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Guo Q, Cui B, Yuan C, Guo L, Li Z, Chai Q, Wang N, Gänzle M, Zhao M. Fabrication of dry S/O/W microcapsule and its probiotic protection against different stresses. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2842-2850. [PMID: 38012057 DOI: 10.1002/jsfa.13175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 11/07/2023] [Accepted: 11/28/2023] [Indexed: 11/29/2023]
Abstract
BACKGROUND Encapsulation is commonly used to protect probiotics against harsh stresses. Thus, the fabrication of microcapsules with special structure is critical. In this work, microcapsules with the structure of S/O/W (solid-in-oil-in-water) emulsion were prepared for probiotics, with butterfat containing probiotics as the inner core and with whey protein isolate fibrils (WPIF) and antioxidants (epigallocatechin gallate, EGCG; glutathione, GSH) as the outer shell. RESULTS Based on the high viscosity and good emulsifying ability of WPIF, dry well-dispersed microcapsules were successfully prepared via the stabilization of the butterfat emulsion during freeze-drying with 30-50 g L-1 WPIF. WPIF, WPIF + EGCG, and WPIF + GSH microcapsules with 50 g L-1 WPIF protected probiotics very well against different stresses and exhibited similar inactivation results, indicating that EGCG and GSH exerted neither harm or protection on probiotics. This significantly reduced the harmful effects of antioxidants on probiotics. Almost all the probiotics survived after pasteurization, which was critical for the use of probiotics in other foods. The inactivation values of probiotics in microcapsules were around 1 log in simulated gastric juice (SGJ), about 0.5 log in simulated intestinal juice (SIJ), and around 1 log after 40 days of ambient storage. CONCLUSION Dry S/O/W microcapsule, with butterfat containing probiotics as the inner core and WPIF as the outer shell, significantly increased the resistance of probiotics to harsh environments. This work proposed a preparation method of dry S/O/W microcapsule with core/shell structure, which could be used in the encapsulation of probiotics and other bioactive ingredients.
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Affiliation(s)
- Qianwan Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- Glyn O. Phillips Hydrocolloid Research Center at HUT, Hubei University of Technology, Wuhan, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Zhao Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Qingqing Chai
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Na Wang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Michael Gänzle
- Department of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, Canada
| | - Meng Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
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Zuo C, Qin Y, Zhang Y, Pan L, Tu K, Peng J. Oil addition increases the heat resistance of Clostridium sporogenes spores in braised sauce beef: Perspectives from spore surface characteristics and microstructure. Int J Food Microbiol 2024; 413:110608. [PMID: 38308875 DOI: 10.1016/j.ijfoodmicro.2024.110608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 12/01/2023] [Accepted: 01/29/2024] [Indexed: 02/05/2024]
Abstract
During thermal processing of braised sauce beef, the lipid content of circularly used sauce increased accordingly because of lipid migration from beef to sauce, which may impact the bacterial heat resistance in the products. This study aims to characterize the heat resistance of Clostridium sporogenes spores in braised sauce beef, and investigate the effects of oil on the spore surface characteristics and microstructure. The results indicated that the heat resistance of C. sporogenes spores in beef was significantly higher than that in sauce. Oil addition remarkably enhanced the spore heat resistance in sauce, with D95°C value three times more than that without oil added, and even higher than that in beef. The results of spore surface characteristics indicated that oil addition led to an increase of hydrophobicity and a decrease of zeta potential, which ultimately increased spore heat resistance. Microstructure analysis indicated that exosporium maintenance and cortex expansion induced by oil addition might contribute to the increase of spore heat resistance. This study has sufficiently verified the importance of oil content on the heat resistance of C. sporogenes spores, which should be taken into consideration when developing thermal processes for controlling the spores in food matrices.
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Affiliation(s)
- Changzhou Zuo
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China
| | - Yue Qin
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China
| | - Yueyang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China
| | - Leiqing Pan
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China
| | - Kang Tu
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China
| | - Jing Peng
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China.
