VALIDATION OF NON-THERMAL FOOD CONSERVATION TECHNOLOGIES: ESTABLISHMENT OF MICROBIOLOGICAL SAFETY (Q3192533): Difference between revisions
Jump to navigation
Jump to search
(Removed claim: summary (P836): THE MOST COMMON WAY OF INDUCING THE INACTIVATION OF MICROORGANISMS AND PROMOTING FOOD STABILITY IS THE APPLICATION OF PHYSICAL OR CHEMICAL STRESS. TO SURVIVE, MICROORGANISMS REPAIR THE DAMAGE CAUSED BY PROCESSES AND DEVELOP PHYSIOLOGICAL AND GENETIC MECHANISMS THAT ALLOW THEM TO TOLERATE EXTREME PHYSICAL OR CHEMICAL CONDITIONS. WITH THE COMMERCIAL STERILISATION TREATMENTS THAT HAVE BEEN APPLIED, THERE IS LITTLE INDUCED SUBBLETAL DAMAGE TO MICR...) |
(Created claim: summary (P836): THE MOST COMMON WAY OF INDUCING THE INACTIVATION OF MICROORGANISMS AND PROMOTING FOOD STABILITY IS THE APPLICATION OF PHYSICAL OR CHEMICAL STRESS. TO SURVIVE, MICROORGANISMS REPAIR THE DAMAGE CAUSED BY PROCESSES AND DEVELOP PHYSIOLOGICAL AND GENETIC MECHANISMS THAT ALLOW THEM TO TOLERATE EXTREME PHYSICAL OR CHEMICAL CONDITIONS. WITH THE COMMERCIAL STERILISATION TREATMENTS THAT HAVE BEEN APPLIED, THERE IS LITTLE INDUCED SUBBLETAL DAMAGE TO MICROO...) |
||||||||||||||
| Property / summary | |||||||||||||||
THE MOST COMMON WAY OF INDUCING THE INACTIVATION OF MICROORGANISMS AND PROMOTING FOOD STABILITY IS THE APPLICATION OF PHYSICAL OR CHEMICAL STRESS. TO SURVIVE, MICROORGANISMS REPAIR THE DAMAGE CAUSED BY PROCESSES AND DEVELOP PHYSIOLOGICAL AND GENETIC MECHANISMS THAT ALLOW THEM TO TOLERATE EXTREME PHYSICAL OR CHEMICAL CONDITIONS. WITH THE COMMERCIAL STERILISATION TREATMENTS THAT HAVE BEEN APPLIED, THERE IS LITTLE INDUCED SUBBLETAL DAMAGE TO MICROORGANISMS, HOWEVER IN RECENT YEARS A SERIES OF PROCEDURES OR CONSERVATION PROCESSES HAVE EMERGED THAT ARE LIMITED TO PRODUCING A CERTAIN NUMBER OF LOGARITHMIC REDUCTIONS IN PATHOGENIC MICROORGANISMS, COMPATIBLE WITH THE MICROBIOLOGIC SAFETY OF FOOD. AN IMPORTANT QUESTION IN FOOD SAFETY IS TO CHECK THAT ALTERNATIVE CONSERVATION PROCESSES INACTIVATE SPECIFIC MICROORGANISMS CAUSING MINIMAL SUBBLETAL DAMAGE. DAMAGED CELLS ADAPTED TO STRESS ARE PARTICULARLY CHALLENGING FOR THE FOOD INDUSTRY, AS THEY CAN DEVELOP MECHANISMS THAT ALLOW THEM TO SURVIVE MILDLY APPLIED CONSERVING PROCESSES EITHER ALONE OR IN COMBINATION. IN ADDITION, THE REPEATED EXPOSURE OF BACTERIA TO THE SAME PROCESS OF CONSERVATION CAN INDUCE CHANGES OR SELECT MUTANTS THAT COULD PRESENT GREATER RESISTANCE TO TREATMENT, CROSS RESISTANCE AND EVEN NEW VIRULENCE CHARACTERISTICS. THESE CHANGES SHOULD BE KNOWN IN ORDER TO DEVELOP PROCESSES THAT MINIMISE THESE RISKS. IN THIS SUB-PROJECT, THIS PROBLEM IS ADDRESSED BY THE VALIDATION OF NONTHERMAL CONSERVATION TECHNOLOGIES CONSIDERING A GROUP OF SPECIFIC FOODS, FOODS WITH MULTIPLE INGREDIENTS READY FOR CONSUMPTION. TO THIS END, POSSIBLE CHANGES OF VIRULENCE AND CROSS-RESISTANCE IN MICROORGANISMS WILL BE STUDIED AFTER SUFFERING STRESS THROUGH NON-THERMAL TECHNOLOGIES. (English) | |||||||||||||||
