Efeito da alta press?o hidrost?tica sobre o crescimento de bact?rias ?cido l?cticas e inativa??o de Salmonella enteritidis em presunto de peru
| Ano de defesa: | 2011 |
|---|---|
| Autor(a) principal: |
Mathias, Simone Pereira
 |
| Orientador(a): |
Rosenthal, Amauri
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| Banca de defesa: | , , , |
| Tipo de documento: | Tese |
| Tipo de acesso: | Acesso aberto |
| Idioma: | por |
| Instituição de defesa: |
Universidade Federal Rural do Rio de Janeiro
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| Programa de Pós-Graduação: |
Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos
|
| Departamento: |
Instituto de Tecnologia
|
| País: |
Brasil
|
| Palavras-chave em Português: | |
| Palavras-chave em Inglês: | |
| Área do conhecimento CNPq: | |
| Link de acesso: | https://tede.ufrrj.br/jspui/handle/jspui/3709 |
Resumo: | In this study high hydrostatic pressure (HHP) at 400 MPa for 15 minutes at room temperature was applied to turkey ham followed by storage at 4, 8, 12?C. Lactic acid bacteria (LAB) growth data were adjusted to Modified Gompertz and Baranyi models at different storage temperatures. The same HHP operational conditions were applied followed by normal refrigerated (7?C) and abusive (13?C) storage conditions aiming at isolating, identifying and evaluating bacteriocin productions by LAB against Salmonella Enteritidis ATCC 13706, using MRS (Man, Rogossa and Sharp) agar and M-17 agar. Also the inactivation of such pathogen was evaluating by using either 300 or 400MPa in a continuous processing of 15 minutes or multiple cycles (2 cycles of 7.5 minutes; 3 cycles of 5 minutes; 5 cycles of 3 minutes) at room temperature. Following the HHP treatments the samples were stored at 4?C and carried out further evaluation of the pathogen recuperation. It was verified that the Gompertz Modified model better fitted LAB growth data at 4 and 12?C, while Baranyi model presented better adjustment at 8?C. It was also observed that pressurized samples showed higher commercial validity when compared to control samples. High pressure treatment even at abusive storage temperature allowed commercial validity of 42 days, while non pressurized control samples presented validity of 35 days. The Enterococcus sp and Streptococcus sp genera were identified as contaminant microbiote. The strains were able to produce inhibition halos against the pathogenic target, in the proportion of 91.6% of Enterococcus sp and 25% Streptococcus sp for control samples isolates, and 70.8% of Enterococcus sp and 8.3% of Streptococcus sp for pressurized samples isolated. By evaluation the HHP inactivation of 6.8 log10 CFU/mL, a decimal reduction of 1.5 log10 CFU/g was verified within 24 hours of refrigerated storage previously to the processing. The HHP continuous treatment at 300 MPa for 15 minutes lead to a reduction of 2.8 log CFU/g, while the treatments with 2 cycles of 7.5 minutes; 3 cycles of 5 minutes, and 5 cycles of 3 minutes, resulted in population decrease of 2.9 log, 2.9 log10 and 3.2 log CFU/g, respectively. On the other hand, treatments at 400 MPa both continuously or in cycles resulted in complete inactivation of the pathogen. Finally, by evaluating the recuperation of injured cells by HHP it was possible to observed that a higher recuperation was obtained through TAL (thin agar layer) methodology in comparison to XLD (xylose lysine deosxycholate agar) and TSA agar (trypticase soy agar), in samples stored at 10?C for 10 days. In overall, it was concluded that HHP was shown to be an efficient method for inactivating the target pathogen and spoilage microorganism, allowing a greater significant increase in the commercial validity. |
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Rosenthal, Amaurihttp://lattes.cnpq.br/1329532290735502Gaspar, ArleneMano, S?rgio BorgesTorrezan, RenataSilva, Janine Passos Lima daSaldanha, Tatiana072.803.187-62http://lattes.cnpq.br/3876932417920038Mathias, Simone Pereira2020-07-07T19:46:02Z2011-01-10MATHIAS, Simone Pereira. Efeito da alta press?o hidrost?tica sobre o crescimento de bact?rias ?cido l?cticas e inativa??o de Salmonella enteritidis em presunto de peru. 2011. 