High pressure destruction kinetics of Clostridium botulinum (Group I, strain PA9508B) spores in milk at elevated temperatures

Yang, Shao; Ramaswamy, Hosahalli S.; Bussey, J.; Harris, Richard A.; Austin, John W.

doi:10.1016/j.lwt.2021.112671

Cited by 7 publications

(7 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Shao et al . (2022) reported the combined effects of pressure and temperature. They reported that at 400 MPa, the death rate of Clostridium was 7.4 times higher than normal pressure when using a temperature of 100 °C.…”

Section: Resultsmentioning

confidence: 99%

“…Spores have relatively lower values compared to other types of bacteria in each time range. This indicates that spore‐forming bacteria exhibit resistance and require longer time for inactivation (Cho & Chung, 2020; Shao et al ., 2022). However, this trend is generally consistent with the overall observations for different types of bacteria.…”

Section: Resultsmentioning

confidence: 99%

“…Spores are known to provide dormancy at high temperatures because enzyme proteins change shape as the spore dehydrates. Shao et al (2022) reported the combined effects of pressure and temperature. They reported that at 400 MPa, the death rate of Clostridium was 7.4 times higher than normal pressure when using a temperature of 100 °C.…”

Section: Effect Of Temperature On Inactivation Of Microorganismsmentioning

confidence: 99%

See 2 more Smart Citations

Meta‐analysis: Microbial inactivation in milk using high‐pressure processing (HPP)

Kateh,

Purnomo,

Hasanah

2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryHigh‐pressure processing (HPP) is a method of food preservation where food is processed under extremely high pressure, leading to the inhibition of bacteria and enzymes, and ensuring that food is safe for consumption. This meta‐analysis aims to assess the inactivation effects of HPP on the microbial counts in milk. Analyzes were performed using a comprehensive dataset containing 26 studies selected using specific criteria. Data were analyzed using a random effects model and results are presented as raw mean differences (RMD) with 95% confidence intervals (95% CI). Results showed that spore‐forming bacteria had the highest resistance to HPP, followed by Gram‐positive and then Gram‐negative bacteria. A temperature range of 25–55 °C for vegetative cells and 55–90 °C for spores, a pressure of 400–600 MPa, and increasing the treatment time further enhance the efficiency of microbial inactivation. The results showed that HPP has a significant impact on inactivation of microbial counts in milk.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Effect Of Temperature On Inactivation Of Microorganismsmentioning

confidence: 99%

See 1 more Smart Citation

Meta‐analysis: Microbial inactivation in milk using high‐pressure processing (HPP)

Kateh,

Purnomo,

Hasanah

2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…It is also important to note that the heat resistance of spores is not correlated with baroresistance [ 120 ]. Shao et al [ 123 ] studied the high-pressure destruction kinetics of C. botulinum (Group I, strain PA9508B) spores in milk at high temperatures. They observed that during HHP/HT treatment, the spores were relatively more resistant at higher pressures than at higher temperatures.…”

Section: Using High Hydrostatic Pressure (Hhp) For C Botuli...mentioning

confidence: 99%

“…They observed that during HHP/HT treatment, the spores were relatively more resistant at higher pressures than at higher temperatures. Furthermore, the D-value trends beyond 120 °C indicated that heating was the principal mode of spore inactivation, while the high pressure protected them under these conditions [ 123 ].…”

Section: Using High Hydrostatic Pressure (Hhp) For C Botuli...mentioning

confidence: 99%

Physical Treatments to Control Clostridium botulinum Hazards in Food

Munir

Mtimet

Guillier³

et al. 2023

Foods

View full text Add to dashboard Cite

Clostridium botulinum produces Botulinum neurotoxins (BoNTs), causing a rare but potentially deadly type of food poisoning called foodborne botulism. This review aims to provide information on the bacterium, spores, toxins, and botulisms, and describe the use of physical treatments (e.g., heating, pressure, irradiation, and other emerging technologies) to control this biological hazard in food. As the spores of this bacterium can resist various harsh environmental conditions, such as high temperatures, the thermal inactivation of 12-log of C. botulinum type A spores remains the standard for the commercial sterilization of food products. However, recent advancements in non-thermal physical treatments present an alternative to thermal sterilization with some limitations. Low- (<2 kGy) and medium (3–5 kGy)-dose ionizing irradiations are effective for a log reduction of vegetative cells and spores, respectively; however, very high doses (>10 kGy) are required to inactivate BoNTs. High-pressure processing (HPP), even at 1.5 GPa, does not inactivate the spores and requires heat combination to achieve its goal. Other emerging technologies have also shown some promise against vegetative cells and spores; however, their application to C. botulinum is very limited. Various factors related to bacteria (e.g., vegetative stage, growth conditions, injury status, type of bacteria, etc.) food matrix (e.g., compositions, state, pH, temperature, aw, etc.), and the method (e.g., power, energy, frequency, distance from the source to target, etc.) influence the efficacy of these treatments against C. botulinum. Moreover, the mode of action of different physical technologies is different, which provides an opportunity to combine different physical treatment methods in order to achieve additive and/or synergistic effects. This review is intended to guide the decision-makers, researchers, and educators in using physical treatments to control C. botulinum hazards.

show abstract

Introduction to high pressure thermal processing and pressure assisted thermal sterilization

Gänzle

2023

High Pressure Thermal Processing

View full text Add to dashboard Cite

High pressure destruction kinetics of Clostridium botulinum (Group I, strain PA9508B) spores in milk at elevated temperatures

Cited by 7 publications

References 22 publications

Meta‐analysis: Microbial inactivation in milk using high‐pressure processing (HPP)

Meta‐analysis: Microbial inactivation in milk using high‐pressure processing (HPP)

Physical Treatments to Control Clostridium botulinum Hazards in Food

Introduction to high pressure thermal processing and pressure assisted thermal sterilization

Contact Info

Product

Resources

About