Determination of the effect of milk fat on the inactivation of Listeria monocytogenes by ohmic heating
Öz
Research in recent years has focused on innovative technologies that provide pathogen inactivation without damaging the structural properties of foods. Ohmic heating (OH) is an innovative technology, that provides an effective microbial inactivation with massive and rapid heating. This study aims to determine the effects of milk fat on the inactivation of Listeria monocytogenes by OH with a low voltage gradient. L. monocytogenes (ATCC 13932) inoculated 3.1%, 1.5%, and 0.1% fat-milk samples were heated up to 62°C by OH and conventional heating (CH) process. OH treatment lead to the inactivation of L. monocytogenes in both 1.5% and 0.1% groups and led to approximately 5.30 log decrease, however, there was a 3.10 log decrease in the 3.1% group at 6 min. CH lead to a few reduction as 0.21, 0.29 and 0.39 log in 3.1%, 1.5% and 0.1% fat-milk respectively. In OH, the sublethal injury ratio was higher than CH in all milk groups. However, OH did not statistically change color and pH values at the 6th min of the process, had a significant effect on hydroxymethylfurfural value only in 3.1% fat-milk. In conclusion, the increased fat content may have important inhibitory effects on pathogen inactivation in OH. Thus, the OH conditions should be chosen carefully to sufficient inactivation of pathogens in milk with high-fat content.
Anahtar Kelimeler
Bacterial inactivation Conventional heating Listeria monocytogenes Milk Ohmic Heating
Destekleyen Kurum
This research was supported by Burdur Mehmet Akif Ersoy University Scientific Research Projects Coordinator with project number 0694-YL-21. The authors thank Jerina RUGJI for helping with laboratory analysis.
Proje Numarası
0694-YL-21
Teşekkür
This research was derived from the co-author's master thesis. A part of this study was presented in IX. National Veterinary Food Hygiene Congress in 4-7 October 2021, Antalya- Türkiye.
Kaynakça
- Anderson DR (2008): Ohmic heating as an alternative food processing technology. Master of Science, Kansas State University, USA.
- Balpetek D, Gürbüz Ü (2015): Application of ohmic heating system in meat thawing. Procedia Soc Behav Sci, 195, 2822–2828.
- Burton H (1955): Color changes in heated and unheated milk I. The browning of milk on heating. J Dairy Res, 21, 194–203.
- CDC (2002): Public health dispatch: outbreak of listeriosis - northeastern United States, 2002 October 25. Morb Mortal Wkly Rep, 51, 950–951.
- Claeys WL, Van Loey AM, Hendrickx ME (2003): Kinetics of hydroxymethylfurfural, lactulose and furosine in milk with different fat content. J Dairy Res, 70, 85–90.
- Dill KA, Kingshuk G, Schmit JD (2011): Physical limits of cells and proteomes. Proc Natl Acad Sci, 108, 17876–17882.
- Espina L, Somolinos M, Pagan R, et al (2010): Effect of citral on the thermal inactivation of Escherichia coli O157: H7 in citrate phosphate buffer and apple juice. J Food Prot, 73, 2189e2196.
- Gavahian M, Chu YH, Sastry S (2018): Extraction from food and natural products by moderate electric field: Mechanisms, benefits, and potential industrial applications. Compr Rev Food Sci Food Saf, 17, 1040–1052.
- Guo W, Llave Y, Jin Y, et al (2016): Mathematical modeling of ohmic heating of two-component foods with non-uniform electric properties at high frequencies. Innov Food Sci Emerg Technol, 39, 63–78.
- Icier F, Ilicali C (2005): Temperature dependent electrical conductivities of fruit purees during ohmic heating. Food Res Int, 38, 1135–1142.
- Keeney M, Bassette R (1959): Detection of intermediate compounds in the early stages of browning reaction in milk products. J Dairy Sci, 42, 945-960.
- Kim SS, Kang DH (2015): Comparative effects of ohmic and conventional heating for inactivation of Escherichia coli O157: H7, Salmonella enterica serovar typhimurium, and Listeria monocytogenes in skim milk and cream. J Food Prot, 78, 1208–1214.
