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116 Application of Alternative Food-Preservation Technologies Bevilacqua et al. combination of HHP with a mild heat treatment [6], some antimicrobials (nisin, lysozyme, essential oils) [7], along with the storage under refrigerated conditions, to avoid the germination of survivors [2]. Table 1: Effect on HHP, as single hurdle, on pathogens and spoiling microorganisms of foods. Pathogens Food Reduction Condition Reference Campylobacter jejuni Poultry meat slurry 5 log cfu/g 400 MPa/2 min at 15°C [18] Enterobacter sakazakii Infant formula 5 log cfu/ml 500 MPa/6.3 and 7.9 min at 25 and 40°C, respectively [57] Escherichia coli O157:H7 Cashew apple juice 6 log cfu/ml 400 MPa/3 min at 25°C [59] Listeria monocytogenes Mycobacterium avium subsp. paratubercolosis Alfalafa seeds 5 log cfu/g 600 MPa/2 min at 20°C Model cheese 5 log cfu/g 500 MPa at 20°C [60] Cooked smoked dolphinfish 4 log cfu/g 300 MPa/15 min at 20°C [61] Milk 7 log cfu/ml 700 MPa/5 min at room temperature [62] Salmonella Enteritidis Liquid whole egg 4-8-6.0 log cfu/ml Raw almonds 1.27 log reduction Salmonella sp. Navel and Valencia orange juices Salmonella Typhimurium 350-400 MPa/ up to 40 min at 25°C [63] 6 cycles of pressurization at ca. 400 MPa/20 s at 50°C Model cheese 2.84 log cfu/g 400 MPa/10 min at room temperature [64] 5 log cfu/ml 600 MPa/300 s or 300 MPa/198-369 s at 20°C Model cheese 3.30 log cfu/g 400 MPa/10 min at room temperature [66] Staphylococcus aureus Cheese 8 log cfu/ml 400 MPa at room temperature [60] Streptococcus agalactiae Spoiling microflora Mesophilic count and filamentous fungi Human milk 6 log cfu/ml 400 MPa/30 min at 31°C [10] Human milk 6 log cfu/ml 400 MPa/6 min at 31°C [10] Cashew apple juice 4 log cfu/ml 400 MPa/3 min at 25°C [59] Lactic acid bacteria Sliced ham Prolongation of the lag phase 400 MPa/15 min at room temperature [66] Enterococcus faecalis Meat batters 4 log cfu/g 400 MPa/60 min at 25°C [67] Leuc. mesenteroides Blood sausages 1 log cfu/g 600 MPa/10 min; initial temperature of 15°C [68] Pseudomonas spp. Blood sausages 4 log cfu/g 600 MPa/10 min; initial temperature of 15°C [68] Weissella viridescens Spore-formers Blood sausages 1 log cfu/g 600 MPa/10 min; initial temperature of 15°C [68] Alicyclobacillus acidoterrestris (cells) Orange, apple and tomato juices [11] [65] 4 log cfu/ml 350 MPa/20 min at 50°C [69] B. cereus Milk 6 log cfu/ml 540 MPa/ 16.8 min at 71°C [70] B. coagulans Tomato juice [71] Geobacillus stearothermophilus Meat batters 2 log cfu/g 400 MPa/60 min at 25°C [67] B. subtilis Various food Depending on 479 MPa/14 min at 46°C [22, 72] systems food constituents Meat batters 2.5 log cfu/g 400 MPa/60 min at 25°C [67]
Application of Alternative Food-Preservation Technologies to Enhance Food Safety & Stability, 2010, 143-160 143 Antonio Bevilacqua, Maria Rosaria Corbo and Milena Sinigaglia (Eds) All rights reserved - © 2010 Bentham Science Publishers Ltd. CHAPTER 9 Alternative Non-Thermal Approaches: Microwave, Ultrasound, Pulsed Electric Fields, Irradiation Nilde Di Benedetto, Marianne Perricone and Maria Rosaria Corbo* Department of Food Science, Faculty of Agricultural Science, University of Foggia Abstract: This chapter proposes a description of some non-thermal technologies (microwave, ultrasound, pulsed technologies, irradiation) as suitable tools to inactivate foodborne pathogens and spoiling microorganisms in heat-sensitive foods. Ultrasound (US) is defined as pressure waves with a frequencies of 20 kHz or more; pulsed electric field (PEF) processing involves treating foods placed between electrodes by high voltage pulses in the order of 20- 80 kV/cm (usually for a couple of microseconds); ionizing irradiation occurs when one or more electrons are removed from the electronic orbital of the atom; and microwaves (MW) are defined as electromagnetic waves in the range of infrared (IR) and radio waves (RF) with a wavelength ranging from 1 mm to 1 m and operating at a frequency ranging from 300 Mhz to 300 Ghz. Each technique allows killing of vegetative microorganisms but fail until now, when applied alone, to destroy spores. This chapter reports some practical applications of the proposed approaches in food industry and also focuses on their drawbacks and limitations. Key-concepts: Microwave, Ultrasound, Pulsed electric fields, Irradiation, Food applications of non-thermal approaches. INTRODUCTION Modern consumers are increasingly conscious of the health benefits and risks associated with consumption of food. In addition, consumers demand for foods that are fresher, more natural and healthier and that at the same time provide a high degree of safety have increased interest in non-thermal preservation techniques for inactivating microorganisms and enzymes in foods. For these reasons, the food industry is devoting considerable resources and expertise to the production of wholesome and safe products, but it needs some unit operation such as scrutinizing materials, entering food chain, suppressing microbial growth and reducing or eliminating the microbial load. The microbial destruction is the principal aim to ascertain safety and stability of food. Heat treatments are traditionally applied to pasteurize and sterilize food, generally at the expense of its sensory and nutritional qualities. Microwave, high power ultrasound, irradiation, γ rays and pulsed electric field represent the alternative foodpreservation technologies designed to obtain safe food, while maintaining its nutritional and sensory qualities. Satisfactory evaluation of a new preservation technology depends on reliable estimation of its efficacy against pathogenic and spoilage food-borne microorganisms. Moreover, the success of these new technologies depends on the advances in understanding what happens to microbial cells during and after treatment. Microorganisms are inactivated when they are exposed to factors that substantially alter their cellular structure or physiological functions, such as DNA strand breakage, cell membrane breakdown or mechanical damage to cell envelope. Furthermore, cell functions are altered when key enzymes are inactivated or membrane selectivity is disabled. A preservation technology, e.g. heat, may cause cell death through multiple mechanisms, but limited information is available about that. For example, membrane structural or functional damage is, generally, the cause of cell death during exposure to high-voltage electric field. Whereas, ionizing and UV radiations damage microbial DNA and to a lesser extent denature proteins. Cells that are unable to repair their radiation-damaged DNA die. Microorganisms are more likely stressed or injured than killed in food processed by alternative preservation technologies, although adaptation of microorganisms to stress during processing constitutes a potential hazard. *Address correspondence to this author Maria Rosaria Corbo at: Department of Food Science, Faculty of Agricultural Science, University of Foggia, Italy; E-mail: m.corbo@unifg.it
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