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Davachi SM, Dogan B, Khazdooz L, Zhang S, Khojastegi A, Fei Z, Sun H, Meletharayil G, Kapoor R, Simpson KW, Abbaspourrad A. Long-Term Lacticaseibacillus rhamnosus GG Storage at Ambient Temperature in Vegetable Oil: Viability and Functional Assessments. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:9399-9411. [PMID: 35881537 DOI: 10.1021/acs.jafc.2c02953] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Vegetable oils with varying saturated fat levels were inoculated with Lacticaseibacillus rhamnosus GG (LGG), subjected to different heat treatments in the absence and presence of inulin and stored for 12 months at room temperature. After storage, the heat-treated probiotics actively grew to high concentrations after removal of the oils and reculturing. The bacterial samples, regardless of aerobic or anaerobic conditions and treatment methods, showed no changes in their growth behavior. The random amplified polymorphic DNA-polymerase chain reaction, antimicrobial, morphology, and motility tests also showed no major differences. Samples of LGG treated with a higher antioxidant content (Gal400) showed reduced inflammatory and anti-inflammatory properties. These findings have been confirmed by metabolite and genome sequencing studies, indicating that Gal400 showed lower concentrations and secretion percentages and the highest number of single nucleotide polymorphisms. We have shown proof of concept that LGG can be stored in oil with minimum impact on probiotic in vitro viability.
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Affiliation(s)
- Seyed Mohammad Davachi
- Department of Food Science, College of Agriculture & Life Sciences, Cornell University, Stocking Hall, Ithaca, New York 14853, United States
| | - Belgin Dogan
- Department of Clinical Sciences, College of Veterinary Medicine, Cornell University, Ithaca, New York 14853, United States
| | - Leila Khazdooz
- Department of Food Science, College of Agriculture & Life Sciences, Cornell University, Stocking Hall, Ithaca, New York 14853, United States
| | - Shiying Zhang
- Department of Clinical Sciences, College of Veterinary Medicine, Cornell University, Ithaca, New York 14853, United States
| | - Anahita Khojastegi
- Department of Food Science, College of Agriculture & Life Sciences, Cornell University, Stocking Hall, Ithaca, New York 14853, United States
| | - Zhangjun Fei
- Boyce Thompson Institute, Cornell University, Ithaca, New York 14853, United States
| | - Honghe Sun
- Boyce Thompson Institute, Cornell University, Ithaca, New York 14853, United States
| | | | - Rohit Kapoor
- National Dairy Council, 10255 W Higgins Rd, Rosemont, Illinois 60018, United States
| | - Kenneth W Simpson
- Department of Clinical Sciences, College of Veterinary Medicine, Cornell University, Ithaca, New York 14853, United States
| | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture & Life Sciences, Cornell University, Stocking Hall, Ithaca, New York 14853, United States
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Yang R, Xu J, Lombardo SP, Ganjyal GM, Tang J. Desiccation in oil protects bacteria in thermal processing. Food Res Int 2020; 137:109519. [PMID: 33233153 DOI: 10.1016/j.foodres.2020.109519] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 06/30/2020] [Accepted: 07/02/2020] [Indexed: 11/30/2022]
Abstract
Edible oils have long been considered to have a protective effect on bacteria from thermal inactivation, but the mechanism for this effect remains unclear. Our recent study suggests that the water activity (aw) of oil decreases exponentially with increasing temperature. Therefore, in thermal processing, the aw of the bacteria inside oil may also decrease making the bacteria more resistant to heat. To validate this hypothesis, the equilibrium aw of bacteria (Enterococcus faecium NRRL B2354, or E. faecium) in peanut oil samples, with different initial aw (0.93, 0.75, 0.52 & 0.33) at room temperature, were measured at elevated temperatures up to 80 °C. Meanwhile, the thermal resistances of E. faecium in these samples were also tested at 80 °C. Results indicate that the aw of the bacteria-in-oil systems changed in the same manner as that of pure peanut oil; it decreased exponentially with temperature from 0.93, 0.75, 0.52 & 0.33 (at ~23 °C) to 0.36, 0.30, 0.21 & 0.13 (at 80 °C), respectively. This confirmed that bacterial cells experienced desiccation in oil during the thermal treatments. The thermal death rates of E. faecium in peanut oil samples followed first-order kinetics. The D80 value (time needed to achieve 1-log reduction at 80 °C) increased exponentially with the reduced aw at 80 °C, from 87 min at aw 0.36 to 1539 min at aw 0.13. A graphical comparison (logD80 vs. high-temperature aw) showed a similarity between the thermal resistance of E. faecium in oil and that in dry air, which supports the hypothesis that oil protects bacteria from thermal treatments through desiccation.
