Modeling the effects of temperature, sodium chloride and green tea and their interactions on the thermal inactivation of Listeria monocytogenes in turkey
The interactive effects of heating temperature (55 – 65C), sodium chloride (NaCl, 0-2%), and green tea 60% polyphenol extract (GTPE, 0-3%) on heat resistance of a five-strain mixture of Listeria monocytogenes in ground turkey were determined. Thermal death times were quantified in bags submerged in...
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| Veröffentlicht in: | Journal of food protection 2014-10, Vol.77 (10), p.1696-1702 |
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| creator | Juneja, Vijay K Garcia-Davila, Jimena Lopez-Romero, Julio Cesar Pena-Ramos, Etna Aida Camou, Juan Pedro Valenzuela-Melendres, Martin |
| description | The interactive effects of heating temperature (55 – 65C), sodium chloride (NaCl, 0-2%), and green tea 60% polyphenol extract (GTPE, 0-3%) on heat resistance of a five-strain mixture of Listeria monocytogenes in ground turkey were determined. Thermal death times were quantified in bags submerged in a circulating water bath set at temperatures 55, 57, 60, 63, and 65C. The recovery medium was tryptic soy agar with added 0.6% yeast extract and 1% sodium pyruvate. The D-values obtained were analyzed by second order response surface regression for temperature, NaCl and GTPE. The data indicated that all three factors interacted to affect the inactivation of the pathogen. The D-values obtained for turkey with no NaCl or GTPE at 55, 57, 60, 63 and 65C were 36.32, 20.84, 13.15, 4.13 and 2.88 min, respectively. While NaCl exhibited a concentration-dependent protective effect against heat lethality on L. monocytogenes in turkey, addition of GTPE rendered the pathogen more sensitive to the lethal effect of heat. GTPE levels up to 1.5% interacted with NaCl and reduced the protective effect of NaCl on heat resistance of the pathogen. Food processors can use the predictive model to design an appropriate heat treatment for inactivating L. monocytogenes in cooked turkey products without adversely affecting the quality of the product. |
| doi_str_mv | 10.4315/0362-028X.JFP-14-124 |
| format | Article |
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Thermal death times were quantified in bags submerged in a circulating water bath set at temperatures 55, 57, 60, 63, and 65C. The recovery medium was tryptic soy agar with added 0.6% yeast extract and 1% sodium pyruvate. The D-values obtained were analyzed by second order response surface regression for temperature, NaCl and GTPE. The data indicated that all three factors interacted to affect the inactivation of the pathogen. The D-values obtained for turkey with no NaCl or GTPE at 55, 57, 60, 63 and 65C were 36.32, 20.84, 13.15, 4.13 and 2.88 min, respectively. While NaCl exhibited a concentration-dependent protective effect against heat lethality on L. monocytogenes in turkey, addition of GTPE rendered the pathogen more sensitive to the lethal effect of heat. GTPE levels up to 1.5% interacted with NaCl and reduced the protective effect of NaCl on heat resistance of the pathogen. Food processors can use the predictive model to design an appropriate heat treatment for inactivating L. monocytogenes in cooked turkey products without adversely affecting the quality of the product.</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X.JFP-14-124</identifier><identifier>PMID: 25285486</identifier><language>eng</language><publisher>United States: International Association for Food Protection</publisher><subject>agar ; Animals ; bags ; Cardiovascular disease ; Caseins ; Consumption ; Cooking ; death ; E coli ; Food ; Food contamination & poisoning ; food industry ; Food Microbiology - methods ; Food safety ; Green tea ; ground turkey meat ; Heart ; heat ; heat inactivation ; Heat resistance ; heat tolerance ; Heat treatment ; Hot Temperature ; Inactivation ; Listeria ; Listeria monocytogenes ; Listeria monocytogenes - drug effects ; Listeria monocytogenes - physiology ; Meat - microbiology ; meat quality ; Models, Theoretical ; Pathogens ; polyphenols ; Prediction models ; protective