One-step global parameter estimation of kinetic inactivation parameters for Bacillus sporothermodurans spores under static and dynamic thermal processes

F Cattani; K D Dolan; S D Oliveira; D K Mishra; C A S Ferreira; P M Periago; A Aznar; P S Fernandez; V P Valdramidis

doi:10.1016/j.foodres.2016.08.027

One-step global parameter estimation of kinetic inactivation parameters for Bacillus sporothermodurans spores under static and dynamic thermal processes

Food Res Int. 2016 Nov;89(Pt 1):614-619. doi: 10.1016/j.foodres.2016.08.027. Epub 2016 Aug 26.

Authors

F Cattani¹, K D Dolan², S D Oliveira³, D K Mishra⁴, C A S Ferreira³, P M Periago⁵, A Aznar⁵, P S Fernandez⁶, V P Valdramidis⁷

Affiliations

¹ Laboratório de Imunologia e Microbiologia, Faculdade de Biociências, PUCRS, Brazil. Electronic address: fernandacattani@yahoo.com.br.
² Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; Department of Biosystems & Agricultural Engineering, Michigan State University, East Lansing, MI 48824, USA.
³ Laboratório de Imunologia e Microbiologia, Faculdade de Biociências, PUCRS, Brazil.
⁴ Department of Biosystems & Agricultural Engineering, Michigan State University, East Lansing, MI 48824, USA; Department of Food Science, Purdue University, West Lafayette, IN, USA.
⁵ Department of Food Engineering and Agricultural Machinery, Institute of Vegetable Biotechnology, Regional Campus of International Excellence "Campus Mare Nostrum", Technical University of Cartagena (UPCT), P. Alfonso XIII, No. 48, 30203 Cartagena, Spain.
⁶ Department of Food Engineering and Agricultural Machinery, Institute of Vegetable Biotechnology, Regional Campus of International Excellence "Campus Mare Nostrum", Technical University of Cartagena (UPCT), P. Alfonso XIII, No. 48, 30203 Cartagena, Spain. Electronic address: pablo.fernandez@upct.es.
⁷ Department of Food Studies and Environmental Health, Faculty of Health Sciences, University of Malta, Msida, Malta. Electronic address: vasilis.valdramidis@um.edu.mt.

PMID: 28460957
DOI: 10.1016/j.foodres.2016.08.027

Abstract

Bacillus sporothermodurans produces highly heat-resistant endospores, that can survive under ultra-high temperature. High heat-resistant sporeforming bacteria are one of the main causes for spoilage and safety of low-acid foods. They can be used as indicators or surrogates to establish the minimum requirements for heat processes, but it is necessary to understand their thermal inactivation kinetics. The aim of the present work was to study the inactivation kinetics under both static and dynamic conditions in a vegetable soup. Ordinary least squares one-step regression and sequential procedures were applied for estimating these parameters. Results showed that multiple dynamic heating profiles, when analyzed simultaneously, can be used to accurately estimate the kinetic parameters while significantly reducing estimation errors and data collection.

Keywords: Bacillus sporothermodurans; High heat resistance; Spore forming bacteria, one-step regression; Thermal technologies.