title: High-pressure thermal sterilization: food safety and food quality of baby food puree.
abstract: The benefits that high-pressure thermal sterilization offers as an emerging technology could be used to produce a better overall food quality. Due to shorter dwell times and lower thermal load applied to the product in comparison to the thermal retorting, lower numbers and quantities of unwanted food processing contaminants (FPCs), for example, furan, acrylamide, HMF, and MCPD-esters could be formed. Two spore strains were used to test the technique; Geobacillus stearothermophilus and Bacillus amyloliquefaciens, over the temperature range 90 to 121 °C at 600 MPa. The treatments were carried out in baby food puree and ACES-buffer. The treatments at 90 and 105 °C showed that G. stearothermophilus is more pressure-sensitive than B. amyloliquefaciens. The formation of FPCs was monitored during the sterilization process and compared to the amounts found in retorted samples of the same food. The amounts of furan could be reduced between 81% to 96% in comparison to retorting for the tested temperature pressure combination even at sterilization conditions of F₀-value in 7 min.
authors.affiliation: Dept. of Food Biotechnology and Food Process Engineering, Technische Univ. Berlin, Koenigin-Luise-St. 22, D-14195, Berlin, Germany.
authors.forename: Robert
authors.initials: R
authors.lastname: Sevenich
authors.forename: Elke
authors.initials: E
authors.lastname: Kleinstueck
authors.forename: Colin
authors.initials: C
authors.lastname: Crews
authors.forename: Warwick
authors.initials: W
authors.lastname: Anderson
authors.forename: Celine
authors.initials: C
authors.lastname: Pye
authors.forename: Katerina
authors.initials: K
authors.lastname: Riddellova
authors.forename: Jaromir
authors.initials: J
authors.lastname: Hradecky
authors.forename: Eliska
authors.initials: E
authors.lastname: Moravcova
authors.forename: Kai
authors.initials: K
authors.lastname: Reineke
authors.forename: Dietrich
authors.initials: D
authors.lastname: Knorr
mesh_terms: D001407:Bacillus / Q000254:growth & development* / Q000302:isolation & purification / Q000502:physiology; D005506:Food Contamination / Q000517:prevention & control; D005519:Food Preservation; D063427:Food Quality; D057141:Food, Preserved / Q000032:analysis / Q000382:microbiology*; D005663:Furans / Q000032:analysis / Q000737:chemistry; D001411:Geobacillus stearothermophilus / Q000254:growth & development* / Q000302:isolation & purification / Q000502:physiology; D005858:Germany; D006358:Hot Temperature / Q000009:adverse effects; D006801:Humans; D007223:Infant; D007225:Infant Food / Q000032:analysis / Q000382:microbiology*; D007700:Kinetics; D050296:Microbial Viability; D008954:Models, Biological; D009153:Mutagens / Q000032:analysis / Q000737:chemistry; D011312:Pressure; D013171:Spores, Bacterial / Q000254:growth & development / Q000302:isolation & purification / Q000502:physiology; D013242:Sterilization; D014675:Vegetables / Q000737:chemistry / Q000382:microbiology*
chemical_list: D005663:Furans; D009153:Mutagens; C039281:furan
keywords: Bacillus amyloliquefaciens; baby food puree; bacterial endospores; food processing contaminants; high-pressure thermal sterilization