Effect of pulsed electric fields (PEF) combined with natural antimicrobial by-products against S. Typhimurium

• Tipo: Artigo em Revista Científica Internacional
• Data: 2016

Autores

Sanz Puig, M (Autor) Outra; Santos Carvalho, L (Autor) Outra; Cunha, LM (Autor) FCUP; Pina Perez, MC (Autor) Outra; Martinez, A (Autor) Outra; Rodrigo, D (Autor) Outra

Revista

Título: Innovative Food Science and Emerging Technologies

Vol. 37

Páginas: 322-328

ISSN: 1466-8564

Editora: Elsevier

Indexação

ISI Web of Knowledge - 14 Citações

Scopus - 17 Citações

Outras Informações

ID Authenticus: P-00M-5T7

DOI: 10.1016/j.ifset2016.09.004

Abstract (EN): The effect against Salmonella enterica serovar Typhimurium of PEF treatment combined with cauliflower and mandarin by-product infusions at several concentrations (0, 1, 5, and 10% (w/v)) was evaluated at various incubation temperatures (10, 22, and 37 degrees C). The possible synergistic antimicrobial action of the combined process of Pulsed Electric Field (PEF) technology followed by exposure to the by-product infusions and the occurrence of sublethal cellular damage were also studied. Antimicrobial kinetics of by-product infusions alone or following PEF treatment were fitted to a Weibull model. Both mandarin and cauliflower by-product infusions showed a maximum antimicrobial effect against S. Typhimurium after 10 h at 37 degrees C when the microorganism was exposed to 10% of by-product infusion, achieving reductions of initial bacterial load up to undetectable levels. The effect of the PEF treatment (20 kV-900 mu s) caused a reduction of 4 log cycles of the initial cell population (10(8) cfu/mL) of S. Typhimurium and 1 log cycle (90%) of cellular damage. Moreover, when the PEF pre-treated S. Typhimurium population was subjected to subsequent incubation in the presence of both by-product [10%] infusions, the microbial inactivation was faster, achieving a reduction of the initial bacterial load (4 log(10) cycles) up to undetectable levels in 2 h. The kinetic values of the Weibull model were obtained. The higher the concentration of by-product infusion, temperature, and PEF treatment applied, the greater the kinetic parameter "b" values, which are related to the microbial inactivation rate. Therefore, the addition of cauliflower and mandarin by-product infusions could be a good additional control measure contributing to ensure bacterial counts below recommended limits in pasteurized PEF products during their storage at refrigeration temperatures.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 7