title: Modeling the effects of temperature and pH on the resistance of Alicyclobacillus acidoterrestris in conventional heat-treated fruit beverages through a meta-analysis approach.
abstract: In this work, all publicly-accessible published findings on Alicyclobacillus acidoterrestris heat resistance in fruit beverages as affected by temperature and pH were compiled. Then, study characteristics (protocols, fruit and variety, °Brix, pH, temperature, heating medium, culture medium, inactivation method, strains, etc.) were extracted from the primary studies, and some of them incorporated to a meta-analysis mixed-effects linear model based on the basic Bigelow equation describing the heat resistance parameters of this bacterium. The model estimated mean D* values (time needed for one log reduction at a temperature of 95 °C and a pH of 3.5) of Alicyclobacillus in beverages of different fruits, two different concentration types, with and without bacteriocins, and with and without clarification. The zT (temperature change needed to cause one log reduction in D-values) estimated by the meta-analysis model were compared to those ('observed' zT values) reported in the primary studies, and in all cases they were within the confidence intervals of the model. The model was capable of predicting the heat resistance parameters of Alicyclobacillus in fruit beverages beyond the types available in the meta-analytical data. It is expected that the compilation of the thermal resistance of Alicyclobacillus in fruit beverages, carried out in this study, will be of utility to food quality managers in the determination or validation of the lethality of their current heat treatment processes.
authors.affiliation: Department of Food Science, Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil.
authors.forename: Leonardo P
authors.initials: LP
authors.lastname: Silva
authors.affiliation: CIMO Mountain Research Centre, School of Agriculture (ESA), Polytechnic Institute of Braganza (IPB), Portugal.
authors.forename: Ursula
authors.initials: U
authors.lastname: Gonzales-Barron
authors.affiliation: CIMO Mountain Research Centre, School of Agriculture (ESA), Polytechnic Institute of Braganza (IPB), Portugal.
authors.forename: Vasco
authors.initials: V
authors.lastname: Cadavez
authors.affiliation: Department of Food Science, Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil. Electronic address: and@unicamp.br.
authors.forename: Anderson S
authors.initials: AS
authors.lastname: Sant'Ana
mesh_terms: D056450:Alicyclobacillus / Q000737:chemistry / Q000254:growth & development*; D001628:Beverages / Q000032:analysis / Q000382:microbiology*; D005511:Food Handling; D005638:Fruit / Q000737:chemistry / Q000382:microbiology*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008954:Models, Biological
keywords: Bigelow; D-value; Juice; Mixed linear model; Pasteurization; Secondary model; z-value