| Property / summary: THE MOST COMMON WAY OF INDUCING THE INACTIVATION OF MICROORGANISMS AND PROMOTING FOOD STABILITY IS THE APPLICATION OF PHYSICAL OR CHEMICAL STRESS. TO SURVIVE, MICROORGANISMS REPAIR THE DAMAGE CAUSED BY PROCESSES AND DEVELOP PHYSIOLOGICAL AND GENETIC MECHANISMS THAT ALLOW THEM TO TOLERATE EXTREME PHYSICAL OR CHEMICAL CONDITIONS. WITH THE COMMERCIAL STERILISATION TREATMENTS THAT HAVE BEEN APPLIED, THERE IS LITTLE INDUCED SUBBLETAL DAMAGE TO MICROORGANISMS, HOWEVER IN RECENT YEARS A SERIES OF PROCEDURES OR CONSERVATION PROCESSES HAVE EMERGED THAT ARE LIMITED TO PRODUCING A CERTAIN NUMBER OF LOGARITHMIC REDUCTIONS IN PATHOGENIC MICROORGANISMS, COMPATIBLE WITH THE MICROBIOLOGIC SAFETY OF FOOD. AN IMPORTANT QUESTION IN FOOD SAFETY IS TO CHECK THAT ALTERNATIVE CONSERVATION PROCESSES INACTIVATE SPECIFIC MICROORGANISMS CAUSING MINIMAL SUBBLETAL DAMAGE. DAMAGED CELLS ADAPTED TO STRESS ARE PARTICULARLY CHALLENGING FOR THE FOOD INDUSTRY, AS THEY CAN DEVELOP MECHANISMS THAT ALLOW THEM TO SURVIVE MILDLY APPLIED CONSERVING PROCESSES EITHER ALONE OR IN COMBINATION. IN ADDITION, THE REPEATED EXPOSURE OF BACTERIA TO THE SAME PROCESS OF CONSERVATION CAN INDUCE CHANGES OR SELECT MUTANTS THAT COULD PRESENT GREATER RESISTANCE TO TREATMENT, CROSS RESISTANCE AND EVEN NEW VIRULENCE CHARACTERISTICS. THESE CHANGES SHOULD BE KNOWN IN ORDER TO DEVELOP PROCESSES THAT MINIMISE THESE RISKS. IN THIS SUB-PROJECT, THIS PROBLEM IS ADDRESSED BY THE VALIDATION OF NONTHERMAL CONSERVATION TECHNOLOGIES CONSIDERING A GROUP OF SPECIFIC FOODS, FOODS WITH MULTIPLE INGREDIENTS READY FOR CONSUMPTION. TO THIS END, POSSIBLE CHANGES OF VIRULENCE AND CROSS-RESISTANCE IN MICROORGANISMS WILL BE STUDIED AFTER SUFFERING STRESS THROUGH NON-THERMAL TECHNOLOGIES. (English) / rank | |||||||||||||||
Normal rank | |||||||||||||||
| Property / summary: THE MOST COMMON WAY OF INDUCING THE INACTIVATION OF MICROORGANISMS AND PROMOTING FOOD STABILITY IS THE APPLICATION OF PHYSICAL OR CHEMICAL STRESS. TO SURVIVE, MICROORGANISMS REPAIR THE DAMAGE CAUSED BY PROCESSES AND DEVELOP PHYSIOLOGICAL AND GENETIC MECHANISMS THAT ALLOW THEM TO TOLERATE EXTREME PHYSICAL OR CHEMICAL CONDITIONS. WITH THE COMMERCIAL STERILISATION TREATMENTS THAT HAVE BEEN APPLIED, THERE IS LITTLE INDUCED SUBBLETAL DAMAGE TO MICROORGANISMS, HOWEVER IN RECENT YEARS A SERIES OF PROCEDURES OR CONSERVATION PROCESSES HAVE EMERGED THAT ARE LIMITED TO PRODUCING A CERTAIN NUMBER OF LOGARITHMIC REDUCTIONS IN PATHOGENIC MICROORGANISMS, COMPATIBLE WITH