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High Temperature Food Preservation: Based On Destructive Effect of Heat On Microorganisms

High temperature food preservation methods like pasteurization and sterilization destroy microorganisms through heat treatment. Pasteurization uses lower temperatures for shorter times while sterilization ensures all microbes are destroyed. Several factors influence the heat resistance of microbes including moisture, fats, salts, pH, number of organisms, and their age and growth temperature. Higher temperatures or longer exposure times are needed to kill more heat-resistant microbes.

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Amit Godara
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72 views9 pages

High Temperature Food Preservation: Based On Destructive Effect of Heat On Microorganisms

High temperature food preservation methods like pasteurization and sterilization destroy microorganisms through heat treatment. Pasteurization uses lower temperatures for shorter times while sterilization ensures all microbes are destroyed. Several factors influence the heat resistance of microbes including moisture, fats, salts, pH, number of organisms, and their age and growth temperature. Higher temperatures or longer exposure times are needed to kill more heat-resistant microbes.

Uploaded by

Amit Godara
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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High Temperature Food Preservation

Based on destructive effect of heat on microorganisms


Pasteurization can be achieved by:
LTLT: 63C/30 min
HTST: 72C/15sec
89C/1.0sec
90C/0.5sec
94C/0.1sec
100C.0.01sec
These treatments are equivalent and sufficient to destroy
M.tuberculosis and Coxiella burnetti
• Two groups of organisms survive milk pasteurization
 Thermodurics: survive exposure to relatively high
temperatures but not necessarily grow at these temperatures
 Thermophilic: Not only survive relatively high temperatures
but also require high temp for growth

Sterilization: Destruction of all viable organisms. 121C/15 min


Canned foods are sometimes called “commercially sterile” to
indicate no viable organisms can be detected by usual cultural
methods
Organisms, however cannot grow in the product due to
undesirable pH, Eh or temperature of storage
Ultrahigh Temperature Sterilization: Use of very high
temperatures for a very short time (140-150C): usually 135C/2sec
Factors Affecting Heat Resistance in
Microorganisms
Water
Fat
Salts
Carbohydrates
pH
Proteins and other substances
Number of Microorganisms
Age of Organisms
Growth temperature
Inhibitory compounds
Time and temperature
Water
 Heat resistance of microbial cells increases with decreasing
humidity or moisture
 Dried cells v/s Moist cells: dried cells more heat resistant
when heated in a water bath
 Protein denaturation occurs at a faster rate by heat when
heated in water than in air
 Protein denaturation is associated with the mechanism of death
 Heating of wet proteins causes the formation of free –SH
groups with a consequent increase in the water binding
capacity of proteins
 The presence of water allows for thermal breaking of peptide
bonds, a process that requires more energy in the absence of
water
Fat
• In the presence of fat, there is general increase in the heat resistance of
some microrganisms
• Fat Protection thus affecting cell moisture and thereby heat resisitance
• Long-chain fatty acids better protectors than short-chain acids

Salts
 The effect of salt on the heat resistance of MOs is variable
 Depends upon the kind of salt, conc. employed and other factors
 Some salts are protective while others tend to make more sensitive
 Some salts decrease water activity-thus increase heat resistance
 Ca and Mg increase water activity-thus increase heat sensitivity

 CaCl2 in the medium increases heat resistance of B megaterium while L-


glutamate, L-proline or increased phosphate content decreases heat
resistance
Carbohydrates
 Presence of sugars in a medium increases heat resistance
 However great variation among sugars and alcohols
 For example: Salmonella spp. Sucrose increased the heat
resistance more than any of the four other carbohydrates tested
Decreasing order
Sucrose>glucose>sorbitol>fructose> glycerol
pH
 MOs more resistant to heat at their optimum pH : pH 7.0
 As pH is lowered or raised from this optimum , there is
consequent increase in heat sensitivity
 High acid foods need less heat for sterilization
Proteins and Other Substances
Protective effect on microorganisms
e.g. It takes more time to sterilize pea puree than nutrient broth
Number of Organisms

Clostridium botulinum: Thermal death time (TDT) at 100C


No. of Spores TDT (Min)
72,000,000,000 240
1,640,000,000 125
32,000,000 110
650,000 85
16,400 50
328 40
Higher the number of organisms more the heat resistance
 Due to production of protective substances
 Differing degrees of natural heat resistance
 Not all organisms die at the same time
-Age of Organisms
-Growth Temperature

• Temp Clostridium botulinum(60 billion


spores suspended in buffer at pH 7.0

• 100C 260 Min


• 105C 120 Min
• 110c 36Min
• 115c 12 Min
• 120C 5Min
 Inhibitory Compounds
Synergistic Effect/Additive effect
e.g. Bacteriocin + Heat at Sub-lethal temp

 Time and Temperature


Higher the temperature , the greater is the killing effect

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