Journal article
Influence of controlled atmosphere on thermal inactivation of Escherichia coli ATCC 25922 in almond powder
Food microbiology, Vol.64, pp.186-194
06/2017
Handle:
https://hdl.handle.net/2376/104129
PMID: 28213025
Abstract
Heat controlled atmosphere (CA) treatments hold potential to pasteurize Salmonella enteritidis PT 30 in almonds. Nonpathogenic Escherichia coli ATCC 25922 was used as a surrogate species of pathogenic Salmonella for validation of thermal pasteurization to meet critical safety requirements. A controlled atmosphere/heating block system (CA-HBS) was used to rapidly determine thermal inactivation of E. coli ATCC 25922. D- and z-values of E. coli ATCC 25922 inoculated in almond powder were determined at four temperatures between 65 °C and 80 °C under different gas concentrations and heating rates. The results showed that D- and z-values of E. coli under CA treatment were significantly (P < 0.05) lower than those under regular atmosphere (RA) treatment at 4 given temperatures. Relatively higher CO2 concentrations (20%) and lower O2 concentrations (2%) were more effective to reduce thermal inactivation time. There were no significant differences in D-values of E. coli when heating rates were above 1 °C/min both in RA and CA treatments. But D-values significantly (P < 0.05) increased under RA treatment and decreased under CA treatment at lower heating rates. Combination of rapid heat and CA treatments could be a promising method for thermal inactivation of S. enteritidis PT 30 in almond powder.
•Thermotolerance of E. coli was determined using a CA-HBS.•D- and z-values of E. coli under CA were significantly lower than those under RA.•20% CO2/2% O2 were effective to reduce thermal inactivation time.•Heating at 0.1 °C/min achieved highest inactivation in CA but lowest in RA treatments.
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Details
- Title
- Influence of controlled atmosphere on thermal inactivation of Escherichia coli ATCC 25922 in almond powder
- Creators
- Teng Cheng - College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, 712100, ChinaRui Li - College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, 712100, ChinaXiaoxi Kou - College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, 712100, ChinaShaojin Wang - College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, 712100, China
- Publication Details
- Food microbiology, Vol.64, pp.186-194
- Academic Unit
- Biological Systems Engineering, Department of
- Publisher
- Elsevier Ltd
- Identifiers
- 99900546996601842
- Language
- English
- Resource Type
- Journal article