Determination of the effect of milk fat on the inactivation of Listeria monocytogenes by ohmic heating

Hatice Ahu Kahraman

Makale detayları

Determination of the effect of milk fat on the inactivation of Listeria monocytogenes by ohmic heating

Yazarlar:

Hatice Ahu Kahraman

Yayıncı:

Ankara University

Ana Başlıklar:

Veterinary Food Hygiene and Technology | Veterinary Surgery

Dergi:

Ankara Üniversitesi Veteriner Fakültesi Dergisi Vol.70 Issue 3, pp.277-283

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001292296

pISSN:

1300-0861

Anahtar kelimeler:

Özet:

 Research in recent years has focused on innovative technologies that provide pathogen inactivation without damaging the structural properties of foods. Ohmic heating OH is an innovative technology, that provides an effective microbial inactivation with massive and rapid heating. This study aims to determine the effects of milk fat on the inactivation of Listeria monocytogenes by OH with a low voltage gradient. L. monocytogenes ATCC 13932 inoculated 3.1, 1.5, and 0.1 fat-milk samples were heated up to 62C by OH and conventional heating CH process. OH treatment lead to the inactivation of L. monocytogenes in both 1.5 and 0.1 groups and led to approximately 5.30 log decrease, however, there was a 3.10 log decrease in the 3.1 group at 6 min. CH lead to a few reduction as 0.21, 0.29 and 0.39 log in 3.1, 1.5 and 0.1 fat-milk respectively. In OH, the sublethal injury ratio was higher than CH in all milk groups. However, OH did not statistically change color and pH values at the 6th min of the process, had a significant effect on hydroxymethylfurfural value only in 3.1 fat-milk. In conclusion, the increased fat content may have important inhibitory effects on pathogen inactivation in OH. Thus, the OH conditions should be chosen carefully to sufficient inactivation of pathogens in milk with high-fat content.

 Research in recent years has focused on innovative technologies that provide pathogen inactivation without damaging the structural properties of foods. Ohmic heating OH is an innovative technology, that provides an effective microbial inactivation with massive and rapid heating. This study aims to determine the effects of milk fat on the inactivation of Listeria monocytogenes by OH with a low voltage gradient. L. monocytogenes ATCC 13932 inoculated 3.1, 1.5, and 0.1 fat-milk samples were heated up to 62C by OH and conventional heating CH process. OH treatment lead to the inactivation of L. monocytogenes in both 1.5 and 0.1 groups and led to approximately 5.30 log decrease, however, there was a 3.10 log decrease in the 3.1 group at 6 min. CH lead to a few reduction as 0.21, 0.29 and 0.39 log in 3.1, 1.5 and 0.1 fat-milk respectively. In OH, the sublethal injury ratio was higher than CH in all milk groups. However, OH did not statistically change color and pH values at the 6th min of the process, had a significant effect on hydroxymethylfurfural value only in 3.1 fat-milk. In conclusion, the increased fat content may have important inhibitory effects on pathogen inactivation in OH. Thus, the OH conditions should be chosen carefully to sufficient inactivation of pathogens in milk with high-fat content.

 Research in recent years has focused on innovative technologies that provide pathogen inactivation without damaging the structural properties of foods. Ohmic heating OH is an innovative technology, that provides an effective microbial inactivation with massive and rapid heating. This study aims to determine the effects of milk fat on the inactivation of Listeria monocytogenes by OH with a low voltage gradient. L. monocytogenes ATCC 13932 inoculated 3.1, 1.5, and 0.1 fat-milk samples were heated up to 62C by OH and conventional heating CH process. OH treatment lead to the inactivation of L. monocytogenes in both 1.5 and 0.1 groups and led to approximately 5.30 log decrease, however, there was a 3.10 log decrease in the 3.1 group at 6 min. CH lead to a few reduction as 0.21, 0.29 and 0.39 log in 3.1, 1.5 and 0.1 fat-milk respectively. In OH, the sublethal injury ratio was higher than CH in all milk groups. However, OH did not statistically change color and pH values at the 6th min of the process, had a significant effect on hydroxymethylfurfural value only in 3.1 fat-milk. In conclusion, the increased fat content may have important inhibitory effects on pathogen inactivation in OH. Thus, the OH conditions should be chosen carefully to sufficient inactivation of pathogens in milk with high-fat content.

 Research in recent years has focused on innovative technologies that provide pathogen inactivation without damaging the structural properties of foods. Ohmic heating OH is an innovative technology, that provides an effective microbial inactivation with massive and rapid heating. This study aims to determine the effects of milk fat on the inactivation of Listeria monocytogenes by OH with a low voltage gradient. L. monocytogenes ATCC 13932 inoculated 3.1, 1.5, and 0.1 fat-milk samples were heated up to 62C by OH and conventional heating CH process. OH treatment lead to the inactivation of L. monocytogenes in both 1.5 and 0.1 groups and led to approximately 5.30 log decrease, however, there was a 3.10 log decrease in the 3.1 group at 6 min. CH lead to a few reduction as 0.21, 0.29 and 0.39 log in 3.1, 1.5 and 0.1 fat-milk respectively. In OH, the sublethal injury ratio was higher than CH in all milk groups. However, OH did not statistically change color and pH values at the 6th min of the process, had a significant effect on hydroxymethylfurfural value only in 3.1 fat-milk. In conclusion, the increased fat content may have important inhibitory effects on pathogen inactivation in OH. Thus, the OH conditions should be chosen carefully to sufficient inactivation of pathogens in milk with high-fat content.

Makale detayları

Determination of the effect of milk fat on the inactivation of Listeria monocytogenes by ohmic heating

Yazarlar:

Hatice Ahu Kahraman

Yayıncı:

Ankara University

Ana Başlıklar:

Veterinary Food Hygiene and Technology | Veterinary Surgery

Dergi:

Ankara Üniversitesi Veteriner Fakültesi Dergisi Vol.70 Issue 3, pp.277-283

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001292296

pISSN:

1300-0861

Bacterial inactivation

Conventional heating

Listeria monocytogenes

Milk

Ohmic Heating

Sayı

Makale detayları

Determination of the effect of milk fat on the inactivation of Listeria monocytogenes by ohmic heating

Yazarlar: Hatice Ahu Kahraman

Yayıncı: Ankara University

Ana Başlıklar: Veterinary Food Hygiene and Technology | Veterinary Surgery

Dergi: Ankara Üniversitesi Veteriner Fakültesi Dergisi Vol.70 Issue 3, pp.277-283

Belge Tipi: Makale

Yayın Tarihi: 6/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001292296

pISSN: 1300-0861

Bacterial inactivation

Conventional heating

Listeria monocytogenes

Milk

Ohmic Heating

Sayı

Yazarlar:

Hatice Ahu Kahraman

Yayıncı:

Ankara University

Ana Başlıklar:

Veterinary Food Hygiene and Technology | Veterinary Surgery

Dergi:

Ankara Üniversitesi Veteriner Fakültesi Dergisi Vol.70 Issue 3, pp.277-283

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001292296

pISSN:

1300-0861