Microbial inactivation and shelf life comparison of ‘cold’ hurdle processing with pulsed electric fields and microfiltration, and conventional thermal pasteurisation in skim milk
Thermal pasteurisation (TP) is the established food technology for commercial processing of milk. However, degradation of valuable nutrients in milk and its sensory characteristics occurs during TP due to substantial heat exposure. Pulsed electric fields (PEF) and microfiltration (MF) both represent...
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| Veröffentlicht in: | International journal of food microbiology 2011-01, Vol.144 (3), p.379-386 |
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| creator | Walkling-Ribeiro, M. Rodríguez-González, O. Jayaram, S. Griffiths, M.W. |
| description | Thermal pasteurisation (TP) is the established food technology for commercial processing of milk. However, degradation of valuable nutrients in milk and its sensory characteristics occurs during TP due to substantial heat exposure. Pulsed electric fields (PEF) and microfiltration (MF) both represent emerging food processing technologies allowing gentle milk preservation at lower temperatures and shorter treatment times for similar, or better, microbial inactivation and shelf stability when applied in a hurdle approach compared to TP. Incubated raw milk was used as an inoculum for the enrichment of skim milk with native microorganisms before PEF, MF, and TP processing. Inoculated milk was PEF-processed at electric field strengths between 16 and 42kV/cm for treatment times from 612 to 2105μs; accounting for energy densities between 407 and 815kJ/L, while MF was applied with a transmembrane flux of 660L/h m2. Milk was TP-treated at 75°C for 24s. Comparing PEF, MF, and TP for the reduction of the native microbial load in milk led to a 4.6 log10 CFU/mL reduction in count for TP, which was similar to 3.7 log10 CFU/mL obtained by MF (P≥0.05), and more effective than the 2.5 log10 CFU/mL inactivation achieved by PEF inactivation (at 815kJ/L (P |
| doi_str_mv | 10.1016/j.ijfoodmicro.2010.10.023 |
| format | Article |
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►‘Cold’ pasteurisation of milk combining pulsed electric fields and microfiltration. ►Similar or better inactivation of milk microorganisms non-thermally than thermally. ►Most effective treatment when pulsed electric fields applied before microfiltration. ►Comparable shelf life with hurdle technology to that of conventional pasteurisation. ►Potential for enhanced shelf life using pulsed electric fields at higher intensity.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2010.10.023</identifier><identifier>PMID: 21078532</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Animals ; Bacterial Load ; Biological and medical sciences ; cold hurdle processing ; Colony Count, Microbial ; Electricity ; Filtration ; Food Handling - methods ; Food industries ; Food microbiology ; Food Microbiology - methods ; Food Preservation - methods ; food processing quality ; Fundamental and applied biological sciences. Psychology ; inactivation ; Lactobacillus ; Membrane microfiltration ; Microbial shelf life ; Microbial Viability ; microbiological quality ; microfiltration ; Milk - microbiology ; Milk - standards ; milk analysis ; Milk and cheese industries. Ice creams ; milk composition ; Milk heat treatment ; milk quality ; Native microorganism inactivation ; Nonthermal hurdle processing ; nonthermal processing ; pasteurization ; Pulsed electric fields ; shelf life ; skim milk ; Temperature</subject><ispartof>International journal of food microbiology, 2011-01, Vol.144 (3), p.379-386</ispartof><rights>2010 Elsevier B.V.</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2010 Elsevier B.V. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c462t-503464bc1bba52e83098f2f16052af3c52033f334e29f6cdde29802affe3a8fd3</citedby><cites>FETCH-LOGICAL-c462t-503464bc1bba52e83098f2f16052af3c52033f334e29f6cdde29802affe3a8fd3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ijfoodmicro.2010.10.023$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,778,782,3539,27911,27912,45982</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23740321$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21078532$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Walkling-Ribeiro, M.