Inactivation of<i>Bacillus cereus</i>spores in a<i>tsuyu</i>sauce using continuous ohmic heating with five sequential elbow-type electrodes

Ryang, Jun Hwan; Kim, Nam Hee; Lee, Beom Seon; Kim, Cheong Tae; Lee, Soon Ho; Hwang, In Gyun; Rhee, Min Suk

doi:10.1111/jam.12982

Cited by 24 publications

(7 citation statements)

References 56 publications

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“…Next to heat treatment, further non-thermal technologies for the elimination/reduction of B. cereus spores in foods were established, with the aim of significantly reducing or inactiving spores without affecting the integrity and quality of the food, alone or in combination with mild heat treatment. These are pulsed light treatment [158], electron beam irradiation [159,160], continuous ohmic heating [161][162][163], dielectric barrier discharge plasma [164], acidic electrolyzed oxidizing (EO) water and slightly acidic EO water [140,165] coupled with ultrasonication [166,167], UV treatment [168,169], microwave-combined cold plasma treatment [170] and combined treatment with germinant compounds and superheated steam [171].…”

Section: Prevalence and Survival Of B Cereus In Foodsmentioning

confidence: 99%

The Bacillus cereus Food Infection as Multifactorial Process

Jeßberger

Dietrich

Granum

et al. 2020

Toxins

122

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The ubiquitous soil bacterium Bacillus cereus presents major challenges to food safety. It is responsible for two types of food poisoning, the emetic form due to food intoxication and the diarrheal form emerging from food infections with enteropathogenic strains, also known as toxico-infections, which are the subject of this review. The diarrheal type of food poisoning emerges after production of enterotoxins by viable bacteria in the human intestine. Basically, the manifestation of the disease is, however, the result of a multifactorial process, including B. cereus prevalence and survival in different foods, survival of the stomach passage, spore germination, motility, adhesion, and finally enterotoxin production in the intestine. Moreover, all of these processes are influenced by the consumed foodstuffs as well as the intestinal microbiota which have, therefore, to be considered for a reliable prediction of the hazardous potential of contaminated foods. Current knowledge regarding these single aspects is summarized in this review aiming for risk-oriented diagnostics for enteropathogenic B. cereus.

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Section: Prevalence and Survival Of B Cereus In Foodsmentioning

confidence: 99%

The Bacillus cereus Food Infection as Multifactorial Process

Jeßberger

Dietrich

Granum

et al. 2020

Toxins

122

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“…Different frequencies can also be applied to the food material in an ohmic heating process but the higher frequencies (>100 Hz) are usually preferred as the low‐frequencies (˂60 Hz) increase the rate of electrode corrosion and electrolysis reactions (Gavahian & Farahnaky, ; Ramaswamy, Marcotte, Sastry, & Abdelrahim, ). While controlled low temperature MEF has been mainly used as a technique to enhance cell permeability (Kulshrestha & Sastry, ; Sensoy & Sastry, ; Wang & Sastry, ), ohmic heating has a wider range of applications, including microbial inactivation (Kim, Ryang, Lee, Kim, & Rhee, ; Ryang et al., ; Somavat, Mohamed, Chung, Yousef, & Sastry, ), cooking (Farahnaky, Azizi, & Gavahian, ; Jittanit et al., ), and distillation (Gavahian, Farahnaky, & Sastry, , b; Gavahian, Farahnaky, Shavezipur, & Sastry, ). The benefits of controlled low temperature MEF and ohmic heating, such as saving in energy and time, has been highlighted in the literature (Gavahian et al., ; Ramaswamy et al., ).…”

Section: Fundamentals Of Mef and Ohmic Extraction Processmentioning

confidence: 99%

Extraction from Food and Natural Products by Moderate Electric Field: Mechanisms, Benefits, and Potential Industrial Applications

