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Clostridium sporogenes-ATCC 7955 Spore Destruction Kinetics in Milk Under High Pressure and Elevated Temperature Treatment Conditions

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Abstract

Clostridium sporogenes (ATCC 7955) spores inoculated in milk (2% fat) were subjected to high-pressure (HP) treatments (700–900 MPa) and at elevated temperatures (80–100 °C) for selected times up to 32 min. Samples were sealed in 1-mL plastic vials and placed in a specially constructed insulated chamber to prevent temperature drop during the treatment. Both pressure pulse (with no hold time) and pressure hold techniques were employed for treatment. Pressure pulse resulted in a small, but consistent, destruction (up to 0.5 log kill) of spores. During the pressure hold treatment, the destruction followed a first-order model (R2 > 0.90). The kinetic data were compensated for the small variations in temperature during the treatment. As expected, higher pressures and higher temperatures resulted in a faster rate of spore destruction. Temperature-corrected D values ranged from 13.6 to 2.4 min at 700 MPa and 7.0 to 1.3 min at 900 MPa, respectively, with process temperatures set at 90 and 100 °C. In comparison, thermal treatments gave D values ranging from 156 min at 90 °C to 12.1 min at 100 °C. The temperature sensitivity ZP values (16.5 to 20.3 °C) under high pressure (700–900 MPa) were higher than under conventional thermal processing (9.0 °C), indicating the spore’s thermal resistance to increase at HP processing conditions. The pressure sensitivity ZT values varied between 450 and 680 MPa under the elevated temperature (80–100 °C) processing conditions. Overall, C. sporogenes 7955 spores were relatively more sensitive to temperature than pressure.

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Acknowledgments

The authors gratefully acknowledge the financial support by the Strategic Grants Program of the Natural Sciences and Engineering Research Council of Canada (NSERC, Ottawa, ON, Canada). The authors would like to thank Dr. Fadia Naim and Dr. Michèle Marcotte of Food Research and Development Centre, Agriculture and Agri-Food Canada (CRDA, St. Hyacinthe, QC, Canada) for providing the strain of C. sporogenes 7955.

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  1. Department of Food Science, McGill University, Macdonald Campus, 21111 Lakeshore Road, Ste Anne de Bellevue, Quebec, H9X 3V9, Canada

    Yanwen Shao & Hosahalli S. Ramaswamy

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  1. Yanwen Shao
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  2. Hosahalli S. Ramaswamy
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Correspondence to Hosahalli S. Ramaswamy.

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Shao, Y., Ramaswamy, H.S. Clostridium sporogenes-ATCC 7955 Spore Destruction Kinetics in Milk Under High Pressure and Elevated Temperature Treatment Conditions. Food Bioprocess Technol 4, 458–468 (2011). https://doi.org/10.1007/s11947-008-0165-8

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