food-safety-and-food-processing-2016_posters-abstracts

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Volume 2, Issue 4(Suppl) J Exp Food Chem 2016
ISSN: 2472-0542 JEFC, an open access journal
Page 56
Notes:
Food Safety & Processing 2016
December 05-07, 2016
conferenceseries.com
Food Safety, Processing & Technology
December 05-07, 2016 San Antonio, USA
10th Global Summit on
Enhanced destruction of Salmonella enterica in carrot and berry juices by a combination of
cinnamaldehyde and high pressure processing
Aura Daraba1, 2, Aubrey F Mendonca1, David Manu1, James S Dickson1, Joseph Sebranek1, Angela Shaw1 and Alan DiSpirito 1
1Iowa State University, USA
2University of Galati, Romania
Statement of the Problem: In recent years several disease outbreaks were linked to unpasteurized juices contaminated with human
enteric pathogens such as Salmonella enterica and Escherichia coli O157:H7 (CDC 2011; EFSA 2015). While heat pasteurization and
canning can inactivate vegetative pathogens, such processes can destroy heat labile nutrients and negatively alter sensory characteristics
of juices. Also growing consumer demands for foods which are nutritious, fresh-like, and devoid of synthetic preservatives, have
forced juice manufacturers to explore non-thermal processes and natural antimicrobials for pathogen control in juices. The present
study investigated the effect of low concentrations of cinnamaldehyde combined with high pressure processing (HPP) for killing S.
enterica in carrot juice (CRJ) and a mixed berry juice (MBJ) at 4ºC.
Methodology &Theoretical Orientation: CRJ (pH 6.25) and MBJ (pH 3.59) with added cinnamaldehyde (0.10, 0.15 and 0.25 μl/ml)
were inoculated with S. enterica (5-strain; final concentration ~107 CFU/ml). Inoculated juices without added cinnamaldehyde served
as control. Juices (4ºC) were packaged in polyester pouches and pressurized (400 or 300 MPa) for 60, 90 and 120 seconds. The time
between inoculation and HPP was approximately 1.5 hours. Salmonella survived for 42 days or more in control CRJ following HPP
(400 MPa) for 30, 60, or 120 s. Addition of cinnamaldehyde to juices increased the sensitivity of S. enterica to HPP. Cinnamaldehyde
(0.25 µl/ml) combined with 400 MPa (60 s) inactivated S. enterica by more than 5.5-log in CRJ. In MBJ, cinnamaldehyde (0.15 µl/ml)
with a lower pressure (300 MPa for 120 s) resulted in complete inactivation (negative enrichment) and greater than a 5-log10 CFU/
ml reduction of S. enterica.
Conclusion & Significance: The use of CA in conjunction with HPP has good potential to serve as an alternative process for heat
pasteurization of juices and meet the 5-log reduction performance standard as stipulated in the juice HACCP regulations.
Biography
Aura Daraba has her expertise in Food Safety and Food Quality, use of natural antimicrobials to control pathogens, use of non-thermal food processing technologies, and
implementation of HACCP in Food Industry and in Food Service Units. She has worked extensively along with Dr. Aubrey Mendonca and Dr. Angela Shaw in the use of High
Pressure Processing and use of Natural Antimicrobials to control pathogens in foods.
Aura Daraba et al., J Exp Food Chem 2016, 2:4(Suppl)