Reducing the environmental impact of surgery on a global scale: systematic review and co-prioritization with healthcare workers in 132 countries

Background Healthcare cannot achieve net-zero carbon without addressing operating theatres. The aim of this study was to prioritize feasible interventions to reduce the environmental impact of operating theatres. Methods This study adopted a four-phase Delphi consensus co-prioritization methodology. In phase 1, a systematic review of published interventions and global consultation of perioperative healthcare professionals were used to longlist interventions. In phase 2, iterative thematic analysis consolidated comparable interventions into a shortlist. In phase 3, the shortlist was co-prioritized based on patient and clinician views on acceptability, feasibility, and safety. In phase 4, ranked lists of interventions were presented by their relevance to high-income countries and low–middle-income countries. Results In phase 1, 43 interventions were identified, which had low uptake in practice according to 3042 professionals globally. In phase 2, a shortlist of 15 intervention domains was generated. In phase 3, interventions were deemed acceptable for more than 90 per cent of patients except for reducing general anaesthesia (84 per cent) and re-sterilization of ‘single-use’ consumables (86 per cent). In phase 4, the top three shortlisted interventions for high-income countries were: introducing recycling; reducing use of anaesthetic gases; and appropriate clinical waste processing. In phase 4, the top three shortlisted interventions for low–middle-income countries were: introducing reusable surgical devices; reducing use of consumables; and reducing the use of general anaesthesia. Conclusion This is a step toward environmentally sustainable operating environments with actionable interventions applicable to both high– and low–middle–income countries

Isolation And Selection Of Heat Resistant Molds In The Production Process Of Apple Nectar [isolamento E Seleção De Fungos Filamentosos Termorresistentes Em Etapas Do Processo Produtivo De Néctar De Maçã]

Heat resistant molds are able to survive the pasteurization process applied to apple products. This study aimed at detecting and identifying heat resistant molds during the processing of apple nectar (pH 3.4; 11.6 °Brix) in order to select the most heat resistant mold. The isolation was carried out after heat shock at 70°C, during 2 hours, and incubation at 30°C, in PDA (3% agar), where rose bengal was added. The identification of macro and microscopic structures was carried out after incubation in three different media (G25N, CYA, MEA) and temperatures. Different heat shocks, from 80°C/20 minutes to 97°C/15 minutes, were applied to select the most heat resistant mold. Eleven strains were selected, of which five were heat-resistant: three strains were isolated from apple and concentrated apple juice and were identified as Neosartorya fischeri; one strain, isolated from apple, was identified as Byssochlamys fulva and one strain, isolated from the product after the first pasteurization, was identified as Eupenicillium sp. The most heat-resistant strains belong to N. fischeri and B. fulva, which were able to survive at 95°C/20 minutes. Among the six remaining, one was identified as Aspergillus sp., however, none of them was heat resistant.281116121ARAGÃO, G.M.F., (1989) Identificação e determinação da resistência térmica de fungos filamentosos termo-resistentes isolados da polpa de morango, , Campinas, 139p. Dissertação (Mestrado em Engenharia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas UNICAMPBAGLIONI, F., GUMERATO, H.F., MASSAGUER, P.R., Ocorrência de fungos filamentosos termo-resistentes em polpa de tomate envasada assepticamente. (1999) Ciênc. Tecnol. Aliment, 19 (2), pp. 258-263. , Campinas, vBEUCHAT, L. R.PITT, J. I. Detection and enumeration of heat resistant molds. In: VANDERZANT, C.SPLITTSTOESSER, D.F. (Eds.).Compendium of Methods for the Microbiological Examination of Foods. 