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1. The effect of lauric arginate on the thermal inactivation of starved Listeria monocytogenes in sous-vide cooked ground beef

Author:
Juneja, Vijay K.; Osoria, Marangeli; Tiwari, Uma; Xu, Xinran; Golden, Chase E.; Mukhopadhyay, Sudarsan; Mishra, Abhinav
Source:
Food research international 2020 v.134 pp. 109280
ISSN:
0963-9969
Subject:
heat inactivation,   etc   ; Listeria monocytogenes; Weibull statistics; cooking; ground beef; microbiological quality; models; pathogens; sous vide; temperature;     Show all 10 Subjects
Abstract:
... The aim of this study was to examine the efficacy of lauric arginate (LAE, 1000 ppm – 3000 ppm) as an assisting tool to reduce starved Listeria monocytogenes population in ground beef following sous-vide processing at different temperatures (55–62.5 °C). Ground beef mixed with LAE was vacuum sealed and a laboratory water bath was used for sous-vide cooking. Loglinear and Weibull models were fit to ...
DOI:
10.1016/j.foodres.2020.109280

2. Hydrophobic Organic Matter Promotes Coxsackievirus B5 Stabilization and Protection from Heat

Author:
Waldman, P.; Lucas, F. S.; Varrault, G.; Moulin, L.; Wurtzer, S.
Source:
Food and environmental virology 2020 v.12 no.2 pp. 118-129
ISSN:
1867-0334
Subject:
heat inactivation,   etc   ; drinking water; freshwater; heat; hydrophobicity; inorganic compounds; organic matter; rivers; viruses;     Show all 9 Subjects
Abstract:
... In urban rivers, many of which are used for drinking water production, viruses encounter a range of particulate, colloidal, and dissolved organic and inorganic compounds. To date, the impact of environmental organic matter on virus persistence in the environment has received little attention. In the present study, fresh water was fractioned to separate particulate natural organic matter from disso ...
DOI:
10.1007/s12560-019-09418-9

3. Thermal inactivation of jack bean urease

Author:
Illeová, Viera; Šefčík, Ján; Polakovič, Milan
Source:
International journal of biological macromolecules 2020 v.151 pp. 1084-1090
ISSN:
0141-8130
Subject:
heat inactivation,   etc   ; Canavalia ensiformis; enzyme activity; gel electrophoresis; hydrodynamics; indigenous species; light scattering; models; temperature; urease;     Show all 10 Subjects
Abstract:
... Thermal inactivation of oligomeric enzymes results in complex structural changes. This work deals with thermal inactivation of a native hexamer, jack bean urease. In order to find the mechanism and kinetics of thermal inactivation corresponding well with the modification of tertiary and quaternary structure of this enzyme, several types of experiments were carried out in the temperature range of 6 ...
DOI:
10.1016/j.ijbiomac.2019.10.150

4. Comparison of survival and heat resistance of Escherichia coli O121 and Salmonella in muffins

Author:
Michael, Minto; Acuff, Jennifer; Lopez, Keyla; Vega, Daniel; Phebus, Randall; Thippareddi, Harshavardhan; Channaiah, Lakshmikantha H.
Source:
International journal of food microbiology 2020 v.317 pp. 108422
ISSN:
0168-1605
Subject:
heat inactivation,   etc   ; Escherichia coli; Salmonella; baking; batters; cooling; flour; heat tolerance; muffins; ovens; serotypes; temperature;     Show all 12 Subjects
Abstract:
... This study was conducted to validate a simulated commercial baking process for plain muffins against E. coli O121 (isolated from the recent illness outbreak associated with flour), and compare the thermal inactivation parameters (D- and z-values) of cocktails of four isolates of E. coli O121 and three serovars of Salmonella (Newport, Typhimurium, and Senftenberg) in muffin batter. Flour samples we ...
DOI:
10.1016/j.ijfoodmicro.2019.108422

5. Combining spore germination and heat inactivation to decontaminate materials contaminated with Bacillus anthracis spores

