Effect of Ph on Thermal Process Requirements of Canned Foods

Sognefest, P.; Hays, Granvil L.; Wheaton, E.; Benjamin, H. A.

doi:10.1111/j.1365-2621.1948.tb16638.x

Cited by 46 publications

(20 citation statements)

References 10 publications

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“…The It might be assumed that green beans offer less protection against radiation because of their lower pH value. This would be in accordance with experience in thermal processing as reported by Sognefest et al (1948). Reports indicate, however, that pH does not affect the radioresistance of bacterial spores (Pratt and Ecklund, 1954;Proctor et al, 1955).…”

Section: Resultssupporting

confidence: 91%

Radioresistance of Five Strains of Clostridium Botulinum in Selected Food Products^a,^b

Wheaton¹,

Pratt²,

Jackson³

1961

Journal of Food Science

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SUMMARY Spore recovery counts made on five strains of Clostridium botulinum indicated striking differences in radioresistance. Strain 12885A was most resistant, and strain 32B least resistant. A difference was noted in the survival of spores in five food products (green beans, chicken, codfish, pork, and beef), with green beans providing the most destruction. It was also observed that a given substrate was found to allow a greater per cent survival of one strain than another, so that two strains compared in one food do not always show the same relationship as when compared in another food. Some evidence indicates a modest recovery of viability of the irradiated spores during frozen storage prior to culturing. Since the character of the food determines in part the dose required for the destruction of Cl. botulinum, no single dose would be best for all food products.

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Section: Resultssupporting

confidence: 91%

Radioresistance of Five Strains of Clostridium Botulinum in Selected Food Products^a,^b

Wheaton¹,

Pratt²,

Jackson³

1961

Journal of Food Science

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“…Due to the shift of dissociation equilibria during heating and/or compression the results of inactivation experiments are prone to error if not designed correctly. Different authors showed that there is a strong pH dependence of spore inactivation during thermal treatment (Alderton, Ito, & Chen, 1976;Cameron, Leonard, & Barrett, 1980;Hutton, Koskinen, & Hanlin, 1991;Loewick & Anema, 1972;Sognefest, Hays, Wheaton, & Benjamin, 1948). The same dependence was observed during highpressure inactivation (Ardia, 2004;Wuytack, 1999;Wuytack & Michiels, 2001).…”

Section: Introductionmentioning

confidence: 79%

Impact of dissociation equilibrium shift on bacterial spore inactivation by heat and pressure

Mathys¹,

Kallmeyer²,

Heinz

et al. 2008

Food Control

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“…In view of the dissociation equilibrium shift during heating, a biased error in the results of inactivation experiments occurs, which leads to incomparable results if they are not designed correctly. Several authors have shown that the thermal inactivation of bacterial spores, [8][9][10][11][12] vegetative microorganisms, [13] or protein and enzyme denaturation [14][15][16] strongly depends on the pH of the suspending media. According to Goldberg, [17] the known temperature dependence of the acid dissociation constant K a (T) for different buffer systems could be interpolated up to 60 • C.…”

Section: Introductionmentioning

confidence: 99%

Shift of pH-Value During Thermal Treatments in Buffer Solutions and Selected Foods

Reineke

Mathys

Knorr

2011

International Journal of Food Properties

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The pH value is one of the most important process parameters during thermal treatments, regardless if the medium is a simple buffer solution or a complex food matrix. When the temperature increases after an initial measurement of the pH at ambient temperature (25 • C), a significant pH shift could occur, which could produce incomparable results in different buffer solutions or lead to side reactions during food preservation. Consequently, a measurement cell was constructed to record online the pH-value and temperature up to 130 • C. By applying the Nernst equation, it was possible to exclude the temperature-dependent influence of the pH glass electrode on the total pH value. The pH shift was measured over a wide temperature range ( T 20-130 • C) in the most commonly used buffer solutions and some selected food matrices. The pH of certain buffer solutions, namely TRIS and ACES, showed a significant pH decrease of −2.01 ± 0.08 ( T 20-130 • C) and −1.27 ± 0.1 ( T 20-130 • C), respectively, whereas the pH of PBS buffer solution was nearly independent of temperature. The pH decrease recorded in milk (−0.89 ± 0.6, T 20-130 • C) as well as commercial and self-made baby food (−0.56 ± 0.05, T 20-130 • C) is of special interest for the food industry to get a deeper insight in occurring reactions during thermal preservation processes.

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Effect of Ph on Thermal Process Requirements of Canned Foods

Cited by 46 publications

References 10 publications

Radioresistance of Five Strains of Clostridium Botulinum in Selected Food Products^a,^b

Radioresistance of Five Strains of Clostridium Botulinum in Selected Food Products^a,^b

Impact of dissociation equilibrium shift on bacterial spore inactivation by heat and pressure

Shift of pH-Value During Thermal Treatments in Buffer Solutions and Selected Foods

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Effect of Ph on Thermal Process Requirements of Canned Foods

Cited by 46 publications

References 10 publications

Radioresistance of Five Strains of Clostridium Botulinum in Selected Food Productsa,b

Radioresistance of Five Strains of Clostridium Botulinum in Selected Food Productsa,b

Impact of dissociation equilibrium shift on bacterial spore inactivation by heat and pressure

Shift of pH-Value During Thermal Treatments in Buffer Solutions and Selected Foods

Contact Info

Product

Resources

About

Radioresistance of Five Strains of Clostridium Botulinum in Selected Food Products^a,^b

Radioresistance of Five Strains of Clostridium Botulinum in Selected Food Products^a,^b