</creatorcontrib><creatorcontrib>Rodríguez-González, O.</creatorcontrib><creatorcontrib>Jayaram, S.</creatorcontrib><creatorcontrib>Griffiths, M.W.</creatorcontrib><title>Microbial inactivation and shelf life comparison of ‘cold’ hurdle processing with pulsed electric fields and microfiltration, and conventional thermal pasteurisation in skim milk</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>Thermal pasteurisation (TP) is the established food technology for commercial processing of milk. However, degradation of valuable nutrients in milk and its sensory characteristics occurs during TP due to substantial heat exposure. Pulsed electric fields (PEF) and microfiltration (MF) both represent emerging food processing technologies allowing gentle milk preservation at lower temperatures and shorter treatment times for similar, or better, microbial inactivation and shelf stability when applied in a hurdle approach compared to TP. Incubated raw milk was used as an inoculum for the enrichment of skim milk with native microorganisms before PEF, MF, and TP processing. Inoculated milk was PEF-processed at electric field strengths between 16 and 42kV/cm for treatment times from 612 to 2105μs; accounting for energy densities between 407 and 815kJ/L, while MF was applied with a transmembrane flux of 660L/h m2. Milk was TP-treated at 75°C for 24s. Comparing PEF, MF, and TP for the reduction of the native microbial load in milk led to a 4.6 log10 CFU/mL reduction in count for TP, which was similar to 3.7 log10 CFU/mL obtained by MF (P≥0.05), and more effective than the 2.5 log10 CFU/mL inactivation achieved by PEF inactivation (at 815kJ/L (P<0.05)). Combined processing with MF followed by PEF (MF/PEF) produced a 4.1 (at 407 and 632kJ/L), 4.4 (at 668kJ/L) and 4.8 (at 815kJ/L) log10 CFU/mL reduction in count of the milk microorganisms, which was comparable to that of TP (P≥0.05). Reversed processing (PEF/MF) achieved comparable reductions of 4.9, 5.3 and 5.7 log10 CFU/mL (at 407, 632 and 668kJ/L, respectively (P≥0.05)) and a higher inactivation of 7.1 log10 (at 815kJ/mL (P<0.05)) in milk than for TP. Microbial shelf life of PEF/MF-treated (815kJ/L) and TP-treated milk stored at 4°C was analysed over 35days for total aerobic; enterobacteria; yeasts and moulds; lactobacilli; psychrotroph; thermoduric psychrotroph, mesophilic, and thermophilic; and staphylococci counts. For both PEF/MF and TP-treated milk an overall shelf stability of 7days was observed based on total aerobic counts (P≥0.05). Milk hurdle processing with PEF/MF at its most effective treatment parameters produced greater microbial inactivation and overall similar shelf stability at lower processing temperatures compared to TP. With higher field strength, shorter treatment time, larger energy density, and rising temperature the efficacy of PEF/MF increased contrary to MF/PEF. Thus, PEF/MF represents a potential alternative for ‘cold’ pasteurisation of milk with improved quality.
►‘Cold’ pasteurisation of milk combining pulsed electric fields and microfiltration. ►Similar or better inactivation of milk microorganisms non-thermally than thermally. ►Most effective treatment when pulsed electric fields applied before microfiltration. ►Comparable shelf life with hurdle technology to that of conventional pasteurisation. ►Potential for enhanced shelf life using pulsed electric fields at higher intensity.</description><subject>Animals</subject><subject>Bacterial Load</subject><subject>Biological and medical sciences</subject><subject>cold hurdle processing</subject><subject>Colony Count, Microbial</subject><subject>Electricity</subject><subject>Filtration</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>Food Microbiology - methods</subject><subject>Food Preservation - methods</subject><subject>food processing quality</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>inactivation</subject><subject>Lactobacillus</subject><subject>Membrane microfiltration</subject><subject>Microbial shelf life</subject><subject>Microbial Viability</subject><subject>microbiological quality</subject><subject>microfiltration</subject><subject>Milk - microbiology</subject><subject>Milk - standards</subject><subject>milk analysis</subject><subject>Milk and cheese industries. Ice creams</subject><subject>milk composition</subject><subject>Milk heat treatment</subject><subject>milk quality</subject><subject>Native microorganism inactivation</subject><subject>Nonthermal hurdle processing</subject><subject>nonthermal processing</subject><subject>pasteurization</subject><subject>Pulsed electric fields</subject><subject>shelf life</subject><subject>skim milk</subject><subject>Temperature</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkUuOEzEQhlsIxISBK4BZIDYk-NHd6V6OIl7SIBYwa8uxy5PKuNvB7h7Ebo4BF-FAcxKqk_DYwapk1-eq3_9fFE8FXwgu6pfbBW59jK5Dm-JC8v39gkt1p5iJZtnOVVnzu8WM2GYual6dFA9y3nLOK6X4_eJECr5sKiVnxY_304w1msCwN3bAazNg7JnpHcsbCJ4F9MBs7HYmYaZO9Oz25puNwd3efGebMbkAbJeihZyxv2RfcNiw3RgyOAYB7JDQMo8QXN5P3Yv2GIa03_Rif2ljfw39dCYhwwZSR3Vn8gAjbT1Iwp7lK-xoQLh6WNzzhlY8OtbT4uL1q0-rt_PzD2_erc7O57as5TCvODlRrq1Yr00loVG8bbz0kyXSeGUryZXySpUgW19b56g2nFoelGm8U6fF88Nc-uDnEfKgO8wWQjA9xDHrpuaqEbwR_yZFU5dlu1wS2R5I8iHnBF7vEnYmfdWC6ylfvdV_5aunfKcW5UtvHx-3jOsO3O-XvwIl4NkRMNma4JPpLeY_nFqWXMlJ7pMD503U5pJM1hcfaZPiopWCACJWBwLI32uEpLNF6C04TJSqdhH_Q_BPMzPZtg</recordid><startdate>20110105</startdate><enddate>20110105</enddate><creator>Walkling-Ribeiro, M.</creator><creator>Rodríguez-González, O.</creator><creator>Jayaram, S.</creator><creator>Griffiths, M.W.</creator><general>Elsevier B.V</general><general>[Amsterdam; New York, NY]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</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>7X8</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20110105</creationdate><title>Microbial inactivation and shelf life comparison of ‘cold’ hurdle processing with pulsed electric fields and microfiltration, and conventional thermal pasteurisation in skim milk</title><author>Walkling-Ribeiro, M. ; Rodríguez-González, O. ; Jayaram, S. ; Griffiths, M.W.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c462t-503464bc1bba52e83098f2f16052af3c52033f334e29f6cdde29802affe3a8fd3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Animals</topic><topic>Bacterial Load</topic><topic>Biological and medical sciences</topic><topic>cold hurdle processing</topic><topic>Colony Count, Microbial</topic><topic>Electricity</topic><topic>Filtration</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>Food Microbiology - methods</topic><topic>Food Preservation - methods</topic><topic>food processing quality</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>inactivation</topic><topic>Lactobacillus</topic><topic>Membrane microfiltration</topic><topic>Microbial shelf life</topic><topic>Microbial Viability</topic><topic>microbiological quality</topic><topic>microfiltration</topic><topic>Milk - microbiology</topic><topic>Milk - standards</topic><topic>milk analysis</topic><topic>Milk and cheese industries. Ice creams</topic><topic>milk composition</topic><topic>Milk heat treatment</topic><topic>milk quality</topic><topic>Native microorganism inactivation</topic><topic>Nonthermal hurdle processing</topic><topic>nonthermal processing</topic><topic>pasteurization</topic><topic>Pulsed electric fields</topic><topic>shelf life</topic><topic>skim milk</topic><topic>Temperature</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Walkling-Ribeiro, M.</creatorcontrib><creatorcontrib>Rodríguez-González, O.</creatorcontrib><creatorcontrib>Jayaram, S.</creatorcontrib><creatorcontrib>Griffiths, M.W.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Walkling-Ribeiro, M.</au><au>Rodríguez-González, O.</au><au>Jayaram, S.</au><au>Griffiths, M.W.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Microbial inactivation and shelf life comparison of ‘cold’ hurdle processing with pulsed electric fields and microfiltration, and conventional thermal pasteurisation in skim milk</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2011-01-05</date><risdate>2011</risdate><volume>144</volume><issue>3</issue><spage>379</spage><epage>386</epage><pages>379-386</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><coden>IJFMDD</coden><abstract>Thermal pasteurisation (TP) is the established food technology for commercial processing of milk. However, degradation of valuable nutrients in milk and its