Author:
Buhr, T.L.; Minter, Z.A.; Kennihan, N.L.; Young, A.A.; Borgers‐Klonkowski, E.L.; Osborn, E.B.; Bohmke, M.D.; Hamilton, S.M.; Kimani, M.B.; Miller, C.T.; Mackie, R.S.; Innocenti, J.M.; Bensman, M.D.; Lilly, S.D.
Source:
Journal of applied microbiology 2020 v.128 no.1 pp. 124-137
ISSN:
1364-5072
Subject:
heat inactivation,   etc   ; Bacillus anthracis; air; aircraft; coatings; decontamination; industry; nylon; spore germination; spores; temperature;     Show all 11 Subjects
Abstract:
... AIMS: To add a spore germination step in order to reduce decontamination temperature and time requirements compared to the current hot, humid air decontamination parameters, which are 75–80°C, ≥72 h, 70–90% RH, down to ≤60°C and ≤24 h total decontamination time. METHODS AND RESULTS: Bacillus anthracis spore germination with l‐alanine+inosine+calcium dipicolinate (CaDPA) was quantified at 0–40°C, s ...
DOI:
10.1111/jam.14474

6. Water activity influence on the thermal resistance of Salmonella in soy protein powder at elevated temperatures

Author:
Jin, Yuqiao; Tang, Juming; Zhu, Mei-Jun
Source:
Food control 2020 v.113 pp. 107160
ISSN:
0956-7135
Subject:
heat inactivation,   etc   ; Salmonella; ambient temperature; foodborne illness; heat tolerance; heat treatment; humidity; low moisture foods; powders; soy protein; water activity;     Show all 11 Subjects
Abstract:
... Salmonella is a leading cause of foodborne illness associated with low-moisture foods. In addition to being able to survive in low-moisture environments during long storage, Salmonella has shown sharply increased thermal tolerance making it difficult to control in low-moisture foods. This research utilized soy protein powder as a food career to study the thermal resistance of Salmonella under a wi ...
DOI:
10.1016/j.foodcont.2020.107160

7. Combined d-Tryptophan Treatment and Temperature Stress Exert Antimicrobial Activity against Listeria monocytogenes in Milk

Author:
Elafify, Mahmoud; Chen, Jian; Abdelkhalek, Adel; Elsherbini, Mohammed; Al-Ashmawy, Maha; Koseki, Shignobu
Source:
Journal of food protection 2020 v.83 no.4 pp. 644-650
ISSN:
0362-028X
Subject:
heat inactivation,   etc   ; Gram-negative bacteria; Listeria monocytogenes; antimicrobial properties; cold; cream; heat stress; heat treatment; milk; refrigeration; storage time; temperature;     Show all 12 Subjects
Abstract:
... D-Tryptophan (D-Trp) has a significant inhibitory effect on growth of gram-negative bacteria under osmotic stress.However, the inhibitory effect of D-Trp on the gram-positive Listeria monocytogenes under chilled and thermal stresses has not been evaluated previously. The effect of D-Trp on L. monocytogenes growth under cold and/or heat stress in milk and cream was dependent on the magnitude of the ...
DOI:
10.4315/0362-028X.JFP-19-414

8. Reproducibility of Salmonella Thermal Resistance Measurements via Multilaboratory Isothermal Inactivation Experiments

Author:
Hildebrandt, Ian M.; Marks, Bradley P.; Anderson, Nathan M.; Grasso-Kelley, Elizabeth M.
Source:
Journal of food protection 2020 v.83 no.4 pp. 609-614
ISSN:
0362-028X
Subject:
heat inactivation,   etc   ; Salmonella Agona; heat tolerance; inoculation methods; models; oat flour; pathogens; t-test; temperature; water activity;     Show all 10 Subjects
Abstract:
... Isothermal inactivation experiments often are used to investigate the thermal resistance of pathogens, such as Salmonella, in foods; however, little is known about the reproducibility of such experimental methodologies. The objective of this study was to quantify the reproducibility of Salmonella isothermal resistance results via a six-laboratory comparison. Inoculation was performed at a single l ...
DOI:
10.4315/0362-028X.JFP-19-343