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Affiliation(s)
- Ren Yang
- Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA 99164-6120, USA
| | - Jie Xu
- Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA 99164-6120, USA
| | - Stephen P Lombardo
- Technical Innovation Center, McCormick & Company, Inc., Hunt Valley, MD 21031, USA
| | - Girish M Ganjyal
- School of Food Science, Washington State University, P.O. Box 646376, Pullman, WA 99164-6376, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA 99164-6120, USA.
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Yang R, Guan J, Sun S, Sablani SS, Tang J. Understanding water activity change in oil with temperature. Curr Res Food Sci 2020; 3:158-165. [PMID: 32914131 PMCID: PMC7473353 DOI: 10.1016/j.crfs.2020.04.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Abstract
Our recent studies and several publications suggest that the low water activity (aw) of oil in thermal processing might be a major contributing factor towards the increased thermal resistance of bacteria in oils. In this study, we developed a reliable method to measure the water activity of oil by measuring the equilibrium relative humidity in a small headspace. Using this method, water activity of peanut oil was found to decrease exponentially with increasing temperature. A model derived from excess Gibbs free energy was fitted to the observations with an R2 = 99.6% and RMSE = 0.01 (aw). Our results suggest that the sharply reduced water activity of oil resulting from a rise in temperature could cause desiccation of bacteria. This is a possible explanation for the protective effect of oil in thermal processing. A method is presented for the measurement of water activity of oil at temperatures up to 85 °C. The water activity of peanut oil is found to decrease exponentially as the temperature increases. A model is derived to predict the water activity of oil as a function of temperature. Desiccation may happen to bacteria in oil during thermal processing, which explains the protective effect of oil.
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Affiliation(s)
- Ren Yang
- Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA, 99164, USA
| | - Jiewen Guan
- Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA, 99164, USA
| | - Sicheng Sun
- Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA, 99164, USA
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA, 99164, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA, 99164, USA
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6
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Pereira APM, Stelari HA, Carlin F, Sant’Ana AS. Inactivation kinetics of Bacillus cereus and Geobacillus stearothermophilus spores through roasting of cocoa beans and nibs. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.063] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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7
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Rouzeau-Szynalski K, Stollewerk K, Messelhäusser U, Ehling-Schulz M. Why be serious about emetic Bacillus cereus: Cereulide production and industrial challenges. Food Microbiol 2019; 85:103279. [PMID: 31500702 DOI: 10.1016/j.fm.2019.103279] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2019] [Revised: 07/18/2019] [Accepted: 07/25/2019] [Indexed: 01/06/2023]
Abstract
Cereulide, a potent toxin produced by Bacillus cereus, is a small, highly heat- and acid-resistant depsipeptide toxin, which confronts food industry with several challenges. Due to the ubiquitous presence of B. cereus in the environment, this opportunistic pathogen can enter food production and processing at almost any stage. Although the bacteria itself might be removed during food processing, the cereulide toxin will most likely not be destroyed or inactivated by these processes. Because of the high toxicity of cereulide and the high incidence rates often observed in connection with foodborne outbreaks, the understanding of the mechanisms of toxin production as well as accurate data on contamination sources and factors promoting toxin formation are urgently needed to prevent contamination and toxin production in food production processes. Over the last decade, considerable progress had been made on the understanding of cereulide toxin biosynthesis in emetic B. cereus, but an overview of current knowledge on this toxin with regards to food industry perspective is lacking. Thus, we aim in this work to summarize data available on extrinsic parameters acting on cereulide toxin synthesis in emetic B. cereus and to discuss the food industry specific challenges related to this toxin. Furthermore, we emphasize how identification of the cardinals in food production processes can lead to novel effective strategies for prevention of toxin formation in the food processing chain and could contribute to the improvement of existing HACCP studies.
