High-pressure destruction kinetics of Clostridium sporogenes spores in ground beef at elevated temperatures.
High pressure (HP) is an alternative technique for thermal sterilization of foods with minimum quality loss. HP destruction kinetics of bacterial spores is essential to establishing sterilization process, but knowledge in this field is still very limited. In this study, destruction kinetics was investigated using Clostridium sporogenes PA 3679 (ATCC7955) spores in extra-lean ground beef (5 g each sealed in a sterile plastic bag). Duplicated samples were subjected to HP treatments at 700, 800 and 900 MPa in a HP system equipped with a Polyoxymethylene insulator to maintain constant temperatures at 80, 90 and 100 degrees C during pressure-holding time. The kinetic parameters of the spores (D- and Z-values) were evaluated at these pressures and temperatures. For the pressure from 700 to 900 MPa, D-values ranged from 15.8 to 7.0 and 1.5 to 0.63 min at 80 and 100 degrees C, respectively. The pressure resistance of Z(T)(P) value was 520-563 MPa at 80-100 degrees C. The temperature resistance of Z(P)(T) value was 19.1-19.7 degrees C at 700-900 MPa, much higher than that at atmospheric condition (12.4 degrees C). A regression model was generated which can be used to predict D-value or the death time of a minimum process under given pressure and temperature conditions. HP treatment with elevated temperatures can destroy bacterial spores with a shorter time or lower temperature than conventional thermal processing. This study provides useful information for the achievement of a safe HP sterilization process.
Zhu
Songming
S
Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd West, St. Hyacinthe, Québec, Canada J2S 8E3.
Naim
Fadia
F
Marcotte
Michèle
M
Ramaswamy
Hosahalli
H
Shao
Yanwen
Y
D019540:Area Under Curve; D003013:Clostridium / Q000502:physiology*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005511:Food Handling / Q000379:methods; D005519:Food Preservation / Q000379:methods; D006358:Hot Temperature; D006874:Hydrostatic Pressure; D007700:Kinetics; D008461:Meat Products / Q000382:microbiology*; D013171:Spores, Bacterial / Q000254:growth & development*; D013997:Time Factors