Published Aug 9, 2021



PLUMX
Almetrics
 
Dimensions
 

Google Scholar
 
Search GoogleScholar


Amanda Laca

Mario Diaz

Adriana Laca

Paula Mateos

##plugins.themes.bootstrap3.article.details##

Abstract

The structure of real food is a key factor to be considered in order to control microbial growth. A pastry filling has been employed as model food to study the growth of Staphylococcus under different conditions. Additionally, the structure of the food system has been characterised by means of rheological measurements. Frequency sweeps showed that, in all cases, the elastic component determines the rheological behaviour of model pastry filling (G' > G''). Values obtained for the coordination number (z) and the proportional coefficient (A) indicated that the model food exhibits more aggregate structures and stronger links at lower temperatures. According to the maximum specific growth rates, the Staphylococcus growth in the model pastry filling was clearly conditioned by oxygen diffusion, which is limited by the food matrix, and also by the incubation temperature. In addition, the analysis of Staphylococcus growth at different temperatures suggested the influence of the pastry filling structure on microorganism behaviour.

Keywords

Microorganisms, food safety, pastry, rheology, Staphylococcus, structure

References
Alhashimi HMM, Ahmed MM, Mustafa JM. Nasal carriage of enterotoxigenic Staphylococcus aureus among food handlers in Kerbala city, Karbala International Journal of Modern Science, 3: 69–74, 2017.
doi: doi: 10.1016/j.kijoms.2017.02.003

Alonso P, Laca A, Laca A, Diaz, M. Rheological characterisation of yolk-based gels and Staphylococcus growth, International Journal of Food Science and Technology, 2021, 56: 1741–1749.
doi: 10.1111/ijfs.14799

Ananou S, Rivera S, Madrid MA, Maqueda M, Martínez-Bueno M., Valdivia. Application of enterocin AS-48 as biopreservative in eggs and egg fractions: Synergism through lysozyme, LWT-Food Science and Technology, 89: 409–417, 2018.
doi: 10.1016/j.lwt.2017.11.018

Aspridou Z, Moschakis T, Biliaderis CG, Koutsoumanis KP. Effect of the substrate’s microstructure on the growth of Listeria monocytogenes,Food Research International, 64: 683–691, 2014.
doi: 10.1016/j.foodres.2014.07.031

Baka M, Vercruyssen S, Cornette N, Van Impe JF. Dynamics of Listeria monocytogenes at suboptimal temperatures in/on fish-protein based model systems: Effect of (micro) structure and microbial distribution, Food Control, 73: 43–50, 2017.
doi: 10.1016/j.foodcont.2016.06.031

Baptista I, Rocha SM, Cunha A, Saraiava JA, Almeida A. Inactivation of Staphylococcus aureus by high pressure processing: An overview, Innovative Food Science & Emerging Technologies, 36: 128–149, 2017.
doi: 10.1016/j.ifset.2016.06.008

Belay N, Rasooly A. Staphylococcus aureus growth and enterotoxin a production in an anaerobic environment, Journal of Food Protection, 65: 199–204, 2002.
doi: 10.4315/0362-028x-65.1.199

Chinyama K. Institutions involved in Food Safety: National Industry Organizations - Case of UK Food and Drink Federation. Encyclopedia of Food Safety, vol 4, 373–378 pp., 2014.

Costello KM, Gutierrez-Merino J, Bussemaker M, Ramaioli M, Baka M, Van Impe JF, Velliou EG. Modelling the microbial dynamics and antimicrobial resistance development of Listeria in viscoelastic food model systems of various structural complexities, International Journal of Food Microbiology, 286: 15–30, 2018.
doi: 10.1016/j.ijfoodmicro.2018.07.011

Emadzadeh B, Razavi SMA, Schleining G. Dynamic rheological and textural characteristics of low-calorie pistachio butter, International Journal of Food Properties, 16: 512–526, 2013.
10.1080/10942912.2011.553758

Gabriele D, de Cindio B, D’Antona P. A weak gel model for foods, Rheologica Acta, 40: 120–127, 2001.
10.1007/s003970000139

Gregersen SB, Miller RL, Hammershøj M, Andersen MD, Wiking L. Texture and microstructure of cocoa butter replacers: Influence of composition and cooling rate, doi: Food Structure, 4: 2–15, 2015.
doi: 10.1016/j.foostr.2015.03.001

