Microwave inactivation of Cyclospora cayetanensis sporulation and viability of Cryptosporidium parvum oocysts

The efficacy of microwave heating on the viability of Cryptosporidium parvum oocysts and on the sporulation of Cyclospora cayetanensis oocysts for various periods of cooking times (0, 10, 15, 20, 30, and 45 s) at 100% power was determined. Cyclospora oocysts were stored in 2.5% dichromate at 23 degrees C for 2 weeks, and sporulation rates were then determined. The 4',6-diamidino-2-phenylindole and propidium iodide vital stain and the neonate animal infectivity assay determined Cryptosporidium oocyst viability. Cryptosporidium oocysts could be completely inactivated with as little as 20 s of cooking time, whereas Cyclospora sporulation was observed up to 45 s. Two of the examined microwave ovens were more effective at reducing sporulation and viability than the third one. Because of the variability of temperature achieved by the various ovens, cooking time was not an accurate parameter for parasite inactivation. Cryptosporidium oocysts could be inactivated only when temperatures of 80 degrees C or higher were reached in the microwave ovens.     

MICROWAVE AND WATER BLANCHING OF CORN KERNELS: CONTROL OF UNIFORMITY OF HEATING DURING MICROWAVE BLANCHING

Corn kernels were blanched in water and by microwave. The blanching efficiency was measured by four parameters; the thermolability of soluble peroxidase (POD), of two insoluble isoforms (membrane-bound and cellulose-bound POD) and of soluble protein. Using a water-shield model to improve the uniformity of heating by microwave and to control the rate of heating, microwave blanching was significantly more efficient as measured by all four parameters when blanched at 85C. There was no significant difference in the POD isoform heat-stability when blanched at 70C by the two methods. POD insoluble isoforms were more heat-stable than the soluble isoform. POD isoforms, occupying three cellular environments were more efficiently inactivated by uniform microwave heating compared to water blanching, demonstrating the viability of microwave blanching.     

Changes in texture,microstructure and nutritional quality of carrot slices during blanching and freezing

Thermal processing of vegetables has pronounced effects on the cell structure, often lowering the final textural properties of the product. In order to investigate the effect of thermal processing on carrot, slices were subjected to different blanching and freezing treatments before frozen storage. Microwave-, steam- or water-blanched material was frozen and then stored at −24 °C. Steam-blanched carrots were subjected to blast freezing or cryogenic freezing at different temperatures before frozen storage. The influence of these process conditions on the texture (maximum load and slope), microstructure, dry matter, sugars, carotene and drip loss was investigated. Microwave blanching differed from the other blanching methods by resulting in a heterogenic cell structure. The content of dry matter, carotene and sucrose was higher following microwave blanching. Blast freezing resulted in low maximum load which seemed to be caused by major tissue damage. Concerning cryogenic freezing, lowering the temperature from −30 °C to −70 °C resulted in better preservation of the native microstructure together with an increase in maximum load, which was most pronounced after one month of storage. No significant effect was observed when lowering the temperature from −30 °C to −70 °C for any of the other measured parameters. © 1999 Society of Chemical Industry     

Survival of Cryptosporidium parvum oocysts after prolonged exposure to still natural mineral waters

The survival kinetics of purified Cryptosporidium parvum oocysts of both human and ovine origin, immersed in four still natural mineral waters (total dissolved salts ranging from 91 mg/liter to 430 mg/liter) and reverse osmosis water was assessed by inclusion or exclusion of the fluorogenic vital dyes 4',6-diamidino-2-phenylindole and propidium iodide over a 12-week period. Semipermeable chambers were used to contain the oocysts while immersed in each mineral water type, permitting both intimate interactions between oocysts and matrices and straightforward sampling for viability assessments. The viability of both oocyst types, assessed at weekly intervals, remained unaltered after 12 weeks at 4 degrees C, whereas a progressive decline in the viability of both oocyst isolates was observed when immersed in mineral waters at 20 degrees C. At 20 degrees C, approximately 30% of oocysts remained viable after 12 weeks incubation. Here, temperature was the major factor that adversely affected oocyst survival, although higher mineral content was also proportionally and significantly associated with this increased oocyst inactivation. The prolonged survival of oocysts at 4 degrees C in our studies indicates that they could survive for prolonged periods of time in U.K. groundwaters (average temperature approximately 10 degrees C) and thus represent a potential public health hazard if contamination of mineral water sources by viable oocysts were to occur.     