9. Thermal inactivation of Escherichia coli O157:H7 strains and Salmonella spp. in camel meat burgers

Author:
Osaili, Tareq M.; Hasan, Fayeza; Dhanasekaran, Dinesh Kumar; Obaid, Reyad S.; Al-Nabulsi, Anas A.; Rao, Sowmya; Fatima, Hera; Ayyash, Mutamed; Savvaidis, Ioannis; Holley, Richard
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.120 pp. 108914
ISSN:
0023-6438
Subject:
heat inactivation,   etc   ; Escherichia coli O157; Salmonella; camel meat; camels; heat treatment; lean meat; livestock and meat industry; pouches;     Show all 9 Subjects
Abstract:
... The study aimed to determine D and z-values of Escherichia coli O157:H7 strains and Salmonella spp. in camel lean meat burger (CM) and camel meat burger with hump fat (CMF). Two E. coli O157:H7 strains, S. Typhimurium and S. Copenhagen were mixed individually with CM and CMF samples, placed in sterile pouches and exposed to water bath heat treatment at 55, 57.5, 60, 62.5, 65, 67.5 °C for different ...
DOI:
10.1016/j.lwt.2019.108914

10. Optimal immobilization of trypsin from the spleen of albacore tuna (Thunnus alalunga) and its characterization

Author:
Poonsin, Tanchanok; Simpson, Benjamin K.; Visessanguan, Wonnop; Yoshida, Asami; Klomklao, Sappasith
Source:
International journal of biological macromolecules 2020 v.143 pp. 462-471
ISSN:
0141-8130
Subject:
heat inactivation,   etc   ; Thunnus alalunga; agarose; glass; glutaraldehyde; hydrolysis; immobilized enzymes; pH; silica; solvents; soybeans; spleen; temperature; trypsin; trypsin inhibitors; tuna;     Show all 16 Subjects
Abstract:
... Trypsin purified from the spleen of albacore tuna was immobilized onto Octyl Sepharose CL-4B, glutaraldehyde activated silica and 5′-4,4′-dimethyltryptamine-thymidine-succinyl controlled pore glass. Trypsin was highly and efficiently immobilized onto Octyl Sepharose CL-4B, with the highest activity (6.26 U/g support) and specific activity (1.45 U/mg bound protein). The optimum conditions for tryps ...
DOI:
10.1016/j.ijbiomac.2019.10.030

11. Effects of water activity, temperature and particle size on thermal inactivation of Escherichiacoli ATCC 25922 in red pepper powder

Author:
Zhang, Beihua; Zhang, Lihui; Cheng, Teng; Guan, Xiangyu; Wang, Shaojin
Source:
Food control 2020 v.107 pp. 106817
ISSN:
0956-7135
Subject:
heat inactivation,   etc   ; Escherichia coli; Salmonella; condiments; heat tolerance; particle size; pasteurization; pathogens; pepper; prediction; product safety; temperature; water activity;     Show all 13 Subjects
Abstract:
... Contaminated condiments with low water activity (aw) have encouraged the scientific community to study effective thermal methods of inactivating pathogens. The aim of this study was to identify whether microbial thermo-tolerance in red pepper powder was affected by water activity, treatment temperature and particle size of samples. Effects of three bacterial strains and particle size on the heat r ...
DOI:
10.1016/j.foodcont.2019.106817

12. Rapid and simple screening of the apoptotic compounds based on Hsp70 inhibition using luciferase as an intracellular reporter

Author:
Jahangirizadeh, Zohreh; Ghafouri, Hossein; Sajedi, Reza H.; Sariri, Reyhaneh; Hossienkhani, Saman
Source:
Analytical and bioanalytical chemistry 2020 v.412 no.1 pp. 149-158
ISSN:
1618-2642
Subject:
heat inactivation,   etc   ; DNA; Escherichia coli; actinomycin D; ambient temperature; apoptosis; doxorubicin; genetic vectors; heat treatment; luciferase; screening;     Show all 11 Subjects
Abstract:
... HSP70 is a powerful antiapoptotic protein that can block the extrinsic and intrinsic pathways of apoptosis. The present study describes a rapid, sensitive, and inexpensive system using luciferase as a reporter for the functional analysis of apoptotic compounds. For this approach, the co-transformation of Escherichia coli cells was performed with two expression vectors containing Hsp70 and firefly ...
DOI:
10.1007/s00216-019-02220-3

13. Multilevel modelling as a tool to include variability and uncertainty in quantitative microbiology and risk assessment. Thermal inactivation of Listeria monocytogenes as proof of concept

