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Title

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

AuthorsSanz Puig, María ; Santos-Carvalho, Leonor; Cunha, Luis Miguel; Pina Pérez, Maria Consuelo ; Martínez López, Antonio ; Rodrigo Aliaga, Dolores
KeywordsS. typhimurium
Cauliflower by-product
Mandarin by-product
PEF treatment
Antimicrobial effect
Sublethal damage
Issue Date4-Sep-2016
PublisherElsevier
CitationInnovative Food Science and Emerging Technologies 37 (Part C): 322-328 (2016)
AbstractThe 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 °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 °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 μs) caused a reduction of 4 log cycles of the initial cell population (108 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 log10 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.
Publisher version (URL)http://dx.doi.org/10.1016/j.ifset.2016.09.004
URIhttp://hdl.handle.net/10261/141222
DOI10.1016/j.ifset.2016.09.004
ISSN1466-8564
E-ISSN1878-5522
Appears in Collections:(IATA) Artículos
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