title: Study of the combined effect of electro-activated solutions and heat treatment on the destruction of spores of Clostridium sporogenes and Geobacillus stearothermophilus in model solution and vegetable puree.
abstract: The combined effect of heat treatment and electro-activated solution (EAS) on the heat resistance of spores of Clostridium sporogenes and Geobacillus stearothermophilus was assessed under various heating and exposure time combinations. The acid and neutral EAS showed the highest inhibitory activity, indicating that these solutions may be considered as strong sporicidal disinfectants. These EAS were able to cause a reduction of ≥6 log of spores of C. sporogenes at 60 °C in only 1 min of exposition. For G. stearothermophilus spores, a reduction of 4.5 log was observed at 60 °C in 1 min, while in 5 min, ≥7 log CFU/ml reduction was observed. Inoculated puree of pea and corn were used as a food matrix for the determination of the heat resistance of these spores during the treatments in glass capillaries. The inactivation kinetics of the spores was studied in an oil bath. Combined treatment by EAS and temperature demonstrated a significant decrease in the heat resistance of C. sporogenes. The D100°C in pea puree with NaCl solution was 66.86 min while with acid and neutral EAS it was reduced down to 3.97 and 2.19 min, respectively. The spore of G. stearothermophilus displayed higher heat resistance as confirmed by other similar studies. Its D130°C in pea puree showed a decrease from 1.45 min in NaCl solution down to 1.30 and 0.93 min for acid and neutral EAS, respectively. The differences between the spores of these species are attributable to their different sensitivities with respect to pH, Redox potential and oxygen.
authors.affiliation: Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC, G1V 0A6 Canada; Department of Food Sciences and Nutrition, Université Laval, Quebec, QCG, 1V 0A6 Canada.
authors.forename: Viacheslav
authors.initials: V
authors.lastname: Liato
authors.affiliation: Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC, G1V 0A6 Canada; Department of Food Sciences and Nutrition, Université Laval, Quebec, QCG, 1V 0A6 Canada.
authors.forename: Steve
authors.initials: S
authors.lastname: Labrie
authors.affiliation: Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC, G1V 0A6 Canada; Department of Food Sciences and Nutrition, Université Laval, Quebec, QCG, 1V 0A6 Canada.
authors.forename: Catherine
authors.initials: C
authors.lastname: Viel
authors.affiliation: Natural Resources Canada/CanmetENERGY, 1615 Lionel-Boulet Blvd., P.O. Box 4800, Varennes, QC, Canada J3X 1S6.
authors.forename: Marzouk
authors.initials: M
authors.lastname: Benali
authors.affiliation: Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC, G1V 0A6 Canada; Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, QC, G1V 0A6 Canada. Electronic address: mohammed.aider@fsaa.ulaval.ca.
authors.forename: Mohammed
authors.initials: M
authors.lastname: Aïder
mesh_terms: D003013:Clostridium / Q000187:drug effects* / Q000528:radiation effects*; D015169:Colony Count, Microbial; D004202:Disinfectants / Q000494:pharmacology*; D004572:Electrolysis; D005516:Food Microbiology / Q000379:methods*; D001411:Geobacillus stearothermophilus / Q000187:drug effects* / Q000528:radiation effects*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D010084:Oxidation-Reduction; D010100:Oxygen / Q000494:pharmacology; D013171:Spores, Bacterial / Q000187:drug effects / Q000528:radiation effects; D013997:Time Factors
chemical_list: D004202:Disinfectants; D010100:Oxygen
keywords: Antimicrobial safety; Clostridium sporogenes; Electro-activation; Geobacillus stearothermophilus; Hurdle technology