Survivability of Escherichia coli O157:H7 ATCC 43888 and Enterococcus faecium ATCC 8459 in a Hydrocolloid Gel Bar Model and Macronutrient Bar Model in Response to Vacuum Microwave Drying and Storage.

IF 2.1 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Dominique Pacitto-Reilly, Genevieve Flock
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引用次数: 0

Abstract

This study aimed to investigate the microbial safety of Vacuum Microwave Drying (VMD) and 30 days storage at 25°C on survivability of Escherichia coli O157:H7 ATCC 43888 and Enterococcus faecium ATCC 8459 in a nutritionally minimal bar model and macronutrient bar model. Sodium alginate hydrocolloid gel bars were inoculated with each microorganism and underwent processing in a 2 kW VMD and subsequent storage at 25°C for 10 days in sealed bags to determine the impact of VMD on bacteria without the influence of a nutritionally dense food matrix. Additionally, effects of macronutrient concentration on organism survivability during processing and storage were tested using a peanut butter banana bar formulated to contain high carbohydrate, high protein, or high fat content. The macronutrient bars were inoculated with each microorganism and underwent VMD with subsequent storage at 25°C for up to 30 days in sealed bags. Results of the hydrocolloid gel model showed that in a nutritionally minimal food matrix, both microorganisms were susceptible to VMD with additional loss of each microorganism during storage. Results showed entire loss of E. coli O157:H7 by day 10 of storage. In the macronutrient bar study, E. faecium had minimal susceptibility to VMD and storage at 30 days while E. coli O157:H7 had minimal susceptibility to VMD with greater susceptibility to storage for 30 days. There was a significant difference (p<0.05) in log loss comparing E. coli O157:H7 VMD processed and unprocessed bars and minimal significance comparing E. faecium VMD processed and unprocessed bars. Water activity and moisture content at storage timepoints had no observed correlation with pathogen survivability in either study.

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来源期刊
Journal of food protection
Journal of food protection 工程技术-生物工程与应用微生物
CiteScore
4.20
自引率
5.00%
发文量
296
审稿时长
2.5 months
期刊介绍: The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.
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