Development of an exposure assessment industrial model for Bacillus cereus in rice matrix containing insect chitosan.

IF 1.8 4区 农林科学 Q3 CHEMISTRY, APPLIED Food Science and Technology International Pub Date : 2024-10-14 DOI:10.1177/10820132241289325
María Inés Valdez-Narváez, M Teresa Fernández-Felipe, Dolores Rodrigo
{"title":"Development of an exposure assessment industrial model for <i>Bacillus cereus</i> in rice matrix containing insect chitosan.","authors":"María Inés Valdez-Narváez, M Teresa Fernández-Felipe, Dolores Rodrigo","doi":"10.1177/10820132241289325","DOIUrl":null,"url":null,"abstract":"<p><p>An exposure assessment model for industrial use has been developed by using kinetic data from inactivation and growth of <i>Bacillus cereus</i> spores. It can provide a valuable tool for estimating the concentration of <i>B. cereus</i> after a storage period of 24 h at a specified temperature (20 °C) and for an estimation of the percentage of contaminated portions according to the input data of the model. This model considers a rice-derived product that has undergone a standard cooking process at 95 °C for 20 min. According to the results, the presence of chitosan affects the final microbial load after storage, potentially serving as an additional control measure in the event of cold chain abuse or break. Chitosan's antimicrobial properties likely play a role in reducing microbial growth during storage, thereby contributing to enhanced food safety. In practical terms, this suggests that incorporating chitosan into food products, especially those susceptible to microbial contamination like rice derivatives, could help mitigate risks associated with temperature abuse or cold chain disruptions. By acting as a protective barrier against microbial proliferation, chitosan offers a preventive measure to maintain product quality and safety throughout the supply chain. Considering two scenarios, 10<sup>4</sup> or 10<sup>7</sup> as initial contamination the model estimated that the 55 and 100% of portions would be respectively contaminated, according to a Performance Criteria of 4 log reductions.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241289325"},"PeriodicalIF":1.8000,"publicationDate":"2024-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Technology International","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1177/10820132241289325","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0

Abstract

An exposure assessment model for industrial use has been developed by using kinetic data from inactivation and growth of Bacillus cereus spores. It can provide a valuable tool for estimating the concentration of B. cereus after a storage period of 24 h at a specified temperature (20 °C) and for an estimation of the percentage of contaminated portions according to the input data of the model. This model considers a rice-derived product that has undergone a standard cooking process at 95 °C for 20 min. According to the results, the presence of chitosan affects the final microbial load after storage, potentially serving as an additional control measure in the event of cold chain abuse or break. Chitosan's antimicrobial properties likely play a role in reducing microbial growth during storage, thereby contributing to enhanced food safety. In practical terms, this suggests that incorporating chitosan into food products, especially those susceptible to microbial contamination like rice derivatives, could help mitigate risks associated with temperature abuse or cold chain disruptions. By acting as a protective barrier against microbial proliferation, chitosan offers a preventive measure to maintain product quality and safety throughout the supply chain. Considering two scenarios, 104 or 107 as initial contamination the model estimated that the 55 and 100% of portions would be respectively contaminated, according to a Performance Criteria of 4 log reductions.

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
开发含有昆虫壳聚糖的大米基质中蜡样芽孢杆菌暴露评估工业模型。
利用蜡样芽孢杆菌孢子灭活和生长的动力学数据,开发了一种用于工业用途的暴露评估模型。该模型提供了一个宝贵的工具,用于估算在指定温度(20 °C)下储存 24 小时后蜡样芽孢杆菌的浓度,并根据模型的输入数据估算受污染部分的百分比。该模型考虑的是经过 95 °C 20 分钟标准蒸煮过程的大米产品。结果表明,壳聚糖的存在会影响贮藏后的最终微生物量,有可能在冷链滥用或断裂的情况下作为额外的控制措施。壳聚糖的抗菌特性可能会在贮藏过程中起到减少微生物生长的作用,从而有助于提高食品安全。在实际应用中,这表明将壳聚糖添加到食品中,尤其是大米衍生物等易受微生物污染的食品中,有助于降低与温度滥用或冷链中断相关的风险。壳聚糖可作为防止微生物扩散的保护屏障,为在整个供应链中保持产品质量和安全提供预防措施。考虑到 104 或 107 作为初始污染的两种情况,根据减少 4 个对数的性能标准,该模型估计分别有 55% 和 100% 的部分会受到污染。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
Food Science and Technology International
Food Science and Technology International 工程技术-食品科技
CiteScore
5.80
自引率
4.30%
发文量
63
审稿时长
18-36 weeks
期刊介绍: Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
期刊最新文献
Development of prediction software to describe total mesophilic bacteria in spinach using a machine learning-based regression approach. Biodegradable sodium alginate films incorporated with lycopene and β-carotene for food packaging purposes. The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice. Effect of calcium levels on structure and function of mitochondria in yeast under high glucose fermentation. Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1