Predictive model for inactivation of salmonella in infant formula during microwave heating processing

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dc.creatorJéssica Barbosa Portela
dc.creatorPablo Tavares Coimbra
dc.creatorLeandro Pereira Cappato
dc.creatorVerônica Ortiz Alvarenga
dc.creatorRodrigo Barbosa Acioli de Oliveira
dc.creatorKaren Signori Pereira
dc.creatorDenise Rosane Perdomo Azeredo
dc.creatorAnderson de Souza Sant'Ana
dc.creatorJanaina dos Santos Nascimento
dc.creatorAdriano Gomes da Cruz
dc.date.accessioned2022-05-18T22:11:19Z
dc.date.accessioned2025-09-08T23:48:50Z
dc.date.available2022-05-18T22:11:19Z
dc.date.issued2019-10
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipFAPERJ - Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro
dc.identifier.doi10.1016/j.foodcont.2019.05.006
dc.identifier.issn0956-7135
dc.identifier.urihttps://hdl.handle.net/1843/41808
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Control
dc.rightsAcesso Restrito
dc.subjectSalmonella
dc.subjectModelo preditivo
dc.subjectAquecimento por micro-ondas
dc.subject.otherLactary
dc.subject.otherSamonella
dc.subject.otherMicrowave heating
dc.subject.otherPredictive model
dc.titlePredictive model for inactivation of salmonella in infant formula during microwave heating processing
dc.typeArtigo de periódico
local.citation.epage312
local.citation.spage308
local.citation.volume104
local.description.resumoThis study aimed to study the behavior of Salmonella submitted to domestic microwave through the use of predictive microbiology. The results showed reductions of 9.22, 9.59, 8.23, and 8.57 log CFU/mL in Salmonella counts after exposure to microwave heating at 20 W (750 s), 40 W (90 s), 60 W (120 s), and 80 W (120 s), respectively, with a maximum temperature rise of 110.2 °C. For the primary inactivation model, a biphasic profile was initially observed, obtaining a linear log behavior with the increase in power values. Otherwise, the square root model was used for the secondary modeling, resulting in the equation: √kmax = 0.0055 (P + 9.98). From the validation of the secondary model, the MSE and R2 presented a good fit for the model of Salmonella spp inactivation in infant formulas by microwave heating. Overall, the models demonstrated efficacy to ensure the safety of infant formulas, preventing Salmonella contamination and should be considered considering a practical point of view.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0956713519302142#!

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