sensory characteristics occurs during TP due to substantial heat exposure. Pulsed electric fields (PEF) and microfiltration (MF) both represent emerging food processing technologies allowing gentle milk preservation at lower temperatures and shorter treatment times for similar, or better, microbial inactivation and shelf stability when applied in a hurdle approach compared to TP. Incubated raw milk was used as an inoculum for the enrichment of skim milk with native microorganisms before PEF, MF, and TP processing. Inoculated milk was PEF-processed at electric field strengths between 16 and 42kV/cm for treatment times from 612 to 2105μs; accounting for energy densities between 407 and 815kJ/L, while MF was applied with a transmembrane flux of 660L/h m2. Milk was TP-treated at 75°C for 24s. Comparing PEF, MF, and TP for the reduction of the native microbial load in milk led to a 4.6 log10 CFU/mL reduction in count for TP, which was similar to 3.7 log10 CFU/mL obtained by MF (P≥0.05), and more effective than the 2.5 log10 CFU/mL inactivation achieved by PEF inactivation (at 815kJ/L (P<0.05)). Combined processing with MF followed by PEF (MF/PEF) produced a 4.1 (at 407 and 632kJ/L), 4.4 (at 668kJ/L) and 4.8 (at 815kJ/L) log10 CFU/mL reduction in count of the milk microorganisms, which was comparable to that of TP (P≥0.05). Reversed processing (PEF/MF) achieved comparable reductions of 4.9, 5.3 and 5.7 log10 CFU/mL (at 407, 632 and 668kJ/L, respectively (P≥0.05)) and a higher inactivation of 7.1 log10 (at 815kJ/mL (P<0.05)) in milk than for TP. Microbial shelf life of PEF/MF-treated (815kJ/L) and TP-treated milk stored at 4°C was analysed over 35days for total aerobic; enterobacteria; yeasts and moulds; lactobacilli; psychrotroph; thermoduric psychrotroph, mesophilic, and thermophilic; and staphylococci counts. For both PEF/MF and TP-treated milk an overall shelf stability of 7days was observed based on total aerobic counts (P≥0.05). Milk hurdle processing with PEF/MF at its most effective treatment parameters produced greater microbial inactivation and overall similar shelf stability at lower processing temperatures compared to TP. With higher field strength, shorter treatment time, larger energy density, and rising temperature the efficacy of PEF/MF increased contrary to MF/PEF. Thus, PEF/MF represents a potential alternative for ‘cold’ pasteurisation of milk with improved quality.
►‘Cold’ pasteurisation of milk combining pulsed electric fields and microfiltration. ►Similar or better inactivation of milk microorganisms non-thermally than thermally. ►Most effective treatment when pulsed electric fields applied before microfiltration. ►Comparable shelf life with hurdle technology to that of conventional pasteurisation. ►Potential for enhanced shelf life using pulsed electric fields at higher intensity.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>21078532</pmid><doi>10.1016/j.ijfoodmicro.2010.10.023</doi><tpages>8</tpages></addata></record> |
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| ispartof | International journal of food microbiology, 2011-01, Vol.144 (3), p.379-386 |
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| source | MEDLINE; ScienceDirect Journals (5 years ago - present) |
| subjects | Animals Bacterial Load Biological and medical sciences cold hurdle processing Colony Count, Microbial Electricity Filtration Food Handling - methods Food industries Food microbiology Food Microbiology - methods Food Preservation - methods food processing quality Fundamental and applied biological sciences. Psychology inactivation Lactobacillus Membrane microfiltration Microbial shelf life Microbial Viability microbiological quality microfiltration Milk - microbiology Milk - standards milk analysis Milk and cheese industries. Ice creams milk composition Milk heat treatment milk quality Native microorganism inactivation Nonthermal hurdle processing nonthermal processing pasteurization Pulsed electric fields shelf life skim milk Temperature |
| title | Microbial inactivation and shelf life comparison of ‘cold’ hurdle processing with pulsed electric fields and microfiltration, and conventional thermal pasteurisation in skim milk |
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