The Experts below are selected from a list of 39300 Experts worldwide ranked by ideXlab platform
Ahmed E Yousef - One of the best experts on this subject based on the ideXlab platform.
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efficacy of pressure assisted thermal processing in combination with organic Acids against bacillus amyloliquefaciens spores suspended in deionized water and carrot puree
Journal of Food Science, 2010Co-Authors: Wannasawat Ratphitagsanti, Silvia De Lamocastellvi, V M Balasubramaniam, Ahmed E YousefAbstract:Effect of organic Acids (acetic, citric, and lactic; 100 mM, pH 5) on spore inactivation by pressure-assisted thermal processing (PATP; 700 MPa and 105 degrees C), high pressure processing (HPP; 700 MPa, 35 degrees C), and thermal processing (TP; 105 degrees C, 0.1 MPa) was investigated. Bacillus amyloliquefaciens spores were inoculated into sterile organic Acid solutions to obtain a final concentration of approximately 1.3 x 10(8) CFU/mL. B. amyloliquefaciens spores were inactivated to undetectable levels with or without organic Acids after 3 min PATP holding time. At a shorter PATP treatment time (approximately 2 min), the inactivation was greater when spores were suspended in citric and acetic Acids than in lactic Acid or deionized water. Presence of organic Acids during PATP resulted in 33% to 80% germination in the population of spores that survived the treatment. In contrast to PATP, neither HPP nor TP, for up to 5 min holding time with or without addition of organic Acids, was sporicidal. In a separate set of experiments, carrot puree was tested, as a Low-Acid Food matrix, to study spore recovery during extended storage folLowing PATP. Results showed that organic Acids were effective in inhibiting spore recovery in treated carrot puree during extended storage (up to 28 d) at 32 degrees C. In conclusion, addition of some organic Acids provided significant lethality enhancement (P < 0.05) during PATP treatments and suppressed spore recovery in the treated carrot puree.
Gönül Kaletunç - One of the best experts on this subject based on the ideXlab platform.
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Injury recovery of Foodborne pathogens in high hydrostatic pressure treated milk during storage
FEMS Immunology & Medical Microbiology, 2004Co-Authors: Faruk Bozoglu, Hami Alpas, Gönül KaletunçAbstract:Bacteria are expected to be injured or killed by high hydrostatic pressure (HHP). This depends on pressure levels, species and strain of the microorganism and subsequent storage. Injured bacteria may be repaired which could affect the microbiological quality of Foodstuffs with an important safety consideration especially in Low Acid Food products. In this study two Gram-positive (Listeria monocytogenes CA and Staphylococcus aureus 485) and two Gram-negative (Escherichia coli O157:H7 933 and Salmonella enteritidis FDA) relatively pressure resistant strains of Foodborne pathogens were pressurized at 350, 450 and 550 MPa in milk (pH 6.65) and stored at 4, 22 and 30°C. The results of shelf life studies indicated two types of injury, I1 and I2, for all the pathogens studied. It is obvious that I2 type injury is a major injury and after its repair (I2 to I1), the cells can form colonies on non-selective but not on selective agar. The formation of colonies on both selective and non-selective agar occurs only after full recovery of injury (I1 to AC). The results presented in this study show that even if injured cells are not detected immediately after HHP treatment, I2 type injury could be potentially present in the Food system. Therefore, it is imperative that shelf life studies must be conducted over a period of time for potential repair of I2 type injury either to detectable injury (I1) or to active cells (AC) to ascertain microbiological safety of Low Acid Food products.
Albert E. J. Mcgill - One of the best experts on this subject based on the ideXlab platform.
