Impact of pH and High-Pressure Pasteurization on the Germination and Development of Clostridium perfringens Spores under Hyperbaric Storage versus Refrigeration
Author:
Pinto Carlos A.1ORCID, Mousakhani Ganjeh Alireza1ORCID, Barba Francisco J.2ORCID, Saraiva Jorge A.1ORCID
Affiliation:
1. Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal 2. Research Group in Innovative Technologies for Sustainable Food (ALISOST), Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Spain
Abstract
This study aimed to evaluate hyperbaric storage at room temperature (75–200 MPa, 30 days, 18–23 °C, HS/RT) on Clostridium perfringens spores in brain-heart infusion broth (BHI-broth) at pH 4.50, 6.00, and 7.50 and coconut water (pH 5.40). Both matrices were also pasteurized by high pressure processing (600 MPa, 3 min, 17 °C, HPP) to simulate commercial pasteurization followed by HS, in comparison with refrigeration (5 °C, RF). The results showed that, at AP/RT, spores’ development occurred, except at pH 4.50 in BHI-broth, while for RF, no changes occurred along storage. Under HS, at pH 4.50, neither spore development nor inactivation occurred, while at pH 6.00/7.50, inactivation occurred (≈2.0 and 1.0 logs at 200 MPa, respectively). Coconut water at AP/RT faced an increase of 1.6 logs of C. perfringens spores after 15 days, while for RF, no spore development occurred, while the inactivation of spores under HS happened (≈3 logs at 200 MPa). HPP prior to HS seems to promote a subsequent inactivation of C. perfringens spores in BHI-broth at pH 4.50, which is less evident for other pHs. For HPP coconut water, the inactivation levels under HS were lower (≈2.0 logs at 200 MPa). The Weibull model well described the inactivation pattern observed. These results suggest that HS/RT can be simultaneously used as a tool to avoid C. perfringens spores’ development, as well as for its inactivation, without the application of high temperatures that are required to inactivate these spores.
Funder
FCT/MCTES PRR—Plano de Recuperação e Resiliência NextGenerationEU funds at Universidade de Aveiro
Reference40 articles.
1. McClane, B.A., Robertson, S.L., and Li, J. (2012). Clostridium Perfringens. Food Microbiology, John Wiley & Sons, Ltd. 2. Expansion of the Clostridium Perfringens Toxin-Based Typing Scheme;Rood;Anaerobe,2018 3. Epidemiology of Foodborne Disease Outbreaks Caused by Clostridium Perfringens, United States, 1998-2010;Grass;Foodborne Pathog. Dis.,2013 4. Fua’di, M.T., Er, B., Lee, S., Chan, P.P., Khoo, J., Tan, D., Li, H., Muhammad, I.R., Raj, P., and Kurupatham, L. (2024). Characteristics of Gastroenteritis Outbreaks Investigated in Singapore: 2018–2021. Int. J. Environ. Res. Public Health, 21. 5. Li, J., Paredes-Sabja, D., Sarker, M.R., and McClane, B.A. (2016). Clostridium Perfringens Sporulation and Sporulation-Associated Toxin Production. Microbiol. Spectr., 4.
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
|
|