Study of the combined effect of electro-activated solutions and heat treatment on the destruction of spores of Clostridium sporogenes and XXXX in model solution and vegetable puree.

@entity8220 @entity4336 @entity26 @entity3587 @entity4202
UNASSIGNED: The combined effect of heat treatment and electro-activated solution (EAS) on the heat resistance of spores of Clostridium sporogenes and @entity8220 was assessed under various heating and exposure time combinations. The acid and neutral EAS showed the highest inhibitory activity, indicating that these solutions may be considered as strong sporicidal disinfectants. These EAS were able to cause a reduction of >= 6 log of spores of C.  sporogenes at 60    C in only 1  min of exposition. For @entity8220 spores, a reduction of 4.5 log was observed at 60    C in 1  min, while in 5  min, >= 7 log CFU/ml reduction was observed. Inoculated puree of @entity3587 and @entity4336 were used as a food matrix for the determination of the heat resistance of these spores during the treatments in glass capillaries. The inactivation kinetics of the spores was studied in an oil bath. Combined treatment by EAS and temperature demonstrated a significant decrease in the heat resistance of C. sporogenes. The D100  C in @entity3587 puree with @entity4202 solution was 66.86  min while with acid and neutral EAS it was reduced down to 3.97 and 2.19  min, respectively. The spore of @entity8220 displayed higher heat resistance as confirmed by other similar studies. Its D130  C in @entity3587 puree showed a decrease from 1.45  min in @entity4202 solution down to 1.30 and 0.93  min for acid and neutral EAS, respectively. The differences between the spores of these species are attributable to their different sensitivities with respect to pH, Redox potential and @entity26 .