THE MICROBIOLOGIC SAFETY OF FOOD. AN IMPORTANT QUESTION IN FOOD SAFETY IS TO CHECK THAT ALTERNATIVE CONSERVATION PROCESSES INACTIVATE SPECIFIC MICROORGANISMS CAUSING MINIMAL SUBBLETAL DAMAGE. DAMAGED CELLS ADAPTED TO STRESS ARE PARTICULARLY CHALLENGING FOR THE FOOD INDUSTRY, AS THEY CAN DEVELOP MECHANISMS THAT ALLOW THEM TO SURVIVE MILDLY APPLIED CONSERVING PROCESSES EITHER ALONE OR IN COMBINATION. IN ADDITION, THE REPEATED EXPOSURE OF BACTERIA TO THE SAME PROCESS OF CONSERVATION CAN INDUCE CHANGES OR SELECT MUTANTS THAT COULD PRESENT GREATER RESISTANCE TO TREATMENT, CROSS RESISTANCE AND EVEN NEW VIRULENCE CHARACTERISTICS. THESE CHANGES SHOULD BE KNOWN IN ORDER TO DEVELOP PROCESSES THAT MINIMISE THESE RISKS. IN THIS SUB-PROJECT, THIS PROBLEM IS ADDRESSED BY THE VALIDATION OF NONTHERMAL CONSERVATION TECHNOLOGIES CONSIDERING A GROUP OF SPECIFIC FOODS, FOODS WITH MULTIPLE INGREDIENTS READY FOR CONSUMPTION. TO THIS END, POSSIBLE CHANGES OF VIRULENCE AND CROSS-RESISTANCE IN MICROORGANISMS WILL BE STUDIED AFTER SUFFERING STRESS THROUGH NON-THERMAL TECHNOLOGIES. (English) / qualifier | |||||||||||||||
point in time: 13 October 2021
| |||||||||||||||
Revision as of 22:08, 12 October 2021
Project Q3192533 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | VALIDATION OF NON-THERMAL FOOD CONSERVATION TECHNOLOGIES: ESTABLISHMENT OF MICROBIOLOGICAL SAFETY |
Project Q3192533 in Spain |
Statements
48,400.0 Euro
0 references
96,800.0 Euro
0 references
50.0 percent
0 references
1 January 2014
0 references
30 June 2018
0 references
AGENCIA CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS
0 references
39°30'14.11"N, 0°26'31.56"W
0 references
46190
0 references
LA FORMA MAS COMUN DE INDUCIR LA INACTIVACION DE LOS MICROORGANISMOS Y DE PROMOVER LA ESTABILIDAD DE LOS ALIMENTOS ES LA APLICACION DE ESTRES FISICO O QUIMICO. PARA SOBREVIVIR, LOS MICROORGANISMOS REPARAN EL DAÑO PRODUCIDO POR LOS PROCESOS Y DESARROLLAN MECANISMOS FISIOLOGICOS Y GENETICOS QUE LES PERMITEN TOLERAR CONDICIONES FISICAS O QUIMICAS EXTREMAS. CON LOS TRATAMIENTOS DE ESTERILIZACION COMERCIAL QUE SE HAN VENIDO APLICANDO, APENAS SE INDUCE DAÑO SUBLETAL EN LOS MICROORGANISMOS, SIN EMBARGO EN LOS ULTIMOS AÑOS HAN EMERGIDO UNA SERIE DE PROCEDIMIENTOS O PROCESOS DE CONSERVACION QUE SE LIMITAN A PRODUCIR UN CIERTO NUMERO DE REDUCCIONES LOGARITMICAS EN LOS MICROORGANISMOS PATOGENOS, COMPATIBLES CON LA SEGURIDAD MICROBIOLOGICA DE LOS ALIMENTOS. UNA CUESTION IMPORTANTE EN LA SEGURIDAD ALIMENTARIA ES COMPROBAR QUE LOS PROCESOS DE CONSERVACION ALTERNATIVOS INACTIVAN MICROORGANISMOS ESPECIFICOS CAUSANDO EL MINIMO DAÑO SUBLETAL. LAS CELULAS DAÑADAS Y ADAPTADAS AL ESTRES SON PARTICULARMENTE UN RETO PARA LA INDUSTRIA ALIMENTARIA, YA QUE PUEDEN