3. ed. Washington: A.P.H.A., 1992. Cap. 17, p. 251-263EIROA, G., AMSTALDEN, V.C., Ocorrência de espécies de Byssochlamys em hortas, pomares e vinhedos da região de Campinas. (1985) Col. ITAL, 15 (1), pp. 61-70. , Campinas, vENIGL, D.C., KING Jr., A.D., TOROK, T., Talaromyces trachyspermus, a heat resistant mold isolated from fruit juice (1993) J. Food Prot, 56 (12), pp. 1039-1042. , Des Moines, vGUMERATO, H.F., (1995) Desenvolvimento de um programa de computador para identificação de alguns fungos comuns em alimentos e determinação da resistência térmica de Neosartorya fischeri isolado de maçãs, , Campinas, 98p. Dissertação (Mestrado em Engenharia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas UNICAMPKOTZEKIDOU, P. Heat resistance of Byssochlamys nivea, Byssochlamys fulva and Neosartorya fischeri isolated from canned tomato paste. J. Food Sci., Chicago, v. 62, n. 2, p. 410-412/437, 1997MORALES, H., Cold and ambient deck storage prior to processing as a critical control point for patulin accumulation (2007) Int. J. Food Microb, 116 (2), pp. 260-265. , Amsterdam, vMORALES, H., Patulin accumulation in apples by Penicillium expansum during postharvest stages (2007) Let. Appl. Microb, 44 (1), pp. 30-35. , Oxford, vNIELSEN, P.V., Preservative and temperature effect on growth of three varieties of the heat-resistant mould, Neosartorya fischeri, as measured by an impedimetric method (1991) J. Food Sci, 56 (6), pp. 1735-1740. , Chicago, vPATTERSON, M.F., A Review. Microbiology of pressure treated foods (2005) J. Appl. Microbiol, 98 (6), pp. 1400-1409. , Oxford, vPIECKOVÁ, E., JESENSKÁ, Z., Toxinogenicity of heat-resistant fungi detected by a bio-assay (1997) Int. J. Food Microbiol, 36 (2-3), pp. 227-229. , Amsterdam, vPITT, J.I., HOCKING, A.D., (1985) Fungi and Food Spoilage, , Sydney: Academic PressRAJASHEKHARA, E., SURESH, E.R., ETHIRAJ, S., Influence of different heating media on thermal resistance of Neosartorya fischeri isolated from papaya fruit (1996) J. Appl. Bacteriol, 81 (3), pp. 337-340. , Oxford, v_. Modulation of thermal resistance of ascospores of Neosartorya fischeri by acidulants and preservatives in mango and grape fruit. J. Food Microbiol., Illinois, v. 17, n. 3, p. 269-275, 2000SILIHA, H., ASKAR, A., Patulin in apple juice and children's apple food (1999) Fruit processing, Strabenhaus, 5 (3), pp. 164-167SILVA, F.V.M., GIBBS, P., Target selection in designing pasteurization processes for shelf-stable high-acid fruit products (2004) Crit Rev Food Sci Nutr, 44 (5), pp. 353-360. , Boca Raton, vSPLITTSTOESSER, D. F. Enumeration of heat resistant mold (Byssochlamys). In: Compendium of methods for the Microbiology. Washington: Exam. of Foods. Am. Public. Health Assoc., 1976. p. 230-234SURESH, E.R., ETHIRAJ, S., JAYARAM, H.L., Heat resistance of Neosartorya fischeri isolated from grapes (1996) J. Food Sci. Technol, 33 (1), pp. 76-77. , New York, vTOURNAS, V., Heat resistant fungi of importance to the food and beverage industry (1994) Crit. Rev. Microbiol, 20 (4), pp. 243-263. , Boca Raton, vTOURNAS, V., TRAXLER, R.W., Heat resistance of a Neosartorya fischeri strain isolated from pineapple juice frozen concentrate (1994) J. Food Prot, 57 (9), pp. 814-816. , Des Moines, vUGWUANYI, J. O.OBETA, J. A. N. Pectinolytic and cellulolytic activities of heat resistant fungi and their macerating effects on mango and African mango. J. Sci. Food Agric., Sussex, v. 79, n. 7, p. 1054-1059, 1999VALÍK, L., PIECKOVÁ, E., Growth modelling of heat-resistant fungi: The effect of water activity (2001) Int. J. Food Microbiol, 63 (1-2), pp. 11-17. , Amsterdam,

Thermal Death Kinetics Of B. Stearothermophilus Spores In Sugarcane Must

