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Modelling inactivation of Staphylococcus spp. on sliced Brazilian dry-cured loin with thermosonication and peracetic acid combined treatment

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Abstract
Ultrasound (US) has a high capacity to increase food safety. Although high and/or moderate temperature in combination with US has been studied, the knowledge about cooling/low temperatures as well as its combined effect with chemical preservation methods is scarce. Therefore, the aim of this study was to describe the inactivation of Staphylococcus spp. (SA) present in the natural microbiota of sliced Brazilian dry-cured loin (Socol, BDL) using US (40 kHz and 5.40 W/g) at 1.6-17.9 kJ/g, temperature (T) between 6.4 and 73.6 degrees C and peracetic acid (PA) between 5.5 and 274.5 mg/L employing the Central Composite Rotatable Design. The model fully describes how the combination of US, T, and PA affects SA inactivation. In BDL, an increase in US acoustic energy density (kJ/g) allows the reduction of T necessary to inactivate SA because of the occurrence of synergistic effect. However, US applied at low T was inefficient. On the other hand, PA was more efficient at low T, since high T degraded this compound at different rates according to the holding T. Therefore, the data indicates a relation between the technologies used in the combined decontamination of sliced BDL improving dry-cured meat safety.
Keywords
Central composite rotatable design, Response surface methodology, Meat decontamination, Synergistic effect, Non-thermal technology, Mild processing, LISTERIA-MONOCYTOGENES INACTIVATION, HIGH-INTENSITY ULTRASOUND, MICROBIOLOGICAL CHARACTERISTICS, SALMONELLA-TYPHIMURIUM, MICROBIAL-GROWTH, POWER ULTRASOUND, FOOD, PRESSURE, BEEF, HEAT

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MLA
Rosario, Denes K. A., et al. “Modelling Inactivation of Staphylococcus Spp. on Sliced Brazilian Dry-Cured Loin with Thermosonication and Peracetic Acid Combined Treatment.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 309, 2019, doi:10.1016/j.ijfoodmicro.2019.108328.
APA
Rosario, D. K. A., Bernardo, Y. A. A., Mutz, T. S., Tiwari, B., Rajkovic, A., Bernardes, P. C., & Conte-Junior, C. A. (2019). Modelling inactivation of Staphylococcus spp. on sliced Brazilian dry-cured loin with thermosonication and peracetic acid combined treatment. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 309. https://doi.org/10.1016/j.ijfoodmicro.2019.108328
Chicago author-date
Rosario, Denes K. A., Yago A. A. Bernardo, Than S. Mutz, Brijesh Tiwari, Andreja Rajkovic, Patricia C. Bernardes, and Carlos A. Conte-Junior. 2019. “Modelling Inactivation of Staphylococcus Spp. on Sliced Brazilian Dry-Cured Loin with Thermosonication and Peracetic Acid Combined Treatment.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 309. https://doi.org/10.1016/j.ijfoodmicro.2019.108328.
Chicago author-date (all authors)
Rosario, Denes K. A., Yago A. A. Bernardo, Than S. Mutz, Brijesh Tiwari, Andreja Rajkovic, Patricia C. Bernardes, and Carlos A. Conte-Junior. 2019. “Modelling Inactivation of Staphylococcus Spp. on Sliced Brazilian Dry-Cured Loin with Thermosonication and Peracetic Acid Combined Treatment.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 309. doi:10.1016/j.ijfoodmicro.2019.108328.
Vancouver
1.
Rosario DKA, Bernardo YAA, Mutz TS, Tiwari B, Rajkovic A, Bernardes PC, et al. Modelling inactivation of Staphylococcus spp. on sliced Brazilian dry-cured loin with thermosonication and peracetic acid combined treatment. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2019;309.
IEEE
[1]
D. K. A. Rosario et al., “Modelling inactivation of Staphylococcus spp. on sliced Brazilian dry-cured loin with thermosonication and peracetic acid combined treatment,” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 309, 2019.
@article{8645003,
  abstract     = {{Ultrasound (US) has a high capacity to increase food safety. Although high and/or moderate temperature in combination with US has been studied, the knowledge about cooling/low temperatures as well as its combined effect with chemical preservation methods is scarce. Therefore, the aim of this study was to describe the inactivation of Staphylococcus spp. (SA) present in the natural microbiota of sliced Brazilian dry-cured loin (Socol, BDL) using US (40 kHz and 5.40 W/g) at 1.6-17.9 kJ/g, temperature (T) between 6.4 and 73.6 degrees C and peracetic acid (PA) between 5.5 and 274.5 mg/L employing the Central Composite Rotatable Design. The model fully describes how the combination of US, T, and PA affects SA inactivation. In BDL, an increase in US acoustic energy density (kJ/g) allows the reduction of T necessary to inactivate SA because of the occurrence of synergistic effect. However, US applied at low T was inefficient. On the other hand, PA was more efficient at low T, since high T degraded this compound at different rates according to the holding T. Therefore, the data indicates a relation between the technologies used in the combined decontamination of sliced BDL improving dry-cured meat safety.}},
  articleno    = {{108328}},
  author       = {{Rosario, Denes K. A. and Bernardo, Yago A. A. and Mutz, Than S. and Tiwari, Brijesh and Rajkovic, Andreja and Bernardes, Patricia C. and Conte-Junior, Carlos A.}},
  issn         = {{0168-1605}},
  journal      = {{INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY}},
  keywords     = {{Central composite rotatable design,Response surface methodology,Meat decontamination,Synergistic effect,Non-thermal technology,Mild processing,LISTERIA-MONOCYTOGENES INACTIVATION,HIGH-INTENSITY ULTRASOUND,MICROBIOLOGICAL CHARACTERISTICS,SALMONELLA-TYPHIMURIUM,MICROBIAL-GROWTH,POWER ULTRASOUND,FOOD,PRESSURE,BEEF,HEAT}},
  language     = {{eng}},
  pages        = {{8}},
  title        = {{Modelling inactivation of Staphylococcus spp. on sliced Brazilian dry-cured loin with thermosonication and peracetic acid combined treatment}},
  url          = {{http://doi.org/10.1016/j.ijfoodmicro.2019.108328}},
  volume       = {{309}},
  year         = {{2019}},
}

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