Comparative Effects of Ohmic and Conventional Heating for Inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Skim Milk and Cream

Kim, Sang‐Soon; Kang, Dong‐Hyun

doi:10.4315/0362-028x.jfp-14-544

Cited by 35 publications

(16 citation statements)

References 16 publications

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“…Similar results were also reported by other researchers. Kim & Kang () found that milk with 0%, 3%, and 7% fat content had no significant effect on the reduction of E. coli O157: H7 and Listeria monocytogenes during OH, however, the reduction of both pathogens decreased when fat content reached 10%. In contrast to OH, the reduction of both pathogens subjected to conventional heating was not affected by fat content.…”

Section: Discussionmentioning

confidence: 94%

“…Fat is one of the most important components in meat and meat products, which contributes to the flavor, texture, mouth feel, juiciness, and overall sensation of lubricity (Muguerza, ). Previous studies indicated that heating time, EC, and inactivation effect of pathogens were significantly affected by fat content in milk during OH (Kim, Jo, & Kang, ; Kim & Kang, ). For meat and meat products, previous studies also indicated that fat content affected the EC of meat during thawing (Cevik & Icier, ; Liu et al, ) and heating (Bozkurt & Icier, ; Shirsat et al, ; Zell, Lyng, Cronin, & Morgan, ).…”

Section: Introductionmentioning

confidence: 96%

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Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content

Tian

Shao

et al. 2020

J Food Process Preserv

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The effects associated with fat content (0% to 40%) of pork batter and the positions (center and surface) on both ohmic heating (OH) and water bath heating (WB) treated samples, were investigated. The OH achieved a more uniform temperature distribution in pork batter as compared to WB‐ and OH‐treated samples showed lower cooking loss values for all samples tested. Besides, the thiobarbituric acid reactive substances values showed a tendency to increase as fat content increased for both treatments. The lipid oxidation showed a positive correlation with the carbonyl content and a negative correlation with the total sulfhydryl groups. The differences of lipids and protein oxidation between the center and surface of OH‐treated samples were less than WB‐treated ones. The higher fat content showed a favorable protective effect on Escherichia coli O157:H7 by both OH and WB treatments, however, the protective role of fat was more noticeable for OH treatment. Practical applications The ohmic heating (OH) principle is based on electric current passing through the food, the resistance of the food will generate heat in food. The efficiency of OH depends on the electrical conductivity of food. Fat, one of the primary constituents of meat, the presence of fat into the meat has a noticeable effect on the electrical conductivity, cooking loss, lipid and protein oxidation, and inactivation of microorganism. Therefore, the effects of fat content on the electrical, nutritional, and microbiological parameters of OH‐treated pork batter at the central and surface position were investigated. The results of this study suggested that OH is suitable for meat processing.

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Section: Discussionmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 96%

Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content

Tian

Shao

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

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“…Milk has much higher water content which means it has higher heat transfer characteristics and higher a w, and can be more influential during heat treatment, especially in terms of thermal energy dissipation and shortage of come‐up time. In contrast, the higher fat content in margarine results in lower heat transfer rate and the need for a longer come‐up time (Kim & Kang, ). Another source of comparison could be meat products with high fat content since the thermal destruction of pathogenic bacteria is so important for them as well.…”

Section: Resultsmentioning

confidence: 99%

“…In contrast, the higher fat content in margarine results in lower heat transfer rate and the need for a longer come-up time (Kim & Kang, 2015). Another source of comparison could be meat products with high fat content since the thermal destruction of pathogenic bacteria is so important for them as well.…”

Section: Re Sults and Discussionmentioning

confidence: 99%

Evaluation of thermal and nonthermal treatment of margarine: Pasteurization process efficiency, kinetics of microbial destruction, and changes in thermophysical characteristics

