Survival of Listeria innocua in thermally processed orange juice as affected by vanillin addition
Presence of Listeria monocytogenes could seriously affect the safety of fruit juices. Addition of natural antimicrobials may be an alternative to enhance microbial inactivation in fruit juice thermal preservation. The response of L. innocua, surrogate for L. monocytogenes, to combined treatments inv...
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2009
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 10862caa a22007937a 4500 | ||
|---|---|---|---|
| 001 | PAPER-9033 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203854.0 | ||
| 008 | 190411s2009 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-47649128662 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a FOOCE | ||
| 100 | 1 | |a Char, C. | |
| 245 | 1 | 0 | |a Survival of Listeria innocua in thermally processed orange juice as affected by vanillin addition |
| 260 | |c 2009 | ||
| 270 | 1 | 0 | |m Char, C.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina; email: cdchar@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a United States Food and Drug Administration, Center for Food Safety and Applied Nutrition (US FDA/CFSAN). (2004). Juice HACCP hazards and controls guidance. Guidance for industry (1st ed.). Available at: <http://www.cfsan.fda.gov/~dms/juicgu10.html> | ||
| 520 | 3 | |a Presence of Listeria monocytogenes could seriously affect the safety of fruit juices. Addition of natural antimicrobials may be an alternative to enhance microbial inactivation in fruit juice thermal preservation. The response of L. innocua, surrogate for L. monocytogenes, to combined treatments involving moderate temperatures (57-61 °C) and addition of different levels of vanillin (0-1100 ppm) was assessed to find the most effective inactivation treatment in orange juice. The presence of vanillin greatly increased the bactericidal effect of the mild heat treatment. This effect considerably depended on the amount of added vanillin when working at the lowest temperature (57 °C), while at higher temperatures (60 or 61 °C) the increase in vanillin concentration did not produce a clear change in the response. Nonlinear semilogarithmic survival curves were successfully fitted using a modified version of Gompertz model and by the Weibullian model. © 2008 Elsevier Ltd. All rights reserved. |l eng | |
| 536 | |a Detalles de la financiación: Inter-American Development Bank | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: The authors gratefully acknowledge the financial support from Universidad de Buenos Aires, CONICET, and ANPCyT of Argentina and from BID. They also wish to thank ECA Agroindustrias (Concordia, Argentina) for gently providing the orange juice. | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a GOMPERTZ |
| 690 | 1 | 0 | |a HEATING |
| 690 | 1 | 0 | |a LISTERIA INNOCUA |
| 690 | 1 | 0 | |a MODELING |
| 690 | 1 | 0 | |a ORANGE JUICE |
| 690 | 1 | 0 | |a VANILLIN |
| 690 | 1 | 0 | |a WEIBULL |
| 690 | 1 | 0 | |a LISTERIA INNOCUA |
| 690 | 1 | 0 | |a LISTERIA MONOCYTOGENES |
| 700 | 1 | |a Guerrero, S. | |
| 700 | 1 | |a Alzamora, S.M. | |
| 773 | 0 | |d 2009 |g v. 20 |h pp. 67-74 |k n. 1 |p Food Control |x 09567135 |w (AR-BaUEN)CENRE-4765 |t Food Control | |
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