effect ; Protein Hydrolysates ; Public health ; pyruvic acid ; Reproducibility of Results ; Sodium ; Sodium chloride ; Sodium Chloride - chemistry ; Tea ; Tea - chemistry ; Temperature ; Temperature effects ; Time Factors ; Turkey (country) ; Turkeys ; yeast extract ; Yeasts</subject><ispartof>Journal of food protection, 2014-10, Vol.77 (10), p.1696-1702</ispartof><rights>Copyright Allen Press Publishing Services Oct 2014</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c438t-b675d086d8f1e1b10c3bba744da3d86e17f8bd733f417830047410e79ef081393</citedby><cites>FETCH-LOGICAL-c438t-b675d086d8f1e1b10c3bba744da3d86e17f8bd733f417830047410e79ef081393</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.proquest.com/docview/1565806100?pq-origsite=primo$$EHTML$$P50$$Gproquest$$H</linktohtml><link.rule.ids>314,777,781,27905,27906,64364,64366,64368,72218</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25285486$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Juneja, Vijay K</creatorcontrib><creatorcontrib>Garcia-Davila, Jimena</creatorcontrib><creatorcontrib>Lopez-Romero, Julio Cesar</creatorcontrib><creatorcontrib>Pena-Ramos, Etna Aida</creatorcontrib><creatorcontrib>Camou, Juan Pedro</creatorcontrib><creatorcontrib>Valenzuela-Melendres, Martin</creatorcontrib><title>Modeling the effects of temperature, sodium chloride and green tea and their interactions on the thermal inactivation of Listeria monocytogenes in turkey</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>The interactive effects of heating temperature (55 – 65C), sodium chloride (NaCl, 0-2%), and green tea 60% polyphenol extract (GTPE, 0-3%) on heat resistance of a five-strain mixture of Listeria monocytogenes in ground turkey were determined. Thermal death times were quantified in bags submerged in a circulating water bath set at temperatures 55, 57, 60, 63, and 65C. The recovery medium was tryptic soy agar with added 0.6% yeast extract and 1% sodium pyruvate. The D-values obtained were analyzed by second order response surface regression for temperature, NaCl and GTPE. The data indicated that all three factors interacted to affect the inactivation of the pathogen. The D-values obtained for turkey with no NaCl or GTPE at 55, 57, 60, 63 and 65C were 36.32, 20.84, 13.15, 4.13 and 2.88 min, respectively. While NaCl exhibited a concentration-dependent protective effect against heat lethality on L. monocytogenes in turkey, addition of GTPE rendered the pathogen more sensitive to the lethal effect of heat. GTPE levels up to 1.5% interacted with NaCl and reduced the protective effect of NaCl on heat resistance of the pathogen. Food processors can use the predictive model to design an appropriate heat treatment for inactivating L. monocytogenes in cooked turkey products without adversely affecting the quality of the product.</description><subject>agar</subject><subject>Animals</subject><subject>bags</subject><subject>Cardiovascular disease</subject><subject>Caseins</subject><subject>Consumption</subject><subject>Cooking</subject><subject>death</subject><subject>E coli</subject><subject>Food</subject><subject>Food contamination & poisoning</subject><subject>food industry</subject><subject>Food Microbiology - methods</subject><subject>Food safety</subject><subject>Green tea</subject><subject>ground turkey meat</subject><subject>Heart</subject><subject>heat</subject><subject>heat inactivation</subject><subject>Heat resistance</subject><subject>heat tolerance</subject><subject>Heat treatment</subject><subject>Hot Temperature</subject><subject>Inactivation</subject><subject>Listeria</subject><subject>Listeria monocytogenes</subject><subject>Listeria monocytogenes - drug effects</subject><subject>Listeria monocytogenes - physiology</subject><subject>Meat - microbiology</subject><subject>meat quality</subject><subject>Models, Theoretical</subject><subject>Pathogens</subject><subject>polyphenols</subject><subject>Prediction models</subject><subject>protective effect</subject><subject>Protein Hydrolysates</subject><subject>Public health</subject><subject>pyruvic acid</subject><subject>Reproducibility of Results</subject><subject>Sodium</subject><subject>Sodium