Vatankhah

John

Ramaswamy

2019

J Food Process Preserv

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The objective of this study was the thermophysical characterization and microbial evaluation of the commercial margarine production process. Thermal destruction of Escherichia coli (K‐12) was characterized between 60 and 70°C with a decimal reduction time (D value) between 4.44 and 0.22 min and a Z value of 7.72°C. Pulsed light treatment as a nonthermal alternative was used for comparison; however, the effectiveness was very weak with a 90% surface decontamination yield after 20 s of high‐intensity pulsed light treatment. Rheological studies showed a two‐stage flow behavior due to the melting phenomenon of margarine and the use of the Arrhenius model yielded an activation energy of 186.3 and 15.0 (kJ/mol) before and after a phase transition point at 36.6°C, respectively. The differential scanning calorimetric studies showed three main peaks related to the melting of unsaturated fats (−22.0°C), melting of brine phase (−6.1°C), and melting of saturated fats (31.3°C). The holding tube length was calculated based on the physical properties of margarine and different Reynolds numbers. Practical applications Margarine production is still a growing industry and nowadays many novel approaches are used for pasteurization purposes and hence the evaluation of process efficiency and product characterization is desirable. In this regard, the present work provides helpful data for te margarine production by adjusting a practical approach toward evaluating the thermal pasteurization efficiency. In addition, the evaluated thermophysical characterization of margarine presents a scientific basis for the research and development in terms of product formulation and thermal/nonthermal process adaptations.

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“…Among alternative methods of pasteurization, ohmic heating (OH) stands out because it promotes rapid and uniform heating, resulting in less thermal damage to heat-sensitive compounds (Kim & Kang, 2015b;Lee, Sagong, Ryu, & Kang, 2012;Mesías et al, 2016;Moro & Arslanoglu, 2012). This technology consists of passing an alternating electric current (a moderate electric field, MEF) through a food with the main purpose of warming it by internal power generation.…”

mentioning

confidence: 99%

Evaluation of nonthermal effects of electricity on inactivation kinetics of Staphylococcus aureus and Escherichia coli during ohmic heating of infant formula

Rodrigues

Dalmás

Muller

et al. 2017

Journal of Food Safety

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This study investigated the nonthermal effects of electricity on microbial inactivation kinetics of Staphylococcus aureus and Escherichia coli during ohmic heating (OH) of infant formula. For this, temperature profiles during OH and conventional heating (CV) processes were matched, and the kinetic parameters were compared at temperatures ranging from 57.5 to 65.0 8C. The inactivation kinetics were analyzed using an inactivation model, which allowed the definition of the thermal tolerance from k max and D values. For S. aureus, significant differences (p < .05) between D and k max values were observed when OH and CV treatment were compared in all temperatures. The results demonstrated a higher efficiency of OH over CV, indicating that microbial inactivation may have been caused by electroporation in addition to thermal effects. For E. coli, a significant difference (p < .05) between D values was observed only at 57.5 8C. Moreover, D values for both heating technologies were lower at 65 8C, which suggests a faster inactivation and, therefore, a lower degradation of nutritional compounds. Taking into consideration both microbial species, the best treatment for human milk pasteurization is OH at 65 8C. Practical applicationsThe low-temperature long-time pasteurization (62.5 8C for 30 min) is the currently recommended method for heat treatment of human milk in human milk banks (HMB) because it is simple to be applied and guarantees microbiological safety. However, it can promote significant losses of nutritional and organoleptic quality due to the slow conduction of heat transfer. Therefore, alternative technologies for human milk pasteurization need to be explored. OH is a faster heating technology, appropriate for heat-sensitive products. Although already established in the food industry, the OH advantages have not been considered for human milk pasteurization. The objective is to provide an alternative technology to the HMB that ensure safety and lower-impact on nutritional compounds. This study contributes for the correct understanding of the nonthermal effects associated with passage of electricity through foodstuff on microorganism's inactivation. Moreover, it has significant economic consequences to industry, supporting modeling and optimization to produce safe products with higher nutritional and sensory characteristics.

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Comparative Effects of Ohmic and Conventional Heating for Inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Skim Milk and Cream

Cited by 35 publications

References 16 publications

Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content

Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content

Evaluation of thermal and nonthermal treatment of margarine: Pasteurization process efficiency, kinetics of microbial destruction, and changes in thermophysical characteristics

Evaluation of nonthermal effects of electricity on inactivation kinetics of Staphylococcus aureus and Escherichia coli during ohmic heating of infant formula

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