127 f. Tese (Doutorado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2011.https://tede.ufrrj.br/jspui/handle/jspui/3709In this study high hydrostatic pressure (HHP) at 400 MPa for 15 minutes at room temperature was applied to turkey ham followed by storage at 4, 8, 12?C. Lactic acid bacteria (LAB) growth data were adjusted to Modified Gompertz and Baranyi models at different storage temperatures. The same HHP operational conditions were applied followed by normal refrigerated (7?C) and abusive (13?C) storage conditions aiming at isolating, identifying and evaluating bacteriocin productions by LAB against Salmonella Enteritidis ATCC 13706, using MRS (Man, Rogossa and Sharp) agar and M-17 agar. Also the inactivation of such pathogen was evaluating by using either 300 or 400MPa in a continuous processing of 15 minutes or multiple cycles (2 cycles of 7.5 minutes; 3 cycles of 5 minutes; 5 cycles of 3 minutes) at room temperature. Following the HHP treatments the samples were stored at 4?C and carried out further evaluation of the pathogen recuperation. It was verified that the Gompertz Modified model better fitted LAB growth data at 4 and 12?C, while Baranyi model presented better adjustment at 8?C. It was also observed that pressurized samples showed higher commercial validity when compared to control samples. High pressure treatment even at abusive storage temperature allowed commercial validity of 42 days, while non pressurized control samples presented validity of 35 days. The Enterococcus sp and Streptococcus sp genera were identified as contaminant microbiote. The strains were able to produce inhibition halos against the pathogenic target, in the proportion of 91.6% of Enterococcus sp and 25% Streptococcus sp for control samples isolates, and 70.8% of Enterococcus sp and 8.3% of Streptococcus sp for pressurized samples isolated. By evaluation the HHP inactivation of 6.8 log10 CFU/mL, a decimal reduction of 1.5 log10 CFU/g was verified within 24 hours of refrigerated storage previously to the processing. The HHP continuous treatment at 300 MPa for 15 minutes lead to a reduction of 2.8 log CFU/g, while the treatments with 2 cycles of 7.5 minutes; 3 cycles of 5 minutes, and 5 cycles of 3 minutes, resulted in population decrease of 2.9 log, 2.9 log10 and 3.2 log CFU/g, respectively. On the other hand, treatments at 400 MPa both continuously or in cycles resulted in complete inactivation of the pathogen. Finally, by evaluating the recuperation of injured cells by HHP it was possible to observed that a higher recuperation was obtained through TAL (thin agar layer) methodology in comparison to XLD (xylose lysine deosxycholate agar) and TSA agar (trypticase soy agar), in samples stored at 10?C for 10 days. In overall, it was concluded that HHP was shown to be an efficient method for inactivating the target pathogen and spoilage microorganism, allowing a greater significant increase in the commercial validity.No presente estudo, foi aplicada a alta press?o hidrost?tica (APH) de 400 MPa por 15 minutos em temperatura ambiente, em presunto de peru, com posterior estocagem a 4, 8 e 12?C, sendo utilizados os modelos matem?ticos de Gompertz Modificado e Baranyi com intuito de ajustar as curvas do crescimento microbiano de bact?rias ?cido l?cticas (BAL) durante o armazenamento. A mesma condi??o operacional do processo e armazenamento sob condi??o normal de refrigera??o (7?C) e temperatura de abuso (13?C) foi empregada para isolamento, identifica??o e avalia??o quanto ? produ??o de bacteriocinas pelas BAL, frente ? Salmonella Enteritidis ATCC 13706, utilizando os meios ?gar MRS (Man Rogossa e Sharp) e ?gar M-17. Outro ponto avaliado foi a inativa??o do pat?geno com uso de press?es de 300 e 400 MPa, ciclo cont?nuo de 15 minutos e ciclos m?ltiplos de 2 ciclos de 7,5 minutos, de 3 ciclos de 5 minutos e de 5 ciclos de 3 minutos em temperatura ambiente. Ap?s a avalia??o de tal inativa??o pela APH as amostras foram armazenadas a 7?C e foi realizada posterior recupera??o. Foi observado que o modelo de Gompertz Modificado se adequou melhor ?s temperaturas de 4 e 12?C e o modelo de Baranyi apresentou melhor ajuste para 8?C para o crescimento das BAL, e todas as amostras pressurizadas tiveram aumento de validade comercial quando comparadas ?s amostras controle. O tratamento a alta press?o, mesmo em temperaturas de abuso de armazenamento, proporcionou validade comercial de 42 dias, enquanto a amostra n?o pressurizada e armazenada a 7?C, apresentou validade comercial de 35 dias. No isolamento das BAL foram identificados os g?neros Enterococcus sp e Streptococcus sp como microbiota contaminante e as cepas foram capazes de produzir halo