This study designed a new programmed temperature control(PTC)process for cooked chicken,aiming to in-crease the efficacy of Clostridium perfringens spore inactivation through inducing spore germination at different le...This study designed a new programmed temperature control(PTC)process for cooked chicken,aiming to in-crease the efficacy of Clostridium perfringens spore inactivation through inducing spore germination at different levels of dormancy.The results showed that the use of PTC treatment in the presence of germinant AGFK(a mixture of L-asparagine,D-glucose,D-fructose,and KCl)lead to a reduction of exceeding 6 lg CFU/mL spores in a model system after being subjected to 90℃for 20 min.A significant up-regulation of gerKA,gerKC and gerAA relative expression suggested that the PTC treatment may induce more spore germination.Meanwhile,there was an observed rise in the release of pyridine-2,6-dicarboxylic acid,accompanied by a steady decline in refractivity.In the cooked chicken meat undergone a cooling process,the number of C.perfringens spores were reduced by approximately 5 lg CFU/g after the PTC treatment and heated at 90℃for 20 min.In conclusion,the PTC treatment can effectively enhance the inactivation of C.perfringens spores by inducing more spore germination at different levels of dormancy during cooked meat preparation.展开更多
Recently emerging disadvantages in conventional disinfection have heightened the need for finding a new solution. Developments in the use of high pressure carbon dioxide for food preservation and sterilization have le...Recently emerging disadvantages in conventional disinfection have heightened the need for finding a new solution. Developments in the use of high pressure carbon dioxide for food preservation and sterilization have led to a renewed interest in its applicability in wastewater treatment and water disinfection. Pressurized CO2 is one of the most investigated methods of antibacterial treatment and has been used extensively for decades to inhibit pathogens in dried food and liquid products. This study reviews the literature concerning the utility of CO2 as a disinfecting agent, and the pathogen inactivation mechanism of CO2 treatment is evaluated based on all available research. In this paper, it will be argued that the successful application and high effectiveness of CO2 treatment in liquid foods open a potential opportunity for its use in wastewater treatment and water disinfection. The findings from models with different operating conditions（pressure, temperature, microorganism, water content, media …） suggest that most microorganisms are successfully inhibited under CO2 treatment. It will also be shown that the bacterial deaths under CO2 treatment can be explained by many different mechanisms.Moreover, the findings in this study can help to address the recently emerging problems in water disinfection, such as disinfection by-products（resulting from chlorination or ozone treatment）.展开更多
基金supported by the National Key R&D Program of China[grant no.2023YFF1103900]the Major Science and Technology Pro-gram of Anhui,China[grant no.2021d06050001]the Funda-mental Research Funds for the Central Universities of China[grant no.JZ2023HGQA0111].
文摘This study designed a new programmed temperature control(PTC)process for cooked chicken,aiming to in-crease the efficacy of Clostridium perfringens spore inactivation through inducing spore germination at different levels of dormancy.The results showed that the use of PTC treatment in the presence of germinant AGFK(a mixture of L-asparagine,D-glucose,D-fructose,and KCl)lead to a reduction of exceeding 6 lg CFU/mL spores in a model system after being subjected to 90℃for 20 min.A significant up-regulation of gerKA,gerKC and gerAA relative expression suggested that the PTC treatment may induce more spore germination.Meanwhile,there was an observed rise in the release of pyridine-2,6-dicarboxylic acid,accompanied by a steady decline in refractivity.In the cooked chicken meat undergone a cooling process,the number of C.perfringens spores were reduced by approximately 5 lg CFU/g after the PTC treatment and heated at 90℃for 20 min.In conclusion,the PTC treatment can effectively enhance the inactivation of C.perfringens spores by inducing more spore germination at different levels of dormancy during cooked meat preparation.
文摘Recently emerging disadvantages in conventional disinfection have heightened the need for finding a new solution. Developments in the use of high pressure carbon dioxide for food preservation and sterilization have led to a renewed interest in its applicability in wastewater treatment and water disinfection. Pressurized CO2 is one of the most investigated methods of antibacterial treatment and has been used extensively for decades to inhibit pathogens in dried food and liquid products. This study reviews the literature concerning the utility of CO2 as a disinfecting agent, and the pathogen inactivation mechanism of CO2 treatment is evaluated based on all available research. In this paper, it will be argued that the successful application and high effectiveness of CO2 treatment in liquid foods open a potential opportunity for its use in wastewater treatment and water disinfection. The findings from models with different operating conditions（pressure, temperature, microorganism, water content, media …） suggest that most microorganisms are successfully inhibited under CO2 treatment. It will also be shown that the bacterial deaths under CO2 treatment can be explained by many different mechanisms.Moreover, the findings in this study can help to address the recently emerging problems in water disinfection, such as disinfection by-products（resulting from chlorination or ozone treatment）.
