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Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri)

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Abstract
Aspergillus fischeri ascospores are known as potential spoilage microorganisms of pasteurized fruit products due to their high incidence in fruits, the ability to survive pasteurization and to grow in acidic conditions. This study aimed to develop a quantitative microbial spoilage risk assessment (QMSRA) model approach to estimate the spoilage risk of packaged strawberry purees due to A. fischeri under various scenarios regarding product formulation, processing and storage conditions. The development of the risk assessment comprised three steps: (1) initial contamination level of raw material by ascospores (N-0), (2) inactivation of ascospores during thermal processing (N-p) and (3) determination of the number of ascospores which are able to survive thermal processing and develop visible mycelia (D = 2 mm) during storage (N-f). Data of visible growth (t(v), days) comprised distributions previously obtained as function of water activity (a(w)) (0.860-0.985), oxygen (0-21%), temperature (8-30 degrees C) and pasteurization (95-105 degrees C/15 s). The simulations were performed in triplicate with 100,000 iterations using the software R. The outcome "spoilage risk" was defined as the probability of having at least one ascospore (N-f) capable of forming visible colonies in 100 g-pack strawberry puree within the typical use-by dates. Overall, high probabilities of spoilage were estimated for purees pasteurized at milder treatments at 85 degrees C/15-60 s (67%) and 90 degrees C/15-60 s (>= 40%) stored at ambient temperature (22 degrees C). The spoilage risk was only effectively reduced (0.02%) by increasing pasteurization conditions to 95 degrees C for at least 45 s. Moreover, the microbial stability of such purees, i.e., spoilage risk < 0.001% (=less than 1 spoilage pack out of 105 produced units) was predicted to occur for purees treated at 100 degrees C/15 s or stored at chilled conditions (<= 8 degrees C) or at strict anaerobic conditions or produced as concentrates (a(w) <= 0.860). Based on the outcomes obtained, a set of specifications for Heat-Resistant Moulds (HRMs) in raw material and pasteurized purees aimed to be used as an ingredient was suggested. Furthermore, the results can be used to support risk management decisions in identifying and quantifying the impact of possible interventions during formulation, processing and storage conditions of fruit purees to effectively reduce this risk.
Keywords
Fungi, Storage, Probabilistic models, Fruit processing, Shelf-life, Microbial troubleshooting, Thermal processing, Risk analysis, HEAT-RESISTANT FUNGI, FRUIT, PINEAPPLE, JUICES, PRESERVATIVES, ASCOSPORES, SELECTION, QUALITY, GROWTH, PAPAYA

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MLA
Lane, Juliana, et al. “Quantitative Microbial Spoilage Risk Assessment (QMSRA) of Pasteurized Strawberry Purees by Aspergillus Fischeri (Teleomorph Neosartorya Fischeri).” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 333, 2020, doi:10.1016/j.ijfoodmicro.2020.108781.
APA
Lane, J., Membre, J.-M., Jacxsens, L., Samapundo, S., Van Impe, J., Sant’Ana, A. S., & Devlieghere, F. (2020). Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri). INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 333. https://doi.org/10.1016/j.ijfoodmicro.2020.108781
Chicago author-date
Lane, Juliana, Jeanne-Marie Membre, Liesbeth Jacxsens, Simbarashe Samapundo, Jan Van Impe, Anderson S. Sant’Ana, and Frank Devlieghere. 2020. “Quantitative Microbial Spoilage Risk Assessment (QMSRA) of Pasteurized Strawberry Purees by Aspergillus Fischeri (Teleomorph Neosartorya Fischeri).” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 333. https://doi.org/10.1016/j.ijfoodmicro.2020.108781.
Chicago author-date (all authors)
Lane, Juliana, Jeanne-Marie Membre, Liesbeth Jacxsens, Simbarashe Samapundo, Jan Van Impe, Anderson S. Sant’Ana, and Frank Devlieghere. 2020. “Quantitative Microbial Spoilage Risk Assessment (QMSRA) of Pasteurized Strawberry Purees by Aspergillus Fischeri (Teleomorph Neosartorya Fischeri).” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 333. doi:10.1016/j.ijfoodmicro.2020.108781.
Vancouver
1.
Lane J, Membre J-M, Jacxsens L, Samapundo S, Van Impe J, Sant’Ana AS, et al. Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri). INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2020;333.
IEEE
[1]
J. Lane et al., “Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri),” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 333, 2020.
@article{8690273,
  abstract     = {{Aspergillus fischeri ascospores are known as potential spoilage microorganisms of pasteurized fruit products due to their high incidence in fruits, the ability to survive pasteurization and to grow in acidic conditions. This study aimed to develop a quantitative microbial spoilage risk assessment (QMSRA) model approach to estimate the spoilage risk of packaged strawberry purees due to A. fischeri under various scenarios regarding product formulation, processing and storage conditions. The development of the risk assessment comprised three steps: (1) initial contamination level of raw material by ascospores (N-0), (2) inactivation of ascospores during thermal processing (N-p) and (3) determination of the number of ascospores which are able to survive thermal processing and develop visible mycelia (D = 2 mm) during storage (N-f). Data of visible growth (t(v), days) comprised distributions previously obtained as function of water activity (a(w)) (0.860-0.985), oxygen (0-21%), temperature (8-30 degrees C) and pasteurization (95-105 degrees C/15 s). The simulations were performed in triplicate with 100,000 iterations using the software R. The outcome "spoilage risk" was defined as the probability of having at least one ascospore (N-f) capable of forming visible colonies in 100 g-pack strawberry puree within the typical use-by dates. Overall, high probabilities of spoilage were estimated for purees pasteurized at milder treatments at 85 degrees C/15-60 s (67%) and 90 degrees C/15-60 s (>= 40%) stored at ambient temperature (22 degrees C). The spoilage risk was only effectively reduced (0.02%) by increasing pasteurization conditions to 95 degrees C for at least 45 s. Moreover, the microbial stability of such purees, i.e., spoilage risk < 0.001% (=less than 1 spoilage pack out of 105 produced units) was predicted to occur for purees treated at 100 degrees C/15 s or stored at chilled conditions (<= 8 degrees C) or at strict anaerobic conditions or produced as concentrates (a(w) <= 0.860). Based on the outcomes obtained, a set of specifications for Heat-Resistant Moulds (HRMs) in raw material and pasteurized purees aimed to be used as an ingredient was suggested. Furthermore, the results can be used to support risk management decisions in identifying and quantifying the impact of possible interventions during formulation, processing and storage conditions of fruit purees to effectively reduce this risk.}},
  articleno    = {{108781}},
  author       = {{Lane, Juliana and Membre, Jeanne-Marie and Jacxsens, Liesbeth and Samapundo, Simbarashe and Van Impe, Jan and Sant'Ana, Anderson S. and Devlieghere, Frank}},
  issn         = {{0168-1605}},
  journal      = {{INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY}},
  keywords     = {{Fungi,Storage,Probabilistic models,Fruit processing,Shelf-life,Microbial troubleshooting,Thermal processing,Risk analysis,HEAT-RESISTANT FUNGI,FRUIT,PINEAPPLE,JUICES,PRESERVATIVES,ASCOSPORES,SELECTION,QUALITY,GROWTH,PAPAYA}},
  language     = {{eng}},
  pages        = {{8}},
  title        = {{Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri)}},
  url          = {{http://dx.doi.org/10.1016/j.ijfoodmicro.2020.108781}},
  volume       = {{333}},
  year         = {{2020}},
}

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