Thermal death kinetic parameters for Bacillus stearothermophilusspores were evaluated in sugarcane must (21.5°Brix, pH = 6.14) at temperatures ranging from 98 to 130C, using the thermal-death-time tube method and survivors count. Resulting survival curves showed strong nonlinearity and different shapes according to heating temperature. The 98 and 110C curves showed an initial shoulder or thermal lag and were adjusted to the logistic model. At the temperature range of 120-125C, the two-term exponential model for population with heterogeneous heat resistance was fitted, and at 130C, the classic linear model was suitable. It was shown that rate constants are influenced by temperature according to two irreconcilable methods: the Arrhenius and the Bigelow methods. Activation energy (Ea) obtained was 249.52 kJ/mol while thermal resistance parameter (z-value) calculated from Ea and the Bigelow method were 11.48 and 9.19C, respectively. Thermal death kinetic constant, k values, varied from 0.019 to 13.63/min. © 2007, Blackwell Publishing.305625639Abraham, G., Debray, E., Candau, Y., Piar, G., Mathematical model of thermal destruction of Bacillus stearothermophilus spores (1990) Appl. Environ. Microbiol., 56 (10), pp. 3073-3080Alcarde, V.E., Yokoya, F., Efeito da população de bactérias na floculação de leveduras isoladas de processos industriais de fermentação alcoólica (2003) STAB, 21 (4), pp. 40-42Alderton, G., Snell, N., Chemical states of bacterial spores: Heat resistance and its kinetics at intermediate water activity (1970) Appl. Microbiol., 19 (4), pp. 565-572Busta, F.F., Thermal inactivation characteristics of bacterial spores at ultrahigh temperatures (1967) Appl. Microbiol., 15 (3), pp. 640-645Davies, F.L., Underwood, H.M., Perkin, A.G., Burton, H., Thermal death kinetics of Bacillus stearothermophilus spores at ultra high temperatures (1977) J. Food Technol., 12, pp. 115-129Gallo, C.R., Canhos, V.P., Contaminantes bacterianos na fermentação alcoólica-revisão (1991) STAB, 9 (4-5), pp. 35-40Geeraerd, A.H., Herremans, C.H., Van Impe, J.F., Structural model requirements to describe microbial inactivation during a mild heat treatment (2000) Int. J. Food Microbiol., 59, pp. 185-209Gouthier, H.A., Massaguer, P.R., Determinação da resistência térmica de microrganismos indicadores da esterilização em caldo de cana (1987) Brazilian Microbiology Congress, pp. 46-47. , In. XIV, Viçosa-MG. Abstract. D12, pp., Imprensa Universitária, Viçosa, BrazilHeldman, D.R., Newsome, R.L., Kinetic models for microbial survival during processing (2003) Food Technol., 57 (8), pp. 40-46Iciek, J., Papiewska, A., Molska, M., Inactivation of Bacillus stearothermophilus spores during thermal processing (2006) J. Food Eng., 77, pp. 406-410Kessler, H.G., (1981) Food Engineering and Dairy Technology., , Verlag A. Kessler, Freising, GermanyKlaushofer, H., Clarke, M.A., Rein, P.W., Mauch, W., Microbiology (1998) Sugar Technology - Beet and Cane Sugar Manufacture, pp. 993-1008. , In. P.W. van der Poel, H. Schiweck. T. Schwartz, eds.) pp., Verlag Dr. Albert Bartens KG, Berlin, GermanyLima, T.C.S., Grisi, B.M., Bonato, M.C.M., Bacteria isolated from a sugarcane agroecosystem: Their potential produtction of polyhydroxyalcanoates and resistance to antibiotics (1999) Rev. Microbiol., 30, pp. 214-224Nolasco Junior, J., (2005), Msc Thesis, pp. 38-98, Universidade Estadual de Campinas - UNICAMP-Faculdade de Engenharia de Alimentos, Campinas, São Paulo-BRAZILNolasco Junior, J., De Massaguer, P.R., Thermal degradation kinetics of sucrose, glucose and fructose in sugarcane must for bioethanol production (2006) J. 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The Fate Of Patulin In Apple Juice Processing: A Review

This article is a review about the effects of each of the processing stages of pasteurized apple juice on the increase, prevalence or reduction of patulin (PAT) levels in the final product. Recommendations are included for the control and reduction of the incidence of the moulds that produce it and the mycotoxin itself, from the pre-harvest to the final manufacturing stages of apple juice, studies required for a better understanding of the behaviour of this mycotoxin during processing also being indicated. Although the initial stages of the juice manufacturing process (washing, selection and trimming) are highly efficient in reducing the levels of PAT, control of the mycotoxin should always be focused on the production stages of the process that guarantee