Performance evaluation of aluminum test cell designed for determining the heat resistance of bacterial spores in foods

Chung, Hyun‐Jung; Birla, Sohan; Tang, Juming

doi:10.1016/j.lwt.2007.08.024

Cited by 87 publications

(46 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The sample core temperatures reached the set-point quickly, resulting in the similar come-up times of 20 s for three temperatures and providing close to ideal isothermal conditions. This come-up time was similar to that of mashed potato in a capillary tube (Chung et al, 2008), but shorter than those of mashed potato in glass tubes and of almond kernels in the same cell (Villa-Rojas et al, 2013) caused by poor heat conduction in solid materials. After short coming up times, the initial reduction of E. coli was negligible based on small intercepts of the linear regression equations.…”

Section: Heat Resistance Of E Coli At Three Temperaturessupporting

confidence: 55%

“…To investigate the thermal resistance of E. coli ATCC 25922, the aluminum test cell developed at Washington State University (Chung et al, 2008) was used. This test cell consisted of a base and a screw-up cap with O-ring between the two parts for hermetical sealing.…”

Section: Heating Apparatusmentioning

confidence: 99%

“…An aluminum test cell has been developed and applied for providing close to ideal isothermal conditions and reliable thermal death kinetic data of target pathogens (Chung et al, 2008). This test cell is designed for rapid heating of dry samples in water baths and allows easy loading and unloading of samples in a hermetically sealed cavity to evaluate the thermal resistance of vegetative cells and spores.…”

Section: Introductionmentioning

confidence: 99%

“…This test cell is designed for rapid heating of dry samples in water baths and allows easy loading and unloading of samples in a hermetically sealed cavity to evaluate the thermal resistance of vegetative cells and spores. This test cell has been successfully used to determine the D-and z-values of Salmonella, E. coli K12, and Clostridium sporogenes PA 3679 spores in liquid eggs, almonds, phosphate buffer and mashed potato (Chung et al, 2008;Jin et al, 2008;Villa-Rojas et al, 2013 …”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Thermo-tolerance and heat shock protein of Escherichia coli ATCC 25922 under thermal stress using test cell method

Ya-ge

Ling

et al. 2017

Emir. J. Food Agric

View full text Add to dashboard Cite

Section: Heat Resistance Of E Coli At Three Temperaturessupporting

confidence: 55%

Section: Heating Apparatusmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Thermo-tolerance and heat shock protein of Escherichia coli ATCC 25922 under thermal stress using test cell method

Ya-ge

Ling

et al. 2017

Emir. J. Food Agric

View full text Add to dashboard Cite

“…Escherichia coli ATCC 25922 was selected because it is nonpathogenic and has demonstrated log-linear inactivation kinetics under isothermal conditions. Mashed potato was chosen as a model semisolid food to eliminate heat convection and facilitate placement into TDT cells 11,21 . The E. coli strains were obtained from the College of Food Science and Engineering, Northwest A&F University (Yangling, China).…”

Section: Methodsmentioning

confidence: 99%

Performance of a heating block system designed for studying the heat resistance of bacteria in foods

Kou¹,

Li²,

Wang³

2016

2016 ASABE International Meeting

View full text Add to dashboard Cite

Knowledge of bacteria's heat resistance is essential for developing effective thermal treatments.Choosing an appropriate test method is important to accurately determine bacteria's heat resistances. Although being a major factor to influence the thermo-tolerance of bacteria, the heating rate in samples cannot be controlled in water or oil bath methods due to main dependence on sample's thermal properties. A heating block system (HBS) was designed to regulate the heating rates in liquid, semi-solid and solid foods using a temperature controller. Distilled water, apple juice, mashed potato, almond powder and beef were selected to evaluate the HBS's performance by experiment and computer simulation. The results showed that the heating rates of 1, 5 and 10 °C/min with final set-point temperatures and holding times could be easily and precisely achieved in five selected food materials. A good agreement in sample central temperature profiles was obtained under various heating rates between experiment and simulation. The experimental and simulated results showed that the HBS could provide a sufficiently uniform heating environment in food samples. The effect of heating rate on bacterial thermal resistance was evaluated with the HBS. The system may hold potential applications for rapid and accurate assessments of bacteria's thermo-tolerances.Knowledge of bacteria's heat resistance is of great importance in developing effective food processing methods. Selection of appropriate heating parameters can effectively reduce the target microorganism populations while achieving minimal thermal impacts on food quality. In addition to growth temperatures, stages of growth, bacterial strains, sample compositions, and the pH of the heating medium, heat resistance of bacteria is mainly affected by final temperature, holding time and heating rate 1-3 . Thermal death time (TDT) test is a common method to determine the heat resistance of bacteria 1,[4][5][6][7] . The device used for those TDT tests needs to meet the basic requirements, such as precisely controlled sample temperatures, a short come-up time (CUT) to avoid thermal adaptation of bacteria, and isothermal conditions for uniform sample temperature distributions 5 . Therefore, choosing an appropriate test method is important to obtain accurate determination of bacteria's heat resistance.There have been many studies on TDT test devices in foods. Odlaug et al. 8 used aluminum tubes in a miniature retort system to study thermal destruction of Clostridium botulinum spores in tomato juice. Gaze et al. 9 placed samples of ground meat in 0.5-to 1-mm thick sterile bags, and then immerged them in a shaking water bath. Kotrola et al.10 placed turkey meat samples into a TDT sealed tube heated by a shaking oil bath. Chung et al.11 designed an aluminum test cell heated in oil bath for determining the heat resistance of Clostridium sporogenes in selected foods. There were also studies with capillary tubes using water bath for apple juice 12 , and glass vials with an oven-heated sand bat...

show abstract

Fast‐responding thermal‐death‐time tubes for the determination of thermal bacteria inactivation

Büchner¹,

Thomas²,

Jaros³

et al. 2011

Engineering in Life Sciences

View full text Add to dashboard Cite

The knowledge of thermal inactivation kinetics, usually expressed in terms of D‐ and z‐values, is of crucial importance for the design of sanitation and sterilization processes. In this study, we designed a simple, fast‐responding, and mechanically stable aluminum tube for inactivation measurements and compared these experiments with the successive‐sampling method at different temperatures. Up to 65°C, we determined a come‐up time of approximately 15 s for the tubes, which is lower than the corresponding values of other devices, presumably because of lower wall thickness, material properties, and a higher surface to volume ratio. D‐values of Escherichia coli calculated from tube inactivation experiments by first‐order kinetics were 370 s (56°C), 126 s (58°C), 53.2 s (60°C), 33.8 s (62°C), and 3.22 s (65°C), and the corresponding values determined with the successive‐sampling flask method were insignificantly different (417, 138, 48.6, and 29.1 s for 56, 58, 60, and 62°C, respectively). These data as well as those measured for Enterobacter cloacae, Pseudomonas putida, Serratia odorifera, and Yersinia rhodei were in close accordance with literature values.

show abstract

Performance evaluation of aluminum test cell designed for determining the heat resistance of bacterial spores in foods

Cited by 87 publications

References 32 publications

Thermo-tolerance and heat shock protein of Escherichia coli ATCC 25922 under thermal stress using test cell method

Thermo-tolerance and heat shock protein of Escherichia coli ATCC 25922 under thermal stress using test cell method

Performance of a heating block system designed for studying the heat resistance of bacteria in foods

Fast‐responding thermal‐death‐time tubes for the determination of thermal bacteria inactivation

Contact Info

Product

Resources

About