000128201 001__ 128201
000128201 005__ 20241125101159.0
000128201 0247_ $$2doi$$a10.1016/j.ijfoodmicro.2023.110349
000128201 0248_ $$2sideral$$a135361
000128201 037__ $$aART-2023-135361
000128201 041__ $$aeng
000128201 100__ $$0(orcid)0000-0003-1979-363X$$aFreire, Víctor$$uUniversidad de Zaragoza
000128201 245__ $$aComparative study on the impact of equally stressful environmental sporulation conditions on thermal inactivation kinetics of B. subtilis spores
000128201 260__ $$c2023
000128201 5060_ $$aAccess copy available to the general public$$fUnrestricted
000128201 5203_ $$aControl of bacterial spores continues to be one of the main challenges for the food industry due to their wide dissemination and extremely high resistance to processing methods. Furthermore, the large variability in heat resistance in spores that contaminate foods makes it difficult to establish general processing conditions. Such heterogeneity not only derives from inherent differences among species and strains, but also from differences in sporulation environments that are generally ignored in spores encountered in foods. We evaluated heat inactivation kinetics and the thermodependency of resistance parameters in B. subtilis 168 spores sporulated at adverse temperatures, water activity (aw), and pH, applying an experimental approach that allowed us to quantitatively compare the impact of each condition. Reduction of incubation temperature from the optimal temperature dramatically reduced thermal resistance, and it was the most influential factor, especially at the highest treatment temperatures. These spores were also more sensitive to chemicals presumably acting in the inner membrane. Reducing sporulation aw increased heat resistance, although the magnitude of that effect depended on the solute and the treatment temperature. Thus, changes in sporulation environments varied 3D100°C values up to 10.4-fold and z values up to 1.7-fold, highlighting the relevance of taking such a source of variability into account when setting heat processing conditions. UV-C treatment and sodium hypochlorite efficiently inactivated all spore populations, including heat-resistant ones produced at low aw.
000128201 536__ $$9info:eu-repo/grantAgreement/ES/MCIN/PID2019-104712GB-I00
000128201 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000128201 590__ $$a5.0$$b2023
000128201 592__ $$a1.026$$b2023
000128201 591__ $$aMICROBIOLOGY$$b29 / 161 = 0.18$$c2023$$dQ1$$eT1
000128201 593__ $$aFood Science$$c2023$$dQ1
000128201 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b34 / 173 = 0.197$$c2023$$dQ1$$eT1
000128201 593__ $$aSafety, Risk, Reliability and Quality$$c2023$$dQ1
000128201 593__ $$aMedicine (miscellaneous)$$c2023$$dQ1
000128201 593__ $$aMicrobiology$$c2023$$dQ2
000128201 594__ $$a10.4$$b2023
000128201 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000128201 700__ $$aDel Río, Javier
000128201 700__ $$0(orcid)0009-0008-8782-397X$$aGómara, Paula$$uUniversidad de Zaragoza
000128201 700__ $$0(orcid)0000-0002-4915-3302$$aSalvador, Maika$$uUniversidad de Zaragoza
000128201 700__ $$0(orcid)0000-0002-1902-0648$$aCondón, Santiago$$uUniversidad de Zaragoza
000128201 700__ $$0(orcid)0000-0002-5895-2157$$aGayán, Elisa$$uUniversidad de Zaragoza
000128201 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000128201 773__ $$g405 (2023), 110349 [11 pp.]$$pInt. j. food microbiol.$$tINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY$$x0168-1605
000128201 8564_ $$s1003751$$uhttps://zaguan.unizar.es/record/128201/files/texto_completo.pdf$$yVersión publicada
000128201 8564_ $$s2766177$$uhttps://zaguan.unizar.es/record/128201/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000128201 909CO $$ooai:zaguan.unizar.es:128201$$particulos$$pdriver
000128201 951__ $$a2024-11-22-12:11:01
000128201 980__ $$aARTICLE