the inhibition of its production (pre-harvest, harvest and post-harvest). © 2008 Elsevier Ltd. All rights reserved.415441453Acar, J., Gökmen, V., Taydas, E.E., The effects of processing technology on the patulin content of juice during commercial apple juice concentrate production (1998) Zeitschrift fur Lebensmittel-Untersuchung und -Forschung A (European Food Research and Technology), 207, pp. 328-331Arafat, W., Musa, M.N., Patulin-induced inhibition of protein synthesis in hepatoma tissue culture (1995) Research Communications in Molecular Pathology & Pharmacology, 87, pp. 177-186Aytac, S.A., Acar, J., Einflub von l-ascorbinsäure und schwefeldioxidzusatz auf die stabilität von patulin in apfeläften und pufferlösungen (1994) Ernährung, 1, pp. 15-17Baert, K., Meulenaer, B., Kamala, A., Kasase, C., Devlieghere, F., Occurrence of patulin in organic, conventional, and handcrafted apple juices marketed in Belgium (2006) Journal of Food Protection, 69, pp. 1371-1378Baert, K., Meulenaer, B., Kamala, A., Kasase, C., Huyghebaert, A., Ooghe, W., Free and bound patulin in cloudy apple juice (2007) Food Chemistry, 100, pp. 1278-1282Beretta, B., Gaiaschi, A., Galli, C.L., Restani, P., Patulin in apple-based foods: Occurrence and safety evaluation (2000) Food Additives and Contaminants, 17, pp. 399-406Bissessur, J., Permaul, K., Odhav, B., Reduction of patulin during apple juice clarification (2001) Journal of Food Protection, 64, pp. 1216-1219Boneti, J. I. S., & Katsurayama, Y. (1998). Doenças da macieira. Estação Experimental de São Joaquim (Epagri) (pp. 1-85). São Paulo: BasfBoonzaaijer, G., Bobeldijk, I., van Osenbruggen, W.A., Analysis of patulin in Dutch food, an evaluation of a SPE based method (2005) Food Control, 16, pp. 587-591Brackett, R.E., Marth, E.H., Patulin in apple juice from roadside stands in Wisconsin (1979) Journal of Food Protection, 42, pp. 862-863Brackett, R.E., Marth, E.H., Ascorbic acid and ascorbate cause disappearance of patulin from buffer solutions and apple juice (1979) Journal of Food Protection, 42, pp. 864-866Brasil (1988). Resolução n°4, de 24 de novembro de 1988. Aprova a revisão das Tabelas I, III, IV e V referente a Aditivos Intencionais. Diário Oficial da União, 19 de novembro de 1988Bullerman, L.B., Olivigni, F.J., Mycotoxin producing potential of molds isolated from cheddar cheese (1974) Journal of Food Science, 39, pp. 1166-1168Burda, K., Incidence of patulin in apple, pear, and mixed fruit products marketed in New South Wales (1992) Journal of Food Protection, 55, pp. 796-798Burroughs, L.F., Stability of patulin to sulfur dioxide and to yeast fermentation (1977) Journal of AOAC International, 60, pp. 100-103Calvo, J., Calvente, V., Orellano, M.E., Benuzzi, D., Tosetti, M.I.S., Biological control of postharvest spoilage caused by Penicillium expansum and Botrytis cinerea in apple by using the bacterium Rahnella aquatilis (2007) International Journal of Food Microbiology, 113, pp. 251-257Canãs, P., Aranda, M., Decontamination and inhibition of patulin-induced cytotoxicity (1996) Environmental Toxicological and Water Quality, 11, pp. 249-253CDC (1996). Outbreak of Escherichia coli O157:H7 infections associated with drinking unpasteurized commercial apple juice - British Columbia, California, Colorado and Washington. Morbidity and Mortality Weekly Report, 45(October), 975CDC (1997). Outbreaks of Escherichia coli O157:H7 infections and cryptosporidiosis associated with drinking unpasteurized apple cider - Connecticut and New York, 1996. Morbidity and Mortality Weekly Report, 46(October), 4-8Cerny, Y.G., Hennlich, W., Poralla, K., Spoilage of fruit juice by bacilli: Isolation and characterization of the spoiling microorganism (1984) Zeitschrift fur Lebensmittel-Untersuchung und -Forschung (European Food Research and Technology), 179, pp. 224-227Chen, L., Ingham, B.H., Ingham, S.C., Survival of Penicillium expansum and patulin production on stored apples after wash treatments (2004) Journal of Food Science, 69, pp. 669-675Cheraghali, A.M., Mohammadi, H.R., Amirahmadi, M., Yazdanpanah, H., Abouhossain, G., Zamanian, F., Incidence