Author:
Garre, Alberto; Zwietering, Marcel H.; den Besten, Heidy M.W.
Source:
Food research international 2020 v.137 pp. 109374
ISSN:
0963-9969
Subject:
heat inactivation,   etc   ; Bayesian theory; Listeria monocytogenes; experimental design; food safety; heat treatment; microbiological risk assessment; microbiology; models; prediction; stochastic processes; uncertainty;     Show all 12 Subjects
Abstract:
... Variability is inherent in biology and also substantial for microbial populations. In the context of food safety risk assessment, it refers to differences in the response of different bacterial strains (between-strain variability) and different cells (within-strain variability) to the same condition (e.g. inactivation treatment). However, its quantification based on empirical observations and its ...
DOI:
10.1016/j.foodres.2020.109374

14. Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid

Author:
Dogruyol, Hande; Mol, Suhendan; Cosansu, Serap
Source:
Food microbiology 2020 v.90 pp. 103496
ISSN:
0740-0020
Subject:
heat inactivation,   etc   ; Listeria monocytogenes; anti-infective agents; citric acid; cooking; foodborne illness; heat treatment; oregano oil; pathogens; probability; salmon; sous vide; vacuum packaging;     Show all 13 Subjects
Abstract:
... Inadequate cooking during sous-vide processing may cause foodborne diseases in case the food is contaminated with pathogens such as Listeria monocytogenes. In this study, thermal inactivation of L. monocytogenes in sous-vide processed salmon was investigated. Oregano oil and citric acid were used alone or in combination to determine the probability of increasing the efficiency of heat treatment. C ...
DOI:
10.1016/j.fm.2020.103496

15. Kinetic and thermodynamic parameters of nisin thermoinactivation

Author:
Moretti de Almeida, Gabriel; Nóbrega Mendonça, Carlos Miguel; Converti, Attilio; Pinheiro de Souza Oliveira, Ricardo
Source:
Journal of food engineering 2020 v.280 pp. 109986
ISSN:
0260-8774
Subject:
heat inactivation,   etc   ; Gibbs free energy; Lactococcus lactis; biopreservatives; energy; enthalpy; entropy; food industry; food matrix; heat; heat tolerance; heat treatment; nisin; pH; temperature; thermal stability;     Show all 16 Subjects
Abstract:
... Understanding the thermal inactivation of biopreservatives in food matrixes is essential for their proper use in the food industry, enabling reduction of heating time and optimization of heating temperature. With this aim in mind, the effect of heat treatment on the activity and thermostability of commercial nisin from Lactococcus lactis was investigated. Residual activity tests performed for 90 m ...
DOI:
10.1016/j.jfoodeng.2020.109986

16. Thermal inactivation of Cronobacter sakazakii ATCC 29544 in powdered infant formula milk using thermostatic radio frequency

Author:
Zhang, Yue; Xie, Yongkang; Tang, Juming; Wang, Shaojin; Wang, Lu; Zhu, Guangfei; Li, Xingyi; Liu, Yanhong
Source:
Food control 2020 v.114 pp. 107270
ISSN:
0956-7135
Subject:
heat inactivation,   etc   ; Cronobacter sakazakii; cell membranes; dielectric heating; flow cytometry; heat tolerance; hot water treatment; infant formulas; milk; pasteurization; radio waves; temperature; transmission electron microscopy; water activity;     Show all 14 Subjects
Abstract:
... A 27.12 MHz thermostatic radio frequency (RF) system was employed to inactivate Cronobacter sakazakii in powdered infant formula milk. A proportional-integral-derivative controller achieved constant material temperature during the holding period. Hot air and similar dielectric material assistance were used to improve RF heating uniformity. The results showed that the microbial thermal resistance w ...
DOI:
10.1016/j.foodcont.2020.107270

17. Immobilization of a commercial Aspergillus aculeatus enzyme preparation with fructosyltransferase activity in chitosan beads: A kinetic/thermodynamic study and fructo-oligosaccharides continuous production in enzymatic reactor

