Refined approach to the evaluation of heat resistance applied to Enterobacteriaceae in cheese stretching

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F23%3AN0000040" target="_blank" >RIV/26722861:_____/23:N0000040 - isvavai.cz</a>

Výsledek na webu

<a href="https://cjfs.agriculturejournals.cz/pdfs/cjf/2023/05/05.pdf" target="_blank" >https://cjfs.agriculturejournals.cz/pdfs/cjf/2023/05/05.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/83/2023-CJFS" target="_blank" >10.17221/83/2023-CJFS</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Refined approach to the evaluation of heat resistance applied to Enterobacteriaceae in cheese stretching

Popis výsledku v původním jazyce

Heat resistance of bacteria is a factor potentially limiting the production of safety foods. We focused on five Enterobacteriaceae strains related to cheese stretching and sub-pasteurisation experimental temperatures of 50–59 °C. Heat resistance was screened and obtained data were fitted to a classical log-linear model with D-values indicating highly heat-resistant strains used. For example in Klebsiella oxytoca S525, D(50)-value was 96.1 min and D(59)-value 5.1 min. In subsequent detailed measurements, the shape of inactivation curves was sigmoid with defined lag, log-linear and stationary phase. We suggest calculating refined D-values (Dr-values) using only data obtained in log-linear phases, namely Dr(temperature; lag phase). In K. oxytoca S525, the obtained results were: Dr(50; 80.9) = 61.7 min, Dr(53; 12.4) = 36.8 min, Dr(56; < 10) = 10.6 min, and Dr(59; < 3) = 4.3 min. The research of particular inactivation phases can provide interesting findings both in science and industrial practice, especially concerning the passage or persistence of hazardous strains in food processing plants.

Název v anglickém jazyce

Refined approach to the evaluation of heat resistance applied to Enterobacteriaceae in cheese stretching

Popis výsledku anglicky

Heat resistance of bacteria is a factor potentially limiting the production of safety foods. We focused on five Enterobacteriaceae strains related to cheese stretching and sub-pasteurisation experimental temperatures of 50–59 °C. Heat resistance was screened and obtained data were fitted to a classical log-linear model with D-values indicating highly heat-resistant strains used. For example in Klebsiella oxytoca S525, D(50)-value was 96.1 min and D(59)-value 5.1 min. In subsequent detailed measurements, the shape of inactivation curves was sigmoid with defined lag, log-linear and stationary phase. We suggest calculating refined D-values (Dr-values) using only data obtained in log-linear phases, namely Dr(temperature; lag phase). In K. oxytoca S525, the obtained results were: Dr(50; 80.9) = 61.7 min, Dr(53; 12.4) = 36.8 min, Dr(56; < 10) = 10.6 min, and Dr(59; < 3) = 4.3 min. The research of particular inactivation phases can provide interesting findings both in science and industrial practice, especially concerning the passage or persistence of hazardous strains in food processing plants.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40500 - Other agricultural sciences

Projekt

<a href="/cs/project/QK1910121" target="_blank" >QK1910121: Perzistence vybraných původců alimentárních onemocnění, hygienických indikátorů a možnosti jejich eliminace z prostředí potravinářských podniků</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

1805-9317

Svazek periodika

41

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

358–366

Kód UT WoS článku

001094894400001

EID výsledku v databázi Scopus

2-s2.0-85176922556