Effect of pomegranate powder on the heat inactivation of Escherichia coli O104: H4 in ground chicken
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/15278 |
Resumo: | Health concerns have led to a search for natural plant-based antimicrobials. Ellagic acid has been shown to have antimicrobial activity against foodborne pathogens. The objective of this study was to assess the effect of a high-ellagic acid commercial pomegranate on the heat resistance of Escherichia coli O104:H4 in ground chicken. A full 2 4 factorial design was used, consisting of temperature treatment with four levels (55.0, 57.5, 60.0, and 62.5 °C) and pomegranate with four levels (0.0, 1.0, 2.0, and 3.0 wt/wt. % containing 70% ellagic acid). Experiments were conducted twice, providing a total of 32 survival curves. A three-parameter Weibull primary model was used to describe survival kinetics. Secondary models were then developed to estimate the shape parameter ß (i.e., curvature representing susceptibility of cells to stress), scale parameter ? (i.e., time to reach the first decimal reduction) and the 5.0-log lethality time t 5.0 (i.e., time to reach a 5.0-log reduction), all as polynomial functions of temperature and pomegranate powder concentration. The positive effect of pomegranate concentration on both ß and ? demonstrated that the phenolic-rich pomegranate powder causes E. coli O104:H4 cells to become more susceptible to heat, increasing the steepness and concavity of the isothermal survival curves. It was estimated that the 5.0-log reduction time would reach a minimum at a pomegranate powder concentration of 1%, producing a 50% decrease in lethality time, in comparison to that without added pomegranate powder. Nonetheless, a mixed-effect omnibus regression further confirmed that the greatest difference in the thermal resistance of E. coli O104:H4 happened between tests with and without pomegranate powder. In fact, adding more than 1.0% pomegranate powder, at a constant temperature, resulted only in a marginal decrease in thermal resistance. Meat processors can use the model to design lethality treatments in order to achieve specific reductions of E. coli O104:H4 in ground chicken. |
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Effect of pomegranate powder on the heat inactivation of Escherichia coli O104: H4 in ground chickenEscherichia coliMinced chickenPolynomialPredictive modelThermal lethalityWeibullHealth concerns have led to a search for natural plant-based antimicrobials. Ellagic acid has been shown to have antimicrobial activity against foodborne pathogens. The objective of this study was to assess the effect of a high-ellagic acid commercial pomegranate on the heat resistance of Escherichia coli O104:H4 in ground chicken. A full 2 4 factorial design was used, consisting of temperature treatment with four levels (55.0, 57.5, 60.0, and 62.5 °C) and pomegranate with four levels (0.0, 1.0, 2.0, and 3.0 wt/wt. % containing 70% ellagic acid). Experiments were conducted twice, providing a total of 32 survival curves. A three-parameter Weibull primary model was used to describe survival kinetics. Secondary models were then developed to estimate the shape parameter ß (i.e., curvature representing susceptibility of cells to stress), scale parameter ? (i.e., time to reach the first decimal reduction) and the 5.0-log lethality time t 5.0 (i.e., time to reach a 5.0-log reduction), all as polynomial functions of temperature and pomegranate powder concentration. The positive effect of pomegranate concentration on both ß and ? demonstrated that the phenolic-rich pomegranate powder causes E. coli O104:H4 cells to become more susceptible to heat, increasing the steepness and concavity of the isothermal survival curves. It was estimated that the 5.0-log reduction time would reach a minimum at a pomegranate powder concentration of 1%, producing a 50% decrease in lethality time, in comparison to that without added pomegranate powder. Nonetheless, a mixed-effect omnibus regression further confirmed that the greatest difference in the thermal resistance of E. coli O104:H4 happened between tests with and without pomegranate powder. In fact, adding more than 1.0% pomegranate powder, at a constant temperature, resulted only in a marginal decrease in thermal resistance. Meat processors can use the model to design lethality treatments in order to achieve specific reductions of E. coli O104:H4 in ground chicken.We thank Angie Osoria and Carol E. Levin for technical assistance as well as in facilitating the preparation of the manuscript. Also, Dr. Gonzales-Barron wishes to acknowledge the financial support provided by the Portuguese Foundation for Science and Technology (FCT) through the award of a five-year Investigator Fellowship (IF) in the mode of Development Grants (IF/00570).Biblioteca Digital do IPBJuneja, Vijay K.Cadavez, VascoGonzales-Barron, UrsulaMukhopadhyay, SudarsanFriedman, Mendel2018-01-25T10:00:00Z20162016-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/15278engJuneja, Vijay K.; Cadavez, Vasco; Gonzales-Barron, Ursula; Mukhopadhyay, Sudarsan; Friedman, Mendel (2016). Effect of pomegranate powder on the heat inactivation of Escherichia coli O104: H4 in ground chicken. Food Control. ISSN 0956-7135. 70, p. 26-340956-713510.1016/j.foodcont.2016.05.027info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:35:44Zoai:bibliotecadigital.ipb.pt:10198/15278Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:04:54.544690Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Effect of pomegranate powder on the heat inactivation of Escherichia coli O104: H4 in ground chicken |
