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Effect of pomegranate powder on the heat inactivation of Escherichia coli O104: H4 in ground chicken

2016Journal article Open access
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dc.contributor.authorJuneja, Vijay K.
dc.contributor.authorCadavez, Vasco
dc.contributor.authorGonzales-Barron, Ursula
dc.contributor.authorMukhopadhyay, Sudarsan
dc.contributor.authorFriedman, Mendel
dc.date.accessioned2018-01-25T10:00:00Z
dc.date.accessioned2018-01-30T15:00:12Z
dc.date.available2018-01-25T10:00:00Z
dc.date.available2018-01-30T15:00:12Z
dc.date.issued2016
dc.description.abstractHealth concerns have led to a search for natural plant-based antimicrobials. Ellagic acid has been shown to have antimicrobial activity against foodborne pathogens. The objective of this study was to assess the effect of a high-ellagic acid commercial pomegranate on the heat resistance of Escherichia coli O104:H4 in ground chicken. A full 2 4 factorial design was used, consisting of temperature treatment with four levels (55.0, 57.5, 60.0, and 62.5 °C) and pomegranate with four levels (0.0, 1.0, 2.0, and 3.0 wt/wt. % containing 70% ellagic acid). Experiments were conducted twice, providing a total of 32 survival curves. A three-parameter Weibull primary model was used to describe survival kinetics. Secondary models were then developed to estimate the shape parameter ß (i.e., curvature representing susceptibility of cells to stress), scale parameter ? (i.e., time to reach the first decimal reduction) and the 5.0-log lethality time t 5.0 (i.e., time to reach a 5.0-log reduction), all as polynomial functions of temperature and pomegranate powder concentration. The positive effect of pomegranate concentration on both ß and ? demonstrated that the phenolic-rich pomegranate powder causes E. coli O104:H4 cells to become more susceptible to heat, increasing the steepness and concavity of the isothermal survival curves. It was estimated that the 5.0-log reduction time would reach a minimum at a pomegranate powder concentration of 1%, producing a 50% decrease in lethality time, in comparison to that without added pomegranate powder. Nonetheless, a mixed-effect omnibus regression further confirmed that the greatest difference in the thermal resistance of E. coli O104:H4 happened between tests with and without pomegranate powder. In fact, adding more than 1.0% pomegranate powder, at a constant temperature, resulted only in a marginal decrease in thermal resistance. Meat processors can use the model to design lethality treatments in order to achieve specific reductions of E. coli O104:H4 in ground chicken.pt_PT
dc.description.sponsorshipWe thank Angie Osoria and Carol E. Levin for technical assistance as well as in facilitating the preparation of the manuscript. Also, Dr. Gonzales-Barron wishes to acknowledge the financial support provided by the Portuguese Foundation for Science and Technology (FCT) through the award of a five-year Investigator Fellowship (IF) in the mode of Development Grants (IF/00570).
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationJuneja, Vijay K.; Cadavez, Vasco; Gonzales-Barron, Ursula; Mukhopadhyay, Sudarsan; Friedman, Mendel (2016). Effect of pomegranate powder on the heat inactivation of Escherichia coli O104: H4 in ground chicken. Food Control. ISSN 0956-7135. 70, p. 26-34en_EN
dc.identifier.doi10.1016/j.foodcont.2016.05.027pt_PT
dc.identifier.issn0956-7135
dc.identifier.urihttp://hdl.handle.net/10198/15278
dc.language.isoeng
dc.peerreviewedyespt_PT
dc.subjectEscherichia colien_EN
dc.subjectMinced chickenen_EN
dc.subjectPolynomialen_EN
dc.subjectPredictive modelen_EN
dc.subjectThermal lethalityen_EN
dc.subjectWeibullen_EN
dc.titleEffect of pomegranate powder on the heat inactivation of Escherichia coli O104: H4 in ground chickenen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameCadavez
person.familyNameGonzales-Barron
person.givenNameVasco
person.givenNameUrsula
person.identifierR-000-HDG
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.ciencia-id0813-C319-B62A
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0002-8462-9775
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id9435483700
rcaap.rightsopenAccessen_EN
rcaap.typearticlept_PT
relation.isAuthorOfPublication57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isAuthorOfPublication17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isAuthorOfPublication.latestForDiscovery57b410e9-f6b7-42ff-ab3d-b526278715eb

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