chloride</subject><subject>Sodium Chloride - chemistry</subject><subject>Tea</subject><subject>Tea - chemistry</subject><subject>Temperature</subject><subject>Temperature effects</subject><subject>Time Factors</subject><subject>Turkey (country)</subject><subject>Turkeys</subject><subject>yeast extract</subject><subject>Yeasts</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNpdkU1rFTEUhoMo9lr9B6IBNy6cmkw-JrOUYv3gioIW3IXM5OQ2dSa5TTLC_Sn-WzO9tQsXIYTzvO8JPAg9p-SMMyreEibbhrTq59nni28N5Q1t-QO0oT3nTU_67iHa3CMn6EnO14SQtm_lY3TSilYJruQG_fkSLUw-7HC5AgzOwVgyjg4XmPeQTFkSvME5Wr_MeLyaYvIWsAkW7xJAqJi5fdW0T9iHUjNj8THUknDbWU-azVRn6-C3WYfrgq3PFfYGzzHE8VDiDgLkiuG68xccnqJHzkwZnt3dp-jy4v2P84_N9uuHT-fvts3ImSrNIDthiZJWOQp0oGRkw2A6zq1hVkmgnVOD7RhznHaKEcI7Tgl0PTiiKOvZKXp97N2neLNALnr2eYRpMgHikjWVkgkh-p5X9NV_6HVcUqi_01RIoYikhFSKH6kxxZwTOL1PfjbpoCnRqzq9etGrF13Vacp1VVdjL-7Kl2EGex_656oCL4-AM1GbXfJZX35vCRXVK5VcMPYXWdagEw</recordid><startdate>20141001</startdate><enddate>20141001</enddate><creator>Juneja, Vijay K</creator><creator>Garcia-Davila, Jimena</creator><creator>Lopez-Romero, Julio Cesar</creator><creator>Pena-Ramos, Etna Aida</creator><creator>Camou, Juan Pedro</creator><creator>Valenzuela-Melendres, Martin</creator><general>International Association for Food Protection</general><general>Elsevier Limited</general><scope>FBQ</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7RQ</scope><scope>7WY</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>883</scope><scope>88E</scope><scope>88I</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8FL</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FRNLG</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>K9.</scope><scope>L.-</scope><scope>M0F</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M2P</scope><scope>PATMY</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PYCSY</scope><scope>Q9U</scope><scope>7S9</scope><scope>L.6</scope></search><sort><creationdate>20141001</creationdate><title>Modeling the effects of temperature, sodium chloride and green tea and their interactions on the thermal inactivation of Listeria monocytogenes in turkey</title><author>Juneja, Vijay K ; Garcia-Davila, Jimena ; Lopez-Romero, Julio Cesar ; Pena-Ramos, Etna Aida ; Camou, Juan Pedro ; Valenzuela-Melendres, Martin</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c438t-b675d086d8f1e1b10c3bba744da3d86e17f8bd733f417830047410e79ef081393</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>agar</topic><topic>Animals</topic><topic>bags</topic><topic>Cardiovascular disease</topic><topic>Caseins</topic><topic>Consumption</topic><topic>Cooking</topic><topic>death</topic><topic>E coli</topic><topic>Food</topic><topic>Food contamination & poisoning</topic><topic>food industry</topic><topic>Food Microbiology - methods</topic><topic>Food safety</topic><topic>Green tea</topic><topic>ground turkey meat</topic><topic>Heart</topic><topic>heat</topic><topic>heat inactivation</topic><topic>Heat resistance</topic><topic>heat tolerance</topic><topic>Heat treatment</topic><topic>Hot Temperature</topic><topic>Inactivation</topic><topic>Listeria</topic><topic>Listeria monocytogenes</topic><topic>Listeria monocytogenes - drug effects</topic><topic>Listeria monocytogenes - physiology</topic><topic>Meat - microbiology</topic><topic>meat quality</topic><topic>Models, Theoretical</topic><topic>Pathogens</topic><topic>polyphenols</topic><topic>Prediction models</topic><topic>protective effect</topic><topic>Protein Hydrolysates</topic><topic>Public health</topic><topic>pyruvic acid</topic><topic>Reproducibility of Results</topic><topic>Sodium</topic><topic>Sodium chloride</topic><topic>Sodium Chloride - chemistry</topic><topic>Tea</topic><topic>Tea - chemistry</topic><topic>Temperature</topic><topic>Temperature effects</topic><topic>Time Factors</topic><topic>Turkey (country)</topic><topic>Turkeys</topic><topic>yeast extract</topic><topic>Yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Juneja, Vijay K</creatorcontrib><creatorcontrib>Garcia-Davila, Jimena</creatorcontrib><creatorcontrib>Lopez-Romero, Julio Cesar</creatorcontrib><creatorcontrib>Pena-Ramos, Etna