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Affiliation(s)
| | - Katharina Stollewerk
- Institute of Microbiology, Department of Pathobiology, University of Veterinary Medicine Vienna, Austria
| | - Ute Messelhäusser
- Bavarian Health and Food Safety Authority, Veterinaerstr. 2, 85764, Oberschleissheim, Germany
| | - Monika Ehling-Schulz
- Institute of Microbiology, Department of Pathobiology, University of Veterinary Medicine Vienna, Austria.
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8
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Jin Y, Pickens SR, Hildebrandt IM, Burbick SJ, Grasso-Kelley EM, Keller SE, Anderson NM. Thermal Inactivation of Salmonella Agona in Low-Water Activity Foods: Predictive Models for the Combined Effect of Temperature, Water Activity, and Food Component. J Food Prot 2018; 81:1411-1417. [PMID: 30059253 DOI: 10.4315/0362-028x.jfp-18-041] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Salmonella can survive in low-moisture, high-protein, and high-fat foods for several years. Despite nationwide outbreaks and recalls due to the presence of Salmonella in low-moisture foods, information on thermal inactivation of Salmonella in these products is limited. This project evaluated the impact of water activity (aw), temperature, and food composition on thermal inactivation of Salmonella enterica serovar Agona in defined high-protein and high-fat model food matrices. Each matrix was inoculated with Salmonella Agona and adjusted to obtain a target aw, ranging from 0.50 to 0.98. Samples were packed into aluminum test cells and heated (52 to 90°C) under isothermal conditions. Survival of Salmonella Agona was detected on tryptic soy agar with 0.6% yeast extract. Complex influences by food composition, aw, and temperature resulted in significantly different ( P < 0.05) thermal resistance of Salmonella for the conditions tested. It was estimated that the same point temperatures at which the D-values of the two matrices at each aw (0.63, 0.73, 0.81, and 0.90) were identical were 79.48, 71.28, 69.62, and 38.42°C, respectively. Above these temperatures, the D-values in high-protein matrices were larger than the D-values in high-fat matrices at each aw. Below these temperatures, the inverse relationship was observed. A correlation between temperature and aw existed on the basis of the level of fat or protein in the food, showing that these compositional factors must be accounted for when predicating thermal inactivation of Salmonella in foods.
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Affiliation(s)
- Yuqiao Jin
- 1 Illinois Institute of Technology, Institute of Food Safety and Health, and
| | - Shannon R Pickens
- 1 Illinois Institute of Technology, Institute of Food Safety and Health, and
| | - Ian M Hildebrandt
- 2 U.S. Food and Drug Administration, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Stephen J Burbick
- 2 U.S. Food and Drug Administration, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | | | - Susanne E Keller
- 2 U.S. Food and Drug Administration, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Nathan M Anderson
- 2 U.S. Food and Drug Administration, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
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Evelyn, Silva FV. Modeling the inactivation of psychrotrophic Bacillus cereus spores in beef slurry by 600MPa HPP combined with 38–70°C: Comparing with thermal processing and estimating the energy requirements. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.05.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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10
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Syamaladevi RM, Tang J, Villa-Rojas R, Sablani S, Carter B, Campbell G. Influence of Water Activity on Thermal Resistance of Microorganisms in Low-Moisture Foods: A Review. Compr Rev Food Sci Food Saf 2016; 15:353-370. [PMID: 33371598 DOI: 10.1111/1541-4337.12190] [Citation(s) in RCA: 181] [Impact Index Per Article: 22.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2015] [Revised: 12/11/2015] [Accepted: 12/13/2015] [Indexed: 11/28/2022]
Abstract
A number of recent outbreaks related to pathogens in low-moisture foods have created urgency for studies to understand the possible causes and identify potential treatments to improve low-moisture food safety. Thermal processing holds the potential to eliminate pathogens such as Salmonella in low-moisture foods. Water activity (aw ) has been recognized as one of the primary factors influencing the thermal resistance of pathogens in low-moisture foods. But most of the reported studies relate thermal resistance of pathogens to aw of low-moisture foods at room temperature. Water activity is a thermodynamic property that varies significantly with temperature and the direction of variation is dependent on the product component. Accurate methods to determine aw at elevated temperatures are needed in related research activities and industrial operations. Adequate design of commercial thermal treatments to control target pathogens in low-moisture products requires knowledge on how aw values change in different foods at elevated temperatures. This paper presents an overview of the factors influencing the thermal resistance of pathogens in low-moisture foods. This review focuses on understanding the influence of water activity and its variation at thermal processing temperature on thermal resistance of pathogens in different low-moisture matrices. It also discusses the research needs to relate thermal resistance of foodborne pathogens to aw value in those foods at elevated temperatures.