de inibi??o frente ao pat?geno, na propor??o de 91,6% de Enterococcus sp e 25,0% de Streptococcus sp para as amostras controle, e 70,8% dos isolados de Enterococcus sp e 8,3% de Streptococcus sp para amostras pressurizadas. Ao se avaliar a inativa??o, pode-se observar que a concentra??o inicial de 6,8 log10 UFC/mL da cepa de Salmonella Enteritidis inoculada, ap?s 24 horas sob refrigera??o apresentou redu??o decimal de 1,5 log10 UFC/g para as amostras controle. E a partir da aplica??o de press?o de 300 MPa em ciclo cont?nuo de 15 minutos houve posterior redu??o de 2,8 log10 UFC/g, enquanto que tratamentos a mesma press?o com 2 ciclos de 7,5 minutos, 3 ciclos de 5 minutos e 5 ciclos de 3 minutos resultaram em redu??es de 2,9 log10, 2,9 log10 e 3,2 log10 UFC/g, respectivamente. J? tratamentos de 400 MPa em ciclo cont?nuo ou m?ltiplos ocasionou a completa inativa??o microbiana. Finalmente avaliando-se a recupera??o de c?lulas injuriadas pela APH pode-se observar que houve maior recupera??o atrav?s da metodologia TAL (Fina camada de ?gar) ao ser comparada com os meios seletivos e usuais, o ?gar XLD (?gar xilose lisina desoxicolato) e ?gar TSA (?gar triptona de soja), ap?s armazenamento a 10?C por 10 dias. De modo global, concluiu-se que a tecnologia de APH mostrou-se eficiente na inativa??o do pat?geno e deteriorantes presentes no presunto de peru, proporcionando aumento significativo da validade comercial do produto.Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2020-07-07T19:46:02Z No. of bitstreams: 1 2011 - Simone Pereira Mathias.pdf: 8157492 bytes, checksum: d9fad6c76ef5a370d24a009a83941393 (MD5)Made available in DSpace on 2020-07-07T19:46:02Z (GMT). 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| dc.title.por.fl_str_mv |
Efeito da alta press?o hidrost?tica sobre o crescimento de bact?rias ?cido l?cticas e inativa??o de Salmonella enteritidis em presunto de peru |
| dc.title.alternative.eng.fl_str_mv |
Effect of high hydrostatic pressure on the growth of lactic acid bacteria and inactivation of Salmonella enteritidis in turkey ham. |
| title |
Efeito da alta press?o hidrost?tica sobre o crescimento de bact?rias ?cido l?cticas e inativa??o de Salmonella enteritidis em presunto de peru |
| spellingShingle |
Efeito da alta press?o hidrost?tica sobre o crescimento de bact?rias ?cido l?cticas e inativa??o de Salmonella enteritidis em presunto de peru Mathias, Simone Pereira Alta press?o hidrost?tica microbiologia preditiva bact?rias ?cido l?cticas Salmonella Enteritidis inativa??o High hydrostatic pressure predictive microbiology lactic acid bacteria Salmonella Enteritidis inactivation Ci?ncia e Tecnologia de Alimentos |
| title_short |
Efeito da alta press?o hidrost?tica sobre o crescimento de bact?rias ?cido l?cticas e inativa??o de Salmonella enteritidis em presunto de peru |
| title_full |
Efeito da alta press?o hidrost?tica sobre o crescimento de bact?rias ?cido l?cticas e inativa??o de Salmonella enteritidis em presunto de peru |
| title_fullStr |
Efeito da alta press?o hidrost?tica sobre o crescimento de bact?rias ?cido l?cticas e inativa??o de Salmonella enteritidis em presunto de peru |
| title_full_unstemmed |
Efeito da alta press?o hidrost?tica sobre o crescimento de bact?rias ?cido l?cticas e inativa??o de Salmonella enteritidis em presunto de peru |
| title_sort |
Efeito da alta press?o hidrost?tica sobre o crescimento de bact?rias ?cido l?cticas e inativa??o de Salmonella enteritidis em presunto de peru |
| author |
Mathias, Simone Pereira |
| author_facet |
Mathias, Simone Pereira |
| author_role |
author |
| dc.contributor.advisor1.fl_str_mv |
Rosenthal, Amauri |
| dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/1329532290735502 |
| dc.contributor.advisor-co1.fl_str_mv |
Gaspar, Arlene |
| dc.contributor.referee1.fl_str_mv |
Mano, S?rgio Borges |
| dc.contributor.referee2.fl_str_mv |
Torrezan, Renata |
| dc.contributor.referee3.fl_str_mv |
Silva, Janine Passos Lima da |
| dc.contributor.referee4.fl_str_mv |
Saldanha, Tatiana |
| dc.contributor.authorID.fl_str_mv |
072.803.187-62 |
| dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/3876932417920038 |
| dc.contributor.author.fl_str_mv |
Mathias, Simone Pereira |
| contributor_str_mv |
Rosenthal, Amauri Gaspar, Arlene Mano, S?rgio Borges Torrezan, Renata Silva, Janine Passos Lima da Saldanha, Tatiana |
| dc.subject.por.fl_str_mv |
Alta press?o hidrost?tica microbiologia preditiva bact?rias ?cido l?cticas Salmonella Enteritidis inativa??o |
