| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6393753 | Food Control | 2012 | 6 Pages |
This study reports on the influence of heat and hydrogen peroxide combination on the inactivation kinetics of two heat resistant molds: Neosartorya fischeri and Paecilomyces variotii. Spores of different ages (1 and 4 months) of these molds were prepared and D-values (the time required at certain temperature/hydrogen peroxide combination to inactivate 90% of the mold ascospores) were determined using thermal death tubes. D-values found for P. variotii ranged from 1.2 to 25.1 s after exposure to different combinations of heat (40 or 60 °C) and hydrogen peroxide (35 or 40% w/w) while for N. fischeri they varied from 2.7 to 14.3 s after exposure to the same hydrogen peroxide concentrations and higher temperatures (60 or 70 °C). The influence of temperature and hydrogen peroxide concentration on the d-values varied with the genus of mold and their ages. A synergistic effect of heat and hydrogen peroxide in reducing D-values of Paecilomyces variotti and N. fischeri has been observed. In addition to strict control of temperature, time and hydrogen concentration, hygienic storage and handling of laminated paperboard material must be considered to reduce the probability of package's contamination. All these measures together will ensure package's sterility that is imperative for the effectiveness of aseptic processing and consequently to ensure the microbiological stability of processed foods during shelf-life.
⺠Heat and hydrogen peroxide inactivation of N. fischeri and P. variotii. ⺠D-values for P. variotii varied (1.2-25.1 s) after exposure to heat and hydrogen peroxide. ⺠D-values for N. fischeri varied (2.7-14.3 s) after exposure to hydrogen peroxide and temperature. ⺠A synergistic effect of heat and hydrogen peroxide in reducing D-values has been observed. ⺠The influence of temperature and hydrogen peroxide on D-values varied with the mold and their ages.
