Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments.

ABSTRACT: In food processes, optimizing processing parameters is crucial to ensure food safety, maximize food quality, and minimize the formation of potentially toxigenic compounds. This research focuses on the simultaneous impacts that severe heat treatments applied to food may have on the formation of harmful chemicals and on microbiological safety. The case studies analysed consider the appearance/synthesis of acrylamide after a sterilization heat treatment for two different foods: pureed potato and prune juice, using Geobacillus stearothermophilus as an indicator. It presents two contradictory situations: on the one hand, the application of a high-temperature treatment to a low acid food with G. stearothermophilus spores causes their inactivation, reaching food safety and stability from a microb

SUBMITTER: Penalver-Soto JL 

PROVIDER: S-EPMC8624859 | biostudies-literature | 2021 Oct

REPOSITORIES: biostudies-literature