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The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
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Desiccation in oil protects bacteria in thermal processing.

Ren Yang1, Jie Xu1, Stephen P Lombardo2

  • 1Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA 99164-6120, USA.

Food Research International (Ottawa, Ont.)
|November 25, 2020
PubMed
Summary

Edible oils protect bacteria from heat by causing desiccation, reducing bacterial water activity (aw) at high temperatures. This increases bacterial resistance to thermal inactivation, a mechanism similar to that observed in dry air.

Keywords:
DesiccationE. faeciumOil protectionPeanut oilThermal resistanceWater activity

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Area of Science:

  • Food Microbiology
  • Food Safety
  • Thermal Processing

Background:

  • Edible oils are known to protect bacteria from heat, but the underlying mechanism is not fully understood.
  • Recent studies suggest oil's water activity (aw) decreases with temperature, potentially affecting bacterial resistance.

Purpose of the Study:

  • To investigate the effect of temperature on bacterial water activity (aw) in edible oils.
  • To determine the relationship between bacterial aw in oil and thermal resistance at elevated temperatures.

Main Methods:

  • Measured equilibrium aw of Enterococcus faecium (E. faecium) in peanut oil at temperatures up to 80°C.
  • Assessed thermal resistance (D80 values) of E. faecium in peanut oil with varying initial aw at 80°C.

Main Results:

  • Bacterial aw in oil decreased exponentially with increasing temperature, similar to pure oil.
  • Bacterial cells experienced desiccation in oil during thermal treatment.
  • Thermal resistance (D80) increased exponentially with decreasing aw at 80°C, with values ranging from 87 to 1539 minutes.

Conclusions:

  • Oil protects bacteria from thermal inactivation primarily through desiccation, lowering bacterial aw.
  • The protective mechanism of oil against heat is comparable to that of dry air.
  • Findings support the hypothesis that reduced aw in oil enhances bacterial heat resistance.