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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

The combined effect of high pressure processing and dimethyl dicarbonate to inactivate foodborne pathogens in apple juice

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Author(s):
Petrus, Rodrigo R. [1] ; Churey, John J. [2] ; Humiston, Gerard A. [2] ; Cheng, Rebecca M. [2] ; Worobo, Randy W. [2]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, Fac Zootecnia & Engn Alimentos, Av Duque de Caxias Norte 225, BR-13635900 Pirassununga, SP - Brazil
[2] Cornell Univ, Coll Agr & Life Sci, Cornell AgriTech, Dept Food Sci & Technol, Geneva, NY 14456 - USA
Total Affiliations: 2
Document type: Journal article
Source: Brazilian Journal of Microbiology; v. 51, n. 2, p. 779-785, JUN 2020.
Web of Science Citations: 0
Abstract

Novel processing technologies can be used to improve both the microbiological safety and quality of food products. The application of high pressure processing (HPP) in combination with dimethyl dicarbonate (DMDC) represents a promising alternative to classical thermal technologies. This research work was undertaken to investigate the combined effect of HPP and DMDC, which was aimed at reaching over 5-log reduction in the reference pathogens Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes inoculated in apple juice. Different strains of each species were tested. The pressure (ranging from 100 to 600 MPa), dwell time (from 26 to 194 s), and DMDC (from 116 to 250 mg/L) were tested based on a central composite rotatable design. The dwell time, in the studied range, did not have a significant effect (p > 0.1) on the pathogens ` reduction. All treatments achieved a greater than 5-log reduction for E. coli O157:H7 and L. monocytogenes. The reductions for S. enterica were also greater than 5-log for almost all tested combinations. The results for S. enterica suggested that it is more resistant to HPP and DMDC compared with E. coli O157:H7 and L. monocytogenes. The findings of this study showed that DMDC at low concentrations can be added to apple juice to reduce the parameters conventionally applied in HPP. The combined use of HPP and DMDC was highly effective under the conditions of this study. (AU)

FAPESP's process: 17/24172-6 - Combined effect of high pressure processing and dimethyl dicarbonate to inactivate foodborne pathogens
Grantee:Rodrigo Rodrigues Petrus
Support Opportunities: Scholarships abroad - Research