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| 1. |  | SILVA, A. B. da; MONTEIRO, R. A. C.; CARVALHO, C. A. B. de; MONREZ, D. A.; MOUSTACAS, V. S.; XAVIER, D. B.; OLIVEIRA, C. F. P. de; MIGUEL, B. L. N. Atividade de pastejo de vacas leiteiras em sistemas silvipastoris. In: SIMPÓSIO INTERNACIONAL SOBRE SUSTENTABILIDADE DA BOVINOCULTURA DE LEITE E CORTE NO CERRADO, 2019, Campo Grande. Perspectivas e desafios para a produção de leite e carne no Cerrado do Mato Grosso do Sul. Campo Grande, MS: FAMEZ: UFMS, 2019.| Biblioteca(s): Embrapa Gado de Leite. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
24/05/2023 |
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Data da última atualização: |
25/05/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
GOUVEA, F. S.; KOUTCHMA, T.; FERREIRA, E. H. R.; WALTER, E. H. M.; ROSENTHAL, A. |
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Afiliação: |
FABIOLA S. GOUVEA, UFRRJ; TATIANA KOUTCHMA, Guelph Research and Development Center; ELISA HELENA R. FERREIRA, UFRRJ; EDUARDO HENRIQUE MIRANDA WALTER, CTAA; AMAURI ROSENTHAL, CTAA. |
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Título: |
Resistance of Escherichia coli, Salmonella spp., and Listeria monocytogenes in high and low-acidity juices processed by high hydrostatic pressure. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
International Journal of Food Microbiology, v. 395, 110189, 2023. |
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DOI: |
https://doi.org/10.1016/j.ijfoodmicro.2023.110189 |
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Idioma: |
Inglês |
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Conteúdo: |
High-pressure processing (HPP) has emerged in the food industry as an alternative to thermal juice preservation treatments, with its appeal being its assurance of safety for products with nutritional and sensory qualities similar to those of fresh food. However, HPP remains to be fully understood, particularly regarding hazards and process validation to mitigate microbiological risks. One of the challenges is understanding the large variation in the sensitivity of pathogenic strains to pressure associated with microbial genotypes, phenotypes, and food composition. This manuscript provides an overview of barotolerance mechanisms and the influence of pH and soluble solids in low- and high-acidity juices in the resistance of pathogenic strains of Escherichia coli, Salmonella spp., and Listeria monocytogenes, as well as their surrogates. The presented information can be used in the selection of challenge microorganisms for validation tests, including the results of a few studies with tropical and blended fruit and vegetable juices and the influence of the food matrix on the high pressure resistance of pathogenic strains. |
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Palavras-Chave: |
Bacterial pathogens; Challenge microorganisms; High pressure processing (HPP); Nonthermal technologies. |
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Thesaurus NAL: |
Beverages; Food safety; High pressure treatment; Juices. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02071naa a2200277 a 4500
001 2153962
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008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.ijfoodmicro.2023.110189$2DOI
100 1 $aGOUVEA, F. S.
245 $aResistance of Escherichia coli, Salmonella spp., and Listeria monocytogenes in high and low-acidity juices processed by high hydrostatic pressure.$h[electronic resource]
260 $c2023
520 $aHigh-pressure processing (HPP) has emerged in the food industry as an alternative to thermal juice preservation treatments, with its appeal being its assurance of safety for products with nutritional and sensory qualities similar to those of fresh food. However, HPP remains to be fully understood, particularly regarding hazards and process validation to mitigate microbiological risks. One of the challenges is understanding the large variation in the sensitivity of pathogenic strains to pressure associated with microbial genotypes, phenotypes, and food composition. This manuscript provides an overview of barotolerance mechanisms and the influence of pH and soluble solids in low- and high-acidity juices in the resistance of pathogenic strains of Escherichia coli, Salmonella spp., and Listeria monocytogenes, as well as their surrogates. The presented information can be used in the selection of challenge microorganisms for validation tests, including the results of a few studies with tropical and blended fruit and vegetable juices and the influence of the food matrix on the high pressure resistance of pathogenic strains.
650 $aBeverages
650 $aFood safety
650 $aHigh pressure treatment
650 $aJuices
653 $aBacterial pathogens
653 $aChallenge microorganisms
653 $aHigh pressure processing (HPP)
653 $aNonthermal technologies
700 1 $aKOUTCHMA, T.
700 1 $aFERREIRA, E. H. R.
700 1 $aWALTER, E. H. M.
700 1 $aROSENTHAL, A.
773 $tInternational Journal of Food Microbiology$gv. 395, 110189, 2023.
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