DESARROLLAR MECANISMOS QUE LES PERMITAN SOBREVIVIR A LOS PROCESOS SUAVES DE CONSERVACION BIEN APLICADOS SOLOS O COMBINADOS. ADEMAS, LA EXPOSICION REPETIDA DE LAS BACTERIAS AL MISMO PROCESO DE CONSERVACION, PUEDE INDUCIR CAMBIOS O SELECCIONAR MUTANTES QUE PODRIAN PRESENTAR MAYOR RESISTENCIA AL TRATAMIENTO, RESISTENCIAS CRUZADAS E INCLUSO NUEVAS CARACTERISTICAS DE VIRULENCIA. ESTOS CAMBIOS SE DEBEN CONOCER CON OBJETO DE DESARROLLAR PROCESOS QUE MINIMICEN ESTOS RIESGOS. EN EL PRESENTE SUBPROYECTO, SE ABORDA DICHA PROBLEMATICA MEDIANTE LA VALIDACION DE TECNOLOGIAS NO TERMICAS DE CONSERVACION CONSIDERANDO UN GRUPO DE ALIMENTOS ESPECIFICOS, ALIMENTOS CON MULTIPLES INGREDIENTES LISTOS PARA SU CONSUMO. PARA ELLO SE ESTUDIARAN LOS POSIBLES CAMBIOS DE VIRULENCIA Y APARICION RESISTENCIA CRUZADA EN MICROORGANISMOS DESPUES DE SUFRIR ESTRES MEDIANTE TECNOLOGIAS NO TERMICAS. (Spanish)
0 references
THE MOST COMMON WAY OF INDUCING THE INACTIVATION OF MICROORGANISMS AND PROMOTING FOOD STABILITY IS THE APPLICATION OF PHYSICAL OR CHEMICAL STRESS. TO SURVIVE, MICROORGANISMS REPAIR THE DAMAGE CAUSED BY PROCESSES AND DEVELOP PHYSIOLOGICAL AND GENETIC MECHANISMS THAT ALLOW THEM TO TOLERATE EXTREME PHYSICAL OR CHEMICAL CONDITIONS. WITH THE COMMERCIAL STERILISATION TREATMENTS THAT HAVE BEEN APPLIED, THERE IS LITTLE INDUCED SUBBLETAL DAMAGE TO MICROORGANISMS, HOWEVER IN RECENT YEARS A SERIES OF PROCEDURES OR CONSERVATION PROCESSES HAVE EMERGED THAT ARE LIMITED TO PRODUCING A CERTAIN NUMBER OF LOGARITHMIC REDUCTIONS IN PATHOGENIC MICROORGANISMS, COMPATIBLE WITH THE MICROBIOLOGIC SAFETY OF FOOD. AN IMPORTANT QUESTION IN FOOD SAFETY IS TO CHECK THAT ALTERNATIVE CONSERVATION PROCESSES INACTIVATE SPECIFIC MICROORGANISMS CAUSING MINIMAL SUBBLETAL DAMAGE. DAMAGED CELLS ADAPTED TO STRESS ARE PARTICULARLY CHALLENGING FOR THE FOOD INDUSTRY, AS THEY CAN DEVELOP MECHANISMS THAT ALLOW THEM TO SURVIVE MILDLY APPLIED CONSERVING PROCESSES EITHER ALONE OR IN COMBINATION. IN ADDITION, THE REPEATED EXPOSURE OF BACTERIA TO THE SAME PROCESS OF CONSERVATION CAN INDUCE CHANGES OR SELECT MUTANTS THAT COULD PRESENT GREATER RESISTANCE TO TREATMENT, CROSS RESISTANCE AND EVEN NEW VIRULENCE CHARACTERISTICS. THESE CHANGES SHOULD BE KNOWN IN ORDER TO DEVELOP PROCESSES THAT MINIMISE THESE RISKS. IN THIS SUB-PROJECT, THIS PROBLEM IS ADDRESSED BY THE VALIDATION OF NONTHERMAL CONSERVATION TECHNOLOGIES CONSIDERING A GROUP OF SPECIFIC FOODS, FOODS WITH MULTIPLE INGREDIENTS READY FOR CONSUMPTION. TO THIS END, POSSIBLE CHANGES OF VIRULENCE AND CROSS-RESISTANCE IN MICROORGANISMS WILL BE STUDIED AFTER SUFFERING STRESS THROUGH NON-THERMAL TECHNOLOGIES. (English)
13 October 2021
0 references
Paterna
0 references
Identifiers
AGL2013-48993-C2-2-R
0 references