Vahidpour Farnoosh, Guthmann Eric, Arreola Julio, Alghazali Yousef, Wagner Torsten, Schöning Michael J
Institute of Nano- und Biotechnologies (INB), FH Aachen, 52428 Jülich, Germany.
Institute of Biological Information Processing (IBI-3), Research Center Jülich GmbH, 52428 Jülich, Germany.
Foods. 2022 Feb 24;11(5):660. doi: 10.3390/foods11050660.
In this study, an online multi-sensing platform was engineered to simultaneously evaluate various process parameters of food package sterilization using gaseous hydrogen peroxide (HO). The platform enabled the validation of critical aseptic parameters. In parallel, one series of microbiological count reduction tests was performed using highly resistant spores of DSM 675 to act as the reference method for sterility validation. By means of the multi-sensing platform together with microbiological tests, we examined sterilization process parameters to define the most effective conditions with regards to the highest spore kill rate necessary for aseptic packaging. As these parameters are mutually associated, a correlation between different factors was elaborated. The resulting correlation indicated the need for specific conditions regarding the applied HO gas temperature, the gas flow and concentration, the relative humidity and the exposure time. Finally, the novel multi-sensing platform together with the mobile electronic readout setup allowed for the online and on-site monitoring of the sterilization process, selecting the best conditions for sterility and, at the same time, reducing the use of the time-consuming and costly microbiological tests that are currently used in the food package industry.
在本研究中，设计了一个在线多传感平台，用于同时评估使用气态过氧化氢（HO）进行食品包装灭菌的各种工艺参数。该平台能够验证关键的无菌参数。同时，进行了一系列使用DSM 675高抗性孢子的微生物计数减少测试，作为无菌验证的参考方法。借助多传感平台和微生物测试，我们研究了灭菌工艺参数，以确定无菌包装所需的最高孢子杀灭率方面最有效的条件。由于这些参数相互关联，阐述了不同因素之间的相关性。所得相关性表明，对于所应用的HO气体温度、气体流量和浓度、相对湿度以及暴露时间，需要特定的条件。最后，新型多传感平台与移动电子读出装置一起，实现了对灭菌过程的在线和现场监测，选择最佳的无菌条件，同时减少了食品包装行业目前使用的耗时且昂贵的微生物测试的使用。
