Influence of different filling, cooling, and storage conditions on the growth of Alicyclobacillus acidoterrestris CRA7152 in orange juice.
Identifieur interne : 000916 ( PubMed/Checkpoint ); précédent : 000915; suivant : 000917Influence of different filling, cooling, and storage conditions on the growth of Alicyclobacillus acidoterrestris CRA7152 in orange juice.
Auteurs : Ana Cláudia N F. Spinelli [Brésil] ; Anderson S. Sant'Ana ; Salatir Rodrigues-Junior ; Pilar R. MassaguerSource :
- Applied and environmental microbiology [ 1098-5336 ] ; 2009.
English descriptors
- KwdEn :
- MESH :
- growth & development : Alicyclobacillus.
- methods : Food Handling, Food Preservation.
- microbiology : Beverages.
- radiation effects : Alicyclobacillus.
- Citrus sinensis, Colony Count, Microbial, Temperature, Time Factors.
Abstract
The prevention of spoilage by Alicyclobacillus acidoterrestris is a current challenge for fruit juice and beverage industries worldwide due to the bacterium's acidothermophilic growth capability, heat resistance, and spoilage potential. This study examined the effect of storage temperature on A. acidoterrestris growth in hot-filled orange juice. The evolution of the A. acidoterrestris population was monitored under six different storage conditions after pasteurization (at 92 degrees C for 10 s), maintenance at 85 degrees C for 150 s, and cooling with water spray to 35 degrees C in about 30 min and using two inoculum levels: <10(1) and 10(1) spores/ml. Final cooling and storage conditions were as follows: treatment 1, 30 degrees C for the bottle cold point and storage at 35 degrees C; treatment 2, 30 degrees C for 48 h and storage at 35 degrees C; treatment 3, 25 degrees C for the bottle cold point and storage at 35 degrees C; treatment 4, 25 degrees C for 48 h and storage at 35 degrees C; treatment 5, storage at 20 degrees C (control); and treatment 6, filling and storage at 25 degrees C. It was found that only in treatment 5 did the population remain inhibited during the 6 months of orange juice shelf life. By examining treatments 1 to 4, it was observed that A. acidoterrestris predicted growth parameters were significantly influenced (P < 0.05) either by inoculum level or cooling and storage conditions. The time required to reach a 10(4) CFU/ml population of A. acidoterrestris was considered to be an adequate parameter to indicate orange juice spoilage by A. acidoterrestris. Therefore, hot-filled orange juice should be stored at or below 20 degrees C to avoid spoilage by this microorganism. This procedure can be considered a safe and inexpensive alternative to other treatments proposed earlier.
DOI: 10.1128/AEM.01400-09
PubMed: 19801469
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Sant'Ana</name></author><author><name sortKey="Rodrigues Junior, Salatir" sort="Rodrigues Junior, Salatir" uniqKey="Rodrigues Junior S" first="Salatir" last="Rodrigues-Junior">Salatir Rodrigues-Junior</name></author><author><name sortKey="Massaguer, Pilar R" sort="Massaguer, Pilar R" uniqKey="Massaguer P" first="Pilar R" last="Massaguer">Pilar R. Massaguer</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2009">2009</date><idno type="RBID">pubmed:19801469</idno><idno type="pmid">19801469</idno><idno type="doi">10.1128/AEM.01400-09</idno><idno type="wicri:Area/PubMed/Corpus">000906</idno><idno type="wicri:Area/PubMed/Curation">000906</idno><idno type="wicri:Area/PubMed/Checkpoint">000906</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Influence of different filling, cooling, and storage conditions on the growth of Alicyclobacillus acidoterrestris CRA7152 in orange juice.</title><author><name sortKey="Spinelli, Ana Claudia N F" sort="Spinelli, Ana Claudia N F" uniqKey="Spinelli A" first="Ana Cláudia N F" last="Spinelli">Ana Cláudia N F. Spinelli</name><affiliation wicri:level="2"><nlm:affiliation>LABTERMO-Fundação André Tosello, Rua Latino Coelho 1301, Parque Taquaral, CEP 13087-010 Campinas, SP, Brazil.</nlm:affiliation><country xml:lang="fr">Brésil</country><wicri:regionArea>LABTERMO-Fundação André Tosello, Rua Latino Coelho 1301, Parque Taquaral, CEP 13087-010 Campinas, SP</wicri:regionArea><placeName><region type="state">État de São Paulo</region></placeName></affiliation></author><author><name sortKey="Sant Ana, Anderson S" sort="Sant Ana, Anderson S" uniqKey="Sant Ana A" first="Anderson S" last="Sant'Ana">Anderson S. Sant'Ana</name></author><author><name sortKey="Rodrigues Junior, Salatir" sort="Rodrigues Junior, Salatir" uniqKey="Rodrigues Junior S" first="Salatir" last="Rodrigues-Junior">Salatir Rodrigues-Junior</name></author><author><name sortKey="Massaguer, Pilar R" sort="Massaguer, Pilar R" uniqKey="Massaguer P" first="Pilar R" last="Massaguer">Pilar R. Massaguer</name></author></analytic><series><title level="j">Applied and environmental microbiology</title><idno type="eISSN">1098-5336</idno><imprint><date when="2009" type="published">2009</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Alicyclobacillus (growth & development)</term><term>Alicyclobacillus (radiation effects)</term><term>Beverages (microbiology)</term><term>Citrus sinensis</term><term>Colony Count, Microbial</term><term>Food Handling (methods)</term><term>Food Preservation (methods)</term><term>Temperature</term><term>Time Factors</term></keywords><keywords scheme="MESH" qualifier="growth & development" xml:lang="en"><term>Alicyclobacillus</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Handling</term><term>Food Preservation</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Beverages</term></keywords><keywords scheme="MESH" qualifier="radiation effects" xml:lang="en"><term>Alicyclobacillus</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Citrus sinensis</term><term>Colony Count, Microbial</term><term>Temperature</term><term>Time Factors</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The prevention of spoilage by Alicyclobacillus acidoterrestris is a current challenge for fruit juice and beverage industries worldwide due to the bacterium's acidothermophilic growth capability, heat resistance, and spoilage potential. This study examined the effect of storage temperature on A. acidoterrestris growth in hot-filled orange juice. The evolution of the A. acidoterrestris population was monitored under six different storage conditions after pasteurization (at 92 degrees C for 10 s), maintenance at 85 degrees C for 150 s, and cooling with water spray to 35 degrees C in about 30 min and using two inoculum levels: <10(1) and 10(1) spores/ml. Final cooling and storage conditions were as follows: treatment 1, 30 degrees C for the bottle cold point and storage at 35 degrees C; treatment 2, 30 degrees C for 48 h and storage at 35 degrees C; treatment 3, 25 degrees C for the bottle cold point and storage at 35 degrees C; treatment 4, 25 degrees C for 48 h and storage at 35 degrees C; treatment 5, storage at 20 degrees C (control); and treatment 6, filling and storage at 25 degrees C. It was found that only in treatment 5 did the population remain inhibited during the 6 months of orange juice shelf life. By examining treatments 1 to 4, it was observed that A. acidoterrestris predicted growth parameters were significantly influenced (P < 0.05) either by inoculum level or cooling and storage conditions. The time required to reach a 10(4) CFU/ml population of A. acidoterrestris was considered to be an adequate parameter to indicate orange juice spoilage by A. acidoterrestris. Therefore, hot-filled orange juice should be stored at or below 20 degrees C to avoid spoilage by this microorganism. This procedure can be considered a safe and inexpensive alternative to other treatments proposed earlier.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">19801469</PMID><DateCreated><Year>2009</Year><Month>11</Month><Day>20</Day></DateCreated><DateCompleted><Year>2010</Year><Month>03</Month><Day>30</Day></DateCompleted><DateRevised><Year>2014</Year><Month>12</Month><Day>7</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1098-5336</ISSN><JournalIssue CitedMedium="Internet"><Volume>75</Volume><Issue>23</Issue><PubDate><Year>2009</Year><Month>Dec</Month></PubDate></JournalIssue><Title>Applied and environmental microbiology</Title><ISOAbbreviation>Appl. Environ. Microbiol.</ISOAbbreviation></Journal><ArticleTitle>Influence of different filling, cooling, and storage conditions on the growth of Alicyclobacillus acidoterrestris CRA7152 in orange juice.</ArticleTitle><Pagination><MedlinePgn>7409-16</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1128/AEM.01400-09</ELocationID><Abstract><AbstractText>The prevention of spoilage by Alicyclobacillus acidoterrestris is a current challenge for fruit juice and beverage industries worldwide due to the bacterium's acidothermophilic growth capability, heat resistance, and spoilage potential. This study examined the effect of storage temperature on A. acidoterrestris growth in hot-filled orange juice. The evolution of the A. acidoterrestris population was monitored under six different storage conditions after pasteurization (at 92 degrees C for 10 s), maintenance at 85 degrees C for 150 s, and cooling with water spray to 35 degrees C in about 30 min and using two inoculum levels: <10(1) and 10(1) spores/ml. Final cooling and storage conditions were as follows: treatment 1, 30 degrees C for the bottle cold point and storage at 35 degrees C; treatment 2, 30 degrees C for 48 h and storage at 35 degrees C; treatment 3, 25 degrees C for the bottle cold point and storage at 35 degrees C; treatment 4, 25 degrees C for 48 h and storage at 35 degrees C; treatment 5, storage at 20 degrees C (control); and treatment 6, filling and storage at 25 degrees C. It was found that only in treatment 5 did the population remain inhibited during the 6 months of orange juice shelf life. By examining treatments 1 to 4, it was observed that A. acidoterrestris predicted growth parameters were significantly influenced (P < 0.05) either by inoculum level or cooling and storage conditions. The time required to reach a 10(4) CFU/ml population of A. acidoterrestris was considered to be an adequate parameter to indicate orange juice spoilage by A. acidoterrestris. Therefore, hot-filled orange juice should be stored at or below 20 degrees C to avoid spoilage by this microorganism. This procedure can be considered a safe and inexpensive alternative to other treatments proposed earlier.