Download Control of Foodborne Microorganisms (Food Science and by Vijay K. Juneja, John N. Sofos PDF

By Vijay K. Juneja, John N. Sofos

Provides the most recent study within the keep watch over of foodborne pathogens. Emphasizes conventional and rising thoughts in addition to present functions for the inactivation of microorganisms to lessen disease and increase meals safeguard and caliber.

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Extra resources for Control of Foodborne Microorganisms (Food Science and Technology)

Sample text

In their study, the osmotic and heat shock–induced increased thermotolerance response of L. monocytogenes was concurrent with increased thermal stability of the 30S ribosomal subunit, as measured by differential scanning calorimetry. The authors proposed that the 24 Juneja stabilization of the subunits occurred through cellular dehydration leading to an increase in the internal solute concentration, including Mg 2ϩ ions, which may contribute to tighter coupled particles of the 30S subunits. Tolker-Nielsen and Molin (81) reported that heat lethality of S.

Researchers have reported that the survival of salmonellae in dry egg white over the range 50–70°C decreased rapidly when the moisture level of the product was increased from 3 to 12%, but the aw levels of these products were not reported (132). Similarly, Van Cauwenberge et al. (133) found that heating at 47°C was more effective for a corn flour product with a moisture level of 15% than for one with a 10% moisture level in reducing the bacterial population from 10 5 to 10 3 cells per g. Archer et al.

Thermal Inactivation of Microorganisms 17 enumeration technique or nonuniform heat treatment. Also, cells acquire heat resistance as a result of sublethal heating. Such curves are increasingly observed due to the consumer demand for ‘‘fresh’’ and ready-to-eat products such as cook/chill, sous-vide foods, etc. Processing of such foodstuffs implies a mild increase in temperature, for which deviations from linearity in the survival curve are frequently observed (11). Therefore, consideration of non–first-order inactivation kinetics is important in the safe application of milder heat processes or those relying on the combined effects of other factors such as pH, water activity, etc.

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