Home About us Contact
|
Home About us Contact | ||
|
|
||
Microbial Inactivation (microbial + inactivation)
Selected AbstractsSterilization of ginseng using a high pressure CO2 at moderate temperaturesBIOTECHNOLOGY & BIOENGINEERING, Issue 2 2009Fariba Dehghani Abstract The aim of this study was to determine the feasibility of using high pressure CO2 for sterilization of Ginseng powder, as an alternative method to conventional techniques such as ,-irradiation and ethylene oxide. The Ginseng sample used in this study was originally contaminated with fungi and 5,×,107 bacteria/g that was not suitable for oral use. This is the first time that high pressure CO2 has been used for the sterilization of herbal medicine to decrease the total aerobic microbial count (TAMC) and fungi. The effect of the process duration, operating pressure, temperature, and amount of additives on the sterilization efficiency of high pressure CO2 were investigated. The process duration was varied over 15 h; the pressure between 100 and 200 bar and the temperature between 25 and 75°C. A 2.67-log reduction of bacteria in the Ginseng sample was achieved after long treatment time of 15 h at 60°C and 100 bar, when using neat carbon dioxide. However, the addition of a small quantity of water/ethanol/H2O2 mixture, as low as 0.02 mL of each additive/g Ginseng powder, was sufficient for complete inactivation of fungi within 6 h at 60°C and 100 bar. At these conditions the bacterial count was decreased from 5,×,107 to 2.0,×,103 TAMC/g complying with the TGA standard for orally ingested products. A 4.3 log reduction in bacteria was achieved at 150 bar and 30°C, decreasing the TAMC in Ginseng sample to 2,000, below the allowable limit. However, fungi still remained in the sample. The complete inactivation of both bacteria and fungi was achieved within 2 h at 30°C and 170 bar using 0.1 mL of each additive/g Ginseng. Microbial inactivation at this low temperature opens an avenue for the sterilization of many thermally labile pharmaceutical and food products that may involve sensitive compounds to ,-radiation and chemically reactive antiseptic agents. Biotechnol. Bioeng. 2009;102: 569,576. © 2008 Wiley Periodicals, Inc. [source] Food Microbiology and SafetyJOURNAL OF FOOD SCIENCE, Issue 3 2001Elliot T. Ryser Coverage of original research on foodborne pathogens, pathogenesis, risk assessment, spoilage, fermentation, preservation, microbial growth/inactivation, biotechnology, and methods [source] Effects of low dose gamma irradiation on microbial inactivation and physicochemical properties of fried shrimp (Penaeus vannamei)INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 6 2010He Wang Summary Changes in microbiological, physicochemical and sensory properties of shrimp gamma irradiated with 60Co at doses of 0, 1, 3, 6, 9 kGy were investigated. Irradiation at 6 kGy eliminated most of the spoilage microorganisms and did not affect sensory quality. The L* value increased as irradiation dose increased, while a* value decreased as irradiation dose increased. Irradiation had no significant effect on the texture of shrimp samples; however, increasing the dose up to 9 kGy significantly increased the amount of volatile compounds, such as, alcohols, ketones, aldehydes, furans, and oxides. According to the total sensory points, the appearance and flavour of the shrimp product was considered as acceptable by sensory evaluation when irradiated at doses of 0,6 kGy. These results showed that gamma irradiation processing (<6 kGy) had the potential to extend the shelf life of fried shrimp. [source] A PREDICTIVE MODEL FOR HIGH-PRESSURE CARBON DIOXIDE INACTIVATION OF MICROORGANISMSJOURNAL OF FOOD SAFETY, Issue 2 2009S. BUZRUL ABSTRACT The Weibull model, which is commonly used for thermal inactivation of microorganisms in literature, was used to describe microbial inactivation by high-pressure carbon dioxide (HPCD). The number of parameters of the model was reduced from two to one in order to avoid interrelationship of these parameters with a slight loss of goodness-of-fit. A second-order polynomial function fulfilling a number of constraints was proposed for the secondary modeling of the time-constant parameter of the reduced Weibull model. This function consists of both pressure and temperature and therefore can be used for HPCD treatments. PRACTICAL APPLICATIONS The application of any new technology in food preservation requires a reliable model that accurately describes and predicts the inactivation data of microorganisms. In principle, the methodology presented here could be used to describe and predict the survival data for high-pressure carbon dioxide inactivation of microorganisms at least for some pressure and temperature ranges if the isobaric/isothermal survival curves of these microorganisms are linear, concave upward or downward. [source] High Hydrostatic Pressure Pasteurization of Red WineJOURNAL OF FOOD SCIENCE, Issue 8 2006Chulkyoon Mok ABSTRACT:, Pasteurization of low-alcohol wine using a high hydrostatic pressure (HHP) process was studied. A total of 10 mL grape wine sealed in a nylon/LLDPE bag was placed inside the HHP chamber. The pressure applied to the treatment chamber was maintained at 1000 to 3500 atm for 0 to 30 min. The effects of HHP treatments on the physiochemical properties (alcohol, pH, acidity, total sugar) and microbes (aerobic bacteria, yeast, and lactic acid bacteria) were examined. The HHP treatments had little impact on the physiochemical properties. The pasteurization effect of the HHP treatments increased with treatment pressure and time. A total of 2 different stages in the microbial inactivation were noticed when the 1st-order reaction model was used to fit the inactivation data. The inactivation rate was higher in the initial stages than in the later stages, suggesting that might be 2 different groups of the microorganisms, a more HHP-susceptible group and a less HHP-susceptible group. [source] Pulsed Electric Field Processing of Beer: Microbial, Sensory, and Quality AnalysesJOURNAL OF FOOD SCIENCE, Issue 8 2004G.A. Evrendilek ABSTRACT: In this study, pulsed electric field (PEF) treatment of beer, effectiveness of PEF treatment on microbial inactivation, effects of PEF treatment on sensory properties, and detection of electrode material migration