1. bookVolume 46 (2021): Issue 341 (December 2021)
Journal Details
License
Format
Journal
eISSN
2256-0939
First Published
30 Aug 2012
Publication timeframe
2 times per year
Languages
English
access type Open Access

Theoretical and Experimental Investigation of the Thermal Inactivation of Thermoanaerobacterium Thermosaccharolyticum and Geobacillus Stearothermophilus in Different Canned Food Matrices

Published Online: 22 Dec 2021
Page range: 97 - 104
Received: 30 Jun 2021
Accepted: 08 Nov 2021
Journal Details
License
Format
Journal
eISSN
2256-0939
First Published
30 Aug 2012
Publication timeframe
2 times per year
Languages
English
Abstract

In the canning industry, thermal preservation processes typically are designed based on Clostridium botulinum thermal destruction kinetics. However, some bacteria can still survive, necessitating implementation of stricter timetemperature regimen for sterilization process. The aim of this study was to compare processing effectiveness at F0 (sterilization value) 8 ±1 min from the perspective of the vegetable-based product canning facility, while analyzing the inactivation, viability, and recovery of thermophilic bacteria. Four commercial products [tomato soup and rassolnik soup - acidified food (AF), and mushroom soup and pea porridge - low-acid food (LACF)] with different heat transfer characteristics (convection and conduction) were inoculated with 6.6 log10 spores/ml Geobacillus stearothermophilus LMKK 244 (reported as DSM 6790 and ATCC 10149 in other collections) and 4.810 log spores/ml Thermoanaerobacterium thermosaccharolyticum DSM 571 spore suspensions. Food samples contaminated with bacterial spores were processed in a steam-air retort at 118 °C for 75 min. G. stearothermophilus and T. thermosaccharolyticum growth was not detected in AF samples (pH = 4.4 and 4.5), but was observed in LACF samples (pH = 5.1 and 5.8). Practical evaluation showed that T. thermosaccharolyticum did not survive thermal processing, which was verified using a presence/absence test after incubation at 55 °C. G. stearothermophilus did not survive thermal processing, but recovered in pea porridge (pH = 5.8) during incubation. Our observations showed that food pH is a crucial factor determining microorganism survival during heat treatment and may be used by the vegetable-based product canning facilities to improve the food sterilization conditions.

Keywords

Ababouch, L. (2014). Heat treatment of foods: Spoilage problems associated with canning. Encyclopedia of Food Microbiology: 2nd ed., 2, 175–180. https://doi.org/10.1016/B978-0-12-384730-0.00157-910.1016/B978-0-12-384730-0.00157-9 Search in Google Scholar

Ahn, J., Balasubramaniam, V. M., & Yousef, A. E. (2007). Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing. International Journal of Food Microbiology, 113, 321–329. https://doi.org/10.1016/j.ijfoodmicro.2006.08.01210.1016/j.ijfoodmicro.2006.08.012 Search in Google Scholar

André, S., Zuber, F., & Remize, F. (2013). Thermophilic spore-forming bacteria isolated from spoiled canned food and their heat resistance. Results of a French tenyear survey. International Journal of Food Microbiology, 165, 134–143. https://doi.org/10.1016/j.ijfoodmicro.2013.04.01910.1016/j.ijfoodmicro.2013.04.019 Search in Google Scholar

André, S., Charton, A., Pons, A., Vannier, C., & Couvert, O. (2021). Viability of bacterial spores surviving heat-treatment is lost by further incubation at temperature and pH not suitable for growth. Food Microbiology, 95, 103690. https://doi.org/10.1016/j.fm.2020.10369010.1016/j.fm.2020.103690 Search in Google Scholar

André, S., Vallaeys, T., & Planchon, S. (2017). Spore-forming bacteria responsible for food spoilage. Research in Microbiology, 168, 379–387. https://doi.org/10.1016/j.resmic.2016.10.00310.1016/j.resmic.2016.10.003 Search in Google Scholar

Bratt, L. (2013). Technical guide to fish canning. FAO GLOBEFISH Research Programme, 111, 1–69. Search in Google Scholar

Bigelow, W. D., Bohart, G. S., Richardson, A. C., & Ball, C. O. (1920). Heat penetration in processing canned foods. Bulletin No. 16L. National Canners Association. Search in Google Scholar

Byrer, D. E., Rainey, F. A., & Wiegel, J. (2000). Novel strains of Moorella thermoacetica form unusually heatresistant spores. Archives of Microbiology, 174, 334–339. https://doi.org/10.1007/s00203000021110.1007/s002030000211 Search in Google Scholar

Cameron, M. S., Leonard, S. J., & Barrett, E. L. (1980). Effect of moderately acidic pH on heat resistance of Clostridium sporogenes spores in phosphate buffer and in buffered pea puree. Applied and Environmental Microbiology, 39, 943–949. https://doi.org/10.1128/AEM.39.5.943-949.198010.1128/aem.39.5.943-949.1980 Search in Google Scholar

da Silva, N., Taniwaki, M. H., Junqueira, V. C. A., Silveira, N., Okazaki, M. M., & Gomes, R. A. R. (2018). Microbiological Examination Methods of Food and Water: A Laboratory Manual: 2nd ed. CRC Press LLC.10.1201/9781315165011 Search in Google Scholar

