Impact of natural diversity in heat resistance of bacteria and bacterial spores on food safety and quality

Research output: Chapter in Book/Report/Conference proceedingAbstract

Abstract

Heat treatments are widely used in food processing often with the aim of reducing or eliminating spoilage microorganisms and pathogens in food products. The efficacy of applying heat to control microorganisms is challenged by the natural diversity of microorganisms with respect to their heat robustness. This presentation gives an overview of the variations in heat resistances of various species and strains, and describes modeling approaches to quantify heat robustness. It particularly addresses the relevance and impact of the natural diversity of microorganisms when assessing heat inactivation. This comparison of heat resistances of microorganisms facilitates the evaluation of which (groups of) organisms might be troublesome in a production process in which heat treatment is critical to reducing the microbial contaminants, and also allows one-tuning of the processs parameters. Various sources of microbiological variability are discussed and compared for a range of species, including spore-forming and non-spore-forming pathogens and spoilage organisms. This benchmarking of variability factors gives crucial information about the most important factors that should be included in risk assessments to realistically predict heat inactivation of bacteria and spores as part of the measures for controlling shelf life and safety of food products. Furthermore an approach is presented to handle the variation to be included in the targeted reduction.
Original languageEnglish
Title of host publicationIAFP European Symposium on Food Safety
Subtitle of host publicationProgramme
PublisherInternational Association for Food Protection
Pages45-45
Publication statusPublished - 2018
Event2018 IAFP European Symposium on Food Safety - Brewery Conference Centre, Stockholm, Sweden
Duration: 25 Apr 201827 Apr 2018
https://www.foodprotection.org/upl/downloads/meeting/archive/5b6370d98ee1f513d2e65.pdf

Conference

Conference2018 IAFP European Symposium on Food Safety
CountrySweden
CityStockholm
Period25/04/1827/04/18
Internet address

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bacterial spores
heat tolerance
food quality
food safety
microorganisms
heat inactivation
bacteria
heat
foods
spores
heat treatment
pathogens
microbial contamination
organisms
food processing
spoilage
risk assessment
shelf life

Cite this

Zwietering, M. H. (2018). Impact of natural diversity in heat resistance of bacteria and bacterial spores on food safety and quality. In IAFP European Symposium on Food Safety: Programme (pp. 45-45). International Association for Food Protection.
Zwietering, M.H. / Impact of natural diversity in heat resistance of bacteria and bacterial spores on food safety and quality. IAFP European Symposium on Food Safety: Programme. International Association for Food Protection, 2018. pp. 45-45
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Zwietering, MH 2018, Impact of natural diversity in heat resistance of bacteria and bacterial spores on food safety and quality. in IAFP European Symposium on Food Safety: Programme. International Association for Food Protection, pp. 45-45, 2018 IAFP European Symposium on Food Safety, Stockholm, Sweden, 25/04/18.

Impact of natural diversity in heat resistance of bacteria and bacterial spores on food safety and quality. / Zwietering, M.H.

IAFP European Symposium on Food Safety: Programme. International Association for Food Protection, 2018. p. 45-45.

Research output: Chapter in Book/Report/Conference proceedingAbstract

TY - CHAP

T1 - Impact of natural diversity in heat resistance of bacteria and bacterial spores on food safety and quality

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PY - 2018

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AB - Heat treatments are widely used in food processing often with the aim of reducing or eliminating spoilage microorganisms and pathogens in food products. The efficacy of applying heat to control microorganisms is challenged by the natural diversity of microorganisms with respect to their heat robustness. This presentation gives an overview of the variations in heat resistances of various species and strains, and describes modeling approaches to quantify heat robustness. It particularly addresses the relevance and impact of the natural diversity of microorganisms when assessing heat inactivation. This comparison of heat resistances of microorganisms facilitates the evaluation of which (groups of) organisms might be troublesome in a production process in which heat treatment is critical to reducing the microbial contaminants, and also allows one-tuning of the processs parameters. Various sources of microbiological variability are discussed and compared for a range of species, including spore-forming and non-spore-forming pathogens and spoilage organisms. This benchmarking of variability factors gives crucial information about the most important factors that should be included in risk assessments to realistically predict heat inactivation of bacteria and spores as part of the measures for controlling shelf life and safety of food products. Furthermore an approach is presented to handle the variation to be included in the targeted reduction.

M3 - Abstract

SP - 45

EP - 45

BT - IAFP European Symposium on Food Safety

PB - International Association for Food Protection

ER -

Zwietering MH. Impact of natural diversity in heat resistance of bacteria and bacterial spores on food safety and quality. In IAFP European Symposium on Food Safety: Programme. International Association for Food Protection. 2018. p. 45-45