| topic |
Alta press?o hidrost?tica microbiologia preditiva bact?rias ?cido l?cticas Salmonella Enteritidis inativa??o High hydrostatic pressure predictive microbiology lactic acid bacteria Salmonella Enteritidis inactivation Ci?ncia e Tecnologia de Alimentos |
| dc.subject.eng.fl_str_mv |
High hydrostatic pressure predictive microbiology lactic acid bacteria Salmonella Enteritidis inactivation |
| dc.subject.cnpq.fl_str_mv |
Ci?ncia e Tecnologia de Alimentos |
| description |
In this study high hydrostatic pressure (HHP) at 400 MPa for 15 minutes at room temperature was applied to turkey ham followed by storage at 4, 8, 12?C. Lactic acid bacteria (LAB) growth data were adjusted to Modified Gompertz and Baranyi models at different storage temperatures. The same HHP operational conditions were applied followed by normal refrigerated (7?C) and abusive (13?C) storage conditions aiming at isolating, identifying and evaluating bacteriocin productions by LAB against Salmonella Enteritidis ATCC 13706, using MRS (Man, Rogossa and Sharp) agar and M-17 agar. Also the inactivation of such pathogen was evaluating by using either 300 or 400MPa in a continuous processing of 15 minutes or multiple cycles (2 cycles of 7.5 minutes; 3 cycles of 5 minutes; 5 cycles of 3 minutes) at room temperature. Following the HHP treatments the samples were stored at 4?C and carried out further evaluation of the pathogen recuperation. It was verified that the Gompertz Modified model better fitted LAB growth data at 4 and 12?C, while Baranyi model presented better adjustment at 8?C. It was also observed that pressurized samples showed higher commercial validity when compared to control samples. High pressure treatment even at abusive storage temperature allowed commercial validity of 42 days, while non pressurized control samples presented validity of 35 days. The Enterococcus sp and Streptococcus sp genera were identified as contaminant microbiote. The strains were able to produce inhibition halos against the pathogenic target, in the proportion of 91.6% of Enterococcus sp and 25% Streptococcus sp for control samples isolates, and 70.8% of Enterococcus sp and 8.3% of Streptococcus sp for pressurized samples isolated. By evaluation the HHP inactivation of 6.8 log10 CFU/mL, a decimal reduction of 1.5 log10 CFU/g was verified within 24 hours of refrigerated storage previously to the processing. The HHP continuous treatment at 300 MPa for 15 minutes lead to a reduction of 2.8 log CFU/g, while the treatments with 2 cycles of 7.5 minutes; 3 cycles of 5 minutes, and 5 cycles of 3 minutes, resulted in population decrease of 2.9 log, 2.9 log10 and 3.2 log CFU/g, respectively. On the other hand, treatments at 400 MPa both continuously or in cycles resulted in complete inactivation of the pathogen. Finally, by evaluating the recuperation of injured cells by HHP it was possible to observed that a higher recuperation was obtained through TAL (thin agar layer) methodology in comparison to XLD (xylose lysine deosxycholate agar) and TSA agar (trypticase soy agar), in samples stored at 10?C for 10 days. In overall, it was concluded that HHP was shown to be an efficient method for inactivating the target pathogen and spoilage microorganism, allowing a greater significant increase in the commercial validity. |
| publishDate |
2011 |
| dc.date.issued.fl_str_mv |
2011-01-10 |
| dc.date.accessioned.fl_str_mv |
2020-07-07T19:46:02Z |
| dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
| format |
doctoralThesis |
| status_str |
publishedVersion |
| dc.identifier.citation.fl_str_mv |
MATHIAS, Simone Pereira. Efeito da alta press?o hidrost?tica sobre o crescimento de bact?rias ?cido l?cticas e inativa??o de Salmonella enteritidis em presunto de peru. 2011. 127 f. Tese (Doutorado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2011. |
| dc.identifier.uri.fl_str_mv |
https://tede.ufrrj.br/jspui/handle/jspui/3709 |
| identifier_str_mv |
MATHIAS, Simone Pereira. Efeito da alta press?o hidrost?tica sobre o crescimento de bact?rias ?cido l?cticas e inativa??o de Salmonella enteritidis em presunto de peru. 2011. 127 f. Tese (Doutorado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2011. |
| url |
https://tede.ufrrj.br/jspui/handle/jspui/3709 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.references.por.fl_str_mv |
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