Laca A, Paredes B, Díaz M. A method of egg yolk fractionation. Characterization of fractions, Food Hydrocolloids, 24: 434–443, 2010a.
doi: 10.1016/j.foodhyd.2009.11.010

Laca A, Sáenz, MC, Paredes B, Díaz M. Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent, Journal of Food Engineering, 97: 243–252, 2010b
doi: 10.1016/j.jfoodeng.2009.10.017

Lungu B, Ricke SC, Johnson MG. Growth, survival, proliferation and pathogenesis of Listeria monocytogenes under low oxygen or anaerobic conditions: A review, Anaerobe, 15: 7–17, 2009.
doi: 10.1016/j.anaerobe.2008.08.001

Mancini F, Montanari L, Pressini D, Fantozzi P. Influence of alginate concentration and molecular weight on functional properties of mayonnaise, LWT-Food Science and Technology, 35: 517–525, 2002.
doi: 10.1006/fstl.2002.0899

Matos M, Laca A, Rea F, Iglesias O, Rayner M, Gutiérrez G. O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation, Journal of Food Engineering, 222: 207–217, 2018.
doi: 10.1016/j.jfoodeng.2017.11.009

Migliori M, Gabriele D, Baldino N, Lupi FR, De Cindio B. Rheological properties of batter dough: Effect of egg level, Journal of Food Process Engineering, 34: 1266–1281, 2009.
doi: 10.1111/j.1745-4530.2009.00410.x

Muresan V, Danthine S, Racolta E, Muste S, Blecker C. The influence of particle size distribution on sunflower tahini rheology and structure, Journal of Food Process Engineering, 37: 1745–4530, 2014.
doi: 10.1111/jfpe.12097

Peleg M, Normand MD, Corradini, MG. The Arrhenius equation revisited, Critical Reviews in Food Science and Nutrition, 52: 830–851, 2012.
doi: 10.1080/10408398.2012.667460

Noriega E, Laca A, Díaz M. Modelling of diffusion-limited growth for food safety in simulated cheeses, Food and Bioproducts Processing, 86: 122–129, 2008.
doi: 10.1016/j.fbp.2008.03.005

Noriega E, Laca A, Díaz M. Development of a structure-based model for the competitive growth of Listeria innocua in minced chicken breasts, International Journal of Food Microbiology, 142: 44–52, 2010a.
doi: 10.1016/j.ijfoodmicro.2010.05.025

Noriega, E., Laca, A., Díaz, M. Decisive role of structure in food microbial colonization and implications for predictive microbiology, Journal of Food Protection, 73: 938–951, 2010b.
doi: 10.4315/0362-028X-73.5.938

Rebouças LT, Santiago LB, Martins LS, Rios Menezes AC, Araújo MDPN, Almeida RCDC. Food safety knowledge and practices of food handlers, head chefs and managers in hotels’ restaurants of Salvador, Brazil, Food Control, 73: 372–381, 2017.
doi: 10.1016/j.foodcont.2016.08.026

Sanchez M, Neira C, Laca A, Laca A, Diaz M. Survival and development of Staphylococcus in egg products, LWT-Food Science and Technology, 101: 685–693, 2019.
doi: 10.1016/j.lwt.2018.11.092

Silva SS, Carvalho JWP, Aires CP, Nitschke M. Disruption of Staphylococcus aureus biofilms using rhamnolipid biosurfactants, Journal of Dairy Science, 100: 7864–7873, 2017.
doi: 10.3168/jds.2017-13012

Verheyen D, Bolívar A, Pérez-Rodríguez F, Baka M, Skåra T, Van Impe JF. Effect of food microstructure on growth dynamics of Listeria monocytogenes in fish-based model systems, International Journal of Food Microbiology, 283: 7–13, 2018.
doi: 10.1016/j.ijfoodmicro.2018.05.032

Wallace N, Zani A, Abrams E, Sun Y. The impact of oxygen on bacterial enteric pathogens, Advances in Applied Microbiology, 95: 179–204, 2016.
doi: 10.1016/bs.aambs.2016.04.002
How to Cite
Laca, A., Diaz, M., Laca, A., & Mateos, P. (2021). Coupling effects of structure, oxygen availability and temperature on microbial growth in a pastry filling. Universitas Scientiarum, 26(2), 229–242. https://doi.org/10.11144/Javeriana.SC26-2.ceos
Section
Microbiology