Evaluation of some physical and chemical treatments for inactivating microsporidian spores isolated from fish

Microsporidia are a large diverse group of intracellular parasites now considered as fungi. They are particularly prevalent in fish and are recognized as important opportunistic parasites in humans. Although the mode of transmission of microsporidia has not been fully clarified, the consumption and manipulation of infected fish may be a risk factor for humans. Comparative analysis of rDNA sequence revealed that the microsporidians used in the present study had 99-100% identity with anglerfish microsporidians of the genus Spraguea and very low identity with microsporidians that infect humans. Microsporidian spores were exposed to different physical and chemical treatments: freezing at -20°C for 24-78 h, heating at 60°C for 5-15 min, microwaving at 700 W, 2.45 GHz for 15-60s, and treatment with ethanol at concentrations of between 1 and 70% for 15 min. The viability of the spores after each treatment was evaluated by two methods: a) haemocytometer counts, measuring the extrusion of the polar filament in control and treated spores, and b) a fluorometric method, testing the membrane integrity by propidium iodide exclusion. The results of both methods were concordant. Spores were inactivated by freezing at -20°C for more than 48 h, by heating to 60°C for 10 min and by microwaving at 750 W, for 20s. Exposure to 70% ethanol for 15 min also inactivated microsporidian spores. The results suggest that both freezing and heating are effective treatments for destroying microsporidian spores in European white anglerfish, and that 70% ethanol could be used by fish processors to disinfect their hands and the utensils used in processing fish. The fluorometric method can be used as an alternative to haemocytometer counts in disinfection studies aimed at establishing strategies for inactivating and reducing the viability and the potential infectivity of microsporidians present in fish or in the environment.     

Cryptosporidium parvum studies with dairy products

Cryptosporidium parvum is a protozoan parasite capable of causing massive waterborne outbreaks. This study was conducted to model the transfer of C. parvum oocysts from contaminated water via food contact surfaces into yogurt and ice-cream, as well as to examine oocyst survival. Propidium iodide staining, combined with a direct immunofluorescence assay, was used for oocyst viability determination. Oocysts were recovered from milk products by a sucrose flotation-based procedure, with average recoveries of 82.3, 60.7, and 62.5% from low (1%) fat milk, 9% fat ice-cream, and 98% fat-free yogurt, respectively. Oocysts were also recovered, by rinsing with tap water, from stainless steel surfaces inoculated with oocyst suspension, with average recoveries of 93.1% when the surface was still wet and 69.0% after the surface had air-dried at room temperature. Viability of oocysts on the surface was significantly affected by desiccation; 5% of the oocysts remained viable after 4 h of air-drying at room temperature, while the proportion of viable oocysts was 81, 69, and 45% after air-drying for 10 min, 1 h, and 2 h, respectively. In contrast, oocyst viability only dropped from 82 to 75% after 30 min contact at room temperature with 5% bleach solution (equivalent to 0.26% NaOCl). Transfer of oocysts from milk and stainless steel surfaces into yogurt, and oocyst survival during the process were analyzed. Yogurt was made from pasteurized low fat milk and live yogurt starter by incubating at 37 degrees C for 48 h and then stored at 4 degrees C. Oocyst viability decreased from 83% (80%) to approximately 60% after 48 h at 37 degrees C and to approximately 58% following 8 days of storage, similar to oocyst survival in the controls using pasteurized milk without the addition of live yogurt. Oocyst survival in ice-cream was investigated by inoculating oocysts into ice-cream mix, and mixing and freezing in an ice-cream freezer, and hardening at -20 degrees C. Although approximately 20% (25 and 18%) of oocysts were viable before hardening, none were viable after 24 h at -20 degrees C. Control samples of oocysts suspended in distilled water and stored at -20 degrees C were taken at the same time intervals and 8% of the oocysts were still viable after 24 h.     

Blanching Leafy Vegetables with Electromagnetic Energy

Application of radio frequency, microwave, microwave-steam and infrared energy for blanching of leafy vegetables (endive and spinach) was studied and compared with conventional hot water and steam blanching. The quality of vegetables both frozen and sterilized was evaluated by instrumental and sensory analysis. Effects of blanching methods were most pronounced in frozen products. No quality differences occurred for infrared and radio frequency treatments. However, microwave energy alone or in combination with steam in the blanching process improved vitamin C retention, gave higher Instron force values and better sensory characteristics.     

Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes – a comprehensive review

Pretreatment is widely used before drying of agro-products to inactivate enzymes, enhance drying process and improve quality of dried products. In current work, the influence of various pretreatments on drying characteristics and quality attributes of fruits and vegetables is summarized. They include chemical solution (hyperosmotic, alkali, sulfite and acid, etc.) and gas (sulfur dioxide, carbon dioxide and ozone) treatments, thermal blanching (hot water, steam, super heated steam impingement, ohmic and microwave heating, etc), and non-thermal process (ultrasound, freezing, pulsed electric field, and high hydrostatic pressure, etc). Chemical pretreatments effectively enhance drying kinetics, meanwhile, it causes soluble nutrients losing, trigger food safety issues by chemical residual. Conventional hot water blanching has significant effect on inactivating various undesirable enzymatic reactions, destroying microorganisms, and softening the texture, as well as facilitating drying rate. However, it induces undesirable quality of products, e.g., loss of texture, soluble nutrients, pigment and aroma. Novel blanching treatments, such as high-humidity hot air impingement blanching, microwave and ohmic heat blanching can reduce the nutrition loss and are more efficient. Non-thermal technologies can be a better alternative to thermal blanching to overcome these drawbacks, and more fundamental researches are needed for better design and scale up.     

Shelf‐life extension of fresh‐like ready‐to‐use pear cubes

Minimally processed fruit and vegetables are generally more perishable than the original raw materials due to the injury stresses during preparation that greatly increase tissue respiration and lead to deterioration through various biochemical pathways. In this paper, the effects of low intensity blanching treatments on enzymatic and microbiological stability on the fresh‐like quality of ready‐to‐use pear cubes has been evaluated. Blanching treatments as well as packaging were carried out both in aseptic and in non‐aseptic conditions. The combination of low intensity blanching with superficial enzymatic treatments has been carried out. The results confirm that the combination of a mild heat treatment (3 min at 95 °C) under aseptic conditions is enough to enhance the stability of this minimally processed product with an acceptable reduction in the texture. The superficial treatment with lysozyme did not result in an improvement in the stability of the blanched pear cubes during storage under refrigerated conditions. © 1999 Society of Chemical Industry     

热烫处理对罐藏蔬菜的质构和颜色的影响

１１种经过选择的蔬菜采用常规工艺加工但对热烫条件加以修改，然后测定杀菌后的蔬菜样品的质构。试验结果表明，低温长时间热烫可增加７种罐藏蔬菜，即胡萝卜、苣荬菜、甜菜根、韭葱、青刀豆、洋葱和白卷心菜的坚实度，其中４种罐藏蔬菜即胡萝卜、苣荬菜、韭葱和青刀豆的质构可有较大程度的改善。在此基础上选择青刀豆和苣荬菜作深入研究。方差分析表明，在添加Ｃａ￣（２＋）和Ｚｎ￣（２＋）的热汤水中进行低温长时间热烫处理将显著影响罐藏青刀豆和苣荬菜的质构、颜色。对热烫条件的优化可同时改善罐藏青刀豆和苣荬菜的质构和颜色。     

Frozen Vegetable Quality as Influenced by High Temperature Short Time (HTST) Steam Blanching

Quality differences in processed vegetables can be controlled with high pressure steam blanching (HTST). In addition, HTST blanching required significantly less energy to blanch vegetables than water blanching. HTST-blanched vegetables displayed quality parameters distinctly different than water-blanched vegetables. Differences in quality parameters were highly dependent upon the vegetable being blanched and the pressure and time of the HTST blanch. The quality of vegetables were similar between water and HTST blanching treatments, but by controlling the pressure and time of the HTST blanch, quality characteristics could be changed to meet individual requirements. High quality frozen vegetables can be produced with HTST steam blanching but quality is dependent upon the particular vegetable and pressure and time of the HTST steam blanch.     

Effect of processing on galactose in selected fruits.