of patulin contamination in apple juice produced in Iran (2005) Food Control, 16, pp. 165-167CODEX - Codex Committee on Food Additives and Contaminants (2003a). Maximum level for patulin in apple juice and apple juice ingredients and other beverages. Codex Stan, 235, 1CODEX - Codex Alimentarius Commission (2003b). Code of practice for the prevention and reduction of patulin contamination in apple juice and apple juice ingredients in other beverages. CAC/RCP, 50, 1-6CODEX - Codex Alimentarius Commission (2005). Codex general standard for fruit juices and nectars. Codex Stan, 247, 1-15Conway, W.S., Janisiewicz, W.J., Klein, J.D., Sams, C.E., Strategy for combining heat treatment, calcium infiltration, and biological control to reduce postharvest decay of "Gala" apples (1999) HortScience, 34, pp. 700-704Cooray, R., Kiessling, K.H., Lindahl-Kiessling, K., The effects of patulin and patulin-cysteine mixtures on DNA synthesis and the frequency of sister-chromatid exchanges in human lymphocytes (1982) Food and Chemical Toxicology, 20, pp. 893-898Draughon, F.A., Ayres, J.C., Insecticide inhibition of growth and patulin production in Penicillium expansum, Penicillium urticae, Aspergillus clavatus, Aspergillus terreus, and Byssochlamys nivea (1980) Journal of Agricultural and Food Chemistry, 28, pp. 1115-1117Drusch, S., Kopka, S., Kaeding, J., Stability of patulin in a juice-like aqueous model system in the presence of ascorbic acid (2007) Food Chemistry, 100, pp. 192-197Errampali, D., Effect of fluidioxinil on germination and growth of Penicillium expansum and decay in apple cvs. Empire and Gala (2004) Crop Protection, 23, pp. 811-817Errampali, D., Northover, J., Skog, L., Brubacher, N.R., Colluci, C.A., Control of the blue mold(Penicillium expansum) by fludioxinil in apples (cv Empire) under controlled atmosphere and cold storage conditions (2005) Pest Management Science, 61, pp. 591-596Escoula, L., Moore, J., Baradat, C., The toxins of Byssochlamys nivea Part I. Acute toxicity of patulin in adult rats and mice (1977) Annals de Recherche Vétérinaire, 8, pp. 41-49EUROPEAN UNION (2003). Commission Regulation no. 1425/2003 amending Commission Regulation no. 466/2001 setting maximum levels for certain contaminants in foodstuffs, Brussels, Belgium. Official Journal of the European Communities, L203, 1-3FAO - Food and Agriculture Organization of the United Nations (2003). Manual on the application of the HACCP system in mycotoxin prevention and control. FAO Food and Nutrition Paper, 73, 1-124Faragher, J., Storage conditions affecting the life of fruit (2000) Agriculture Notes, (June), pp. 1-3FDA - United States Food and Drug Administration (2000). Patulin in apple juice, apple juice concentrates and apple juice products. Gentry, T.S., Roberts, J.S., Formation kinetics and application of 5-hydroxymethylfurfural as a time-temperature indicator of lethality for continuous pasteurization of apple cider (2004) Innovative Food Science and Emerging Technologies, 5, pp. 327-333Girardi, C., & Bender, R. J. (2003). Produção Integrada de Maçãs no Brasil. Colheita e Pós-colheita. Embrapa Uva e Vinho. Gökmen, V., Acar, J., Incidence of patulin in apple juice concentrates produced in Turkey (1998) Journal of Chromatography A, 815, pp. 99-102Gökmen, V., Acar, J., Long-term survey of patulin in apple juice concentrates produced in Turkey (2000) Food Additives and Contaminants, 17, pp. 933-936Gökmen, V., Artik, N., Acar, J., Kaharaman, N., Poyrazoglu, E., Effects of various clarification treatments on patulin, phenolic compound and organic acid compositions of apple juice (2001) European Food Research Technology, 213, pp. 194-199Harrison, M.A., Presence and stability of patulin in apple products: A review (1989) Journal of Food Safety, 9, pp. 147-153Hasan, H.A.H., Patulin and aflatoxin in brown rot lesion of apple fruits and their regulation (2000) World Journal of Microbiology & Biotechnology, 16, pp. 607-612Hayes, A.W., Phillips, T.D., Williams, W.L., Ciegler, A., Acute toxicity of