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Spinelli</LastName><ForeName>Ana Cláudia N F</ForeName><Initials>AC</Initials><AffiliationInfo><Affiliation>LABTERMO-Fundação André Tosello, Rua Latino Coelho 1301, Parque Taquaral, CEP 13087-010 Campinas, SP, Brazil.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Sant'ana</LastName><ForeName>Anderson S</ForeName><Initials>AS</Initials></Author><Author ValidYN="Y"><LastName>Rodrigues-Junior</LastName><ForeName>Salatir</ForeName><Initials>S</Initials></Author><Author ValidYN="Y"><LastName>Massaguer</LastName><ForeName>Pilar R</ForeName><Initials>PR</Initials></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2009</Year><Month>Oct</Month><Day>02</Day></ArticleDate></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>Appl Environ Microbiol</MedlineTA><NlmUniqueID>7605801</NlmUniqueID><ISSNLinking>0099-2240</ISSNLinking></MedlineJournalInfo><CitationSubset>IM</CitationSubset><CommentsCorrectionsList><CommentsCorrections RefType="Cites"><RefSource>J Food Prot. 1999 Aug;62(8):883-6</RefSource><PMID Version="1">10456741</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Int J Food Microbiol. 1995 Jul;26(2):199-218</RefSource><PMID Version="1">7577358</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Int J Food Microbiol. 2006 May 1;108(3):364-8</RefSource><PMID Version="1">16466821</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>J Agric Food Chem. 2006 Aug 9;54(16):5984-9</RefSource><PMID 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Version="1">15239380</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Z Lebensm Unters Forsch. 1984 Sep;179(3):224-7</RefSource><PMID Version="1">6495870</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Int J Syst Bacteriol. 1992 Apr;42(2):263-9</RefSource><PMID Version="1">1374624</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Crit Rev Food Sci Nutr. 2004;44(5):353-60</RefSource><PMID Version="1">15540648</PMID></CommentsCorrections></CommentsCorrectionsList><MeshHeadingList><MeshHeading><DescriptorName UI="D056450" MajorTopicYN="N">Alicyclobacillus</DescriptorName><QualifierName UI="Q000254" MajorTopicYN="Y">growth & development</QualifierName><QualifierName UI="Q000528" MajorTopicYN="Y">radiation effects</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D001628" MajorTopicYN="N">Beverages</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="N">Citrus sinensis</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D015169" MajorTopicYN="N">Colony Count, Microbial</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005511" MajorTopicYN="N">Food Handling</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="Y">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005519" MajorTopicYN="N">Food Preservation</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="Y">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D013696" MajorTopicYN="N">Temperature</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D013997" MajorTopicYN="N">Time Factors</DescriptorName></MeshHeading></MeshHeadingList><OtherID Source="NLM">PMC2786409</OtherID></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="entrez"><Year>2009</Year><Month>10</Month><Day>6</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2009</Year><Month>10</Month><Day>6</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2010</Year><Month>3</Month><Day>31</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">19801469</ArticleId><ArticleId IdType="pii">AEM.01400-09</ArticleId><ArticleId IdType="doi">10.1128/AEM.01400-09</ArticleId><ArticleId IdType="pmc">PMC2786409</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>Brésil</li></country><region><li>État de São Paulo</li></region></list><tree><noCountry><name sortKey="Massaguer, Pilar R" sort="Massaguer, Pilar R" uniqKey="Massaguer P" first="Pilar R" last="Massaguer">Pilar R. Massaguer</name><name sortKey="Rodrigues Junior, Salatir" sort="Rodrigues Junior, Salatir" uniqKey="Rodrigues Junior S" first="Salatir" last="Rodrigues-Junior">Salatir Rodrigues-Junior</name><name sortKey="Sant Ana, Anderson S" sort="Sant Ana, Anderson S" uniqKey="Sant Ana A" first="Anderson S" last="Sant'Ana">Anderson S. Sant'Ana</name></noCountry><country name="Brésil"><region name="État de São Paulo"><name sortKey="Spinelli, Ana Claudia N F" sort="Spinelli, Ana Claudia N F" uniqKey="Spinelli A" first="Ana Cláudia N F" last="Spinelli">Ana Cláudia N F. Spinelli</name></region></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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