Delves-Broughton, J. (2008). Use of the natural food preservatives, nisin and natamycin, to reduce detrimental thermal impact on product quality. In-Pack Processed Foods: Improving Quality. Woodhead Publishing Limited. https://doi.org/10.1533/9781845694692.4.31910.1533/9781845694692.4.319 Search in Google Scholar

Durand, L., Planchon, S., Guinebretiere, M. H., Carlin, F., & Remize, F. (2015). Genotypic and phenotypic characterization of foodborne Geobacillus stearothermophilus. Food Microbiology, 45, 103–110. doi:10.1016/j.fm.2014.01.01510.1016/j.fm.2014.01.015 Search in Google Scholar

FDA (2020). Code of federal regulations Title 21, 114, 3. Retrieved from https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=114.3 Search in Google Scholar

Janštová, B., & Lukášová, J. (2001). Heat resistance of Bacillus spp. spores isolated from cow’s milk and farm environment. Acta Veterinaria Brno, 70, 179–184. https://doi.org/10.2754/avb20017002017910.2754/avb200170020179 Search in Google Scholar

Jay, M. J., Loessner, J. M., & Golden, D. A. (2005). Modern Food Microbiology: 7th ed. Springer. doi:10.1007/b10084010.1007/b100840 Search in Google Scholar

Kirse-Ozolina, A., Muizniece-Brasava, S., Raits, E., Kruma, Z. (2019). Effect of sterilization parameters on the quality of commercially-prepared instant soups. Engineering for rural development, 22.-24.05.2019. (695-704). Latvia, Jelgava: Latvia University of Life Sciences and Technologies. Search in Google Scholar

Kotzekidou, P. (2014). Bacillus: Geobacillus stearothermophilus (formerly Bacillus stearothermophilus). Encyclopedia of Food Microbiology: 2nd ed. Elsevier. https://doi.org/10.1016/B978-0-12-384730-0.00020-310.1016/B978-0-12-384730-0.00020-3 Search in Google Scholar

López, M., González, I., Mazas, M., González, J., Martin, R., & Bernardo, A. (1997). Influence of recovery conditions on apparent heat resistance of Bacillus stearothermophilus spores. International Journal of Food Science and Technology, 32, 305–311. https://doi.org/10.1046/j.1365-2621.1997.00115.x10.1046/j.1365-2621.1997.00115.x Search in Google Scholar

Mtimet, N., Guégan, S., Durand, L., Mathot, A. G., Venaille, L., Leguérinel, I., … Couvert, O. (2016). Effect of pH on Thermoanaerobacterium thermosaccharolyticum DSM 571 growth, spore heat resistance and recovery. Food Microbiology, 55, 64–72. https://doi.org/10.1016/j.fm.2015.11.01510.1016/j.fm.2015.11.015 Search in Google Scholar

Mtimet, N., Trunet, C., Mathot, A. G., Venaille, L., Leguérinel, I., Coroller, L., & Couvert, O. (2015). Modeling the behavior of Geobacillus stearothermophilus ATCC 12980 throughout its life cycle as vegetative cells or spores using growth boundaries. Food Microbiology, 48, 153–162. https://doi.org/10.1016/j.fm.2014.10.01310.1016/j.fm.2014.10.013 Search in Google Scholar

Palop, A., Raso, J., Pagán, R., Condón, S., & Sala, F. J. (1999). Influence of pH on heat resistance of spores of Bacillus coagulans in buffer and homogenized foods. International Journal of Food Microbiology, 46, 243–249. https://doi.org/10.1016/S0168-1605(98)00199-810.1016/S0168-1605(98)00199-8 Search in Google Scholar

Peng, J., Mah, J. H., Somavat, R., Mohamed, H., Sastry, S., & Tang, J. (2012). Thermal inactivation kinetics of Bacillus coagulans spores in tomato juice. Journal of Food Protection, 75, 1236–1242. https://doi.org/10.4315/0362-028X.JFP-11-49010.4315/0362-028X.JFP-11-490 Search in Google Scholar

Rigaux, C., Denis, J. B., Albert, I., & Carlin, F. (2013). A meta-analysis accounting for sources of variability to estimate heat resistance reference parameters of bacteria using hierarchical Bayesian modeling: Estimation of D at 121.1 °C and pH 7, zT and zpH of Geobacillus stearothermophilus. International Journal of Food Microbiology, 161, 112–120. https://doi.org/10.1016/j.ijfoodmicro.2012.12.00110.1016/j.ijfoodmicro.2012.12.001 Search in Google Scholar

Somavat, R., Mohamed, H. M. H., Chung, Y. K., Yousef, A. E., & Sastry, S. K. (2012). Accelerated inactivation of Geobacillus stearothermophilus spores by ohmic heating. Journal of Food Engineering, 108, 69–76. https://doi.org/10.1016/j.jfoodeng.2011.07.02810.1016/j.jfoodeng.2011.07.028 Search in Google Scholar

Teixeira, A. (2006). Simulating Thermal Food Processes Using Deterministic Models. In: Thermal Food Processing, New Technologies and Quality Issues. CRC Press LLC. Search in Google Scholar

Warne, D. (1988). Manual on Fish Canning. Rome: FAO Search in Google Scholar

Recommended articles from Trend MD

Plan your remote conference with Sciendo