title |
Effect of pomegranate powder on the heat inactivation of Escherichia coli O104: H4 in ground chicken |
spellingShingle |
Effect of pomegranate powder on the heat inactivation of Escherichia coli O104: H4 in ground chicken Juneja, Vijay K. Escherichia coli Minced chicken Polynomial Predictive model Thermal lethality Weibull |
title_short |
Effect of pomegranate powder on the heat inactivation of Escherichia coli O104: H4 in ground chicken |
title_full |
Effect of pomegranate powder on the heat inactivation of Escherichia coli O104: H4 in ground chicken |
title_fullStr |
Effect of pomegranate powder on the heat inactivation of Escherichia coli O104: H4 in ground chicken |
title_full_unstemmed |
Effect of pomegranate powder on the heat inactivation of Escherichia coli O104: H4 in ground chicken |
title_sort |
Effect of pomegranate powder on the heat inactivation of Escherichia coli O104: H4 in ground chicken |
author |
Juneja, Vijay K. |
author_facet |
Juneja, Vijay K. Cadavez, Vasco Gonzales-Barron, Ursula Mukhopadhyay, Sudarsan Friedman, Mendel |
author_role |
author |
author2 |
Cadavez, Vasco Gonzales-Barron, Ursula Mukhopadhyay, Sudarsan Friedman, Mendel |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Juneja, Vijay K. Cadavez, Vasco Gonzales-Barron, Ursula Mukhopadhyay, Sudarsan Friedman, Mendel |
dc.subject.por.fl_str_mv |
Escherichia coli Minced chicken Polynomial Predictive model Thermal lethality Weibull |
topic |
Escherichia coli Minced chicken Polynomial Predictive model Thermal lethality Weibull |
description |
Health concerns have led to a search for natural plant-based antimicrobials. Ellagic acid has been shown to have antimicrobial activity against foodborne pathogens. The objective of this study was to assess the effect of a high-ellagic acid commercial pomegranate on the heat resistance of Escherichia coli O104:H4 in ground chicken. A full 2 4 factorial design was used, consisting of temperature treatment with four levels (55.0, 57.5, 60.0, and 62.5 °C) and pomegranate with four levels (0.0, 1.0, 2.0, and 3.0 wt/wt. % containing 70% ellagic acid). Experiments were conducted twice, providing a total of 32 survival curves. A three-parameter Weibull primary model was used to describe survival kinetics. Secondary models were then developed to estimate the shape parameter ß (i.e., curvature representing susceptibility of cells to stress), scale parameter ? (i.e., time to reach the first decimal reduction) and the 5.0-log lethality time t 5.0 (i.e., time to reach a 5.0-log reduction), all as polynomial functions of temperature and pomegranate powder concentration. The positive effect of pomegranate concentration on both ß and ? demonstrated that the phenolic-rich pomegranate powder causes E. coli O104:H4 cells to become more susceptible to heat, increasing the steepness and concavity of the isothermal survival curves. It was estimated that the 5.0-log reduction time would reach a minimum at a pomegranate powder concentration of 1%, producing a 50% decrease in lethality time, in comparison to that without added pomegranate powder. Nonetheless, a mixed-effect omnibus regression further confirmed that the greatest difference in the thermal resistance of E. coli O104:H4 happened between tests with and without pomegranate powder. In fact, adding more than 1.0% pomegranate powder, at a constant temperature, resulted only in a marginal decrease in thermal resistance. Meat processors can use the model to design lethality treatments in order to achieve specific reductions of E. coli O104:H4 in ground chicken. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016 2016-01-01T00:00:00Z 2018-01-25T10:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/15278 |
url |
http://hdl.handle.net/10198/15278 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Juneja, Vijay K.; Cadavez, Vasco; Gonzales-Barron, Ursula; Mukhopadhyay, Sudarsan; Friedman, Mendel (2016). Effect of pomegranate powder on the heat inactivation of Escherichia coli O104: H4 in ground chicken. Food Control. ISSN 0956-7135. 70, p. 26-34 0956-7135 10.1016/j.foodcont.2016.05.027 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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