Inactivation of <i>Geobacillus stearothermophilus</i>
 spores in low-acid foods by pressure-assisted thermal processing

Ahn, Juhee; Lee, Hyeon‐Yong; Balasubramaniam, V.M.

doi:10.1002/jsfa.6700

Cited by 15 publications

(11 citation statements)

References 24 publications

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“…No clear trend was observed for the used medium, but this factor had a significant impact on the reduction of the spore‐forming bacterium. The removal properties of supports were expected to be higher in a simple medium, like water, than in broth due to the presence of peptides or sugars that can provide a protective effect for the microorganism (Ahn et al., 2015). However, this effect may be very slight as cells were not incubated in the media for a long time, but only for the time required to filter the sample.…”

Section: Resultsmentioning

confidence: 99%

Efficient reduction in vegetative cells and spores of Bacillus subtilis by essential oil components‐coated silica filtering materials

Ribes

Ruiz-Rico

Baviera

2021

Journal of Food Science

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Inactivation of bacterial spores is a key objective for developing novel food preservation technologies. In this work, the removal properties of filtering materials based on silica microparticles functionalized with essential oil components (EOCs) (carvacrol, eugenol, thymol, and vanillin) against Bacillus subtilis, a spore‐forming bacterium, in two liquid matrices were investigated. The viability of vegetative cells and spores after treatment was also evaluated. The results exhibited marked removal effectiveness against B. subtilis vegetative cells and spores after filtration with the different silica supports coated with EOCs in either sterile water or nutrient broth, with reductions of 3.2 to 4.9 log units and 3.7 to 5.0 log units for vegetative cells and spores, respectively. The fluorescent viability images revealed the poor viability of the treated B. subtilis vegetative cells and spores due to damage to the cell envelope when coming into contact with the immobilized antimicrobials. The culture counts results revealed the great inhibitory capacity of the EOC‐functionalized silica microparticles against B. subtilis vegetative cells and spores after a single filtration. Hence, the present work suggests the feasibility of using EOC‐functionalized supports as filtering aids to enhance the microbial quality of liquid matrices with spore‐forming microorganisms. Practical Application The developed antimicrobial‐coated filters have shown remarkable removal properties against an important spore‐forming bacterium in food industry. These filters may be used as a potential sterilization technique for preservation of different beverages alone or in combination with other mild‐thermal or nonthermal techniques.

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Section: Resultsmentioning

confidence: 99%

Efficient reduction in vegetative cells and spores of Bacillus subtilis by essential oil components‐coated silica filtering materials

Ribes

Ruiz-Rico

Baviera

2021

Journal of Food Science

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“…Researchers have acknowledged the good fit and flexibility of WBLL, which is reflected in its recent application to predict high pressure kinetics of microbial spore inactivation (Ahn et al . ) and chemical compound degradation (Martínez‐Monteagudo and Saldaña , ).…”

Section: Resultsmentioning

confidence: 99%

“…Other studies in which R 2 , MSE and the accuracy factor remained as the preferred statistics for model selection also selected WBLL as the best alternative to model HPP microbial inactivation kinetics (Chen and Hoover 2003;Buzrul et al 2005;Chen 2007). Researchers have acknowledged the good fit and flexibility of WBLL, which is reflected in its recent application to predict high pressure kinetics of microbial spore inactivation (Ahn et al 2015) and chemical compound degradation (Mart ınez-Monteagudo and Saldaña 2014b, 2015).…”

Section: Statistical Analysis Of Hpp Microbial Inactivation Kinetic Mmentioning

confidence: 99%

The Logistic-Exponential Weibull Model as a Tool to Predict Natural Microflora Inactivation of Agave Mapsiaga Aguamiel (Agave Sap) by High Pressure Treatments

