Listeria monocytogenes inactivation kinetics under microwave and conventional thermal processing in a kiwifruit puree

Benlloch Tinoco, Maria, Pina-Pérez, María Consuelo, Martínez-Navarrete, Nuria and Rodrigo, Dolores (2014) Listeria monocytogenes inactivation kinetics under microwave and conventional thermal processing in a kiwifruit puree. Innovative Food Science & Emerging Technologies, 22. pp. 131-136. ISSN 1466-8564

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Abstract

The inactivation of Listeria monocytogenes in a kiwifruit puree by conventional and microwave heating was studied. Survival curves at three microwave power levels (600–1000 W) and three temperatures (50–60 °C) were obtained. Data were properly fitted by a first-order kinetic model. Processing times under both technologies were corrected to isothermal treatment for the kinetic study. Microwave heating was shown to effectively inactivate L. monocytogenes. In the range of microwave and conventional processing conditions assayed, the 5-log10 reductions of L. monocytogenes recommended by the FDA for pasteurized products were achieved. The level of microwave power applied had a considerable influence on the L. monocytogenes inactivation rate. The higher the power level, the faster the inactivation. The inactivation of L. monocytogenes under microwave heating at 900 W (D60 °C = 17.35 s) and 1000 W (D60 °C = 17.04 s) happened faster than in a conventional thermal process (D60 °C = 37.45 s). Consequently, microwave heating showed greater effectiveness for L. monocytogenes inactivation than conventional heating.

Item Type:	Article
Uncontrolled Keywords:	Kiwifruit, Listeria monocytogenes, Microwave heating, Conventional heating, Inactivation kinetics
Subjects:	C500 Microbiology D600 Food and Beverage studies
Department:	Faculties > Health and Life Sciences > Applied Sciences
Depositing User:	Becky Skoyles
Date Deposited:	12 Apr 2019 10:39
Last Modified:	10 Oct 2019 20:04
URI:	http://nrl.northumbria.ac.uk/id/eprint/38965

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