Synergistic combination of heat and ultrasonic waves under pressure for Cronobacter sakazakii inactivation in apple juice
Synergistic combination of heat and ultrasonic waves under pressure for Cronobacter sakazakii inactivation in apple juice
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DOI：
10.1016/j.foodcont.2011.10.056
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发表时间：
2012-05-01
期刊：
影响因子：
6
通讯作者：
Condon, S.
中科院分区：
文献类型：
--
作者：
Arroyo, C.;Cebrian, G.;Condon, S.
在压力下同时应用热和超声波的组合效果（manothermosonication）。本文研究了MTS对坂崎弯孢霉在苹果汁中存活的影响。在45 ℃以下，在压力下通过超声的灭活与温度无关。在64 ℃以上，与相同温度下热处理的致死率相比，压力下超声波的致死率可以忽略不计。在45摄氏度和64摄氏度之间，如果加热和压力下的超声过程同时但独立地起作用，即观察到协同效应，则组合过程（MTS）的致死率高于预期。在54 ℃下发现最大协同效应（38.2%）。在选择性培养基（含氯化钠或胆盐）上的恢复显示，MTS治疗后一定比例的幸存者受到亚致死性损伤。还观察到MTS处理后的存活者在苹果汁中冷藏期间（4 ℃下长达96 h）逐渐死亡。这些研究结果的实际意义进行了讨论。(C)2011爱思唯尔有限公司保留所有权利。
The combined effect of the simultaneous application of heat and ultrasonic waves under pressure (manothermosonication. MTS) on the survival of a strain of Cronobacter sakazakii was studied in apple juice. Below 45 degrees C, the inactivation by ultrasound under pressure was independent of temperature. Above 64 degrees C, the lethal effect of ultrasound under pressure was negligible when compared to the lethality of the heat treatment at the same temperature. Between 45 degrees C and 64 degrees C, the lethality of the combined process (MTS) was higher than expected if heat and ultrasound under pressure processes acted simultaneously but independently, that is, a synergistic effect was observed. The maximum synergistic effect (38.2%) was found at 54 degrees C. Recovery on selective media - with sodium chloride or bile salts - revealed that a certain proportion of the survivors after MTS treatments were sublethally injured. It was also observed that survivors after MTS treatments progressively died during refrigerated storage (up to 96 h at 4 degrees C) in the apple juice. The practical implication of these findings is discussed. (C) 2011 Elsevier Ltd. All rights reserved.