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Inactivation of Clostridium perfringens C1 Spores by the Combination of Mild Heat and Lactic Acid

文献类型： 外文期刊

作者： Lin, Tingting 1 ; Bian, Huan 1 ; Sun, Zhilan 1 ; Wang, Xinxia 1 ; Liu, Fang 1 ; Wang, Daoying 3 ;

作者机构： 1.Minist Sci & Technol, Jiangsu Key Lab Food Qual & Safety, State Key Lab Cultivat Base, Nanjing 210014, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China

3.Minist Agr & Rural Affairs, Key Lab Cold Chain Logist Technol Agroprod, Nanjing 210014, Peoples R China

关键词： C; perfringens; spore; lactic acid; mild heat; DPA

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 23 期

页码：

收录情况： SCI

摘要： Clostridium perfringens is a major pathogen causing foodborne illnesses. In this experiment, the inactivation effects of heat and lactic acid (LA) treatments on C. perfringens spores was investigated. Heat treatment (80 degrees C, 90 degrees C and 100 degrees C), LA (0.5% and 1%), and combined LA and heat treatments for 30 and 60 min were performed. Residual spore counts showed that the count of C. perfringens spores was below the detection limit within 30 min of treatment with 1% LA and heat treatment at 90 degrees C. Scanning electron microscopy and confocal scanning laser microscopy results showed that the surface morphology of the spores was severely disrupted by the co-treatment. The particle size of the spores was reduced to 202 nm and the zeta potential to -3.66 mv. The inner core of the spores was disrupted and the co-treatment resulted in the release of 77% of the nuclear contents 2,6-pyridinedicarboxylic acid. In addition, the hydrophobicity of spores was as low as 11% after co-treatment with LA relative to the control, indicating that the outer layer of spores was severely disrupted. Thus, synergistic heating and LA treatment were effective in inactivating C. perfringens spores.

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