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  • Author or Editor: O. Haykir x
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Abstract

Its ability to survive under different environmental conditions makes Listeria monocytogenes a critical concern for food safety. When the microorganisms are exposed to sublethal heat treatment above their optimum growth temperature, they increase stress adaptation for further heat treatments. In order to investigate heat stress resistance of L. monocytogenes, L. innocua as a surrogate was exposed to sublethal heat at 46 °C for 30 and 60 min, prior to heat treatment at 60 °C. There was no significant difference in D60°C values between samples exposed to sublethal heat for 30 min and non-pre-heat-treated samples (control) (P > 0.05). In comparison, sublethal heat treatment for 60 min caused a significant increase in D60°C values compared to control samples (P < 0.05). Additionally, cluster analysis of mass spectra obtained from MALDI-TOF was analysed by discriminant analysis of principal components (DAPC) for sublethal heat treatment at 46 °C for 30 min and control group to check stress response at the proteomic level. However, differentiation of stress responses by distinct clusters was not revealing.

Open access

Abstract

The food robotics revolution is driving a shift in the vending machine sector from conventional pre-packaged sales to on-site food manufacture. As these machines develop into small-scale food processing points, it is critical to guarantee food safety. The implementation of automated Clean-in-Place (CIP) techniques, in addition to manual cleaning, is modelled after food production practices, where hygiene is maintained without direct human intervention. These days, running these modern, multifunctional vending machines requires giving the highest priority to food safety and putting rigorous control measures in practice.

This case study aimed to implement a CIP procedure in a vending machine and assess microbial contamination. Water, blender, and smoothies were microbiologically analyzed to evaluate the microbial safety of ingredients, equipment, and the final product.

Microbiological analysis showed that none of the samples was contaminated with three major pathogens: Listeria monocytogenes, Salmonella spp., and Escherichia coli. This study showed the importance of the Clean-in-Place (CIP) process in automated vending machines.

Open access