Aida</creatorcontrib><creatorcontrib>Camou, Juan Pedro</creatorcontrib><creatorcontrib>Valenzuela-Melendres, Martin</creatorcontrib><collection>AGRIS</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Career & Technical Education Database</collection><collection>ABI/INFORM Collection</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Trade & Industry (Alumni Edition)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Business Premium Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Business Premium Collection (Alumni)</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ABI/INFORM Trade & Industry</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Science Database</collection><collection>Environmental Science Database</collection><collection>ProQuest One Business</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Environmental Science Collection</collection><collection>ProQuest Central Basic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Journal of food protection</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Juneja, Vijay K</au><au>Garcia-Davila, Jimena</au><au>Lopez-Romero, Julio Cesar</au><au>Pena-Ramos, Etna Aida</au><au>Camou, Juan Pedro</au><au>Valenzuela-Melendres, Martin</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Modeling the effects of temperature, sodium chloride and green tea and their interactions on the thermal inactivation of Listeria monocytogenes in turkey</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>2014-10-01</date><risdate>2014</risdate><volume>77</volume><issue>10</issue><spage>1696</spage><epage>1702</epage><pages>1696-1702</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><abstract>The interactive effects of heating temperature (55 – 65C), sodium chloride (NaCl, 0-2%), and green tea 60% polyphenol extract (GTPE, 0-3%) on heat resistance of a five-strain mixture of Listeria monocytogenes in ground turkey were determined. Thermal death times were quantified in bags submerged in a circulating water bath set at temperatures 55, 57, 60, 63, and 65C. The recovery medium was tryptic soy agar with added 0.6% yeast extract and 1% sodium pyruvate. The D-values obtained were analyzed by second order response surface regression for temperature, NaCl and GTPE. The data indicated that all three factors interacted to affect the inactivation of the pathogen. The D-values obtained for turkey with no NaCl or GTPE at 55, 57, 60, 63 and 65C were 36.32, 20.84, 13.15, 4.13 and 2.88 min, respectively. While NaCl exhibited a concentration-dependent protective effect against heat lethality on L. monocytogenes in turkey, addition of GTPE rendered the pathogen more sensitive to the lethal effect of heat. GTPE levels up to 1.5% interacted with NaCl and reduced the protective effect of NaCl on heat resistance of the pathogen. Food processors can use the predictive model to design an appropriate heat treatment for inactivating L. monocytogenes in cooked turkey products without adversely affecting the quality of the product.</abstract><cop>United States</cop><pub>International Association for Food Protection</pub><pmid>25285486</pmid><doi>10.4315/0362-028X.JFP-14-124</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | agar Animals bags Cardiovascular disease Caseins Consumption Cooking death E coli Food Food contamination & poisoning food industry Food Microbiology - methods Food safety Green tea ground turkey meat Heart heat heat inactivation Heat resistance heat tolerance Heat treatment Hot Temperature Inactivation Listeria Listeria monocytogenes Listeria monocytogenes - drug effects Listeria monocytogenes - physiology Meat - microbiology meat quality Models, Theoretical Pathogens polyphenols Prediction models protective effect Protein Hydrolysates Public health pyruvic acid Reproducibility of Results Sodium Sodium chloride Sodium Chloride - chemistry Tea Tea - chemistry Temperature Temperature effects Time Factors Turkey (country) Turkeys yeast extract Yeasts |
| title | Modeling the effects of temperature, sodium chloride and green tea and their interactions on the thermal inactivation of Listeria monocytogenes in turkey |
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