patulin in mice and rats (1979) Toxicology, 13, pp. 91-100Heatley, N.E., Philpot, F.J., The routine examination for antibiotics produced by moulds (1947) Journal of General Microbiology, 1, pp. 232-237Hopkins, J., The toxicological hazards of patulin (1993) Food and Chemical Toxicology, 31, pp. 455-456Huebner, H.J., Mayura, K., Pallaroni, L., Ake, C.L., Lemke, S.L., Herrera, P., Development and characterization of a carbon-based composite material for reducing patulin levels in apple juice (2000) Journal of Food Protection, 63, pp. 106-110Iha, M.H., Sabino, M., Incidence of patulin in Brazilian apple-based drinks (2008) Food Control, 19, pp. 417-422Jackson, L.S., Beacham-Bowden, T., Keller, S.E., Adhikari, C., Taylor, K.T., Chirtel, S.J., Apple quality, storage, and washing treatments affect patulin levels in apple cider (2003) Journal of Food Protection, 66, pp. 618-624Kadakal, C., Nas, S., Effect of activated charcoal on patulin, fumaric acid, and some other properties of apple juice (2002) Nahrung/Food, 46, pp. 31-33Kadakal, C., Nas, S., Effect of apple decay proportion on the patulin, fumaric acid, HMF and other apple juice properties (2002) Journal of Food Safety, 22, pp. 17-25Kadakal, C., Nas, S., Effect of heat treatment and evaporation on patulin and some other properties of apple juice (2003) Journal of the Science of Food and Agriculture, 83, pp. 987-990Kadakal, C., Sebahattin, N., Poyrazoglu, E.S., Effect of commercial processing stages of apple juice on patulin, fumaric acid and hydroxymetilfurfural (HMF) levels (2002) Journal of Food Quality, 25, pp. 359-368Karow, E.O., Foster, J.W., An antibiotic substance from species of Gymnoascus and Penicillium (1944) Science, 99, pp. 265-266King, A.D., Michener, H.D., Ito, K.A., Control of Byssochlamys and related heat-resistant fungi in grape products (1969) Applied Microbiology, 18, pp. 166-173Koca, N., Eksi, A., Reduction of patulin in apple juice concentrates during storage (2005) Journal of Food Safety, 25, pp. 1-8Kryger, R.A., Volatility of patulin in apple juice (2001) Journal of Agricultural and Food Chemistry, 49, pp. 4141-4143Kubacki, S.J., The analysis and occurrence of patulin in apple juice (1986) Mycotoxins and phycotoxins, pp. 293-304. , Steyn P.S., and Vieggaar R. (Eds), Elsevier, AmsterdamKupferman, E., Controlled atmosphere storage of apples and pears (2001) Postharvest Information Network, (December), pp. 1-8Laidou, I.A., Thanassoulopoulos, C.C., Liakopoulou-Kyriakides, M., Diffusion of patulin in the flesh of pears inoculated with four post-harvest pathogens (2001) Journal of Phytopathology, 149, pp. 457-461Lea, A.G.H., Apple juice (1990) Production and packaging of non-carbonated fruit juices and fruit beverages, pp. 182-225. , Hicks D. 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Growth of Byssochlamys nivea in pineapple juice under the effect of water activity and ascospore age

The study of thermal resistant mould, including Byssochlamys nivea, is of extreme importance since it has been associated with fruit and fruit products. The aim of this work is to analyze the influence of water activity (a w) and ascospore age (I) on the growth of Byssochlamys nivea in pineapple juice. Mold growth was carried out under different conditions of water activity (a w) (0.99, 0.96, 0.95, 0.93, 0.90) and ascospore age (I) (30, 51, 60, 69, 90 days). Growth parameters as length of adaptation phase (λ), maximum specific growth rate (µmax) and maximum diameter reached by the colony (λ) were obtained through the fit of the Modified Gompertz model to experimental data (measuring radial colony diameter). Statistica 6.0 was used for statistical analyses (significance level α = 0.05). The results obtained clearly showed that water activity is statistically significant and that it influences all growth parameters, while ascospore age does not have any statistically significant influence on growth parameters. Also, these data showed that by increasing a w from 0.90 to 0.99, the λ value substantially decreased, while µmax and λ values rose. The data contributed for the understanding of the behavior of B. nivea in pineapple juice. Therefore, it provided mathematical models that can well predict growth parameters, also helping on microbiological control and products' shelf life determination