PURPOSE: The impact of consuming processed versus fresh fruits and vegetables on the galactose intake of galactosemic patients was compared. METHODS: The galactose content of processed fruits was determined when the following processing methods were used: freezing, drying, blanching, microwaving, canning, and a combination of blanching and freezing. Then three-day food intakes of five subjects with galactosemia were recorded. The records were used to estimate galactose intake, according to previously reported galactose levels for fresh fruits and vegetables and the potential reduction in galactose intake when only processed fruits and vegetables are consumed. RESULTS: The average galactose reduction was approximately 45% for all the fruits and all processing methods, excluding drying. Intakes varied from 17 to 108 mg/day when fresh values were used and 11 to 103 mg/day when only processed fruits and vegetables were consumed. This reduction was statistically significant for four out of five patients. CONCLUSIONS: When the reduction is compared with reported daily fluctuations in galactosemic patients' endogenous galactose production, the clinical significance of reduced free galactose consumption on long-term outcome is unclear. However, metabolic dietitians now have objective data that the processing methods described will lower the free galactose content of the fruits analyzed.     

INFLUENCE of BLANCHING TREATMENTS ON the TEXTURE and COLOR of SOME PROCESSED VEGETABLES and FRUITS

Fifteen selected vegetables and fruits were processed by conventional procedures with modified blanching conditions. the texture of blanched and processed samples was determined. Low-Temperature-Long-Time (LTLT) blanching considerably increased the final firmness of sterilized carrot, endive and green bean samples, as well as pasteurized cherry samples. After screening experiments, green bean and endive were chosen for further research. Analysis of variance revealed that LTLT blanching treatments in a blanching solution containing calcium and zinc cation significantly affected the texture and color of processed green bean and endive. the blanching treatments were optimized to improve the texture and color of sterilized green bean and endive.     

Total and soluble oxalate content in legume vegetables used in the preparation of frozen products for consumption

The aim of the investigation was to compare oxalate retention in two types of frozen product prepared for consumption after frozen storage: one obtained using the traditional method (blanching‐freezing‐frozen storage‐cooking) and a convenience food involving cooking‐freezing‐frozen storage‐defrosting and heating in microwave oven. The investigation included three species of legume vegetables: immature (wax‐stage maturity) seeds of broad bean and green pea, and French bean. Fresh broad bean seeds contained 53 mg total oxalates in 100 g fresh matter; pea 38 mg; and French bean 88 mg. Soluble oxalates comprised 53, 58 and 72% of total oxalates. The treatments applied resulted in reduction of the level of total and soluble oxalates, and oxalate to calcium ratio (broad bean and French bean); there was no influence on the level of calcium bound as calcium oxalate; true retention of oxalates was lower than apparent retention (green pea and French bean).     

Towards standard methods for the detection of Cryptosporidium parvum on lettuce and raspberries. Part 1: development and optimization of methods

No standard method is available for detecting protozoan parasites on foods such as soft fruit and salad vegetables. We report on optimizing methods for detecting Cryptosporidium parvum on lettuce and raspberries. These methods are based on four basic stages: extraction of oocysts from the foodstuffs, concentration of the extract and separation of the oocysts from food materials, staining of the oocysts to allow their visualization, and identification of oocysts by microscopy. The concentration and separation steps are performed by centrifugation, followed by immunomagnetic separation using proprietary kits. Oocyst staining is also performed using proprietary reagents. The performance parameters of the extraction steps were extensively optimized, using artificially contaminated samples. The fully developed methods were tested several times to determine their reliability. The method to detect C. parvum on lettuce recovered 59.0+/-12.0% (n=30) of artificially contaminated oocysts. The method to detect C. parvum on raspberries recovered 41.0+/-13.0% (n=30) of artificially contaminated oocysts.     

Effects of microwave heating on pigment composition and colour of fruit purees

Microwave energy was applied to inactivate the oxydoreductases peroxidase (POD, EC 1.11.1.7) and polyphenol oxidase (PPO, EC 1.14.18.1) in processed fruit products. Microwave blanching of papaya, strawberry and kiwi purees at various conditions of power and time produced inactivation of PPO and POD activities depending on the fruit and the heating conditions. Treatment at 850 W/60 s produced about 60% of POD inactivation for papaya and kiwi fruit. POD activity in strawberry, however, seemed to be more resistant to microwave inactivation; treatment at 850 W/60 s only achieved a loss of POD activity near 8%. Papaya oxidoreductases showed lower stability in the microwave treatments tested. Microwave blanching at 475 W/45 s produced about 75% inactivation of POD activity and nearly complete PPO inactivation. Kiwi fruit and strawberry purees exhibited similar inactivation of PPO – 32% at 475 W/30 s and 70% at 475 W/60 s. The decrease of PPO activity in both products was almost linear at constant power. This thermal treatment, however, directly affects the colour of the fruit pulps. Papaya, kiwi and strawberry purees suffered slight colour (CIE L* a*b*) changes. Carotenoid, chlorophyll and anthocyanin changes were evaluated by HPLC and related to objective colour. Microwave treatments produced small modifications of the quantitative and qualitative composition of carotenoids (in papaya) and anthocyanins (in strawberry). Chlorophylls (kiwi) showed significant degradation as a consequence of microwave heating. © 1999 Society of Chemical Industry     