- Kim SS, Kang DH (2017): Synergistic effect of carvacrol and ohmic heating for inactivation of E. coli O157: H7, S. Typhimurium, L. monocytogenes, and MS-2 bacteriophage in salsa. Food Control, 73, 300-305.
- Morales FJ, Jime´nez-Pe´rez S (1999): HMF formation during heat treatment of milk type products as related to milk fat content. J Food Sci, 64, 855–859.
- Morales FJ, Jime´nez-Pe´rez S (2001): Hydroxymethylfurfural determination in infant milk-based formulas by micellar electrokinetic capillary chromatography. Food Chem, 72, 525–531.
- Park SH, Balasubramaniam VM, Sastry SK (2014): Quality of shelf-stable low acid vegetables processed using pressure–ohmic–thermal sterilization. LWT, 57, 243–252.
- Rivas A, Pina-Perez MC, Rodriguez-Vargas S, et al (2013): Sublethally damaged cells of Escherichia coli by pulsed electric fields: The chance of transformation and proteomic assays. Food Res Int, 54, 1120–1127.
- Shao L, Liu Y, Tian X, et al (2021): Inactivation and recovery of Staphylococcus aureus in milk, apple juice and broth treated with ohmic heating. LWT, 139, 110545.
- Shin JY, Kim SJ, Kim DK, et al (2016): Fundamental characteristics of deep-UV light-emitting diodes and their application to control foodborne pathogens. Appl Environ Microbiol, 82, 2-10.
- Shirsat N, Lyng JG, Brunton NP, et al (2004): Ohmic processing: Electrical conductivities of pork cuts. Meat Sci, 67, 507–514.
- Sun H, Masuda F, Kawamura S, et al (2011): Effect of electric current of ohmic heating on non-thermal injury to Streptococcus thermophilus in milk. J Food Process Eng, 34, 878–892.
- Tian X, Shao L, Yu Q, et al (2019): Evaluation of structural changes and intracellular substance leakage of Escherichia coli O157: H7 induced by ohmic heating. J Appl Microbiol, 127, 1430-1441.
- Tian X, Yu Q, Wu W, et al (2018): Inactivation of microorganisms in foods by ohmic heating: A review. J Food Prot, 81, 1093-1107.
- Tian XJ, Wu W, Yu QQ, et al (2016): Quality and proteome changes of beef M.longissimus dorsi cooked using a water bath and ohmic heating process. Innov Food Sci Emerg Technol, 34, 259–266.
- Urgu M, Saatli TE, Türk A, et al (2017): Isıl işlem görmüş içme sütlerinde (Pastörize, UHT ve Laktozsuz UHT Süt) hidroksimetilfurfural içeriğinin belirlenmesi. Akademik Gıda, 15, 249-255.
- US Food and Drug Administration (2001): Draft Risk Assessment of the Relative Risk to Public Health from Foodborne Listeria monocytogenes among selected categories of Ready-to-Eat Foods. Available at http://www. foodsafety. gov. (Accessed Feb 7, 2022).
Öz
Proje Numarası
0694-YL-21
Kaynakça
- Anderson DR (2008): Ohmic heating as an alternative food processing technology. Master of Science, Kansas State University, USA.
- Balpetek D, Gürbüz Ü (2015): Application of ohmic heating system in meat thawing. Procedia Soc Behav Sci, 195, 2822–2828.
- Burton H (1955): Color changes in heated and unheated milk I. The browning of milk on heating. J Dairy Res, 21, 194–203.
- CDC (2002): Public health dispatch: outbreak of listeriosis - northeastern United States, 2002 October 25. Morb Mortal Wkly Rep, 51, 950–951.
- Claeys WL, Van Loey AM, Hendrickx ME (2003): Kinetics of hydroxymethylfurfural, lactulose and furosine in milk with different fat content. J Dairy Res, 70, 85–90.
- Dill KA, Kingshuk G, Schmit JD (2011): Physical limits of cells and proteomes. Proc Natl Acad Sci, 108, 17876–17882.
- Espina L, Somolinos M, Pagan R, et al (2010): Effect of citral on the thermal inactivation of Escherichia coli O157: H7 in citrate phosphate buffer and apple juice. J Food Prot, 73, 2189e2196.
- Gavahian M, Chu YH, Sastry S (2018): Extraction from food and natural products by moderate electric field: Mechanisms, benefits, and potential industrial applications. Compr Rev Food Sci Food Saf, 17, 1040–1052.