Gavahian

Chu

Sastry

2018

Comp Rev Food Sci Food Safe

105

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Several extraction techniques have been proposed recently as the food industry is seeking alternatives to tedious classical methods. Moderate electric field (MEF) extraction at low and high temperatures offers several advantages such as enhancing product quantity and quality as well as saving time and energy. This method has gained interest as a preferred extraction technique among researchers. This review is devoted to introducing the principles, mechanisms, and recent progress in the MEF extraction technique. The parameters influencing MEF treatment are also discussed and performances are compared to conventional extraction methods. Considerations for industrial development of MEF as well as its drawbacks are also discussed. MEF extraction is applicable to a wide range of food materials and offers several benefits such as reducing extraction time and energy and also enhancing the extract's quality and yield. Optimizing process parameters, such as treatment time and temperature, electric field intensity, and frequency, along with raw material selection and preparation can boost the performance of a MEF system. Further investigations on safety and sustainability of this novel technique are required prior to commercial applications.

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“…Similar effects of preservation by ohmic heating were recorded in guava juice orange juice [27]. The main mechanism of microbial inactivation by ohmic heating is the thermal effect on destruction of membrane structure and enzymes of the microorganisms [28] regardless of the current effect [29]. In addition, most studies suggest that electroporation is the main non-thermal mechanism of cell death during ohmic heating which leads to pore formation in the membrane and changes in cell permeability [30].…”

Section: Effect Of Ohmic Heating and Storage On Microbial Quality Of mentioning

confidence: 74%

Enzymatic Clarification and Preservation of Aloe vera Juice by Ohmic Heating

Bansode

Ranveer

Tapre³

et al. 2019

CJAST

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Aims: The aim of this study was to optimize clarification process of the Aloe vera juice followed by its preservation by ohmic heating as no systematic study has been conducted on these aspects. Study Design: The enzymatic clarification method was used for clarification of Aloe vera juice by using the enzyme pectinase. The enzyme concentration, incubation temperature and time were optimized for clarification of juice. The Aloe vera juice was treated at different Time (min) gradients, current, initial temperature and after temperature at particular current gradient and the ohmic heated juice was then stored in sterilized bottles for further analysis. Place and Duration of Study: Experiments were done in Department of Food Science and Technology, Shivaji University, Kolhapur, M.S. (India) and completed within 12 months. Methodology: The optimal conditions for the enzymatic treatment of Aloe vera juice were investigated in order to minimize the turbidity of the juice and maximize the TSS of the juice. The clarified Aloe vera juice was then treated with ohmic heating at different time and current combinations and stored for 60 days to study the physic-chemical and microbial parameters of stored juice. Results: The recommended enzymatic treatment conditions were: enzyme concentration 1% incubation time 6 h and incubation temperature 45ºC and the TSS, acidity and Turbidity under these conditions were 3.5ºBx, 0.30% and 206.66 NTU respectively. During storage, increased in TSS value from 2.1 to 2.6ºBx, acidity from 0.21 to 0.33% were recorded in ohmic treated juice samples. A very high TPC (102x105 CFU/ml) and yeast and mold count (68x105 CFU/ml) was recorded in untreated sample at 30 days of storage whereas the juice samples treated with ohmic heating at different time and current gradients were observed to be within the limit of standard requirement of microbial quality even up to 60 days of storage. Conclusion: Enzymatic treatments can reduce the turbidity in Aloe vera juice. Ohmic treatment at different time and current gradients can preserve the clarified juice with respect to its microbial quality for more than 60 days.

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Inactivation ofBacillus cereusspores in atsuyusauce using continuous ohmic heating with five sequential elbow-type electrodes

Abstract: This procedure will enhance the microbiological quality of liquid foods while minimizing quality deterioration.

Cited by 24 publications

References 56 publications

The Bacillus cereus Food Infection as Multifactorial Process

The Bacillus cereus Food Infection as Multifactorial Process

Extraction from Food and Natural Products by Moderate Electric Field: Mechanisms, Benefits, and Potential Industrial Applications

Enzymatic Clarification and Preservation of Aloe vera Juice by Ohmic Heating

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