High Pressure Destruction Kinetics of Clostridium Sporogenes Spores in Salmon Slurry at Elevated Temperatures

Abstract

Salmon slurry containing C. sporogenes spores was subjected to high pressure (HP) treatments (700–900 MPa; 80–100°C, and 0–24 min). Destruction rates (D value) and pressure/temperature sensitivity parameters (Z_P and Z_T ) were evaluated. Thermal treatment D values were an order of magnitude higher than those under HP. Higher pressures and temperatures accelerated the spore destruction rates. Z_P values were 14.5, 17.3 and 15.5°C at 700, 800 and 900 MPa respectively, while Z_T values (at constant temperature) were 440, 540, 550 MPa at 80, 90, and 100°C, respectively. The z value under thermal treatment was 8.8°C. The spores were relatively more sensitive to temperature than to pressure.

Keywords:

• High pressure processing
• Elevated temperature
• Clostridium sporogenes
• Spores
• Destruction kinetics
• Food safety

ACKNOWLEDGMENTS

The authors gratefully acknowledge the financial support by the Strategic Grants Program of the Natural Sciences and Engineering Research Council of Canada (NSERC, Ottawa, ON, Canada). The authors would like to thank Dr. Fadia Naim and Dr. Michèle Marcotte of Food Research and Development Centre, Agriculture and Agri-Food Canada (CRDA, St. Hyacinthe, QC, Canada) for sharing the strain of C. sporogenes 7955 and preparation methods.