Inactivation of Escherichia coli in a tropical fruit smoothie by a combination of heat and pulsed electric fields.
Identifieur interne : 000A21 ( PubMed/Corpus ); précédent : 000A20; suivant : 000A22Inactivation of Escherichia coli in a tropical fruit smoothie by a combination of heat and pulsed electric fields.
Auteurs : M. Walkling-Ribeiro ; F. Noci ; D A Cronin ; J G Lyng ; D J MorganSource :
- Journal of food science [ 1750-3841 ] ; 2008.
English descriptors
- KwdEn :
- Ananas (microbiology), Beverages (microbiology), Citrus sinensis (microbiology), Cocos (microbiology), Colony Count, Microbial, Electricity, Escherichia coli K12 (growth & development), Escherichia coli K12 (isolation & purification), Food Handling (methods), Food Preservation (methods), Fruit (microbiology), Hot Temperature, Malus (microbiology), Musa (metabolism).
- MESH :
- growth & development : Escherichia coli K12.
- isolation & purification : Escherichia coli K12.
- metabolism : Musa.
- methods : Food Handling, Food Preservation.
- microbiology : Ananas, Beverages, Citrus sinensis, Cocos, Fruit, Malus.
- Colony Count, Microbial, Electricity, Hot Temperature.
Abstract
Moderate heat in combination with pulsed electric fields (PEF) was investigated as a potential alternative to thermal pasteurization of a tropical fruit smoothie based on pineapple, banana, and coconut milk, inoculated with Escherichia coli K12. The smoothie was heated from 25 degrees C to either 45 or 55 degrees C over 60 s and subsequently cooled to 10 degrees C. PEF was applied at electric field strengths of 24 and 34 kV/cm with specific energy inputs of 350, 500, and 650 kJ/L. Both processing technologies were combined using heat (45 or 55 degrees C) and the most effective set of PEF conditions. Bacterial inactivation was estimated on standard and NaCl-supplemented tryptone soy agar (TSA) to enumerate sublethally injured cells. By increasing the temperature from 45 to 55 degrees C, a higher reduction in E. coli numbers (1 compared with 1.7 log(10) colony forming units {CFU} per milliliter, P < 0.05) was achieved. Similarly, as the field strength was increased during stand-alone PEF treatment from 24 to 34 kV/cm, a greater number of E. coli cells were inactivated (2.8 compared with 4.2 log(10) CFU/mL, P < 0.05). An increase in heating temperature from 45 to 55 degrees C during a combined heat/PEF hurdle approach induced a higher inactivation (5.1 compared with 6.9 log(10) CFU/mL, respectively [P < 0.05]) with the latter value comparable to the bacterial reduction of 6.3 log(10) CFU/mL (P> or = 0.05) achieved by thermal pasteurization (72 degrees C, 15 s). A reversed hurdle processing sequence did not affect bacterial inactivation (P> or = 0.05). No differences were observed (P> or = 0.05) between the bacterial counts estimated on nonselective and selective TSA, suggesting that sublethal cell injury did not occur during single PEF treatments or combined heat/PEF treatments.
DOI: 10.1111/j.1750-3841.2008.00927.x
PubMed: 19019120
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pubmed:19019120Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Inactivation of Escherichia coli in a tropical fruit smoothie by a combination of heat and pulsed electric fields.</title><author><name sortKey="Walkling Ribeiro, M" sort="Walkling Ribeiro, M" uniqKey="Walkling Ribeiro M" first="M" last="Walkling-Ribeiro">M. Walkling-Ribeiro</name><affiliation><nlm:affiliation>School of Agriculture, Food Science and Veterinary Medicine, College of Life Sciences, UCD Dublin, Dublin 4, Ireland.</nlm:affiliation></affiliation></author><author><name sortKey="Noci, F" sort="Noci, F" uniqKey="Noci F" first="F" last="Noci">F. Noci</name></author><author><name sortKey="Cronin, D A" sort="Cronin, D A" uniqKey="Cronin D" first="D A" last="Cronin">D A Cronin</name></author><author><name sortKey="Lyng, J G" sort="Lyng, J G" uniqKey="Lyng J" first="J G" last="Lyng">J G Lyng</name></author><author><name sortKey="Morgan, D J" sort="Morgan, D J" uniqKey="Morgan D" first="D J" last="Morgan">D J Morgan</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2008">2008</date><idno type="RBID">pubmed:19019120</idno><idno type="pmid">19019120</idno><idno type="doi">10.1111/j.1750-3841.2008.00927.x</idno><idno type="wicri:Area/PubMed/Corpus">000A21</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Inactivation of Escherichia coli in a tropical fruit smoothie by a combination of heat and pulsed electric fields.</title><author><name sortKey="Walkling Ribeiro, M" sort="Walkling Ribeiro, M" uniqKey="Walkling Ribeiro M" first="M" last="Walkling-Ribeiro">M. Walkling-Ribeiro</name><affiliation><nlm:affiliation>School of Agriculture, Food Science and Veterinary Medicine, College of Life Sciences, UCD Dublin, Dublin 4, Ireland.