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1. Microbial inactivation efficiency of supercritical CO₂ drying process

Author:
Rajkovic, Andreja,   et al.   ; Zambon, Alessandro; Michelino, Filippo; Bourdoux, Siméon; Devlieghere, Frank; Sut, Stefania; Dall’Acqua, Stefano; Spilimbergo, Sara;     Show all 8 Authors
Source:
Drying technology 2018 v.36 no.16 pp. 2016-2021
ISSN:
1532-2300
Subject:
air; air drying; antimicrobial properties; bacteria; carbon dioxide; case studies; cilantro; microbial load; microbiological quality; molds (fungi); phenolic compounds; spices; temperature; yeasts
Abstract:
... Conventional drying of spices, as hot air treatment, often needs an additional downstream inactivation step to decrease the microbial load of the dried product and improve its microbial safety and microbial quality. In this regard, the present work explored the possibility to dry and decontaminate food in a single step using supercritical carbon dioxide (scCO₂) as a drying agent. A case study was ...
DOI:
10.1080/07373937.2018.1433683

2. Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple – Quality index approach

Author:
Rajkovic, Andreja,   et al.   ; Djekic, Ilija; Tomic, Nikola; Bourdoux, Siméon; Spilimbergo, Sara; Smigic, Nada; Udovicki, Bozidar; Hofland, Gerard; Devlieghere, Frank;     Show all 9 Authors
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.94 pp. 64-72
ISSN:
0023-6438
Subject:
air; air drying; aluminum; apples; carbon dioxide; color; dried fruit; freeze drying; mathematical models; packaging; polyethylene; sensory properties; shelf life
Abstract:
... The aim of this study was to develop a quality index and examine the effects of drying apples using three technologies (supercritical CO2 drying, air drying and freeze drying) during a period of six months in ambient conditions. Based on nine quality parameters (textural, colour and sensory properties), a mathematical model for calculating a single total quality index (TQI) of dried apples packed ...
DOI:
10.1016/j.lwt.2018.04.029

3. Inactivation of Salmonella, Listeria monocytogenes and Escherichia coli O157:H7 inoculated on coriander by freeze-drying and supercritical CO2 drying

Author:
Rajkovic, Andreja,   et al.   ; Bourdoux, Siméon; De Sutter, Stijn; Vermeulen, An; Spilimbergo, Sara; Zambon, Alessandro; Hofland, Gerard; Uyttendaele, Mieke; Devlieghere, Frank;     Show all 9 Authors
Source:
Innovative food science & emerging technologies 2018 v.47 pp. 180-186
ISSN:
1466-8564
Subject:
Coriandrum sativum; Escherichia coli O157; Listeria monocytogenes; Salmonella; air drying; bacteria; carbon dioxide; dried foods; freeze drying; herbs; microbial growth; molds (fungi); plate count; rehydration; solvents; spices; spores; value added; yeasts
Abstract:
... Coriander, either fresh or inoculated with three strains of Escherichia coli O157:H7, Salmonella or Listeria monocytogenes, was treated with supercritical CO2 (scCO2, with and without drying) or freeze-dried. After drying in scCO2 for 150 min at 80 bar and 35 °C, the aerobic plate count, yeasts and molds, and the Enterobacteriaceae were reduced by 2.80, 5.03, and 4.61 log CFU/g, respectively. The ...
DOI:
10.1016/j.ifset.2018.02.007

4. The influence of headspace and dissolved oxygen level on growth and haemolytic BL enterotoxin production of a psychrotolerant Bacillus weihenstephanensis isolate on potato based ready-to-eat food products

Author:
Rajkovic, A.,   et al.   ; Samapundo, S.; Everaert, H.; Wandutu, J.N.; Uyttendaele, M.; Devlieghere, F.;     Show all 6 Authors
Source:
Food microbiology 2011 v.28 no.2 pp. 298-304
ISSN:
0740-0020
Subject:
carbon dioxide; headspace analysis; Bacillus psychrotolerans; Bacillus weihenstephanensis; modified atmosphere packaging; vacuum packaging; potatoes; population density; dissolved oxygen; ready-to-eat foods
Abstract:
... The major objective of this study was to determine the influence of the initial headspace and dissolved O₂ level and vacuum packaging on growth and diarrhoeal enterotoxin production by Bacillus weihenstephanensis on potato based ready-to-eat food products. In general, the lower the initial headspace or dissolved O₂ level the slower the maximum growth rate (μₘₐₓ, log₁₀ CFU g⁻¹ d⁻¹), the longer the ...
DOI:
10.1016/j.fm.2010.04.013
PubMed:
21315987

5. Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer

Author:
Rajkovic, Andreja,   et al.   ; Tomic, Nikola; Smigic, Nada; Uyttendaele, Mieke; Ragaert, Peter; Devlieghere, Frank;     Show all 6 Authors
Source:
International journal of food microbiology 2010 v.140 no.2-3 pp. 201-206
ISSN:
0168-1605
Subject:
pathogen survival; Campylobacter jejuni; raw meat; chicken meat; legs (meat cut); food contamination; food analysis; food composition; bacterial contamination; oxygen; carbon dioxide; modified atmosphere packaging; decontamination; lactic acid; buffers
Abstract:
... Quantitative risk assessment studies performed elsewhere showed the importance of reducing counts of Campylobacter jejuni on chicken carcasses for decrease of incidence of human campylobacteriosis. The current study indicated that 1.8 log CFU/g reduction of inoculated C. jejuni (6 log CFU/g) can be achieved by decontamination with lactic acid buffered with sodium lacatate (LA/NaLA, 10% w/v, pH 3.0 ...
DOI:
10.1016/j.ijfoodmicro.2010.03.034
PubMed:
20434228

