Pressure-Induced Germination and Inactivation of<i>Bacillus cereus</i>Spores and Their Survival in Fresh Blue Crab Meat (<i>Callinectes sapidus</i>) During Storage

Suklim, Kannapha; Flick, George J.; Bourne, Dianne Wall; Granata, L. Ankenman; Eifert, Joseph D.; Williams, Robert C.; Popham, David L.; Wittman, Robert

doi:10.1080/10498850802179776

Cited by 9 publications

(5 citation statements)

References 17 publications

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“…If spore-forming bacteria are present, they would require more severe pressure/time conditions than vegetative cells for inactivation [ 89 ]. In addition, pressure treatments below 600 MPa may trigger the germination of spore-forming bacteria [ 90 ]. In fact, the presence of spore-forming species with pathogenic potential such as Bacillus weihenstephanensis has been reported in the meat of edible crab [ 91 ].…”

Section: Resultsmentioning

confidence: 99%

High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus)

Lian

Conto

Grippo

et al. 2021

Foods

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High-pressure processing (HPP) in a large-scale industrial unit was explored as a means for producing added-value claw meat products from edible crab (Cancer pagurus). Quality attributes were comparatively evaluated on the meat extracted from pressurized (300 MPa/2 min, 300 MPa/4 min, 500 MPa/2 min) or cooked (92 °C/15 min) chelipeds (i.e., the limb bearing the claw), before and after a thermal in-pack pasteurization (F9010 = 10). Satisfactory meat detachment from the shell was achieved due to HPP-induced cold protein denaturation. Compared to cooked or cooked–pasteurized counterparts, pressurized claws showed significantly higher yield (p < 0.05), which was possibly related to higher intra-myofibrillar water as evidenced by relaxometry data, together with lower volatile nitrogen levels. The polyunsaturated fatty acids content was unaffected, whereas the inactivation of total viable psychrotrophic and mesophilic bacteria increased with treatment pressure and time (1.1–1.9 log10 CFU g−1). Notably, pressurization at 300 MPa for 4 min resulted in meat with no discolorations and, after pasteurization, with high color similarity (ΔE* = 1.2–1.9) to conventionally thermally processed samples. Following further investigations into eating quality and microbiological stability, these HPP conditions could be exploited for producing uncooked ready-to-heat or pasteurized ready-to-eat claw meat products from edible crab.

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Section: Resultsmentioning

confidence: 99%

High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus)

Lian

Conto

Grippo

et al. 2021

Foods

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“…Spores can germinate into vegetative cells under favorable conditions, such as (but not limited to) mild heat (<80 °C for up to 10 min); low pressure (<300 MPa); and the presence of germinants (alanine, lysine, etc.) [ 14 , 15 , 16 ]. B. cereus spores germinate into vegetative cells, which can produce two types of toxins, either emetic or diarrheal.…”

Section: Food-borne Pathogens and Their Thermal Resistancementioning

confidence: 99%

A Comprehensive Review of Variability in the Thermal Resistance (D-Values) of Food-Borne Pathogens—A Challenge for Thermal Validation Trials

Soni

Bremer

Brightwell

2022

Foods

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The thermal processing of food relies heavily on determining the right time and temperature regime required to inactivate bacterial contaminants to an acceptable limit. To design a thermal processing regime with an accurate time and temperature combination, the D-values of targeted microorganisms are either referred to or estimated. The D-value is the time required at a given temperature to reduce the bacterial population by 90%. The D-value can vary depending on various factors such as the food matrix, the bacterial strain, and the conditions it has previously been exposed to; the intrinsic properties of the food (moisture, water activity, fat content, and pH); the method used to expose the microorganism to the thermal treatment either at the laboratory or commercial scale; the approach used to estimate the number of survivors; and the statistical model used for the analysis of the data. This review focused on Bacillus cereus, Cronobacter sakazakii, Escherichia coli, Listeria monocytogenes, and Clostridium perfringens owing to their pathogenicity and the availability of publications on their thermal resistance. The literature indicates a significant variation in D-values reported for the same strain, and it is concluded that when designing thermal processing regimes, the impact of multiple factors on the D-values of a specific microorganism needs to be considered. Further, owing to the complexity of the interactions involved, the effectiveness of regimes derived laboratory data must be confirmed within industrial food processing settings.

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“…The results here underscore the observation that both spore germination and inactivation occur upon exposure to selected moderate pressure-temperature treatments, as previously reported. [16] Although some researchers have shown B. subtilis spores to be relatively sensitive to high pressure treatment, [17] others have reported that these spores are pressure resistant even if exposed to static pressures as great as 1000 MPa. [7,18,19] In a further demonstration of this phenomenon, Wuytack et al [18] showed that at 40°C B. subtilis germination at 100 MPa resulted in rapid ATP generation; however, ATP generation was nonexistent in cells germinated at 600 MPa.…”

Section: Kinetic Analysis Of B Subtilis Spore Inactivationmentioning

confidence: 99%

“…B. subtilis was chosen as the model microorganism because its endospores are extremely resistant to many sterilization methods. [14][15][16][17][18][19] We report the kinetic parameters that describe the rate of inactivation, that is, D values, the temperature sensitivity parameter (Z T ), and the pressure sensitivity parameter (Z P ).…”

Section: Introductionmentioning

confidence: 99%

Moderate hydrostatic pressure–temperature combinations for inactivation ofBacillus subtilisspores

Obaidat

Aljawhiri

et al. 2015

High Pressure Research

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2015):Moderate hydrostatic pressure-temperature combinations for inactivation of Bacillus subtilis spores, HighWe report the effect of using moderate hydrostatic pressure, 40-140 MPa, at moderate temperature (38-58°C) to inactivate Bacillus subtilis spores in McIlvaine's citric phosphate buffer at pH 6. We have investigated several parameters: pressure applied, holding time, pressure cycling, and temperature. The kinetics of spore inactivation is reported. The results show that spore inactivation is exponentially proportional to the time the sample is exposed to pressure. Spore germination and inactivation occur at the hydrostatic pressures/temperature combinations we explored. Cycling the pressure while keeping the total time at high pressure constant does not significantly increase spore inactivation. We show that temperature increases spore inactivation at two different rates; a slow rate below 33°C, and at a more rapid rate at higher temperatures. Increasing pressure leads to an increase in spore inactivation below 95 MPa; however, further increases in pressure give a similar rate kill. The time dependence of the effect of pressure is consistent with the first-order model (R 2 > 0.9). The thermal resistance values (Z T ) of B. subtilis spores are 30°C, 37°C, and 40°C at 60, 80, 100 MPa. The increase in Z T value at higher pressures indicates lower temperature sensitivity. The pressure resistance values (Z P ) are 125, 125 and 143 MPa at 38°C, 48°C, and 58°C. These Z P values are lower than those reported for B. subtilis spores in the literature, which indicates higher sensitivity at pressures less than about 140 MPa. We show that at temperatures < 60°C, B. subtilis spores are inactivated at pressures below 100 MPa. This finding could have implications for the design of the sterilization equipment.

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Pressure-Induced Germination and Inactivation ofBacillus cereusSpores and Their Survival in Fresh Blue Crab Meat (Callinectes sapidus) During Storage

Cited by 9 publications

References 17 publications

High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus)

High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus)

A Comprehensive Review of Variability in the Thermal Resistance (D-Values) of Food-Borne Pathogens—A Challenge for Thermal Validation Trials

Moderate hydrostatic pressure–temperature combinations for inactivation ofBacillus subtilisspores

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