- Guo W, Llave Y, Jin Y, et al (2016): Mathematical modeling of ohmic heating of two-component foods with non-uniform electric properties at high frequencies. Innov Food Sci Emerg Technol, 39, 63–78.
- Icier F, Ilicali C (2005): Temperature dependent electrical conductivities of fruit purees during ohmic heating. Food Res Int, 38, 1135–1142.
- Keeney M, Bassette R (1959): Detection of intermediate compounds in the early stages of browning reaction in milk products. J Dairy Sci, 42, 945-960.
- Kim SS, Kang DH (2015): Comparative effects of ohmic and conventional heating for inactivation of Escherichia coli O157: H7, Salmonella enterica serovar typhimurium, and Listeria monocytogenes in skim milk and cream. J Food Prot, 78, 1208–1214.
- Kim SS, Kang DH (2017): Synergistic effect of carvacrol and ohmic heating for inactivation of E. coli O157: H7, S. Typhimurium, L. monocytogenes, and MS-2 bacteriophage in salsa. Food Control, 73, 300-305.
- Morales FJ, Jime´nez-Pe´rez S (1999): HMF formation during heat treatment of milk type products as related to milk fat content. J Food Sci, 64, 855–859.
- Morales FJ, Jime´nez-Pe´rez S (2001): Hydroxymethylfurfural determination in infant milk-based formulas by micellar electrokinetic capillary chromatography. Food Chem, 72, 525–531.
- Park SH, Balasubramaniam VM, Sastry SK (2014): Quality of shelf-stable low acid vegetables processed using pressure–ohmic–thermal sterilization. LWT, 57, 243–252.
- Rivas A, Pina-Perez MC, Rodriguez-Vargas S, et al (2013): Sublethally damaged cells of Escherichia coli by pulsed electric fields: The chance of transformation and proteomic assays. Food Res Int, 54, 1120–1127.
- Shao L, Liu Y, Tian X, et al (2021): Inactivation and recovery of Staphylococcus aureus in milk, apple juice and broth treated with ohmic heating. LWT, 139, 110545.
- Shin JY, Kim SJ, Kim DK, et al (2016): Fundamental characteristics of deep-UV light-emitting diodes and their application to control foodborne pathogens. Appl Environ Microbiol, 82, 2-10.
- Shirsat N, Lyng JG, Brunton NP, et al (2004): Ohmic processing: Electrical conductivities of pork cuts. Meat Sci, 67, 507–514.
- Sun H, Masuda F, Kawamura S, et al (2011): Effect of electric current of ohmic heating on non-thermal injury to Streptococcus thermophilus in milk. J Food Process Eng, 34, 878–892.
- Tian X, Shao L, Yu Q, et al (2019): Evaluation of structural changes and intracellular substance leakage of Escherichia coli O157: H7 induced by ohmic heating. J Appl Microbiol, 127, 1430-1441.
- Tian X, Yu Q, Wu W, et al (2018): Inactivation of microorganisms in foods by ohmic heating: A review. J Food Prot, 81, 1093-1107.
- Tian XJ, Wu W, Yu QQ, et al (2016): Quality and proteome changes of beef M.longissimus dorsi cooked using a water bath and ohmic heating process. Innov Food Sci Emerg Technol, 34, 259–266.
- Urgu M, Saatli TE, Türk A, et al (2017): Isıl işlem görmüş içme sütlerinde (Pastörize, UHT ve Laktozsuz UHT Süt) hidroksimetilfurfural içeriğinin belirlenmesi. Akademik Gıda, 15, 249-255.
- US Food and Drug Administration (2001): Draft Risk Assessment of the Relative Risk to Public Health from Foodborne Listeria monocytogenes among selected categories of Ready-to-Eat Foods. Available at http://www. foodsafety. gov. (Accessed Feb 7, 2022).
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Veteriner Cerrahi, Veteriner Gıda Hijyeni ve Teknolojisi |
| Bölüm | Araştırma Makalesi |
| Yazarlar | |
| Proje Numarası | 0694-YL-21 |
| Yayımlanma Tarihi | 23 Haziran 2023 |
| Yayımlandığı Sayı | Yıl 2023 |