6. Treatment of Escherichia coli O157:H7 with lactic acid, neutralized electrolyzed oxidizing water and chlorine dioxide followed by growth under sub-optimal conditions of temperature, pH and modified atmosphere

Author:
Rajkovic, Andreja,   et al.   ; Smigic, Nada; Antal, Eszter; Medic, Helga; Lipnicka, Barbara; Uyttendaele, Mieke; Devlieghere, Frank;     Show all 7 Authors
Source:
Food microbiology 2009 v.26 no.6 pp. 629-637
ISSN:
0740-0020
Subject:
shelf life; electrolytes; sanitizing; food packaging; chlorine dioxide; lactic acid; carbon dioxide; bacterial contamination; aerobic conditions; modified atmosphere packaging; food storage; storage temperature; air; fresh-cut foods; oxygen; decontamination; plate count; nitrogen; food industry; food pathogens; pH; Escherichia coli O157; sublethal effects
Abstract:
... The utilization of sub-lethal decontamination treatments gains more and more interest due to the increased consumers' demand for fresh, minimally processed and convenient food products. These products rely on cold chain and hurdle (combination) technology to provide microbiological safety and quality during their shelf life. To investigate the ability of surviving cells to resuscitate and grow in ...
DOI:
10.1016/j.fm.2009.04.010
PubMed:
19527839

7. The development of Escherichia coli and Listeria monocytogenes variants resistant to high-pressure carbon dioxide inactivation

Author:
Rajkovic, A.,   et al.   ; Garcia-Gonzalez, L.; Geeraerd, A.H.; Elst, K.; Van Ginneken, L.; Van Impe, J.F.; Devlieghere, F.;     Show all 7 Authors
Source:
Letters in applied microbiology 2010 v.50 no.6 pp. 653-656
ISSN:
0266-8254
Subject:
Escherichia coli; Listeria monocytogenes; bacteria; carbon dioxide; food processing; foods; pathogens
Abstract:
... The objective of this study was to investigate whether bacterial cells could develop resistance (as a part of their adaptation strategy) to high-pressure CO₂ (HPCD) inactivation. Alternating cycles of exposure to pressurized CO₂ (10·5 MPa, 35°C, 400 min⁻¹, 70% working volume ratio during 10 min) and re-growth of the surviving subpopulation were used to investigate possible increases in the resista ...
DOI:
10.1111/j.1472-765X.2010.02839.x
PubMed:
20406379

8. Effects of CO₂ on the resuscitation of Listeria monocytogenes injured by various bactericidal treatments

Author:
Rajkovic, Andreja,   et al.   ; Van Houteghem, Nancy; Devlieghere, Frank; Gómez, Sandra Maria Osés; Uyttendaele, Mieke; Debevere, Johan;     Show all 6 Authors
Source:
International journal of food microbiology 2008 v.123 no.1-2 pp. 67-73
ISSN:
0168-1605
Subject:
carbon dioxide; foods; mathematical models; bacterial contamination; microbiological quality; pathogen survival; food storage; food contamination; food packaging; disease control; storage quality; food pathogens; microbial growth; Listeria monocytogenes; multivariate analysis; anti-infective agents; chlorine dioxide; heat treatment; lactic acid
Abstract:
... To assure the microbiological safety and quality of a food product, a combination of preservation hurdles is often used. Therefore, the effects of carbon dioxide at concentrations of 0, 20, 40 and 60% in modified atmospheres on the resuscitation of Listeria monocytogenes cells injured by mild bactericidal treatments during storage at 7 °C were examined. The bactericidal treatments were intense lig ...
DOI:
10.1016/j.ijfoodmicro.2007.12.002

9. Influence of storage conditions of apples on growth and patulin production by Penicillium expansum

Author:
Rajkovic, A.,   et al.   ; Baert, K.; Devlieghere, F.; Flyps, H.; Oosterlinck, M.; Ahmed, M.M.; Verlinden, B.; Nicolai, B.; Debevere, J.; Meulenaer, B.de;     Show all 10 Authors
Source:
International journal of food microbiology 2007 v.119 no.3 pp. 170-181
ISSN:
0168-1605
Subject:
postharvest treatment; carbon dioxide; apples; patulin; controlled atmosphere storage; food contamination; food storage; storage temperature; storage time; secondary metabolites; food pathogens; Penicillium expansum; Malus domestica; oxygen
Abstract:
... Penicillium expansum causes blue mould rot, a serious post-harvest disease of apples, and is the main producer of the mycotoxin patulin. The present study aimed to determine the influence of storage conditions (i.e. temperature and O2 level) on growth and patulin production by different P. expansum strains on a simulation medium and on apples. Growth was strongly influenced by the temperature, whi ...
DOI:
10.1016/j.ijfoodmicro.2007.07.061