Glucono-δ-lactone and citric acid as acidulants for lowering the heat resistance of Clostridium sporogenes PA 3679 in HTST working conditions

Santos, M.H.Silla; Zarzo, J.Torres

doi:10.1016/0168-1605(94)00094-m

Cited by 14 publications

(6 citation statements)

References 20 publications

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“…When P. polymyxa spores were heated in a complex substrate (milk), their resistance was generally lower than that observed in distilled water. This has been reported by other authors using mushroom extract and asparagus puree as suspension media (Ocio et al 1994;< Santos and Zarzo 1995), and could suggest that a medium richer in solutes would favour the activation of spores, reducing their heat resistance (Gould 1969). Lactic acid increased the lethality of the process at lower pH values (3 and 4), while no difference was observed between lactic acid and hydrochloric acid at pH 5.…”

Section: Discussionsupporting

confidence: 71%

“…Citric acid has been found to be more effective than glucono‐δ‐lactone in lowering the heat resistance of Clostridium sporogenes spores in asparagus (Santos and Zarzo 1995). However, other authors found no marked difference between the effect of citric acid and glucono‐δ‐lactone on the heat resistance of Clostridium botulinum and Clostridium sporogenes in acidified mushroom extract (Brown and Martinez 1992; Ocio et al .…”

Section: Discussionmentioning

confidence: 99%

“…1999. It is also known that low pH, as well as heat, reducing agents, ionizing radiation and high hydrostatic pressure, can activate spores, although acidity alone cannot trigger germination (Snygg 1974).…”

Section: Discussionmentioning

confidence: 99%

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Heat resistance of Paenibacillus polymyxa in relation to pH and acidulants

Casadei

Ingram

Skinner

et al. 2007

Journal of Applied Microbiology

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The ef®cacy of different organic acids in decreasing the heat resistance of Paenibacillus polymyxa spores was assessed. The relationship between concentration of the undissociated form of different organic acids and decrease in heat resistance was also investigated. The heat resistance of P. polymyxa spores was tested in distilled water at 85, 90 and 95 C, at pH 4 and in the presence of 50, 100 and 200 mmol l À1 of the undissociated form of lactic, citric or acetic acid and sodium citrate or acetate. The undissociated form of organic acids was responsible for increasing the heat sensitivity of spores. The most effective acid was lactic acid. The D values of the spores decreased rapidly (between 74 and 43%) in the presence of 50 mmol l À1 of the undissociated form of organic acid, and increasing concentrations of these forms affected the heat resistance of spores less than proportionally. The heat resistance of the spores in milk was approximately threefold lower than in distilled water. This work has shown that the undissociated fraction of organic acids increases, albeit non-linearly, the sensitivity of spores to heat, even in complex substrates such as milk. By knowing the amount of organic acids added to a given substrate, their dissociation constants and the ®nal pH, it could be possible to estimate the concentration of undissociated forms and the corresponding increase in lethality of heat treatments. This would help the food industry to maximize the lethality achieved by heat processes and/or safely reduce the heat treatments already in use.

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Section: Discussionsupporting

confidence: 71%

Section: Discussionmentioning

confidence: 99%

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Heat resistance of Paenibacillus polymyxa in relation to pH and acidulants

Casadei

Ingram

Skinner

et al. 2007

Journal of Applied Microbiology

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“…Stumbo (1973) reported a D value at 121°C between 0.2 and 0.1 min and Z values between 8 and 10°C for C.botulinum in phosphate buffer. The D values obtained at different temperature were higher than the D values reported by Stumbo (1973), Rodrigo and Martinez (1988) as well as Sillasantos and Torreszarzo (1995) and the spores were more heat resistant and best suited for heat resistant study in any low acid food substrate. The estimated Z value was 12.30°C which was more than the classical Z value of 10°C for C.botulinum.…”

Section: Resultscontrasting

confidence: 63%

Determination of thermal process schedule for emulsion type buffalo meat block in retort pouch

et al. 2012

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The process temperature for buffalo met blocks processed in retort pouches calculated based on the heat resistance of Clostridium sporogenes PA 3679 in Phosphate buffer saline (PBS- Ph 7.0) as reference medium and in buffalo meat block (pH 6.28) was in the range of 110-121°C. The D values and Z values calculated for C.sporogenes PA 3679 confirmed that the suspension was best suited for conducting thermal resistance studies. The experiment for indirect confirmation of microbial safety of the products involving inoculating the buffalo meat emulsion filled in pouches with C.sporogenes PA 3679 and processed at Fo 12.13 min showed no growth of microorganisms.

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“…However the temperature and time needed for equivalent reduction was also observed to decrease ( [55]. Later they also found that a combination of asparagus glucono-δ-lactone and citric acid gives Z values of C. sporogenes that can reach up to 25 °C [56]. The main explanation in the scientific literature for such behavior of the kinetic; is that different factors can affect, in different ways, the lethality of the spores.…”

Section: A N U S C R I P Tmentioning

confidence: 91%