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Cronobacter sakazakii inactivation by microwave processing

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Cronobacter sakazakii inactivation by microwave processing

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Nombre: PINA;Benlloch;Rodrigo ...
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dc.contributor.author Pina Pérez, Maria Consuelo es_ES
dc.contributor.author Benlloch Tinoco, María es_ES
dc.contributor.author Rodrigo Aliaga, María Dolores es_ES
dc.contributor.author Martínez López, Antonio es_ES
dc.date.accessioned 2017-01-27T14:00:17Z
dc.date.available 2017-01-27T14:00:17Z
dc.date.issued 2014-03
dc.identifier.issn 1935-5130
dc.identifier.uri http://hdl.handle.net/10251/77415
dc.description.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¿C900 W were tested during exposure times ranging from 0 to 120 s. Power levels of 800 and 900Wreduced the C. sakazakii initial population to undetectable levels (¡Ý8 log10 cycles), reaching maximum temperatures of 78.8¡À2.3 ¡ãC and 88.1¡À1.5 ¡ãC, respectively. A post-treatment storage study (5 ¡ãC, 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. es_ES
dc.description.sponsorship The authors are grateful to the Ministry of Economy and Competitiveness for providing financial support by means of CYCIT project AGL2010-22206-C02, and to Generalitat Valenciana I+D+I emergent research groups financial support in project GV/2010/064. en_EN
dc.language Inglés es_ES
dc.publisher Springer Verlag (Germany) es_ES
dc.relation.ispartof Food and Bioprocess Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Microwave processing es_ES
dc.subject Cronobacter sakazakii es_ES
dc.subject Refrigeration es_ES
dc.subject Sublethal damage es_ES
dc.subject Reconstituted powder infant formula milk es_ES
dc.subject.classification MICROBIOLOGIA es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Cronobacter sakazakii inactivation by microwave processing es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11947-013-1063-2
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//AGL2010-22206-C02-01/ES/COMBINACION DE INGREDIENTES NATURALES Y TECNOLOGIAS NO TERMICAS EN LA ESTABILIZACION DE BEBIDAS DE ORIGEN VEGETAL. ASPECTOS MICROBIOLOGICOS, NUTRICIONALES Y FISICO-QUIMICOS/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//GV%2F2010%2F064/ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Pina Pérez, MC.; Benlloch Tinoco, M.; Rodrigo Aliaga, MD.; Martínez López, A. (2014). Cronobacter sakazakii inactivation by microwave processing. Food and Bioprocess Technology. 7(3):821-828. https://doi.org/10.1007/s11947-013-1063-2 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1007/s11947-013-1063-2 es_ES
dc.description.upvformatpinicio 821 es_ES
dc.description.upvformatpfin 828 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 7 es_ES
dc.description.issue 3 es_ES
dc.relation.senia 233817 es_ES
dc.identifier.eissn 1935-5149
dc.contributor.funder Generalitat Valenciana es_ES
dc.contributor.funder Ministerio de Ciencia e Innovación es_ES
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