The effect of pH on the thermal resistance of Clostridium sporogenes (PA 3679) in asparagus purée acidified with citric acid and glucono-δ-lactone

Santos, M.H.Silla; Kalasic, H. Nuñez; Goti, Andrea; Enguidanos, M. Rodrigo

doi:10.1016/0168-1605(92)90029-3

Cited by 25 publications

(1 citation statement)

References 12 publications

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“…On the other hand, C. sporogenes spores have been reported to show a D 121 value of 0.92 min in phosphate buffer [ 28 ]. D 121 values of C. sporogenes spores in food has been reported to range from 1.2–1.4 min in asparagus substrate acidified with gluconolactone (GDL) [ 29 ] and 1.28 min in liquid (unnamed) media (pH 7.0) [ 30 ]. Mashed potato (food model) is a semisolid food matrix, therefore was selected to understand the influence of the specific matrix on the inactivation using CiMPAS.…”

Section: Resultsmentioning

confidence: 99%

Development of Bacterial Spore Pouches as a Tool to Evaluate the Sterilization Efficiency—A Case Study with Microwave Sterilization Using Clostridium sporogenes and Geobacillus stearothermophilus

Soni

Smith

Archer

et al. 2020

Foods

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In this study, novel spore pouches were developed using mashed potato as a food model inoculated with either Geobacillus stearothermophilus or Clostridium sporogenes spores. These spore pouches were used to evaluate the sterilization efficiency of Coaxially induced microwave pasteurization and sterilization (CiMPAS) as a case study. CiMPAS technology combines microwave energy (915 MHz) along with hot water immersion to sterilize food in polymeric packages. The spore pouches were placed at pre-determined specific locations, especially cold spots in each food tray before being processed using two regimes (R-121 and R-65), which consisted of 121 °C and 65 °C at 12 and 22 kW, respectively, followed by recovery and enumeration of the surviving spores. To identify cold spots or the location for inoculation, mashed potato was spiked with Maillard precursors and processed through CiMPAS, followed by measurement of lightness values (*L-values). Inactivation equivalent to of 1–2 Log CFU/g and >6 Log CFU/g for Geobacillus stearothermophilus and Clostridium sporogenes spores, respectively was obtained on the cold spots using R-121, which comprised of a total processing time of 64.2 min. Whereas, inactivation of <1 and 2–3 Log CFU/g for G. stearothermophilus and C. sporogenes spores, respectively on the cold spots was obtained using R-65 (total processing time of 68.3 min), whereas inactivation of 1–3 Log CFU/g of C. sporogenes spores was obtained on the sides of the tray. The results were reproducible across three processing replicates for each regime and inactivation at the specific locations were clearly distinguishable. The study indicated a strong potential to use spore pouches as a tool for validation studies of microwave-induced sterilization.

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Section: Resultsmentioning

confidence: 99%