NDLI: Modeling the effects of temperature and pH on the resistance of Alicyclobacillus acidoterrestris in conventional heat-treated fruit beverages through a meta-analysis approach.

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Modeling the effects of temperature and pH on the resistance of Alicyclobacillus acidoterrestris in conventional heat-treated fruit beverages through a meta-analysis approach.

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Modeling the effects of temperature and pH on the resistance of Alicyclobacillus acidoterrestris in conventional heat-treated fruit beverages through a meta-analysis approach.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Silva, Leonardo P. Gonzales-Barron, Ursula Cadavez, Vasco Sant'Ana, Anderson S.
Description	Country affiliation: Brazil Author Affiliation: Silva LP ( Department of Food Science, Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil.); Gonzales-Barron U ( CIMO Mountain Research Centre, School of Agriculture (ESA), Polytechnic Institute of Braganza (IPB), Portugal.); Cadavez V ( CIMO Mountain Research Centre, School of Agriculture (ESA), Polytechnic Institute of Braganza (IPB), Portugal.); Sant'Ana AS ( Department of Food Science, Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil. Electronic address: and@unicamp.br.)
Abstract	In this work, all publicly-accessible published findings on Alicyclobacillus acidoterrestris heat resistance in fruit beverages as affected by temperature and pH were compiled. Then, study characteristics (protocols, fruit and variety, °Brix, pH, temperature, heating medium, culture medium, inactivation method, strains, etc.) were extracted from the primary studies, and some of them incorporated to a meta-analysis mixed-effects linear model based on the basic Bigelow equation describing the heat resistance parameters of this bacterium. The model estimated mean D* values (time needed for one log reduction at a temperature of 95 °C and a pH of 3.5) of Alicyclobacillus in beverages of different fruits, two different concentration types, with and without bacteriocins, and with and without clarification. The zT (temperature change needed to cause one log reduction in D-values) estimated by the meta-analysis model were compared to those ('observed' zT values) reported in the primary studies, and in all cases they were within the confidence intervals of the model. The model was capable of predicting the heat resistance parameters of Alicyclobacillus in fruit beverages beyond the types available in the meta-analytical data. It is expected that the compilation of the thermal resistance of Alicyclobacillus in fruit beverages, carried out in this study, will be of utility to food quality managers in the determination or validation of the lethality of their current heat treatment processes.
File Format	HTM / HTML
ISSN	07400020
Volume Number	46
e-ISSN	10959998
Journal	Food Microbiology
Language	English
Publisher	Elsevier
Publisher Date	2015-04-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Microbiology Discipline Nutritional Sciences Alicyclobacillus Growth & Development Beverages Microbiology Fruit Chemistry Analysis Food Handling Hot Temperature Hydrogen-ion Concentration Models, Biological Journal Article Meta-analysis Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Microbiology Food Science

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