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pasteurization, etc ; Escherichia coli O157; ass milk; death; microbiological quality; pasteurized milk; pathogens; raw milk; Show all 8 Subjects
Abstract:
... The survival of Escherichia coli O157:H7 strain (NCTC 12900) was assessed in raw donkey milk, in mild pasteurised donkey milk (50 °C for 30 min), in donkey milk processed by HP at 400 MPa at 3 °C for 60 s, and in donkey milk treated with a combination of the two technologies. The results showed that E. coli O157:H7 was able to survive in raw donkey milk for 15 days and in mild pasteurised donkey m ...
pasteurization, etc ; breast milk; casein; food chemistry; microstructure; milk; milk fat; protein composition; proteomics; raw milk; whey; Show all 11 Subjects
Abstract:
... The aim of this study was to comprehensively investigate the effect of Holder pasteurization (HoP) compared with that of hydrostatic high-pressure (HHP) processing on human milk proteins, including milk fat globule membrane (MFGM) proteins, whey proteins and caseins. Milk fat globules in milk processed by high-pressure were similar to those in raw milk in terms of their size distribution and micro ...
pasteurization, etc ; acidity; breast milk; electrospray ionization mass spectrometry; flame ionization; food composition; linoleic acid; oleic acid; palmitic acid; triacylglycerols; Show all 10 Subjects
Abstract:
... The effects of high-pressure processing (HPP; 300, 400, 500 and 600 MPa for 5 min) compared to Holder pasteurization treatments on the macronutrients, acidity in Dornic, total coliforms, fatty acids (FA) composition, and the triacylglycerols (TAG) profile of mature human milk (HM) were evaluated. The results showed that both processes eliminated the microorganisms present, and the concentration of ...
pasteurization, etc ; ascorbic acid; color; convection; finite element analysis; glass; heat transfer coefficient; lycopene; models; specific heat; temperature profiles; thermal conductivity; thermal degradation; tomatoes; Show all 14 Subjects
Abstract:
... Pasteurization of crushed tomato in glass bottles was evaluated using a multiphysics model, aiming to understand the temperature profiles and quality losses during the heating and cooling stages of the process. In order to rigorously simulate the pasteurization process, a finite element model was built using experimentally measured product and heat transfer parameters (thermal conductivity, densit ...
pasteurization, etc ; acetamiprid; apple peels; apples; boscalid; cyprodinil; deltamethrin; flonicamid; fludioxonil; fluopyram; food safety; freeze drying; liquid chromatography; pirimicarb; pulp; pyrimethanil; tandem mass spectrometry; thiacloprid; water solubility; Show all 19 Subjects
Abstract:
... The goal of the present study was to estimate the distribution and migration of eleven systemic and non-systemic pesticides between the skin and the pulp of apples. Additionally, the behaviour of acetamiprid, boscalid, bupirimate, cyprodinil, flonicamid, fluopyram, pirimicarb, pyrimethanil, thiacloprid, deltamethrin, and fludioxonil in two apple varieties during four thermal processes ranging betw ...
... Foaming can pose a major challenge during processing of acid whey (AW). In this study, nano-filtered mineral AW was collected from a commercial plant before (AW₀) and after pasteurisation (AWₚₐₛₜ; 75 °C, 15 s). Both AW samples were foamed at 21 °C and in addition, AWₚₐₛₜ was foamed at 61 °C, corresponding to the temperature of in-plant foaming. Physicochemical, foaming, and surface properties of A ...
pasteurization, etc ; death; heat transfer; milk; temperature; Show all 5 Subjects
Abstract:
... Pasteurisation is a well-established process for control of pathogenic bacteria in milk and other liquids. When particles are present, an extended time or higher temperature is required to ensure that the centre of each particle is pasteurised. The temperature within particles was simulated using two different methods so that death kinetic equations could be used to calculate microbial inactivatio ...
pasteurization, etc ; food chemistry; metabolomics; models; orange juice; Show all 5 Subjects
Abstract:
... The NOVA food classification system, divides foods into four categories, namely unprocessed and minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods. With the recently increasing pursuit of healthy diets, special attention to minimally processed foods has become crucial. According to NOVA, freshly squeezed, high pressure processing (HPP) and pasteur ...
pasteurization, etc ; butter; color; culinary science; emulsions; hardness; viscosity; Show all 7 Subjects
Abstract:
... This research investigated the effects of pasteurization and churning on physical characteristics of recombined butter (REB). The pasteurization time showed some effects on b*and viscosity of butter emulsion. The churning time had effects on physical properties (color, viscosity, emulsion stability; ES and melting point; MP) of butter. The butter churned for 40 min showed more viscosity (53.62 Pa. ...
pasteurization, etc ; breast milk; food chemistry; milk; nutritive value; Show all 5 Subjects
Abstract:
... Holder pasteurization is the current recommended method for donor human milk treatment. This method effectively eliminates most life-threatening contaminants in donor milk, but it also greatly reduces some of its biological properties. Consequently, there is a growing interest for developing novel processing methods that can ensure both microbial inactivation and a higher retention of the function ...
