High-Temperature Food Preservation and Characteristics of Thermophilic Microorganisms

Jay, James M.

doi:10.1007/978-1-4615-7473-6_16

Cited by 7 publications

(8 citation statements)

References 38 publications

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“…Few deteriogenic microorganisms, such as some Bacillus and Clostridium, are capable of surviving in such conditions causing serious quality problems (Jay, 1998;Murdock & Hatcher, 1975). In addition to these organisms, in early 1980s, novel spore-forming acidophilic and thermophilic bacteria emerged as spoilage determinants (Cerny, Hennlich, & Poralla, 1984).…”

Section: Introductionmentioning

confidence: 98%

Electronic nose and Alicyclobacillus spp. spoilage of fruit juices: An emerging diagnostic tool

et al. 2010

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Section: Introductionmentioning

confidence: 98%

Electronic nose and Alicyclobacillus spp. spoilage of fruit juices: An emerging diagnostic tool

et al. 2010

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“…7,29,69 Currently, the most common method for destroying pathogenic microorganisms and for reducing or eliminating spoilage organisms in various dairy products is through pasteurization by high temperature short time (HTST) method that was introduced in the mid-19 th century as a public health measure to destroy the most heat-resistant nonspore-forming human pathogens, such as M tuberculosis and Coxiella burnetti, that are likely to be present in raw milk. 35,38 There are many evidences that indicate that MAP is not killed by the standard food processing techniques, such as cooking and pasteurization, that we rely on to protect ourselves from disease causing bacteria. 7,29,68 In one study to examine commercially pasteurized milk for the presence of MAP, Millar et al 46 found that at least 15 of 312 milk samples collected at retail stores contained viable MAP.…”

Section: Milk and Mapmentioning

confidence: 99%

Mycobacterium avium subsp paratuberculosis—Incidences in milk and milk products, their isolation, enumeration, characterization, and role in human health

Patel

Shah

2011

Journal of Microbiology, Immunology and Infection

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Mycobacterium avium subsp paratuberculosis (MAP), excreted in the feces and milk, is reported to be not easily inactivated by pasteurization and thermal treatments as other bacteria infecting humans and animals do. The D values of all MAP strains tested were considerably higher than those published for other pathogens. Culturing techniques for this organism are labor intensive. Although an increasing amount of scientific evidence suggests that this organism can be responsible for at least some cases of Crohn's disease (CD), there is controversy about MAP being a cause of CD in humans. In general, although some studies have described an association between the presence of MAP and CD, the role of Mycobacterium species and MAP in the etiology of this human disease remains unestablished. Although published reports indicate that it may not be completely inactivated by pasteurization of milk, the effectiveness of increasing the time or temperature in the pasteurization process has not been established and hence any potential benefit to human health cannot be determined. This article summarizes the incidences of MAP in milk and milk products with respect to human health and brief discussion of various serological as well as molecular techniques used for their isolation, enumeration, and characterization.

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“…Pasteurisation by use of heat implies either the destruction of all disease-producing organisms or the destruction or reduction in number of spoilage organisms in certain foods (Jay, 1992).…”

Section: Pasteurisationmentioning

confidence: 99%

Prolongation of the microbial shelf life of wrapped part baked baguettes

Doulia¹,

Katsinis²,

Mougin

2000

International Journal of Food Properties

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The effect of some factors, such as ethanol content, type of modified atmosphere packaging and UV radiation dose, on the mould free shelf life of wrapped part-baked baguettes has been investigated in comparison with the conventional chemical preservatives as calcium propionate and potassium sorbate. Ethanol content, ranging between 0.5-15% by weight, can cause a significant increase in the mould free shelf life up to 1050%, when its percentage reaches 1.5% by weight of part baked wrapped baguette. Modified atmosphere packaging in polyethylene-polyamide-polyethylene vinyl alcohol (PA/EVOH/PE) bags can lead to an increase of at least 1400% and it is more effective at lower temperature of storage. The UV radiation treatment (32 kGy) increases the shelf life by 100 %. In contrast, the addition in the dough 0.15% of calcium propionate or potassium sorbate by flour weight improves the shelf life by 26% and 106% respectively.

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High-Temperature Food Preservation and Characteristics of Thermophilic Microorganisms

Cited by 7 publications

References 38 publications

Electronic nose and Alicyclobacillus spp. spoilage of fruit juices: An emerging diagnostic tool

Electronic nose and Alicyclobacillus spp. spoilage of fruit juices: An emerging diagnostic tool

Mycobacterium avium subsp paratuberculosis—Incidences in milk and milk products, their isolation, enumeration, characterization, and role in human health

Prolongation of the microbial shelf life of wrapped part baked baguettes

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