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Pina-Perez M.C.,Laboratorio Procesos Of Conservacion | Guillier L.,Modelling of Bacterial Behaviour Unit | Rodrigo D.,Laboratorio Procesos Of Conservacion | Martinez A.,Laboratorio Procesos Of Conservacion
Irish Journal of Agricultural and Food Research | Year: 2014

Infants’ exposure (Nf) to Cronobacter sakazakii via the consumption of infant-rich-inpolyphenols cocoa-milk-based beverages (CCX-M) treated with high-intensity pulsed electric fields (PEF) was evaluated. Monte Carlo simulation enabled the prediction of the variability in C. sakazakii load in beverages at the time of consumption to be estimated. Different scenarios (initial contamination levels; PEF treatment conditions; and time-temperature combinations of CCX-M beverages storage after treatment) were simulated. Cocoa addition and PEF treatment resulted in the most influential input factors to control bacterial final load. Cronobacter spp. exposure risk was reduced by a maximum of 100 times at 95% of iterations due to addition of cocoa at 5 g/100 mL, corresponding to scenario 3 (PEF: 15 kV/cm–3,000 μs; storage 120 h at 8 °C). Moreover, the probability of illness for a healthy population was reduced from 2.15 × 10-8, in the baseline scenario, to 4.78 × 10-10 due to cocoa addition and application of 15 kV/cm–3,000 μs PEF treatment. © 2014, Teagasc. All rights reserved. Source

Pina-Perez M.C.,Laboratorio Procesos Of Conservacion | Martinez-Lopez A.,Laboratorio Procesos Of Conservacion | Rodrigo D.,Laboratorio Procesos Of Conservacion
Food Research International | Year: 2012

This research studies a possible synergistic effect of hurdle technology using a combination of Pulsed Electric Fields (PEF) technology and a natural ingredient, cinnamon, on inactivation of Salmonella typhimurium in skim milk (SM). Firstly, different cinnamon concentrations (1, 2.5 and 5% (w/v)) were added to inoculated SM (10 7CFU/mL) for quantitative study (Gompertz equation) of the effect of the natural ingredient on microbial growth behaviour (bactericidal/bacteriostatic) at different temperatures (8, 25, 36°C). 5% (w/v) cinnamon supplementation of SM (SM-5% C) was bacteriostatic with regard to S. typhimurium growth according to μ max [0.016 ((CFU/mL)/h) (8°C); 0.259 ((CFU/mL)/h) (25°C); 0.603 ((CFU/mL)/h) (37°C)] and λ [282.8 (h) (8°C); 15.38 (h) (25°C); 2.587 (h) (37°C)] values. Secondly, PEF treatments of 10, 20 and 30kV/cm were applied, at treatment times ranging between 60 and 3000μs. All cinnamon supplementation levels (1, 2.5 and 5% (w/v)) had a synergistic effect within [0.171-0.989] log 10 cycles (p<0.05) due to non-thermal combination processing. The maximum synergistic effect was achieved by 10kV/cm-3000μs PEF treatment with 5% (w/v) cinnamon SM supplementation. The maximum inactivation level (1.97 log 10 cycles) due to hurdle combination was achieved at 30kV/cm-700μs in SM-5% C. © 2012 Elsevier Ltd. Source

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