were explored. Beer samples were treated by PEF for the inactivation of natural flora and inoculated cultures of Saccaromyces uvarum, Rhodotorula rubra, Lactobacillus plantarum, Pediococcus damnosus, and Bacillus subtilis. Inactivation induced by the PEF treatment was 0.5, 4.1, 4.3, 4.7, 5.8, and 4.8 log10 colony-forming units/mL in the above microorganisms, respectively (P < 0.05). There was a significant increase in the amount of Cr, Zn, Fe, and Mn ions in the beer samples after PEF treatment (P < 0.05) leading to a statistically significant degradation in flavor and mouth feel. Further studies are needed to optimize electrode materials and PEF treatment to minimize or eliminate this degradation. [source] A model of non-isothermal degradation of nutrients, pigments and enzymesJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 3 2004Maria G Corradini Abstract Published isothermal degradation curves for chlorophyll A and thiamine in the range 100,150 °C and the inactivation curves of polyphenol oxidase (PPO) in the range 50,80 °C could be described by the model C(t)/C0 = exp[,b(T)tn] where C(t) and C0 are the momentary and initial concentrations, respectively, b(T) a temperature dependent ,rate parameter' and n, a constant. This suggested that the temporal degradation/inactivation events of all three had a Weibull distribution with a practically constant shape factor. The temperature dependence of the ,rate parameter' could be described by the log logistic model, b(T) = loge[1 + exp[k(T , Tc)], where Tc is a marker of the temperature level where the degradation/inactivation occurs at a significant rate and k the steepness of the b(T) increase once this temperature range has been exceeded. These two models were combined to produce a non-isothermal degradation/inactivation model, similar to one recently developed for microbial inactivation. It is based on the assumption that the local slope of the non-isothermal decay curve, ie the momentary decay rate, is the slope of the isothermal curve at the momentary temperature at a time that corresponds to the momentary concentration of the still intact or active molecules. This model, in the form of a differential equation, was solved numerically to produce degradation/inactivation curves under temperature profiles that included heating and cooling and oscillating temperatures. Such simulations can be used to assess the impact of planned commercial heat processes on the stability of compounds of nutritional and quality concerns and the efficacy of methods to inactivate enzymes. Simulated decay curves on which a random noise was superimposed were used to demonstrate that the degradation/inactivation parameters, k and Tc, can be calculated directly from non-isothermal decay curves, provided that the validity of the Weibullian and log logistic models and the constancy of the shape factor n could be assumed. Copyright © 2004 Society of Chemical Industry [source] Non-thermal bacterial inactivation with dense CO2BIOTECHNOLOGY & BIOENGINEERING, Issue 6 2003S. Spilimbergo Abstract The use of CO2 under pressure (dense CO2) is one of the most promising techniques to achieve cold pasteurization and/or sterilization of liquid and solid materials, and is likely to replace or partially substitute currently and widely applied thermal processes. Although the ability of CO2 to inactivate microorganisms has been known since the 1950's, only within the last 15 years it has received special attention, and the scientific and economic interest towards practical applications is presently growing more and more. Here we collect and discuss the relevant current knowledge about the potentials of dense CO2 as a non-thermal technology in the field of microbial inactivation. We summarize the state of the art, including definitions, description of the equipment, relevant applications, in both simple suspensions and complex media, for the treatment of a wide range of microorganisms in both liquid and solid substrates. Finally, we also summarize and discuss the different hypotheses about the mechanisms of inactivation © 2003 Wiley Periodicals, Inc. Biotechnol Bioeng84: 627,638, 2003. [source] C. botulinum inactivation kinetics implemented in a computational model of a high-pressure sterilization processBIOTECHNOLOGY PROGRESS, Issue 1 2009Pablo Juliano Abstract High-pressure, high-temperature (HPHT) processing is effective for microbial spore inactivation using mild preheating, followed by rapid volumetric compression heating and cooling on pressure release, enabling much shorter processing times than conventional thermal processing for many food products. A computational thermal fluid dynamic (CTFD) model has been developed to model all processing steps, including the vertical pressure vessel, an internal polymeric carrier, and food packages in an axis-symmetric geometry. Heat transfer and fluid dynamic equations were coupled to four selected kinetic models for the inactivation of C. botulinum; the traditional first-order kinetic model, the Weibull model, an nth-order model, and a combined discrete log-linear nth-order model. The models were solved to compare the resulting microbial inactivation distributions. The initial temperature of the system was set to 90°C and pressure was selected at 600 MPa, holding for 220 s, with a target temperature of 121°C. A representation of the extent of microbial inactivation throughout all processing steps was obtained for each microbial model. Comparison of the models showed that the conventional thermal processing kinetics (not accounting for pressure) required shorter holding times to achieve a 12D reduction of C. botulinum spores than the other models. The temperature distribution inside the vessel resulted in a more uniform inactivation distribution when using a Weibull or an nth-order kinetics model than when using log-linear kinetics. The CTFD platform could illustrate the inactivation extent and uniformity provided by the microbial models. The platform is expected to be useful to evaluate models fitted into new C. botulinum inactivation data at varying conditions of pressure and temperature, as an aid for regulatory filing of the technology as well as in process and equipment design. © 2009 American Institute of Chemical Engineers Biotechnol. Prog., 2009 [source] | |||||||||||||