Combinations of selected non-thermal technologies and antimicrobials for microbial inactivation in a buffer system

详细信息	查看全文 | 推荐本文 |

• 作者：A. Muñ ; oz¹ ; ^{arantxa.munoz@hotmail.es} ; I. Palgan ^{izabela.palgan@ucd.ie} ; F. Noci ^{francesco.noci@ucd.ie} ; D.A. Cronin ^{denis.cronin@ucd.ie} ; D.J. Morgan ^{desmond.morgan@ucd.ie} ; P. Whyte ^{paul.whyte@ucd.ie} ; J.G. Lyng ; ^{james.lyng@ucd.ie}
• 关键词：Non-thermal preservation ; High intensity light pulses ; Pulsed electric fields ; Thermo-sonication ; Antimicrobials
• 刊名：Food Research International
• 出版年：2012
• 期刊代码：53_09639969
• 类别：abs
• 出版时间：June, 2012
• 卷：47
• 期：1
• 页码：100-105
• 文件大小：315 K

摘要

Inactivation of Escherichia coli and Listeria innocua by combinations of High Intensity Light Pulses (HILP), Ultrasound (US) and Pulsed Electric Fields (PEF) and sub-lethal concentrations of nisin (2.5 mg/L) or lactic acid (500 mg/L) was investigated in two different buffer systems (pH 4 for E. coli and pH 7 for L. innocua). Individually, HILP (3.3 J/cm²), US (126 s residence time, 500 W, 40 掳C) and PEF (24 kV/cm, 18 Hz and 1 渭s of pulse width) did not induce a microbial reduction of greater than 2.7 or 3.6 log units, for L. innocua and E. coli, respectively. Combined treatment using HILP + PEF sufficiently inactivated E. coli without antimicrobial addition. The addition of either antimicrobial enhanced the effect of US + PEF for both E. coli and L. innocua. The addition of lactic acid enhanced the effect of HILP + US. For L. innocua the addition of nisin enhanced the effect of HILP + PEF. This confirms the potential of selected non-thermal technologies for microbial inactivation when combined with antimicrobials.

Industrial relevance

The application of sublethal non-thermal processing and GRAS antimicrobial hurdle combinations has the potential to allow for the production of safe, stable products while also maintaining the desired organoleptic characteristics of a minimally processed product. An initial step to assessing the suitability of non thermal treatments is to evaluate their efficacy in model solutions prior to their study in food systems.