Author:
Oliveira, Rodrigo Lira de; Silva, Marcos Fellipe da; Silva, Suzana Pedroza da; Cavalcanti, Jorge Vinícius Fernandes Lima; Converti, Attilio; Porto, Tatiana Souza
Source:
Food and bioproducts processing 2020 v.122 pp. 169-182
ISSN:
0960-3085
Subject:
heat inactivation,   etc   ; Aspergillus aculeatus; Gibbs free energy; activation energy; batch systems; biocatalysts; chemical bonding; chitosan; enthalpy; entropy; enzyme activity; fructooligosaccharides; glutaraldehyde; immobilized enzymes; transferases;     Show all 15 Subjects
Abstract:
... Pectinex Ultra SP-L, a food-grade enzymatic preparation with high transfructosylating activity, was covalently immobilized on chitosan beads. The highest immobilization yield (95.9%) was obtained using 4.0% glutaraldehyde for 60min and 80rpm at 25±1°C. The immobilized biocatalyst showed good operational stability, being able to retain, after the third cycle of reuse, no less than 100.0 and 73.9% o ...
DOI:
10.1016/j.fbp.2020.05.001

18. Fructo-oligosaccharides production by an Aspergillus aculeatus commercial enzyme preparation with fructosyltransferase activity covalently immobilized on Fe3O4–chitosan-magnetic nanoparticles

Author:
de Oliveira, Rodrigo Lira; da Silva, Marcos Fellipe; da Silva, Suzana Pedroza; de Araújo, Ana Cláudia Vaz; Cavalcanti, Jorge Vinícius Fernandes Lima; Converti, Attilio; Porto, Tatiana Souza
Source:
International journal of biological macromolecules 2020 v.150 pp. 922-929
ISSN:
0141-8130
Subject:
heat inactivation,   etc   ; Aspergillus aculeatus; biocatalysts; chemical bonding; enzyme activity; fructooligosaccharides; glutaraldehyde; immobilized enzymes; magnetic fields; nanoparticles; pH; temperature; thermal stability; transferases;     Show all 14 Subjects
Abstract:
... Pectinex Ultra SP-L, a commercial enzyme preparation with fructosyltransferase activity, was successfully immobilized by covalent binding to Fe₃O₄–chitosan- magnetic nanoparticles. Immobilization carried out according to a 2³-full factorial design where glutaraldehyde concentration, activation time and time of contact between enzyme and support were selected as the independent variables and immobi ...
DOI:
10.1016/j.ijbiomac.2020.02.152

19. Combination of mild heat and plant essential oil constituents to inactivate resistant variants of Escherichia coli in buffer and in coconut water

Author:
Gayán, Elisa; Geens, Elise; Berdejo, Daniel; García-Gonzalo, Diego; Pagán, Rafael; Aertsen, Abram; Michiels, Chris W.
Source:
Food microbiology 2020 v.87 pp. 103388
ISSN:
0740-0020
Subject:
heat inactivation,   etc   ; Escherichia coli O157; anti-infective agents; bacteria; carvacrol; citral; coconut water; essential oils; heat; heat tolerance; minimally processed foods; mutants; preservatives; processing technology; synergism; temperature;     Show all 16 Subjects
Abstract:
... The growing demand for minimally processed foods with clean labels has stimulated research into mild processing methods and natural antimicrobials to replace intensive heating and conventional preservatives, respectively. However, we have previously demonstrated that repetitive exposure of some bacteria to mild heat or subinhibitory concentrations of essential oil constituents (EOCs) may induce th ...
DOI:
10.1016/j.fm.2019.103388

20. High-Throughput Sequencing (HTS) of newly synthetized RNAs enables one shot detection and identification of live mycoplasmas and differentiation from inert nucleic acids

Author:
Desbrousses, Céline; Archer, Fabienne; Colin, Adélie; Bobet-Erny, Alexandra; Champavère, Angélique; Gros, Edwige; Beurdeley, Pascale; Cruveiller, Stéphane; Tardy, Florence; Eloit, Marc
Source:
Biologicals 2020 v.65 pp. 18-24
ISSN:
1045-1056
Subject:
heat inactivation,   etc   ; Acholeplasma laidlawii; Mycoplasma; RNA; cell culture; enzyme activity; fluorescent antibody technique; high-throughput nucleotide sequencing; inoculum; microbial detection; polymerase chain reaction;     Show all 11 Subjects
Abstract:
... Mycoplasma contamination threatens both the safety of biologics produced in cell substrates as well as the quality of scientific results based on cell-culture observations. Methods currently used to detect contamination of cells include culture, enzymatic activity, immunofluorescence and PCR but suffer from some limitations. High throughput sequencing (HTS) can be used to identify microbes like my ...
DOI:
10.1016/j.biologicals.2020.03.002