000079542 001__ 79542
000079542 005__ 20200113145621.0
000079542 0247_ $$2doi$$a10.1016/j.fm.2018.06.007
000079542 0248_ $$2sideral$$a106659
000079542 037__ $$aART-2018-106659
000079542 041__ $$aeng
000079542 100__ $$aCondón-Abantoa, S.
000079542 245__ $$aCrab-meat-isolated psychrophilic spore forming bacteria inactivation by electron beam ionizing radiation
000079542 260__ $$c2018
000079542 5060_ $$aAccess copy available to the general public$$fUnrestricted
000079542 5203_ $$aThe present work was performed to evaluate the potential of electron beam ionizing radiation for the inactivation of three psychrophilic spore forming bacteria (Bacillus mycoides, Bacillus weihenstephanensis and Psychrobacillus psychrodurans) isolated from ready-to-eat brown crab (Cancer pagurus). Inactivation curves for the three spores were performed in both types of crab meat, brown and white. Also the effect of pH and water activity (aw) on the lethal efficacy of ionizing radiation, for the three different psychrophilic spore forming bacteria, was evaluated. The effects of pH, aw and their possible interactions were assessed in citrate-phosphate buffers of different pH, ranging between 7 and 4, and aw, ranging from <0.99 to 0.80. A reduction of aw increased the spores resistance between >0.99 and 0.90, while an aw reduction from 0.90 to 0.80 had a minor impact on their resistance. In contrast to aw, the effect of pH showed a greater variability depending on the spore species. While pH did not affect the resistance of B. weihenstephanensis at any aw, B. mycoides showed slightly higher resistance at pH 5.5¿at aw of 0.90 and 0.80. pH showed a significant effect on the resistance of P. psychrodurans. For the two types of crab meat, slightly differences were observed in 6D values. B. weihenstephanensis was the most resistant, requiring 7.3–7.6¿kGy to inactivate 6 Log10-cycles of this spore forming bacterium, while for B. mycoides and P. psychrodurans 6.1–6.3 and 5.4–5.3¿kGy respectively were necessary to reach the same inactivation level in crab meat. An agreement between spore resistance in crab meats and lab media, with similar characteristics in pH and aw, was also observed. The results obtained in this research demonstrated the potential for ionizing radiation to achieve an appropriate inactivation level of spores naturally present in brown crab with the application of doses lower than 10¿kGy.
000079542 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/AGL2015-69565-P
000079542 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000079542 590__ $$a4.089$$b2018
000079542 591__ $$aBIOTECHNOLOGY & APPLIED MICROBIOLOGY$$b32 / 162 = 0.198$$c2018$$dQ1$$eT1
000079542 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b13 / 135 = 0.096$$c2018$$dQ1$$eT1
000079542 591__ $$aMICROBIOLOGY$$b37 / 133 = 0.278$$c2018$$dQ2$$eT1
000079542 592__ $$a1.402$$b2018
000079542 593__ $$aMicrobiology$$c2018$$dQ1
000079542 593__ $$aFood Science$$c2018$$dQ1
000079542 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000079542 700__ $$aPedrós-Garrido, S
000079542 700__ $$0(orcid)0000-0002-5049-3646$$aCebrián, G.$$uUniversidad de Zaragoza
000079542 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, J.$$uUniversidad de Zaragoza
000079542 700__ $$aCondón, S.
000079542 700__ $$aLyng, J.G.
000079542 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, I.$$uUniversidad de Zaragoza
000079542 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000079542 773__ $$g76 (2018), 374-381$$pFood microbiol.$$tFOOD MICROBIOLOGY$$x0740-0020
000079542 8564_ $$s831809$$uhttps://zaguan.unizar.es/record/79542/files/texto_completo.pdf$$yPostprint
000079542 8564_ $$s12279$$uhttps://zaguan.unizar.es/record/79542/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000079542 909CO $$ooai:zaguan.unizar.es:79542$$particulos$$pdriver
000079542 951__ $$a2020-01-13-14:55:40
000079542 980__ $$aARTICLE