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<p>This study aimed to assess the impact of conventional heat processing (CH) at isothermal conditions (55, 60, 65, 70 or 73&#xa0;°C) and ohmic heating processing (OH) at distinct electric field strength (3.33; 5.83; 8.33&#xa0;V/cm) on <i>L. monocytogenes</i> and <i>E. coli</i> O157:H7 inactivation and aflatoxin M1 decontamination in sheep milk. The superior efficiency of OH over CH on bacteria inactivation was likely due to electroporation (OH × CH, <i>p</i> &lt; 0.05). For example, OH treatments caused 7 log<sub>10</sub> CFU/mL reduction of <i>E. coli</i> O157:H7 after 30&#xa0;min at 55&#xa0;°C, while CH caused less than 5 log<sub>10</sub> CFU/mL reduction. Also, OH caused a 6 log<sub>10</sub> CFU/mL reduction of <i>L. monocytogenes</i> when conducted at 65&#xa0;°C for 4.5&#xa0;min, while CH caused a 5 log<sub>10</sub> CFU/mL reduction. <i>L. monocytogenes</i> was more resistant to heat and electrical current than <i>E. coli</i> O157:H7. CH and OH did not impact the aflatoxin concentration initially inoculated in sheep milk. Thus, this study showed the application of OH in different times/temperatures that could help the dairy industry develop protocols to enhance food safety, reducing processing time and energy consumption of sheep milk.</p>

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Comparison of Conventional Heating and Ohmic Heating Sheep Milk Processing: Impact on Listeria monocytogenes, Escherichia coli O157:H7 and Aflatoxin M1

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年3月27日

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  • Celso F. Balthazar,
  • Roberto P. S. Pires,
  • Rogério C. Pires,
  • Carlos A. F. Oliveira,
  • Adriano G. Cruz,
  • Carlos H. Corassin,
  • Anderson S. Sant’Ana

摘要

This study aimed to assess the impact of conventional heat processing (CH) at isothermal conditions (55, 60, 65, 70 or 73 °C) and ohmic heating processing (OH) at distinct electric field strength (3.33; 5.83; 8.33 V/cm) on L. monocytogenes and E. coli O157:H7 inactivation and aflatoxin M1 decontamination in sheep milk. The superior efficiency of OH over CH on bacteria inactivation was likely due to electroporation (OH × CH, p < 0.05). For example, OH treatments caused 7 log10 CFU/mL reduction of E. coli O157:H7 after 30 min at 55 °C, while CH caused less than 5 log10 CFU/mL reduction. Also, OH caused a 6 log10 CFU/mL reduction of L. monocytogenes when conducted at 65 °C for 4.5 min, while CH caused a 5 log10 CFU/mL reduction. L. monocytogenes was more resistant to heat and electrical current than E. coli O157:H7. CH and OH did not impact the aflatoxin concentration initially inoculated in sheep milk. Thus, this study showed the application of OH in different times/temperatures that could help the dairy industry develop protocols to enhance food safety, reducing processing time and energy consumption of sheep milk.