High Pressure Destruction Kinetics of Clostridium Sporogenes Spores in Salmon Slurry at Elevated Temperatures |
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| Authors: | Hosahalli S Ramaswamy Yanwen Shao |
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| Affiliation: | 1. Department of Food Science and Agricultural Chemistry , McGill University, Macdonald Campus, Ste Anne de Bellevue , Quebec, Canada hosahalli.ramaswamy@mcgill.ca;3. Department of Food Science and Agricultural Chemistry , McGill University, Macdonald Campus, Ste Anne de Bellevue , Quebec, Canada |
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| Abstract: | Salmon slurry containing C. sporogenes spores was subjected to high pressure (HP) treatments (700–900 MPa; 80–100°C, and 0–24 min). Destruction rates (D value) and pressure/temperature sensitivity parameters (ZP and ZT ) were evaluated. Thermal treatment D values were an order of magnitude higher than those under HP. Higher pressures and temperatures accelerated the spore destruction rates. ZP values were 14.5, 17.3 and 15.5°C at 700, 800 and 900 MPa respectively, while ZT values (at constant temperature) were 440, 540, 550 MPa at 80, 90, and 100°C, respectively. The z value under thermal treatment was 8.8°C. The spores were relatively more sensitive to temperature than to pressure. |
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| Keywords: | High pressure processing Elevated temperature Clostridium sporogenes Spores Destruction kinetics Food safety |
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