH (2006) Sterilization using high-pressure carbon dioxide. J Supercrit Fluids 38:354–372
35. Zhou Y-G (2015) Personal communication. China General Microbiological Culture Collection Center (CGMCC), Institute of Microbiology, Chinese Academy of Sciences, Beijing
36. Zwietering MH, Jongenburger I, Rombouts FM, van’t Riet K (1990) Modeling of the bacterial growth curve. Appl Environ Microbiol 56:1875–1881