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Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing

AutorSiguemoto, Érica Sayuri; Gut, Jorge Andrey Wilhelms; Martinez López, Antonio; Rodrigo Aliaga, Dolores
Palabras claveApple juice
Listeria monocytogenes
Escherichia coli
Microwave heating
Conventional heating
Inactivation kinetics
Fecha de publicación28-sep-2017
EditorElsevier
CitaciónInnovative Food Science and Emerging Technologies 45: 84-91 (2018)
ResumenThe inactivation kinetics of Escherichia coli O157:H7 (CECT 4972) and Listeria monocytogenes (CECT 4032) inoculated in apple juice were evaluated under conventional isothermal treatments at four temperatures (55, 60, 65 and 70 °C) and microwave heating at four power levels (400, 600, 800 and 1000 W). For both thermal treatments, it was possible to achieve a 5-log10 reduction, as recommended by the FDA. The survival curves were non-log-linear and were well described by the Weibull model. To compare treatments, the survival ratio was calculated over the time temperature history of the microwaved samples based on the Weibull parameters for conventional heating and it was compared with the experimental data. Results show that microwave microbial inactivation was more efficient than predicted in 18 out of 28 tests, which suggests the existence of enhanced inactivation under microwave heating.
Versión del editorhttps://doi.org/10.1016/j.ifset.2017.09.021
URIhttp://hdl.handle.net/10261/157435
DOI10.1016/j.ifset.2017.09.021
ISSN1466-8564
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