Predictive model for inactivation of salmonella in infant formula during microwave heating processing

Portela, Jéssica B.; Coimbra, Pablo T.; Cappato, Leandro P.; Alvarenga, Verônica O.; Oliveira, Rodrigo B.A.; Pereira, Karen Signori; Azeredo, Denise Rosane Perdomo; Sant’Ana, Anderson S.; Nascimento, Janaína Santos; Cruz, Adriano G.

doi:10.1016/j.foodcont.2019.05.006

Cited by 47 publications

(12 citation statements)

References 30 publications

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“…(Beuchat et al, 2013;Chávez-Martínez et al, 2019;Cruz et al, 2019;Cunha-Neto et al, 2019;Mendonça et al, 2019). Salmonella can be eliminated from foods by pasteurization of high a w foods such as liquid milk or juices (Beuchat et al, 2013) or using the microwave processing of low a w foods such as infant milk (Portela et al, 2019), which indicates the susceptibility of Salmonella to heat.…”

Section: Introductionmentioning

confidence: 99%

Effect of water activity and storage of tahini on the viability of stressed Salmonella serovars

et al. 2021

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Tahini (sesame seed paste) is a low water activity product that has been involved in several salmonellosis outbreaks. The objectives of the study were to examine over a year the impact of a w and storage temperature of tahini on the viability of Salmonella serovars previously stressed by drying or heat exposure. Tahini samples adjusted to a w values of 0.17, 0.35 and 0.50 were inoculated with a mixed culture containing 10 6-10 7 CFU/g of 4 serovars of unstressed, desiccation-or heat-stressed Salmonella and stored for up to 12 months at 10 and 25 °C. Generally, viability of stressed or unstressed Salmonella decreased as the storage temperature and time increased or the a w of tahini decreased. The survival of stressed or unstressed Salmonella in all samples decreased during storage for up to 12 months by ca. 6.0 and 3.3log 10 CFU/g, respectively. Exposing Salmonella to heat stress had no significant effect on survival in tahini, while desiccation stress significantly decreased survival during storage, especially at 25 °C in low a w tahini.

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Section: Introductionmentioning

confidence: 99%

Effect of water activity and storage of tahini on the viability of stressed Salmonella serovars

et al. 2021

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“…This methodology was occasionally already applied in the 1980s and 1990s, but has been widely used in recent literature. An extensive list of example studies exploiting this approach is provided in Table 1 , both for microbial growth [ 65 , 66 , 67 , 68 , 69 , 70 , 71 , 72 , 73 , 74 , 75 , 76 , 77 , 78 , 79 , 80 , 81 , 82 , 83 , 84 , 85 , 86 ] and thermal inactivation [ 55 , 87 , 88 , 89 , 90 , 91 , 92 , 93 , 94 , 95 , 96 , 97 ], with a focus on early and recent examples. Interestingly, however, this predictive microbiology approach bears some similarities to the traditional challenge testing approach, in which microbial growth/inactivation experiments were also conducted directly in/on the food product of interest [ 5 ].…”

Section: Historical Overview On the Inclusion Of Food Microstructure In Predictive Modelsmentioning

confidence: 99%

The Inclusion of the Food Microstructural Influence in Predictive Microbiology: State-of-the-Art

Verheyen

Impe

2021

Foods

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Predictive microbiology has steadily evolved into one of the most important tools to assess and control the microbiological safety of food products. Predictive models were traditionally developed based on experiments in liquid laboratory media, meaning that food microstructural effects were not represented in these models. Since food microstructure is known to exert a significant effect on microbial growth and inactivation dynamics, the applicability of predictive models is limited if food microstructure is not taken into account. Over the last 10–20 years, researchers, therefore, developed a variety of models that do include certain food microstructural influences. This review provides an overview of the most notable microstructure-including models which were developed over the years, both for microbial growth and inactivation.

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“…The number of microorganism at the end of the experiments, especially at 5 and 15°C, was still high and can represent a threat to public health. Portela et al (2019) successfully applied predictive microbiology in studying the behaviour of Salmonella in infant formula submitted to domestic microwave heating processing. The authors observed a biphasic profile for the primary inactivation model and obtained a linear log behaviour with the increase in power values.…”

Section: Survival Of Salmonella Enterica Subsp Enterica In Ripened Rmentioning

confidence: 99%

Determination of the survival kinetics of Salmonella spp. on the surface of ripened raw milk cheese during storage at different temperatures

Łobacz

Kowalik

Żulewska

2019

Int J of Food Sci Tech

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The aim of this study was to determine the survival kinetics of Salmonella enterica subsp. enterica in ripened raw milk cheese. Cheese samples inoculated with S. enterica subsp. enterica were stored at 5, 15 and 25°C and analysed in terms of physico-chemical and microbiological characteristics. Three primary models were used to estimate the kinetic parameters of S. enterica subsp. enterica. The secondary Arrhenius model was used to establish the relationship between temperature and parameter a of the Weibull model. Additionally, prediction of S. enterica subsp. enterica survival as a function of storage temperature was made. S. enterica subsp. enterica growth was inhibited during storage, and bacteria survived for an extensive period of time at high number (60 day at 5°C, 26 day at 25°C). The storage temperature significantly influenced the inactivation rate of Salmonella in raw milk ripened cheese and proceeded faster at 25°C compared to remaining storage temperature. Obtained results suggest that contamination by Salmonella in raw milk cheese might result in residual risk.

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Predictive model for inactivation of salmonella in infant formula during microwave heating processing

Cited by 47 publications

References 30 publications

Effect of water activity and storage of tahini on the viability of stressed Salmonella serovars

Effect of water activity and storage of tahini on the viability of stressed Salmonella serovars

The Inclusion of the Food Microstructural Influence in Predictive Microbiology: State-of-the-Art

Determination of the survival kinetics of Salmonella spp. on the surface of ripened raw milk cheese during storage at different temperatures

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