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Affiliation(s)
- Roopesh M Syamaladevi
- Biological Systems Engineering Dept, Washington State Univ, P.O. Box 646120, Pullman, Wash., U.S.A
| | - Juming Tang
- Biological Systems Engineering Dept, Washington State Univ, P.O. Box 646120, Pullman, Wash., U.S.A
| | - Rossana Villa-Rojas
- Biological Systems Engineering Dept, Washington State Univ, P.O. Box 646120, Pullman, Wash., U.S.A
| | - Shyam Sablani
- Biological Systems Engineering Dept, Washington State Univ, P.O. Box 646120, Pullman, Wash., U.S.A
| | - Brady Carter
- Decagon Devices, Inc. 2365 NE Hopkins Court, Pullman, Wash., U.S.A
| | - Gaylon Campbell
- Decagon Devices, Inc. 2365 NE Hopkins Court, Pullman, Wash., U.S.A
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Diao MM, André S, Membré JM. Meta-analysis of D-values of proteolytic Clostridium botulinum and its surrogate strain Clostridium sporogenes PA 3679. Int J Food Microbiol 2014; 174:23-30. [PMID: 24448274 DOI: 10.1016/j.ijfoodmicro.2013.12.029] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2013] [Revised: 12/17/2013] [Accepted: 12/29/2013] [Indexed: 11/17/2022]
Abstract
Foodborne botulism is a serious disease resulting from ingestion of preformed Clostridium botulinum neurotoxin in foodstuff. Since the 19th century, the heat resistance of this spore forming bacteria has been extensively studied in order to guarantee the public health associated with low acidic, ambient stable products. The most largely used heat resistance parameters in thermal settings of such products are the D121.1°C values (time required to have a 10-fold decrease of the spore count, at 121.1°C) and the z-values (temperature increase to have a 10-fold decrease of D-values). To determine D121.1°C and z-values of proteolytic C. botulinum and its nontoxigenic surrogate strain C. sporogenes PA3679, a dataset of 911 D-values was collected from 38 scientific studies. Within a meta-analysis framework, a mixed-effect linear model was developed with the log D-value (min) as response and the heat treatment temperature as explicative variable. The studies (38), the C. botulinum strains (11), and the heat treatment media (liquid media and various food matrices, split into nine categories in total) were considered as co-variables having a random effect. The species (C. botulinum and C. sporogenes) and the pH (five categories) were considered as co-variables having a fixed effect. Overall, the model gave satisfactory results with a residual standard deviation of 0.22. The heat resistance of proteolytic C. botulinum was found significantly lower than the C. sporogenes PA 3679 one: the mean D-values at the reference temperature of 121.1°C, in liquid media and pH neutral, were estimated to 0.19 and 1.28min for C. botulinum and C. sporogenes, respectively. On the other hand, the mean z-values of the two species were similar: 11.3 and 11.1°C for C. botulinum and C. sporogenes, respectively. These results will be applied to thermal settings of low-acid ambient stable products.
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Affiliation(s)
- Mamadou Moctar Diao
- INRA, UMR1014 Secalim, 44322 Nantes Cedex 3, France; LUNAM Université, Oniris, Nantes, France
| | - Stéphane André
- CTCPA, Unité de microbiologie, ZA de l'aéroport, 84911 Avignon, France
| | - Jeanne-Marie Membré
- INRA, UMR1014 Secalim, 44322 Nantes Cedex 3, France; LUNAM Université, Oniris, Nantes, France.
