Do Temperature Abuses Along the Frozen Açaí Pulp Value Chain Increase Microbial Hazards?

IF 1.9 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Foodborne pathogens and disease Pub Date : 2024-10-11 DOI:10.1089/fpd.2024.0073

Jéssica Caroline Araujo Silva Sandes, Eduardo Henrique Miranda Walter, Gustavo Luis de Paiva Anciens Ramos, Virgínia Martins da Matta, Lourdes Maria Correa Cabral

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引用次数: 0

Abstract

Does temperature abuse during storage, distribution, marketing, and consumption of unpasteurized frozen açaí pulp increase microbial hazards? This study investigated the behavior of potentially pathogenic (Escherichia coli, Listeria monocytogenes and Salmonella spp.) and spoilage (mesophilic bacteria, yeasts and molds) microorganisms in two simulated thawing conditions: under refrigeration and at room temperature. The effect of repeated cold chain abuse was observed by thawing and refreezing (-20°C) açaí pulp four times over a period of 90 days. Freezing resulted in inhibition of all microorganisms except for mesophilic aerobic bacteria in one single sample. After thawing at 5°C, the kinetic parameters obtained by the Weibull model indicated that mesophilic aerobic bacteria, yeasts and molds and L. monocytogenes showed a longer inactivation time with δ values reaching 35, 126, and 46 days, respectively. The shortest inactivation time for a reduction of 4 log CFU.g^-1 was for E. coli. The concentration of Salmonella spp. and L. monocytogenes in control samples was higher (p < 0.01) than in samples exposed to abusive conditions after 90 days of storage. The results indicate that the abusive thawing conditions studied do not increase the potential hazards of pathogens.

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冷冻阿萨伊果浆价值链中的温度滥用是否会增加微生物危害？

未经巴氏杀菌的冷冻阿萨伊果肉在储存、分销、销售和消费过程中滥用温度是否会增加微生物危害？本研究调查了潜在致病微生物（大肠杆菌、李斯特菌和沙门氏菌属）和腐败微生物（嗜中性细菌、酵母菌和霉菌）在两种模拟解冻条件下的行为：冷藏条件下和室温条件下。通过在 90 天内四次解冻和重新冷冻（-20°C）阿萨伊果肉，观察了反复冷链滥用的影响。冷冻导致所有微生物都受到抑制，只有一个样本中的中嗜氧菌除外。在 5°C 解冻后，通过 Weibull 模型获得的动力学参数表明，中嗜氧菌、酵母菌、霉菌和单核细胞增多性酵母菌的灭活时间较长，δ 值分别达到 35 天、126 天和 46 天。减少 4 log CFU.g-1 的灭活时间最短的是大肠杆菌。贮藏 90 天后，对照组样品中沙门氏菌属和单核细胞增生性酵母菌的浓度（p < 0.01）高于暴露于滥用条件下的样品。结果表明，所研究的滥用解冻条件不会增加病原体的潜在危害。

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来源期刊

Foodborne pathogens and disease 医学-食品科技

CiteScore

5.30

自引率

3.60%

发文量

审稿时长

1 months

期刊介绍： Foodborne Pathogens and Disease is one of the most inclusive scientific publications on the many disciplines that contribute to food safety. Spanning an array of issues from "farm-to-fork," the Journal bridges the gap between science and policy to reduce the burden of foodborne illness worldwide. Foodborne Pathogens and Disease coverage includes: Agroterrorism Safety of organically grown and genetically modified foods Emerging pathogens Emergence of drug resistance Methods and technology for rapid and accurate detection Strategies to destroy or control foodborne pathogens Novel strategies for the prevention and control of plant and animal diseases that impact food safety Biosecurity issues and the implications of new regulatory guidelines Impact of changing lifestyles and consumer demands on food safety.