Jessica B. Portela; Jonas T. Guimarães; Debora L. Lino; Carla A. Brito Sass; Mônica M. Pagani; Tatiana C. Pimentel; Mônica Q. Freitas; Adriano G. Cruz; Erick A. Esmerino
pasteurization, etc ; beverages; commercialization; consumer attitudes; prebiotics; questionnaires; soursops; ultrasonics; whey; Show all 9 Subjects
Abstract:
... This study aimed to investigate the expected emotional profiling and overall liking of soursop flavored prebiotic whey beverages subjected to ultrasound processing. For this purpose, four images of products and their related claims were provided for consumers (n = 453) in an online questionnaire: (a) pasteurized soursop flavored whey beverage (PAST), (b) pasteurized soursop flavored prebiotic whey ...
pasteurization, etc ; catechol oxidase; heat; heat inactivation; mathematical models; peroxidase; pulp; Show all 7 Subjects
Abstract:
... This work evaluates the thermal inactivation of peroxidase and polyphenol oxidase of açai-berry pulp in a continuous pasteurization using a lab-scale pasteurizer with plate heat exchangers (PHEs). Experiments were carried-out at three different açai flow rates with two different pass arrangements of the PHEs. The experimental treatments were simulated by CFD and the numerical results were compared ...
pasteurization, etc ; Escherichia coli; bacteriophages; disinfection; experimental design; heat; hydrogen; oxidation; temperature; Show all 9 Subjects
Abstract:
... Decentralized treatments applied at the household level may be alternatives to positively impact global health. Pasteurization is a conventional disinfection method and efforts have been made to increase its efficiency and productivity in point-of-entry (POE) applications. To overcome limitations associated to this practice, we hypothesized that including oxidation prior to pasteurization would im ...
pasteurization, etc ; dielectric heating; equipment; heat; liquids; microorganisms; pathogens; radio waves; temperature; Show all 9 Subjects
Abstract:
... Radiofrequency (RF) heating is an alternative emerging technology to conventional thermal methods; it has been employed for food pasteurisation, providing fast and volumetric heating. However, non‐uniformity in the heating pattern has been reported. RF pasteurisation has been studied in different liquid foods. This review provides information about the RF heating mechanism and equipment used to pa ...
pasteurization, etc ; RNA; cell communication; centrifugation; gel chromatography; homogenization; hydrodynamics; milk; triacylglycerols; Show all 9 Subjects
Abstract:
... Extracellular vesicles facilitate intercellular communication by transferring bioactive molecules with the potential to elicit host responses. Raw bovine milk contains functional extracellular vesicles that are taken up by humans. By comparing with extracellular vesicles from unprocessed bovine milk, the impact of pasteurisation, hydrodynamic cavitation treatment, or homogenisation on purity of mi ...
pasteurization, etc ; food research; heat tolerance; industry; pathogen identification; pathogens; water activity; Show all 7 Subjects
Abstract:
... Foodborne outbreaks and recalls of pathogen-contaminated low-moisture foods (LMFs, foods with water activity at 25 °C < 0.85) have led to numerous scientific studies on bacterial persistence, as well as newly developed industrial interventions. Conducting microbial tests of LMFs, lab tests, or validation studies in pilot plans requires complete information on protocols and parameters that need to ...
pasteurization, etc ; beers; heat; industrial applications; mathematical models; process design; systems engineering; temperature; Show all 8 Subjects
Abstract:
... Beer pasteurization is carried out in conventional systems where low temperature and long time process (56 min process with 13 min pre-heating, 14 min heating, 6 min holding time and 23 min cooling time) is applied for bottled or canned products. Longer process times lead to losses in the sensory properties. Another approach is flash pasteurization where the beer is first pasteurized and then fill ...
pasteurization, etc ; Cronobacter sakazakii; DNA; dyes; genes; infant formulas; photosensitivity; propidium; raw milk; Show all 9 Subjects
Abstract:
... An accurate method that rapidly detects the number of viable but nonculturable (VBNC) Cronobacter sakazakii was developed by combining propidium bromide with quantitative LAMP (PMA-QLAMP). The gyrB gene was the target for primers design. The optimal PMA treatment conditions were determined to eliminate the DNA amplification of 10⁸ CFU/mL of dead C. sakazakii without affecting any viable C. sakazak ...
Yong Hu; Eva Kontopodi; Elise Mank; Chris H.P. van den Akker; Johannes B. van Goudoever; Kasper Hettinga; Ruurd M. van Elburg; Johannes Thaler; Rienk Nieuwland
high-temperature short-time pasteurization, etc ; blood plasma; breast milk; irradiation; milk; ultraviolet radiation; Show all 6 Subjects
Abstract:
... Donor human milk is the first alternative for preterm infants when mother's own milk is not available. Most available human milk banking guidelines recommend classical holder pasteurization to ensure safety by eliminating potential infectious microorganisms. Processing by heat treatment, however, negatively affects functionality and availability of bioactive components naturally present in human m ...
pasteurization, etc ; Salmonella Enteritidis; adverse effects; egg quality; eggs; health hazards; heat; pH; wastes; Show all 9 Subjects
Abstract:
... Salmonella enterica serotype Enteritidis (SE) is a pathogenic bacteria frequently isolated from shell eggs. Among the surface pasteurization methods, infrared heating provides an easy and eco‐friendly application. To eliminate SE on the surface of shell eggs, pasteurization was applied via two different approaches. First, conventionally far‐IR‐heated eggs were pasteurized for 480 s, 5‐log SE reduc ...