Yingying Sun, Yana Liu, Han Wang, Bo Zou, Yijie Zhao, Xingmin Li, Ruitong Dai
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引用次数: 0
Abstract
B. cereus spores can cause food spoilage, leading to food-borne illness and significant economic losses. Ohmic heating (OH) is an emerging and alternative thermal processing technique widely used for pasteurizing or sterilizing food, with the potential to inactivate spores. The results of this study indicated that OH can effectively inactivate B. cereus spores. To elucidate the inactivation mechanism of B. cereus spores by OH, several physicochemical indices were investigated, including spore characteristics, spore membrane integrity, intracellular substance concentration, and spore lipid composition. OH treatment neither produced H2O2 during processing nor caused lipid oxidation in spores. Both oil bath heating (OB) and OH treatments affected catalase, glutathione peroxidase, ATPase, Na+/K+-ATPase, and Ca2+/Mg2+-ATPase activity, suggesting a disruption in the intracellular homeostasis of the spores. Additionally, K+, Ca2+, and Mg2+ leakage from spores, and a decrease in inner membrane fluidity was observed following OB and OH treatments. However, OH treatment at 10 V/cm and 50 Hz resulted in minimal cation leakage and more pronounced catalase activity damage. OH treatments had a more significant impact on the lipid composition and metabolism pathways of spores than OB treatment, particularly concerning major membrane-forming phospholipids and glycerophospholipid metabolism. This study provides a comprehensive understanding of the OH inactivation mechanism on spores from various perspectives, promoting theoretical advancement of OH application in food sterilization.
期刊介绍:
Food Control is an international journal that provides essential information for those involved in food safety and process control.
Food Control covers the below areas that relate to food process control or to food safety of human foods:
• Microbial food safety and antimicrobial systems
• Mycotoxins
• Hazard analysis, HACCP and food safety objectives
• Risk assessment, including microbial and chemical hazards
• Quality assurance
• Good manufacturing practices
• Food process systems design and control
• Food Packaging technology and materials in contact with foods
• Rapid methods of analysis and detection, including sensor technology
• Codes of practice, legislation and international harmonization
• Consumer issues
• Education, training and research needs.
The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.