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Huertas JP, Esteban MD, Antolinos V, Palop A. Combined effect of natural antimicrobials and thermal treatments on Alicyclobacillus acidoterrestris spores. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.06.051] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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13
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SHIGEMOTO MAYUMI, NAKAGAWA KAYO, SAKAMOTO JINJ, TSUCHIDO TETSUAKI. Thermal Death of Bacillus subtilis Spores in Oil-Water Systems. Biocontrol Sci 2010; 15:27-31. [DOI: 10.4265/bio.15.27] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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Jagannath A, Tsuchido T. Validation of a polynomial regression model: the thermal inactivation of Bacillus subtilis spores in milk. Lett Appl Microbiol 2003; 37:399-404. [PMID: 14633111 DOI: 10.1046/j.1472-765x.2003.01416.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS The predicted survival of Bacillus subtilis 168 spores from a polynomial regression equation was validated in milk. METHODS AND RESULTS Bias factor suggested as an index of model performance was used to validate the polynomial model predictions in ultrahigh temperature (UHT) treated and sterilized whole and skim milk. Model predictions were fail safe, predicting higher D-values (decimal reduction times) in buffer than actually noted in milk. CONCLUSIONS The D-values for spores were lower in milk as compared with those predicted in potassium phosphate buffer contrary to the popular expectation of better spore survival in complex food systems. The Bias factor, a quantitative measure of the model performance, indicated that on average the model predictions exceed the observations by 40% in the case of whole milk and by 60% in the case of skim milk. SIGNIFICANCE AND IMPACT OF THE STUDY The present work is an attempt to ascertain the extent of reliability that one can safely place in polynomial model predictions, without compromising on the safety or palatability of foods where it is eventually intended to be applied. The work has also highlighted the differences in the thermal inactivation pattern of spores in buffer and in milk with a possible influence of the various constituents of milk. The work will assist the dairy industry to better design thermal processes to ensure longer shelf life of dairy foods.
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Affiliation(s)
- A Jagannath
- Department of Biotechnology, Faculty of Engineering, Kansai University, Suita, Osaka, Japan.
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Tremoulet F, Rabier P, Gas G. Inhibition of Bacillus stearothermophilus Spores in a Liquid Medium by Free Fatty Acids with and without Heat: Possible Mechanisms for the Microbiological Stability of Canned Fat-Duck Liver. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb09467.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Kinetic studies on high-pressure inactivation of Bacillus stearothermophilus spores suspended in food matrices. INNOV FOOD SCI EMERG 2001. [DOI: 10.1016/s1466-8564(01)00046-7] [Citation(s) in RCA: 98] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Coroller L, Leguérinel I, Mafart P. Effect of water activities of heating and recovery media on apparent heat resistance of Bacillus cereus spores. Appl Environ Microbiol 2001; 67:317-22. [PMID: 11133461 PMCID: PMC92574 DOI: 10.1128/aem.67.1.317-322.2001] [Citation(s) in RCA: 62] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2000] [Accepted: 10/05/2000] [Indexed: 11/20/2022] Open
Abstract
Spores of Bacillus cereus were heated and recovered in order to investigate the effect of water activity of media on the estimated heat resistance (i.e., the D value) of spores. The water activity (ranging from 0.9 to 1) of the heating medium was first successively controlled with three solutes (glycerol, glucose, and sucrose), while the water activity of the recovery medium was kept near 1. Reciprocally, the water activity of the heating medium was then kept at 1, while the water activity of the recovery medium was controlled from 0.9 to 1 with the same depressors. Lastly, in a third set of experiments, the heating medium and the recovery medium were adjusted to the same activity. As expected, added depressors caused an increase of the heat resistance of spores with a greater efficiency of sucrose with respect to glycerol and glucose. In contrast, when solutes were added to the recovery medium, under an optimal water activity close to 0.98, a decrease of water activity caused a decrease in the estimated D values. This effect was more pronounced when sucrose was used as a depressor instead of glycerol or glucose. When the heating and the recovery media were adjusted to the same water activity, a balancing effect was observed between the protective influence of the solutes during heat treatment and their negative effect during the recovery of injured cells, so that the overall effect of water activity was reduced, with an optimal value near 0.96. The difference between the efficiency of depressors was also less pronounced. It may then be concluded that the overall protective effect of a decrease in water activity is generally overestimated.
