Thermal resistance of<i>Salmonella enterica, Escherichia coli</i>and<i>Staphylococcus aureus</i>isolated from vegetable feed ingredients

Amado, Isabel Rodríguez; Vázquez, José Antonio; Guerra, Nelson Pérez; Pastrana, Lorenzo

doi:10.1002/jsfa.6554

Cited by 19 publications

(13 citation statements)

References 34 publications

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“…For incubation temperatures of 35 and 45°C, both decrement and increment of pH from 7.4 to 6.0 and from 7.4 to 9.0, respectively, shortened D ‐values , indicating that decimal reduction time of the bacteria was the longest at pH 7.4. In a similar thermal tolerance study on Salmonella enterica grown at 37°C and pH 7, Amado, Vázquez, Guerra, and Pastrana () reported D ‐values of 0.44–1.35 min at 60°C and 0.22–0.66 min at 65°C, which agree well with the results found in our study (1.1–1.2 min at 60°C and 0.3 min at 65°C) on Salmonella grown at 35°C.…”

Section: Resultssupporting

confidence: 91%

Influence of prior pH and thermal stresses on thermal tolerance of foodborne pathogens

Kim

Bushlaibi

Alrefaei

et al. 2019

Food Science & Nutrition

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Improper food processing is one of the major causes of foodborne illness. Accurate prediction of the thermal destruction rate of foodborne pathogens is therefore vital to ensure proper processing and food safety. When bacteria are subjected to pH and thermal stresses during growth, sublethal stresses can occur that may lead to differences in their subsequent tolerance to thermal treatment. As a preliminary study to test this concept, the current study evaluated the effect of prior pH and thermal stresses on thermal tolerance of Salmonella and Staphylococcus using a tryptic soy broth supplemented with yeast extract. Bacteria incubated at three pH values (6.0, 7.4, and 9.0) and four temperatures (15, 25, 35, and 45°C) for 24 hr were subjected to thermal treatments at 55, 60, and 65°C. At the end of each treatment time, bacterial suspensions were surface‐plated on standard method agar for quantification of bacterial survival and further calculation of the thermal death decimal reduction time ( D ‐value) and thermal destruction temperature ( z ‐value). The effect of pH stress alone during the incubation on the thermal tolerance of both bacteria was generally insignificant. An increasing pattern of D ‐value was observed with the increment of thermal stress (incubation temperature). The bacteria incubated at 35°C required the highest z ‐value to reduce the 90% in D ‐values . Staphylococcus mostly displayed higher tolerance to thermal treatment than Salmonella . Although further research is needed to validate the current findings on food matrices, findings in this study clearly affirm that adaptation of bacteria to certain stresses may reduce the effectiveness of preservation procedures applied during later stage of food processing and storage.

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Section: Resultssupporting

confidence: 91%

Influence of prior pH and thermal stresses on thermal tolerance of foodborne pathogens

Kim

Bushlaibi

Alrefaei

et al. 2019

Food Science & Nutrition

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“…The inactivation curves exhibited slightly upward concavity with tailing (Figures 2 to 4). Amado et al. (2014) observed that the thermal resistance of S. aureus isolated from vegetable feed ingredients mostly exhibited tailing, which, according to the authors, indicated the presence of a highly heat-resistant subpopulation.…”

Section: Resultsmentioning

confidence: 97%

“…(2014) observed that the thermal resistance of S. aureus isolated from vegetable feed ingredients mostly exhibited tailing, which, according to the authors, indicated the presence of a highly heat-resistant subpopulation. Kamau’s model was found to be suitable for describing the thermal resistance of S. aureus (Amado et al., 2014).…”

Section: Resultsmentioning

confidence: 99%

Treatment of pastirma with pulsed UV light: Modeling of Staphylococcus aureus inactivation and assessment of quality changes

Keklik

2019

Food sci. technol. int.

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The efficacy of pulsed UV (PUV) light treatment carried out in a wide range of fluence was investigated on pastirma slices by characterizing Staphylococcus aureus inactivation using mathematical models and by assessing the treatment effects on quality attributes. Pastirma slices inoculated on top surface with S. aureus were subjected to pulsed UV light for 5, 15, 25, 35, and 45 s at 5, 8, and 13 cm from the quartz window. Although the 5 cm/45 s treatment (72.3 J/cm2) yielded a maximum reduction of 2.99 log cfu/cm2 for S. aureus, this treatment changed the color, moisture, and thiobarbituric acid-reactive substances (TBARS) values of pastirma significantly ( p < 0.05). The quality of pastirma tended to change above 20 J/cm2, below which the highest log reduction of S. aureus was ∼1.3 log cfu/cm2 obtained after the 8 cm/15 s treatment (18 J/cm2). Kamau’s model provided better fit to inactivation data (root mean square error: 0.049–0.116, Af: 1.013–1.046, R2: 0.991–0.999) than Cerf’s and Weibull models.

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“…Finally, the food product must be packaged under sterile conditions (Barrett and Lloyd, 2012). However, an increase in the thermal resistance of microorganisms due to adverse environmental conditions has been reported (Amado et al, 2014) as well as the loss of both sensorial and nutritional characteristics (Barba et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Biocontrol Processes in Fruits and Fresh Produce, the Use of Lactic Acid Bacteria as a Sustainable Option

Linares-Morales

Gutiérrez‐Méndez

Rivera-Chavira

et al. 2018

Front. Sustain. Food Syst.

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After harvesting fruits and vegetables and during storage and transportation, its sensorial, nutritional and sensorial quality decreases due to its high moisture content, microbial growth, environmental factors, maturity and senescence. Considering their very short shelf life, fruits and vegetables need immediate post-harvest care to increase it. The most common conservation methods are based on the control of the transpiration rate, respiration and microbial spoiling. However, traditional methods have proven to be vulnerable. Between 25 and 40% of fruits and vegetables are lost before consumption because of inadequate post-harvest treatments. In recent years, the development of alternative methods to assure microbial safety of fresh fruits and vegetables has been an important topic of investigation. Among these new methods, biopreservation using Lactic Acid Bacteria has been gaining interest, since they are classified as "generally recognized as safe" and have shown antimicrobial capacities; additionally, it is considered an environmentally friendly method. On the other hand, microencapsulation in a biodegradable matrix protects Lactic acid bacteria against unfavorable environmental conditions, which maintains their viability for a longer period. Therefore, the use of microencapsulated Lactic acid bacteria promises to be an effective technique to guarantee safety and to extend the useful life of fruits and vegetables during post-harvest. This review describes the main methods of preservation, as well as the emerging methods used to preserve fresh fruits and vegetables, with emphasis on bio-preservation as a proposal for future research.

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Thermal resistance ofSalmonella enterica, Escherichia coliandStaphylococcus aureusisolated from vegetable feed ingredients

Abstract: These results provide relevant information for improvement in the safety of cattle feed regarding its process conditions (i.e. time, temperature and particle size).

Cited by 19 publications

References 34 publications

Influence of prior pH and thermal stresses on thermal tolerance of foodborne pathogens

Influence of prior pH and thermal stresses on thermal tolerance of foodborne pathogens

Treatment of pastirma with pulsed UV light: Modeling of Staphylococcus aureus inactivation and assessment of quality changes

Biocontrol Processes in Fruits and Fresh Produce, the Use of Lactic Acid Bacteria as a Sustainable Option

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