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Modelling the exposure to Cronobacter sakazakii by consumption of a cocoa-milk-based beverage processed by pulsed electric fields
Pina-Perez, M. C. Guillier, Laurent Rodrigo, D. Martinez, A.
Pina-Perez, M. C.
Guillier, Laurent
Rodrigo, D.
Martinez, A.
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2014
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M.C. Pina-Pérez, Laurent Guillier, D. Rodrigo and A. Martínez. Modelling the exposure to Cronobacter sakazakii by consumption of a cocoa-milk-based beverage processed by pulsed electric fields. Irish Journal of Agricultural and Food Research, 2014, 53, 75–89
Abstract
Infants’ exposure (Nf ) to Cronobacter sakazakii via the consumption of infant-rich-inpolyphenols
cocoa-milk-based beverages (CCX-M) treated with high-intensity pulsed
electric fields (PEF) was evaluated. Monte Carlo simulation enabled the prediction
of the variability in C. sakazakii load in beverages at the time of consumption to be
estimated. Different scenarios (initial contamination levels; PEF treatment conditions;
and time-temperature combinations of CCX-M beverages storage after treatment) were
simulated. Cocoa addition and PEF treatment resulted in the most influential input
factors to control bacterial final load. Cronobacter spp. exposure risk was reduced by
a maximum of 100 times at 95% of iterations due to addition of cocoa at 5 g/100 mL,
corresponding to scenario 3 (PEF: 15 kV/cm–3,000 μs; storage 120 h at 8 °C). Moreover,
the probability of illness for a healthy population was reduced from 2.15 × 10-8,
in the baseline scenario, to 4.78 × 10-10 due to cocoa addition and application of
15 kV/cm–3,000 μs PEF treatment.