Serment‐Moreno

Franco-Vega

Escobedo‐Avellaneda

et al. 2016

Journal of Food Processing and Preservation

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Agave sap (aguamiel) is a major source of nutraceutics that may be affected by natural microflora fermentation and thermal processing. High pressure processing (HPP) at 100–400 MPa/25C/1–20 min was investigated as an alternative non‐thermal pasteurization by analyzing aerobic mesophiles (AM), coliforms (CL) and yeasts and molds (YM) inactivation. Standard statistics and information theory criteria determined the goodness of fit of first‐order kinetics (LKM), Weibull (WBLL) and Gompertz (GMPZ) models. Non‐detectable CL were found for 300 MPa/1 min, whereas 400 MPa/4 min HPP treatments reduced AM and YM by 3.86–4.72 log10 units. Statistical analysis showed WBLL best described microbial inactivation. A secondary WBLL model consisting of logistic‐exponential b′(P) and exponential decay n(P) functions predicted AM (R2 = 0.835), YM (R2 = 0.867) kinetics for different pressure–time combinations. The secondary WBLL model predicted commercial HPP pasteurization conditions (5‐log10 reductions of AM and YM) could be achieved at 400 MPa/5 min or 500 MPa/2 min. Practical Applications High pressure processing (HPP) is a consumer preferred alternative for food pasteurization. Aside from guacamole and some fruit and vegetable juices, there no other significant HPP foods available in México. Our research group believes that the commercialization of food products based on endemic plants such as agave sap (aguamiel), will draw the attention of national and international consumers, researchers and industrial HPP food processors to increase the number of HPP applications. Furthermore, the development of reliable pressure–time predictive models for microbial inactivation would help HPP food processors to ensure food safety and generate better budget estimates for novel products, or redefine current operating conditions since processing costs depend on the applied pressure level and pressure holding time.

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“…For example, Patazca and others () and Wang and others () verified that a log‐linear regression model described well the inactivation kinetics of both G. stearothermophilus and B. coagulans spores, respectively. Rajan and others (), Tola and Ramaswamy (), and Ahn and others () observed that PATS inactivation of B. stearothermophilus , B. licheniformis , and G. stearothermophilus spores, respectively, did not exhibit a linear inactivation kinetics, with the Weibull model being the best model to describe PATS inactivation in these 3 cases. In contrast, Shao and Ramaswamy () observed 1st‐order kinetics during holding time for the destruction of C. sporogenes spores.…”

Section: Novel Sterilization Technologiesmentioning

confidence: 96%

“…In another study, spores of G. stearothermophilus were suspended in deionized water and in several food products, such as cooked ground beef, egg patty mince, whole milk, and mashed potatoes. These samples were treated by PATS (500 to 700 MPa and 105 °C during 0 to 5 min) and different spore resistances were observed in the different food matrices during the come‐up time (Ahn and others ). Similarly, spore destruction during holding time varied according to the food matrix and was affected by different pressure levels.…”

Section: Novel Sterilization Technologiesmentioning

confidence: 99%

Application of High Pressure with Homogenization, Temperature, Carbon Dioxide, and Cold Plasma for the Inactivation of Bacterial Spores: A Review

Lopes

Mota

Gomes

et al. 2018

Comp Rev Food Sci Food Safe

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Formation of highly resistant spores is a concern for the safety of low-acid foods as they are a perfect vehicle for food spoilage and/or human infection. For spore inactivation, the strategy usually applied in the food industry is the intensification of traditional preservation methods to sterilization levels, which is often accompanied by decreases of nutritional and sensory properties. In order to overcome these unwanted side effects in food products, novel and emerging sterilization technologies are being developed, such as pressure-assisted thermal sterilization, high-pressure carbon dioxide, high-pressure homogenization, and cold plasma. In this review, the application of these emergent technologies is discussed, in order to understand the effects on bacterial spores and their inactivation and thus ensure food safety of low-acid foods. In general, the application of these novel technologies for inactivating spores is showing promising results. However, it is important to note that each technique has specific features that can be more suitable for a particular type of product. Thus, the most appropriate sterilization method for each product (and target microorganisms) should be assessed and carefully selected.

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Inactivation of Geobacillus stearothermophilus spores in low-acid foods by pressure-assisted thermal processing

Abstract: The complex food matrices caused a protective effect on the inactivation of G. stearothermophilus spores during PATP. The results provide useful information in inactivation kinetics of bacterial spores for validating PATP-processed low-acid foods.

Cited by 15 publications

References 24 publications

Efficient reduction in vegetative cells and spores of Bacillus subtilis by essential oil components‐coated silica filtering materials

Efficient reduction in vegetative cells and spores of Bacillus subtilis by essential oil components‐coated silica filtering materials

The Logistic-Exponential Weibull Model as a Tool to Predict Natural Microflora Inactivation of Agave Mapsiaga Aguamiel (Agave Sap) by High Pressure Treatments

Application of High Pressure with Homogenization, Temperature, Carbon Dioxide, and Cold Plasma for the Inactivation of Bacterial Spores: A Review

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