{"title":"Evaluation of strain variability of food microorganisms in response to decontamination by pulsed electric fields and thermal treatments","authors":"Fotios Lytras , Georgios Psakis , Ruben Gatt , Joerg Hummerjohann , Javier Raso , Vasilis Valdramidis","doi":"10.1016/j.ifset.2024.103731","DOIUrl":null,"url":null,"abstract":"<div><p>The effect of pulsed electric fields (PEF) and thermal treatments on the inactivation of the population of 40 strains of 4 model microorganisms (<em>Escherichia coli</em>, <em>Listeria monocytogenes</em>, <em>Lactiplantibacillus plantarum</em>, <em>Saccharomyces cerevisiae</em>) were investigated. Microbial samples of McIlvaine buffer pH 7.0 were subjected to pulses with electric field strength 20 kV/cm and total specific energies (88, 136, and 184 kJ/kg). Depending on the species and strain, microorganisms exhibited various resistances. PEF microbial resistance and strain variability data were correlated to the total specific energy used. <em>E. coli</em> strains showed statistical log<sub>10</sub> inactivation differences under the 88 and 136 kJ/kg but not under the 184 kJ/kg PEF treatment. In contrast, <em>L. monocytogenes</em> strains showed statistical log<sub>10</sub> inactivation differences only under the 184 kJ/kg treatment. <em>L. monocytogenes</em> L6 strain was identified as the most resistant strain at PEF treatment (184 kJ/kg). This result was in accordance with the resistance under thermal treatment (62.8 °C, 30 min).</p></div><div><h3>Industrial relevance</h3><p>The identification of target microorganisms related to their resistance in one or more technologies can help at establishing treatment conditions that reassure food safety. Data obtained in this research show that species and strain behaviours vary and are dependent on the technology and the applied treatment conditions. Thus, the resistance exhibited by microorganisms of public health importance may be dependent on the used technology and the applied treatment.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":null,"pages":null},"PeriodicalIF":6.3000,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S146685642400170X/pdfft?md5=f64e7bf88c2ade06b62b5599da7be663&pid=1-s2.0-S146685642400170X-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Innovative Food Science & Emerging Technologies","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S146685642400170X","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The effect of pulsed electric fields (PEF) and thermal treatments on the inactivation of the population of 40 strains of 4 model microorganisms (Escherichia coli, Listeria monocytogenes, Lactiplantibacillus plantarum, Saccharomyces cerevisiae) were investigated. Microbial samples of McIlvaine buffer pH 7.0 were subjected to pulses with electric field strength 20 kV/cm and total specific energies (88, 136, and 184 kJ/kg). Depending on the species and strain, microorganisms exhibited various resistances. PEF microbial resistance and strain variability data were correlated to the total specific energy used. E. coli strains showed statistical log10 inactivation differences under the 88 and 136 kJ/kg but not under the 184 kJ/kg PEF treatment. In contrast, L. monocytogenes strains showed statistical log10 inactivation differences only under the 184 kJ/kg treatment. L. monocytogenes L6 strain was identified as the most resistant strain at PEF treatment (184 kJ/kg). This result was in accordance with the resistance under thermal treatment (62.8 °C, 30 min).
Industrial relevance
The identification of target microorganisms related to their resistance in one or more technologies can help at establishing treatment conditions that reassure food safety. Data obtained in this research show that species and strain behaviours vary and are dependent on the technology and the applied treatment conditions. Thus, the resistance exhibited by microorganisms of public health importance may be dependent on the used technology and the applied treatment.
期刊介绍:
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.