</nlm:affiliation></affiliation></author><author><name sortKey="Noci, F" sort="Noci, F" uniqKey="Noci F" first="F" last="Noci">F. Noci</name></author><author><name sortKey="Cronin, D A" sort="Cronin, D A" uniqKey="Cronin D" first="D A" last="Cronin">D A Cronin</name></author><author><name sortKey="Lyng, J G" sort="Lyng, J G" uniqKey="Lyng J" first="J G" last="Lyng">J G Lyng</name></author><author><name sortKey="Morgan, D J" sort="Morgan, D J" uniqKey="Morgan D" first="D J" last="Morgan">D J Morgan</name></author></analytic><series><title level="j">Journal of food science</title><idno type="eISSN">1750-3841</idno><imprint><date when="2008" type="published">2008</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Ananas (microbiology)</term><term>Beverages (microbiology)</term><term>Citrus sinensis (microbiology)</term><term>Cocos (microbiology)</term><term>Colony Count, Microbial</term><term>Electricity</term><term>Escherichia coli K12 (growth & development)</term><term>Escherichia coli K12 (isolation & purification)</term><term>Food Handling (methods)</term><term>Food Preservation (methods)</term><term>Fruit (microbiology)</term><term>Hot Temperature</term><term>Malus (microbiology)</term><term>Musa (metabolism)</term></keywords><keywords scheme="MESH" qualifier="growth & development" xml:lang="en"><term>Escherichia coli K12</term></keywords><keywords scheme="MESH" qualifier="isolation & purification" xml:lang="en"><term>Escherichia coli K12</term></keywords><keywords scheme="MESH" qualifier="metabolism" xml:lang="en"><term>Musa</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>Ananas</term><term>Beverages</term><term>Citrus sinensis</term><term>Cocos</term><term>Fruit</term><term>Malus</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Colony Count, Microbial</term><term>Electricity</term><term>Hot Temperature</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Moderate heat in combination with pulsed electric fields (PEF) was investigated as a potential alternative to thermal pasteurization of a tropical fruit smoothie based on pineapple, banana, and coconut milk, inoculated with Escherichia coli K12. The smoothie was heated from 25 degrees C to either 45 or 55 degrees C over 60 s and subsequently cooled to 10 degrees C. PEF was applied at electric field strengths of 24 and 34 kV/cm with specific energy inputs of 350, 500, and 650 kJ/L. Both processing technologies were combined using heat (45 or 55 degrees C) and the most effective set of PEF conditions. Bacterial inactivation was estimated on standard and NaCl-supplemented tryptone soy agar (TSA) to enumerate sublethally injured cells. By increasing the temperature from 45 to 55 degrees C, a higher reduction in E. coli numbers (1 compared with 1.7 log(10) colony forming units {CFU} per milliliter, P < 0.05) was achieved. Similarly, as the field strength was increased during stand-alone PEF treatment from 24 to 34 kV/cm, a greater number of E. coli cells were inactivated (2.8 compared with 4.2 log(10) CFU/mL, P < 0.05). An increase in heating temperature from 45 to 55 degrees C during a combined heat/PEF hurdle approach induced a higher inactivation (5.1 compared with 6.9 log(10) CFU/mL, respectively [P < 0.05]) with the latter value comparable to the bacterial reduction of 6.3 log(10) CFU/mL (P> or = 0.05) achieved by thermal pasteurization (72 degrees C, 15 s). A reversed hurdle processing sequence did not affect bacterial inactivation (P> or = 0.05). No differences were observed (P> or = 0.05) between the bacterial counts estimated on nonselective and selective TSA, suggesting that sublethal cell injury did not occur during single PEF treatments or combined heat/PEF treatments.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">19019120</PMID><DateCreated><Year>2008</Year><Month>11</Month><Day>21</Day></DateCreated><DateCompleted><Year>2009</Year><Month>01</Month><Day>29</Day></DateCompleted><DateRevised><Year>2008</Year><Month>11</Month><Day>21</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Electronic">1750-3841</ISSN><JournalIssue CitedMedium="Internet"><Volume>73</Volume><Issue>8</Issue><PubDate><Year>2008</Year><Month>Oct</Month></PubDate></JournalIssue><Title>Journal of food science</Title><ISOAbbreviation>J. Food Sci.</ISOAbbreviation></Journal><ArticleTitle>Inactivation of Escherichia coli in a tropical fruit smoothie by a combination of heat and pulsed electric fields.