Premium
Modeling the effect of simultaneous use of allyl isothiocyanate and cinnamaldehyde on high hydrostatic pressure inactivation of Uropathogenic and Shiga toxin‐producing Escherichia coli in ground chicken
Author(s) -
Chuang Shihyu,
Sheen Shiowshuh,
Sommers Christopher H,
Sheen LeeYan
Publication year - 2021
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10731
Subject(s) - allyl isothiocyanate , escherichia coli , cinnamaldehyde , food science , hydrostatic pressure , population , chemistry , antimicrobial , factorial experiment , pascalization , microbiology and biotechnology , biology , high pressure , biochemistry , mathematics , physics , statistics , engineering physics , catalysis , gene , thermodynamics , demography , sociology
BACKGROUND A combination of high‐pressure processing (HPP) and antimicrobials is a well‐known approach for enhancing the microbiological safety of foods. However, few studies have applied multiple antimicrobials simultaneously with HPP, which could be an additional hurdle for microbial inactivation. The present study applied a full factorial design to investigate the impact of HPP (225–325 MPa; 10–20 min), allyl isothiocyanate (AITC) (0.3–0.9 g kg –1 ) and trans ‐cinnamaldehyde (tCinn) (1.0–2.0 g kg –1 ) on the inactivation of Shiga toxin‐producing Escherichia coli (STEC) O157:H7 and uropathogenic E. coli (UPEC) in ground chicken meat. RESULTS The regulatory requirement of 5‐log reduction was achieved at 305 MPa, 18 min, 0.8 g kg –1 AITC and 1.7 g kg –1 tCinn for STEC O157:H7 and at 293 MPa, 16 min, 0.6 g kg –1 AITC and 1.6 g kg –1 tCinn for UPEC, as specified by response surface analysis and verified via experiments. The surviving population was eliminated by post‐treatment storage of 9 days at 10 °C. The developed linear regression models showed r 2 > 0.9 for the E. coli inactivation. The developed dimensionless non‐linear regression models covered a factorial range slightly wider than the original experimental limit, with probability P r > F (< 0.0001). CONCLUSION Simultaneous use of AITC and tCinn reduced not only the necessary concentration of each compound, but also the intensity of high‐pressure treatments, at the same time achieving a similar level of microbial inactivation. STEC O157:H7 was found to be more resistant than UPEC to the HPP‐AITC‐tCinn stress. The developed models may be applied in commercial application to enhance the microbiological safety of ground chicken meat. Published 2020. This article is a U.S. Government work and is in the public domain in the USA.