Microbial Modeling Of Thermal Resistance Of Alicyclobacillus Acidoterrestris Cra7152 Spores In Concentrated Orange Juice With Nisin Addition [modelagem Microbiana Da Resistência Térmica De Esporos De Alicyclobacillus Acidoterrestris Cra7152 Em Suco De Laranja Concentrado Com Adição De Nisina]

The nisin effect on thermal death of Alicyclobacillus acidoterrestris CRA 7152 spores in concentrated orange juice (64°Brix) was studied. Concentrations of 0, 50, 75 and 100 IU of nisin/ml juice, at temperatures of 92, 95, 98 and 102°C were evaluated. The quadratic polynomial model was used to analyze the effects of the factors and their interaction. Verification of surviving spores was carried out through plating in K medium (pH 3.7). The results showed that the D values without nisin addition were 25.5, 12.9, 6.1 and 2.3 min for 92, 95, 98 and 102°C respectively. With addition of nisin into the juice there was a drop of heat resistance as the concentration was increased at a same temperature. With 30, 50, 75, 100 and 150 IU/ml at 95°C, the D values were 12.34, 11.38, 10.49, 9.49 and 9.42 min respectively, showing that a decrease in the D value up to 27% can be obtained. The second order polynomial model established with r2 = 0.995 showed that the microorganism resistance was affected by the action of temperature followed by the nisin concentration. Nisin therefore is an alternative for reducing the rigor of the A. acidoterrestris CRA 7152 thermal treatment.403601611Adams, M., Nizo, E.S., Nisin in multifactorial food preservation (2007), chapter 2, In: Sibel Roller, Natural antimicrobials for the minimal processing of foods, CRC, BostonBeard, B.M., Sheldon, B.W., Foegeding, P.M., Thermal resistance of bacterial spores in milk-based beverage4s supplemented with nisin (1999) J. food protect, 62, pp. 484-491Blocher, J.C., Busta, F.F., (1983) Bacterial spore resistance to acid, pp. 87-99. , Food Technol, NovemberDavies, E.A., Bevis, H.E., Potter, R., Harris, J., Williams, G.C., Delves-Broughton, J., The effect of pH on the stability of nisin solution during autoclaving (1998) Lett. Appl. 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Food Sci. and Technol., 34, pp. 81-85Massaguer, P.R., Pacheco, P.C., Atarassi, M.M., Peña, W.L., Gonçalves, A.C., Paula, N.A., Geraldini, L.H., Guerra, V.A., Sensibility and Specifity of Methods for Alicyclobacillus Detection and Quantification: A collaborative study (2002) Fruit Processing, 11, pp. 478-482McKnight, I.C.S., (2003) Isolamento e identificação de Alicycclobacillus acidoterrestris a partir de sucos de maracujá e abacaxi pasteurizados, e determinação da resistência térmica de seus esporos, , (Ds. Tese de doutorado da Faculdade de Engenharia de Alimentos - Unicamp)Murakami, M., Tedzuka, H., Yamazaki, K., Thermal resistence of Alicyclobacillus acidoterrestris spores in different buffers and pH (1998) Food Microbiol, 15, pp. 577-582Muriana, P.M., Bacteriocins for control of Listeria spp. In Food (1996) J. Food Protect., supplement, pp. 54-63Penna, T.C.V., Moraes, D.A., The influence of nisin on the thermal resistance of bacillus cereus (2002) J. food protect, 65, pp. 415-418Pinhatti, M.E.M.C., Variane, S., Eguichi, S.V., Manfio, G.P., Detection of acidothermophilic bacilli in industrialized fruit juices (1997) Fruit processing, 9, pp. 350-353Pontius, A.J., Rushing, J.E., Foegeding, P.M., Heat resistance of Alicyclobacillus acidoterrestris spores as affected by varius pH values and organic acids (1998) J. food protect, 16 (1), pp. 41-46Previdi, M.P., Quintavalla, S., Lusardi, C., Vicini, E., Heat resistance of Alicyclobacillus spores in fruit juices (1997) Indust. Conserve, 72, pp. 353-358Ross, T., Indices for performance evaluation of predictive models in food microbiology (1996) J. Appl. 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