</ArticleTitle><Pagination><MedlinePgn>M395-9</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1111/j.1750-3841.2008.00927.x</ELocationID><Abstract><AbstractText>Moderate heat in combination with pulsed electric fields (PEF) was investigated as a potential alternative to thermal pasteurization of a tropical fruit smoothie based on pineapple, banana, and coconut milk, inoculated with Escherichia coli K12. The smoothie was heated from 25 degrees C to either 45 or 55 degrees C over 60 s and subsequently cooled to 10 degrees C. PEF was applied at electric field strengths of 24 and 34 kV/cm with specific energy inputs of 350, 500, and 650 kJ/L. Both processing technologies were combined using heat (45 or 55 degrees C) and the most effective set of PEF conditions. Bacterial inactivation was estimated on standard and NaCl-supplemented tryptone soy agar (TSA) to enumerate sublethally injured cells. By increasing the temperature from 45 to 55 degrees C, a higher reduction in E. coli numbers (1 compared with 1.7 log(10) colony forming units {CFU} per milliliter, P < 0.05) was achieved. Similarly, as the field strength was increased during stand-alone PEF treatment from 24 to 34 kV/cm, a greater number of E. coli cells were inactivated (2.8 compared with 4.2 log(10) CFU/mL, P < 0.05). An increase in heating temperature from 45 to 55 degrees C during a combined heat/PEF hurdle approach induced a higher inactivation (5.1 compared with 6.9 log(10) CFU/mL, respectively [P < 0.05]) with the latter value comparable to the bacterial reduction of 6.3 log(10) CFU/mL (P> or = 0.05) achieved by thermal pasteurization (72 degrees C, 15 s). A reversed hurdle processing sequence did not affect bacterial inactivation (P> or = 0.05). No differences were observed (P> or = 0.05) between the bacterial counts estimated on nonselective and selective TSA, suggesting that sublethal cell injury did not occur during single PEF treatments or combined heat/PEF treatments.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Walkling-Ribeiro</LastName><ForeName>M</ForeName><Initials>M</Initials><AffiliationInfo><Affiliation>School of Agriculture, Food Science and Veterinary Medicine, College of Life Sciences, UCD Dublin, Dublin 4, Ireland.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Noci</LastName><ForeName>F</ForeName><Initials>F</Initials></Author><Author ValidYN="Y"><LastName>Cronin</LastName><ForeName>D A</ForeName><Initials>DA</Initials></Author><Author ValidYN="Y"><LastName>Lyng</LastName><ForeName>J G</ForeName><Initials>JG</Initials></Author><Author ValidYN="Y"><LastName>Morgan</LastName><ForeName>D J</ForeName><Initials>DJ</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></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>J Food Sci</MedlineTA><NlmUniqueID>0014052</NlmUniqueID><ISSNLinking>0022-1147</ISSNLinking></MedlineJournalInfo><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D031230" MajorTopicYN="N">Ananas</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="N">microbiology</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><QualifierName UI="Q000382" MajorTopicYN="N">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D003059" MajorTopicYN="N">Cocos</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="N">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D015169" MajorTopicYN="N">Colony Count, Microbial</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D004560" MajorTopicYN="N">Electricity</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D048168" MajorTopicYN="N">Escherichia coli K12</DescriptorName><QualifierName UI="Q000254" MajorTopicYN="N">growth & development</QualifierName><QualifierName UI="Q000302" MajorTopicYN="Y">isolation & purification</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005511" MajorTopicYN="N">Food Handling</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="N">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005519" MajorTopicYN="N">Food Preservation</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="Y">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005638" MajorTopicYN="N">Fruit</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D006358" MajorTopicYN="Y">Hot Temperature</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D027845" MajorTopicYN="N">Malus</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="N">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D028521" MajorTopicYN="N">Musa</DescriptorName><QualifierName UI="Q000378" MajorTopicYN="N">metabolism</QualifierName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="pubmed"><Year>2008</Year><Month>11</Month><Day>21</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2009</Year><Month>1</Month><Day>30</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2008</Year><Month>11</Month><Day>21</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">19019120</ArticleId><ArticleId IdType="pii">JFDS927</ArticleId><ArticleId IdType="doi">10.1111/j.1750-3841.2008.00927.x</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
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