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Heat-irradiation combination processing as an effective method of producing high quality shelf-stable, Low-Acid Food products
Food Control, 1995Co-Authors: Amanda Minnaar, John R. N. Taylor, Albert E. J. McgillAbstract:Abstract The use of heat and ionizing irradiation in combination can be advantageous by alLowing the less severe use of any single treatment. The effects of selected heat, heat-irradiation combination and irradiation treatments on the sensory quality of a shelf-stable Food product, mushrooms in brine, stored at ambient temperature were study systematically. From the standpoint of quality, it was found that the use of heat-irradiation combination treatments involving Low irradiation dose levels (requiring no freezing), appear to offer a feasible alternative to thermal processing or radappertization. This has potential use in feeding schemes, for immune-depressed individuals and for communities where frozen and/or refrigerated storage and distribution of Foods are unavailable.
Wannasawat Ratphitagsanti - One of the best experts on this subject based on the ideXlab platform.
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efficacy of pressure assisted thermal processing in combination with organic Acids against bacillus amyloliquefaciens spores suspended in deionized water and carrot puree
Journal of Food Science, 2010Co-Authors: Wannasawat Ratphitagsanti, Silvia De Lamocastellvi, V M Balasubramaniam, Ahmed E YousefAbstract:Effect of organic Acids (acetic, citric, and lactic; 100 mM, pH 5) on spore inactivation by pressure-assisted thermal processing (PATP; 700 MPa and 105 degrees C), high pressure processing (HPP; 700 MPa, 35 degrees C), and thermal processing (TP; 105 degrees C, 0.1 MPa) was investigated. Bacillus amyloliquefaciens spores were inoculated into sterile organic Acid solutions to obtain a final concentration of approximately 1.3 x 10(8) CFU/mL. B. amyloliquefaciens spores were inactivated to undetectable levels with or without organic Acids after 3 min PATP holding time. At a shorter PATP treatment time (approximately 2 min), the inactivation was greater when spores were suspended in citric and acetic Acids than in lactic Acid or deionized water. Presence of organic Acids during PATP resulted in 33% to 80% germination in the population of spores that survived the treatment. In contrast to PATP, neither HPP nor TP, for up to 5 min holding time with or without addition of organic Acids, was sporicidal. In a separate set of experiments, carrot puree was tested, as a Low-Acid Food matrix, to study spore recovery during extended storage folLowing PATP. Results showed that organic Acids were effective in inhibiting spore recovery in treated carrot puree during extended storage (up to 28 d) at 32 degrees C. In conclusion, addition of some organic Acids provided significant lethality enhancement (P < 0.05) during PATP treatments and suppressed spore recovery in the treated carrot puree.
Faruk Bozoglu - One of the best experts on this subject based on the ideXlab platform.
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Injury recovery of Foodborne pathogens in high hydrostatic pressure treated milk during storage
FEMS Immunology & Medical Microbiology, 2004Co-Authors: Faruk Bozoglu, Hami Alpas, Gönül KaletunçAbstract:Bacteria are expected to be injured or killed by high hydrostatic pressure (HHP). This depends on pressure levels, species and strain of the microorganism and subsequent storage. Injured bacteria may be repaired which could affect the microbiological quality of Foodstuffs with an important safety consideration especially in Low Acid Food products. In this study two Gram-positive (Listeria monocytogenes CA and Staphylococcus aureus 485) and two Gram-negative (Escherichia coli O157:H7 933 and Salmonella enteritidis FDA) relatively pressure resistant strains of Foodborne pathogens were pressurized at 350, 450 and 550 MPa in milk (pH 6.65) and stored at 4, 22 and 30°C. The results of shelf life studies indicated two types of injury, I1 and I2, for all the pathogens studied. It is obvious that I2 type injury is a major injury and after its repair (I2 to I1), the cells can form colonies on non-selective but not on selective agar. The formation of colonies on both selective and non-selective agar occurs only after full recovery of injury (I1 to AC). The results presented in this study show that even if injured cells are not detected immediately after HHP treatment, I2 type injury could be potentially present in the Food system. Therefore, it is imperative that shelf life studies must be conducted over a period of time for potential repair of I2 type injury either to detectable injury (I1) or to active cells (AC) to ascertain microbiological safety of Low Acid Food products.