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Affiliation(s)
- L Coroller
- Laboratoire Universitaire de Microbiologie Appliquée de Quimper P ole Universitaire, Creach Gwen, 29000 Quimper, France
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Rodrigo F, Rodrigo C, Fernández PS, Rodrigo M, Martínez A. Effect of acidification and oil on the thermal resistance of Bacillus stearothermophilus spores heated in food substrate. Int J Food Microbiol 1999; 52:197-201. [PMID: 10733251 DOI: 10.1016/s0168-1605(99)00124-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
The effect of the addition of vinegar and/or oil to a food homogenate (tomato sauce, tuna and vegetables) on the thermal resistance of Bacillus stearothermophilus spores was studied. The results indicated that the food substrate without the addition of vinegar and oil and a pH value of 5.28 reduced the thermal resistance of B. stearothermophilus spores compared with that obtained in double-distilled water, (D121 = 1.41 and 3.08 min respectively). The addition of vinegar reduced the pH of the substrate (4.81) and consequently the D values were reduced (D121 = 1.28 min). The addition of soya oil and vinegar to substrate until a pH of 4.81, further reduced the thermal resistance of the spores, giving a D121 value of 0.93 min.
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Affiliation(s)
- F Rodrigo
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
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Effect of monoglycerides on the thermal inactivation kinetics ofBacillus cereusF4165/75 spores. Food Microbiol 1998. [DOI: 10.1006/fmic.1998.0191] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Ababouch LH, Grimit L, Eddafry R, Busta FF. Thermal inactivation kinetics of Bacillus subtilis spores suspended in buffer and in oils. THE JOURNAL OF APPLIED BACTERIOLOGY 1995; 78:669-76. [PMID: 7615423 DOI: 10.1111/j.1365-2672.1995.tb03114.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
The heat resistance of Bacillus subtilis 5230 and A spores freeze dried and suspended in buffer or oils was investigated. As expected, spores were more resistant to heat when suspended in oils than in buffer. This was ascribed to the low aw of oils and to their content of free fatty acids. Linear survivor curves were obtained for spores suspended in buffer at 105 degrees C or above and for B. subtilis A spores suspended in a vegetable oil. However, the survivor curves of the spores suspended in mineral oil (strain 5230) or olive oil (both strains) were concave upward with a characteristic tailing. The tailing could not be ascribed to spore clumping or to a specific heat injury that can be circumvented by Ca-dipicolinate. It is possibly due to another mechanism of injury or to the activation at high temperature of a normally dormant germination system.
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Affiliation(s)
- L H Ababouch
- Département de Microbiologie ALimentaire et Biotechnologie, Institut Agronomique et Vétérinaire Hassan II, Rabat, Morocco
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Ababouch L, Dikra A, Busta FF. Tailing of survivor curves of clostridial spores heated in edible oils. THE JOURNAL OF APPLIED BACTERIOLOGY 1987; 62:503-11. [PMID: 3114211 DOI: 10.1111/j.1365-2672.1987.tb02682.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Tailing of survivor curves was observed for Clostridium sporogenes PA 3679 and Cl. botulinum 62A spores heated whilst suspended in edible oils, but not for the same spores suspended in buffer (pH 7.2) or mineral oil or for Bacillus cereus F4165/75 spores suspended in buffer or oils. The tailing cannot be ascribed to a genetic or developmental heterogeneity in the resistance of the spore population or to a heterogeneity of the treatment severity during heating. Heat adaptation due to the release of protective factor(s), to the selection for resistant spores or to the diffusion of oil constituents inside the spore protoplast to protect key molecules from heat denaturation was also ruled out. The tailing can be ascribed to spore clumping during the course of heating or to a heterogeneity in heat resistance of germination system(s) within spores, concurrently with the activation of a dormant germination system. It is probably caused by some oleic acid containing triglycerides.
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