Modeling the heat inactivation of foodborne pathogens in milk powder: High relevance of the substrate water activity

Due to the ability of foodborne pathogens to survive in low moisture foods, the decontamination of these products is an important issue in food hygiene. Up to now, such decontamination has mostly been achieved through empirical methods. The intention of this work is to establish a more rational use...

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Bibliographic Details
Published in:Food research international 2017-09, Vol.99 (Pt 1), p.577-585
Main Authors: Lang, Emilie, Chemlal, Layla, Molin, Paul, Guyot, Stéphane, Alvarez-Martin, Pablo, Perrier-Cornet, Jean-Marie, Dantigny, Philippe, Gervais, Patrick
Format: Article
Language:English
Subjects:
Animals
Cronobacter sakazakii
Cronobacter sakazakii - physiology
Decontamination - methods
Escherichia coli
Escherichia coli - physiology
Food engineering
Food Handling - methods
Food Microbiology - methods
Food Quality
Foodborne Diseases - microbiology
Foodborne Diseases - prevention & control
Gram-Negative Bacteria - physiology
Hot Temperature
Life Sciences
Low water activity food
Microbial Viability
Milk - microbiology
Models, Theoretical
Powders
Predictive microbiology
Salmonella Senftenberg
Salmonella Typhimurium
Salmonella typhimurium - physiology
Time Factors
Water - chemistry
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Summary:Due to the ability of foodborne pathogens to survive in low moisture foods, the decontamination of these products is an important issue in food hygiene. Up to now, such decontamination has mostly been achieved through empirical methods. The intention of this work is to establish a more rational use of heat treatment cycles. The effects of thermal treatment cycles on the inactivation of dried Salmonella Typhimurium, Salmonella Senftenberg, Cronobacter sakazakii and Escherichia coli were assessed. Bacteria were mixed with whole milk powder and dried down to different water activity levels (0.11, 0.25, 0.44 and 0.58). The rate of inactivated bacteria was determined after thermal treatment at 85°C, 90°C, 95°C and 100°C, from 0s to 180s in closed vessels, in order to maintain aw during treatment. In a first step, logarithmic bacterial inactivation was fitted by means of a classical loglinear model in which temperature and aw have a significant effect (p
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2017.06.028