Modelling inactivation of Staphylococcus spp. on sliced Brazilian dry-cured loin with thermosonication and peracetic acid combined treatment
AuthorRosario, Denes K.A.
Bernardo, Yago A.A.
Mutz, Yhan S.
Bernardes, Patricia C.
Conte-Junior, Carlos A.
KeywordCentral composite rotatable design
Response surface methodology
MetadataShow full item record
StatisticsDisplay Item Statistics
CitationRosario DKA, Bernardo YAA, Mutz YS, Tiwari B, Rajkovic A, Bernardes PC, Conte-Junior CA. Modelling inactivation of Staphylococcus spp. on sliced Brazilian dry-cured loin with thermosonication and peracetic acid combined treatment. International Journal of Food Microbiology 2019;309:108328; doi http://dx.doi.org/10.1016/j.ijfoodmicro.2019.108328
AbstractUltrasound (US) has a high capacity to increase food safety. Although high and/or moderate temperature in combination with US has been studied, the knowledge about cooling/low temperatures as well as its combined effect with chemical preservation methods is scarce. Therefore, the aim of this study was to describe the inactivation of Staphylococcus spp. (SA) present in the natural microbiota of sliced Brazilian dry-cured loin (BDL) using US (40 kHz and 5.40 W/g) at 1.6–17.9 kJ/g, temperature (T) between 6.4 and 73.6 °C and peracetic acid (PA) between 5.5 and 274.5 mg/L employing the Central Composite Rotatable Design. The model fully describes how the combination of US, T, and PA affects SA inactivation. In BDL, an increase in US acoustic energy density (kJ/g) allows the reduction of T necessary to inactivate SA because of the occurrence of synergistic effect. However, US applied at low T was inefficient. On the other hand, PA was more efficient at low T, since high T degraded this compound at different rates according to the holding T. Therefore, the data indicates a relation between the technologies used in the combined decontamination of sliced BDL improving dry-cured meat safety.
FunderFundação de Amparo à Pesquisa do Estado do Rio de Janeiro; Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Grant NumberE-26/203.049/2017; E-26/010.001547/2016; 311422/2016-0; CAPES/FAPERJ E-45-PAPDRJ/2013 (E-26/101.403/2014)
The following license files are associated with this item:
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-ShareAlike 3.0 United States