Combined effect of high pressure processing and dimethyl dicarbonate to inactivate foodborne pathogens

• Grant number: 17/24172-6
• Support type: Scholarships abroad - Research
• Effective date (Start): June 11, 2018
• Effective date (End): August 20, 2018
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Rodrigo Rodrigues Petrus
• Grantee: Rodrigo Rodrigues Petrus
• Host: Randy William Worobo
• Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Local de pesquisa : Cornell University, United States

Abstract

Novel food processing technologies can be used to improve the safety and quality of food products. The application of high pressure in combination with dimethyl dicarbonate (DMDC) is a promising alternative to classical thermal technologies. This research proposal targets the optimization of the trinomial pressure x holding time x dimethyl dicarbonate concentration ([DMDC]) aiming at the inactivation of foodborne pathogens in a high acidity food matrix. To this end, 17 trials will be carried out based on a central composite rotatable design (CCRD). The pressure (ranging from 100 to 600 MPa), holding time (from 26 to 194 s), and [DMDC] (from 116 to 250 mg/L) will be tested as independent variables. The performance of the different combinations will be evaluated by pathogen challenge microbiological assays. The food matrix (apple juice) will be inoculated with five strain cocktails of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes. Response Surface Methodology will be applied for data analysis. This study will be conducted at the High Pressure Processing Validation Center and the Laboratory of Food Microbiology at the Cornell University/USA. (AU)