Thermal Resistance of Xerophilic Fungi in Low-Water-Activity (0.70 to 0.80) Confectionery Model Foods

Journal of Food Protection
Elizabeth C BuermanOlga I Padilla-Zakour

Abstract

Consumers are increasingly searching for preservative-free and "natural" food options. Confectionery products with low water activity (aw) are typically considered resistant to contamination with filamentous fungi; however, several xerophilic fungi can cause considerable economic losses due to spoilage. Very few studies have been published addressing filamentous fungi that are tolerant to low aw in food products containing all nutrients essential for filamentous fungi growth, including sugars, carbohydrates, proteins, and fats, but not preservatives. The objective of this study was to evaluate the effect of aw on the thermal tolerance and survival of one strain of Aspergillus pseudoglaucus and two strains of Aspergillus fischeri. The decimal reduction time ( D-value) and the temperature needed for a 1-log change in D-value ( z-value) in a low-acid (pH 6) confectionary model comprising evaporated milk and fructose adjusted to aw of 0.70, 0.75, and 0.80 were determined by creating thermal death time curves. Experiments were performed in triplicate. A. fischeri had higher thermal tolerance than did A. pseudoglaucus. An interaction between aw and temperature was found; however, it was not linear with respect to aw. A. fischeri had ...Continue Reading

References

Apr 14, 2004·Critical Reviews in Food Science and Nutrition·James P SmithAnis El-Khoury
Jan 16, 2013·Journal of Food Protection·Larry R BeuchatBenno H Ter Kuile
Dec 6, 2014·Food Microbiology·Nikki De ClercqGeertrui Vlaemynck
Dec 11, 2014·Studies in Mycology·R A SamsonJ C Frisvad

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