EFFECTS OF BLANCHING METHOD ON THE QUALITY CHARACTERISTICS OF FROZEN PEAS

This study evaluated the effects of microwave blanching prior to freezing as an alternative pretreatment for frozen peas. Peas were blanched (steam‐, boiling water immersion‐, microwave‐ or microwave‐blanched in a bag), frozen and evaluated after 0, 6 and 12 weeks for moisture and ascorbic acid content, peroxidase activity, visual appearance and instrumental color, and after 6 and 12 weeks for aroma, flavor and texture. All blanch treatments reduced peroxidase activity by 97% compared with controls (unblanched); blanching methods did not differ. Steam blanching resulted in significantly better ascorbic acid retention than all other treatments; microwave blanch treatments were either equivalent to or better than boiling water immersion. Both microwave treatments darkened (L* value) peas. Microwave‐blanched peas were visually greener than other treatments, but their appearance was less intact. Aroma and flavor were similar among blanch treatments. Texture of boiling water immersed peas was similar to the two microwave treatments.     

Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots

Thermal processing of vegetables has pronounced effects on the cell structure, often negatively affecting the final textural properties of the product. In order to study the effect of thermal processing and the protective effect of sugars on the tissue, sliced carrots were subjected to blanching treatments under different time and temperature combinations both in water and in 4% sugar solutions made of trehalose or maltose. The influence of these process conditions on mass transfer, texture, and microstructure (Cryo-scanning electron microscopy) was thus investigated. The total mass loss of all the samples blanched in water was associated to their cook value (C(100)(18)) except for the overprocessed one (90 °C, 10 min) that showed a total mass change significantly lower due to water uptake. The use of trehalose and maltose in the blanching solution reduced the solute loss while increasing the water loss. Microstructural analysis of the differently blanched carrots showed detachments between adjacent cell walls as well as plasmolysis phenomena as the time and temperature of the thermal treatment were increased. A protective effect of both sugars on cell structures was observed mostly in the sample treated at 90 °C. At macroscopic level, textural changes upon blanching were observed by a penetration test. As blanching time was increased, samples processed at 75 °C showed a hardness increase, while those processed at 90 °C showed a hardness decrease. However, both trehalose and maltose did not exert significant effects on the textural properties of blanched carrots when compared with those blanched in water. Practical Application: The results of this study could offer interesting perspectives in the optimization of the heat treatments in order to preserve the quality of semi-finished processed vegetables. Furthermore, the microstructural analysis is nowadays an important investigation tool that could contribute to a deeper understanding of both the effects of processing and ingredients on the vegetable microstructure and its relationship with the changes occurring on the quality properties at macroscopic level.     

Improvement of frozen banana (Musa cavendishii, cv. Enana) colour by blanching: relationship between browning, phenols and polyphenol oxidase and peroxidase activities

 Browning in banana (Musa cavendishii, cv. Enana) processed products is a result of phenol oxidation catalysed by polyphenol oxidase (PPO) and peroxidase (POD) or of other non-enzymatic reactions (Maillard and Strecker mechanisms). Microwave and steam blanching significantly reduced PPO and POD activities and phenol levels in banana flesh, steam blanching being the most effective method for enzyme inactivation. Freezing/thawing processes produced a significant increase in phenol levels in all samples, due to cellular breakdown. After microwave heating browning processes occurred while steam-treated samples did not exhibit a significant colour change. Extractable PPO and POD activities in all banana samples increased as a consequence of freezing/thawing: steam-blanched slices exhibited lower residual activities. High correlations occurred between phenols and browning (r=0.86) in control samples. Blanched samples (microwave or steam) only exhibited correlations between PPO (r=0.80) and POD (r=0.80) activities and browning. Received: 22 February 1996