Cronobacter sakazakii Inactivation by Microwave Processing

Pina-Pérez, Maria, Benlloch Tinoco, Maria, Rodrigo, Dolores and Martinez, Antonio (2014) Cronobacter sakazakii Inactivation by Microwave Processing. Food and Bioprocess Technology, 7 (3). pp. 821-828. ISSN 1935-5130

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Official URL: http://dx.doi.org/10.1007/s11947-013-1063-2

Abstract

Nowadays, current practices at home and childcare settings involved MW heating after powder infant formula milk reconstitution. Microwave (MW) effectiveness for Cronobacter sakazakii inactivation in reconstituted powder infant formula milk was investigated. Power levels in the range 400–900 W were tested during exposure times ranging from 0 to 120 s. Power levels of 800 and 900 W reduced the C. sakazakii initial population to undetectable levels (≥8 log10 cycles), reaching maximum temperatures of 78.8 ± 2.3 °C and 88.1 ± 1.5 °C, respectively. A post-treatment storage study (5 °C, 24 h) was completed to determine the recovery or death of C. sakazakii damaged and survival cells. It was observed that lowest MW intensity treatments (power level and treatment time) provide the highest percentages of injured cells. Moreover, these high percentages of damaged cells progressively die during refrigerated storage (up to 24 h). Microbial reduction levels higher or equal to 5 log10 cycles were reached due to the sublethal damaged cell death.

Item Type: Article
Uncontrolled Keywords: Microwave processing, Cronobacter sakazakii, Refrigeration, Sublethal damage, Reconstituted powder infant formula milk
Subjects: C700 Molecular Biology, Biophysics and Biochemistry
D600 Food and Beverage studies
Department: Faculties > Health and Life Sciences > Applied Sciences
Depositing User: Becky Skoyles
Date Deposited: 11 Apr 2019 12:20
Last Modified: 11 Apr 2019 12:20
URI: http://nrl.northumbria.ac.uk/id/eprint/38941

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