Modeling inactivation of non-proteolytic Clostridium botulinum type B spores in a plant-based fish alternative
Our study aims to assess the thermal inactivation of non-proteolytic type B Clostridium botulinum spores in a plant-based fish and to evaluate the potential of alternative heat treatments at temperatures below the safe harbor guidelines established for vacuum-packed chilled products of extended dura...
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Frontiers Media S.A.
2024-12-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2024.1509681/full |
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| author | Chrysanthi Champidou Chrysanthi Champidou Mariem Ellouze Nabila Haddad Jeanne-Marie Membré |
| author_facet | Chrysanthi Champidou Chrysanthi Champidou Mariem Ellouze Nabila Haddad Jeanne-Marie Membré |
| author_sort | Chrysanthi Champidou |
| collection | DOAJ |
| description | Our study aims to assess the thermal inactivation of non-proteolytic type B Clostridium botulinum spores in a plant-based fish and to evaluate the potential of alternative heat treatments at temperatures below the safe harbor guidelines established for vacuum-packed chilled products of extended durability. First, the heat resistance of the spore suspension was determined using capillary tubes in potassium phosphate buffer at 80°C. The D80 value was estimated to be 0.7–0.8 min. Then, inactivation was studied in a plant-based fish alternative using “thermal cells equipment.” Inactivation kinetics were obtained at four temperatures: 78, 81, 84 and 85°C, in duplicates. A secondary model describing log10D values versus temperatures was fitted to the dataset. The model parameters ZT and log10Dref (log10D at Tref 82°C) were estimated to be 8.02 ± 0.46°C and 0.32 ± 0.02, respectively. Model validation was done first with additional data collected at three different temperatures (79.1, 82.5, 87.5°C) and second with literature data. The time required to deliver 6 log reduction in the plant-based food matrix was predicted at temperatures within the range 80–90°C. The recommended processing for vacuum-packed chilled products, 90°C for 10 min, was evaluated. We demonstrated that the recommended processing is approximately five times more than the time required for 6 log reduction of non-proteolytic C. botulinum in the plant-based fish alternative, indicating a substantial margin of safety. Our findings highlight the importance of conducting product-specific studies for the evaluation of thermal processing and the potential of process optimization for certain product categories. |
| format | Article |
| id | doaj-art-909957996ae841a381ecac3bfb424b9c |
| institution | Kabale University |
| issn | 1664-302X |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Frontiers Media S.A. |
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| series | Frontiers in Microbiology |
| spelling | doaj-art-909957996ae841a381ecac3bfb424b9c2024-12-18T15:53:19ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2024-12-011510.3389/fmicb.2024.15096811509681Modeling inactivation of non-proteolytic Clostridium botulinum type B spores in a plant-based fish alternativeChrysanthi Champidou0Chrysanthi Champidou1Mariem Ellouze2Nabila Haddad3Jeanne-Marie Membré4Food Safety Research Department, Nestlé Research, Lausanne, SwitzerlandOniris VetAgroBio, INRAE, SECALIM, Nantes, FranceDigital Food Safety Department, Nestlé Research, Lausanne, SwitzerlandOniris VetAgroBio, INRAE, SECALIM, Nantes, FranceOniris VetAgroBio, INRAE, SECALIM, Nantes, FranceOur study aims to assess the thermal inactivation of non-proteolytic type B Clostridium botulinum spores in a plant-based fish and to evaluate the potential of alternative heat treatments at temperatures below the safe harbor guidelines established for vacuum-packed chilled products of extended durability. First, the heat resistance of the spore suspension was determined using capillary tubes in potassium phosphate buffer at 80°C. The D80 value was estimated to be 0.7–0.8 min. Then, inactivation was studied in a plant-based fish alternative using “thermal cells equipment.” Inactivation kinetics were obtained at four temperatures: 78, 81, 84 and 85°C, in duplicates. A secondary model describing log10D values versus temperatures was fitted to the dataset. The model parameters ZT and log10Dref (log10D at Tref 82°C) were estimated to be 8.02 ± 0.46°C and 0.32 ± 0.02, respectively. Model validation was done first with additional data collected at three different temperatures (79.1, 82.5, 87.5°C) and second with literature data. The time required to deliver 6 log reduction in the plant-based food matrix was predicted at temperatures within the range 80–90°C. The recommended processing for vacuum-packed chilled products, 90°C for 10 min, was evaluated. We demonstrated that the recommended processing is approximately five times more than the time required for 6 log reduction of non-proteolytic C. botulinum in the plant-based fish alternative, indicating a substantial margin of safety. Our findings highlight the importance of conducting product-specific studies for the evaluation of thermal processing and the potential of process optimization for certain product categories.https://www.frontiersin.org/articles/10.3389/fmicb.2024.1509681/fullgroup II Clostridium botulinumvacuum-packed chilled productsREPFEDspasteurizationpredictive microbiology |
| spellingShingle | Chrysanthi Champidou Chrysanthi Champidou Mariem Ellouze Nabila Haddad Jeanne-Marie Membré Modeling inactivation of non-proteolytic Clostridium botulinum type B spores in a plant-based fish alternative Frontiers in Microbiology group II Clostridium botulinum vacuum-packed chilled products REPFEDs pasteurization predictive microbiology |
| title | Modeling inactivation of non-proteolytic Clostridium botulinum type B spores in a plant-based fish alternative |
| title_full | Modeling inactivation of non-proteolytic Clostridium botulinum type B spores in a plant-based fish alternative |
| title_fullStr | Modeling inactivation of non-proteolytic Clostridium botulinum type B spores in a plant-based fish alternative |
| title_full_unstemmed | Modeling inactivation of non-proteolytic Clostridium botulinum type B spores in a plant-based fish alternative |
| title_short | Modeling inactivation of non-proteolytic Clostridium botulinum type B spores in a plant-based fish alternative |
| title_sort | modeling inactivation of non proteolytic clostridium botulinum type b spores in a plant based fish alternative |
| topic | group II Clostridium botulinum vacuum-packed chilled products REPFEDs pasteurization predictive microbiology |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2024.1509681/full |
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