Crab-meat-isolated psychrophilic spore forming bacteria inactivation by electron beam ionizing radiation

Condón-Abantoa, S. ; Pedrós-Garrido, S ; Cebrián, G. (Universidad de Zaragoza) ; Raso, J. (Universidad de Zaragoza) ; Condón, S. ; Lyng, J.G. ; Álvarez, I. (Universidad de Zaragoza)

Resumen: The 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.

Idioma: Inglés

DOI: 10.1016/j.fm.2018.06.007

Año: 2018

Publicado en: FOOD MICROBIOLOGY 76 (2018), 374-381
ISSN: 0740-0020

Factor impacto JCR: 4.089 (2018)

Categ. JCR: BIOTECHNOLOGY & APPLIED MICROBIOLOGY rank: 32 / 162 = 0.198 (2018) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 13 / 135 = 0.096 (2018) - Q1 - T1
Categ. JCR: MICROBIOLOGY rank: 37 / 133 = 0.278 (2018) - Q2 - T1

Factor impacto SCIMAGO: 1.402 - Microbiology (Q1) - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2015-69565-P

Tipo y forma: Article (PostPrint)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)