The effect of ethylenediaminetetraacetic acid on heat resistance and recovery of Clostridium sporogenes PA 3679 spores treated in HTST conditions

Santos, M.H.Silla; Zarzo, J.Torres

doi:10.1016/s0168-1605(96)01203-2

Cited by 5 publications

(3 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The applicant performed a new laboratory study with a defined C. sporogenes spore preparation (D 85 : 253 minutes in phosphate buffer at pH 7) (Nygaard and Lie, 2011). This D value is consistent with D values of C. sporogenes reported by other works (Silla Santos and Torres Zarzo, 1997), assuming a z value of 10.…”

Section: Agent Risk Reductionsupporting

confidence: 92%

Scientific Opinion on the evaluation of a new processing method for ABP Category 2 materials of fish origin

2011

EFS2

View full text Add to dashboard Cite

A new method for the treatment and disposal of Category 2 animal by-products (ABP's) of fish origin according to Regulation (EC) 1774/2002 was assessed for the inactivation of the relevant biological hazards. It is proposed that the method will be used for the treatment of Category 2 fish material obtained from aquaculture plants. The proposed process technology consists of grinding fish raw material followed by acidification and heat treatment. The main steps of the proposed process are the mixing with formic acid, the storage for at least 24 hours at pH < 4, the heat treatment of the fish silage at a temperature ≥85°C for at least 25 minutes. It was concluded that, based on the results of the laboratory experiments, the risk related to pathogens present in fish ABPs from aquaculture would be adequately reduced by the proposed process, if the requirements of the HACCP plan are achieved. However, since there was no validation of the process in an existing plant, it is not possible to conclude on the feasibility of the given HACCP plan. It was further recommended that the full scale equipment should be designed in a way to permit validation by exposure to representative test organisms, SUMMARYFollowing a request from the Norwegian Food Safety Authority, the Panel on Biological Hazards (BIOHAZ) was asked to deliver a scientific opinion on a new method for the treatment and disposal of Category 2 animal by-products of fish origin, related to the inactivation of the relevant microbiological hazards.According to the applicant, the proposed process technology will be used for the treatment of Category 2 fish material obtained from aquaculture plants. The main steps of this process are the mixing with formic acid to obtain a pH < 4, the storage of the fish silage for at least 24 hours before heat treatment at a temperature ≥85°C for at least 25 minutes.The BIOHAZ Panel assessed the application following the scheme proposed in the "Guidelines for applications for new alternative methods of disposal or use of animal by-products" prepared jointly by the Health and Consumer Protection Directorate-General (DG SANCO) and EFSA 4 .The Panel concluded that, based on the results of the laboratory experiments, the risk related to pathogens present in fish ABPs from aquaculture would be adequately reduced by the proposed process, if the requirements of the HACCP plan are achieved. However, since no full scale equipment has been built so far, there was no validation of the process in an existing plant, and it is not possible to conclude on the feasibility of the given HACCP plan. To verify the feasibility of the proposed HACCP plan in a full scale plant, the records of the main parameter (e.g. time, pH, temperature) should be assessed for a certain period under real operating conditions.Moreover the BIOHAZ Panel further recommended that to permit any experimental validation of the full scale plant, the equipment should be designed in a way that a full scale process can be validated by exposure to representative test organi...

show abstract

Section: Agent Risk Reductionsupporting

confidence: 92%

Scientific Opinion on the evaluation of a new processing method for ABP Category 2 materials of fish origin

2011

EFS2

View full text Add to dashboard Cite

show abstract

“…Our data showed that spore heat resistance was increased in Ca 2+ solution compared with WFI consistently over the whole temperature range. Reports of decreased influence of Ca 2+ ions and other chemical agents on spore resistance in the HTST range could not be confirmed 21. Thus, the known influence of changed pH and Ca 2+ ions on heat resistance of B. stearothermophilus spores is consistent over the whole temperature range.…”

Section: Discussionmentioning

confidence: 86%

Thermal sterilization of heat‐sensitive products using high‐temperature short‐time sterilization

Mann

Kiefer

Leuenberger

2001

Journal of Pharmaceutical Sciences

View full text Add to dashboard Cite

“…As in this study, it appears that once hermetically sealed, given appropriate conditions, germination and outgrowth may occur within a certain time frame, but beyond a certain point, germination either ceases to occur or does not occur at all. Studies on spore germination has focused on performance of sanitizing processes (Mills et al, 1998;Santos and Zarzo, 1997;Welt et al, 2001;Welt et al, 1994), post-treatment cooling times and handling (Nissen et al, 2002;Juneja and Marks, 1999;Stringer et al, 1997), media formulation and/or genetic markers related to germination (Alberto et al, 2003;Broussolle et al, 2002;Cheung et al, 1998;Dromigny et al, 1997). Generally, these studies tended to involve tightly controlled environmental conditions.…”

Section: Journal Of Aquatic Food Product Technologymentioning

confidence: 99%

Influence of Oxygen Transmission Rate of Packaging Film on Outgrowth of Anaerobic Bacterial Spores

Gnanaraj

Welt

Otwell

et al. 2005

Journal of Aquatic Food Product Technology

View full text Add to dashboard Cite

Modified atmosphere packaging (MAP) has been applied to many food products, particularly respiring horticultural products. For non-respiring products, such as meat and seafood, reduced oxygen environments have been shown to preserve product quality. Recent efforts by seafood manufacturers to employ reduced oxygen packaging (ROP) for fresh fish have been halted by the Food and Drug Administration's import alert # 16-125, which specifies a minimum film permeability of 10,000 cc/m 2 /day for hermetically sealed fresh seafood. The purpose of this work was to determine the impact of package area and factors related to oxygen transmission rate (OTR) on anaerobic spore outgrowth. Studies were conducted to determine effects of temperature and relative humidity on OTR of commercially available packaging films (Clysar 60 J. Gnanaraj and B. A. Welt are affiliated with the Packaging Science Program, Agricultural

show abstract

The effect of ethylenediaminetetraacetic acid on heat resistance and recovery of Clostridium sporogenes PA 3679 spores treated in HTST conditions

Cited by 5 publications

References 23 publications

Scientific Opinion on the evaluation of a new processing method for ABP Category 2 materials of fish origin

Scientific Opinion on the evaluation of a new processing method for ABP Category 2 materials of fish origin

Thermal sterilization of heat‐sensitive products using high‐temperature short‐time sterilization

Influence of Oxygen Transmission Rate of Packaging Film on Outgrowth of Anaerobic Bacterial Spores

Contact Info

Product

Resources

About