{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,24]],"date-time":"2026-10-24T01:17:11Z","timestamp":1792804631887,"version":"4.5.0"},"reference-count":52,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2021,10,21]],"date-time":"2021-10-21T00:00:00Z","timestamp":1634774400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003339","name":"Spanish National Research Council","doi-asserted-by":"publisher","award":["JAEINT_19_00775"],"award-info":[{"award-number":["JAEINT_19_00775"]}],"id":[{"id":"10.13039\/501100003339","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100007801","name":"Fundaci\u00f3n Seneca","doi-asserted-by":"publisher","award":["20900\/PD\/18"],"award-info":[{"award-number":["20900\/PD\/18"]}],"id":[{"id":"10.13039\/100007801","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Ministry of Science, Innovation and Universities of the Spanish Government and European Regional Development Fund (ERDF)","award":["AGL2017-86840-C2-1-R"],"award-info":[{"award-number":["AGL2017-86840-C2-1-R"]}],"id":[{"id":"https:\/\/ror.org\/05r0vyz12","id-type":"ROR","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In food processes, optimizing processing parameters is crucial to ensure food safety, maximize food quality, and minimize the formation of potentially toxigenic compounds. This research focuses on the simultaneous impacts that severe heat treatments applied to food may have on the formation of harmful chemicals and on microbiological safety. The case studies analysed consider the appearance\/synthesis of acrylamide after a sterilization heat treatment for two different foods: pureed potato and prune juice, using Geobacillus stearothermophilus as an indicator. It presents two contradictory situations: on the one hand, the application of a high-temperature treatment to a low acid food with G. stearothermophilus spores causes their inactivation, reaching food safety and stability from a microbiological point of view. On the other hand, high temperatures favour the appearance of acrylamide. In this way, the two objectives (microbiological safety and acrylamide production) are opposed. In this work, we analyse the effects of high-temperature thermal treatments (isothermal conditions between 120 and 135 \u00b0C) in food from two perspectives: microbiological safety\/stability and acrylamide production. After analysing both objectives simultaneously, it is concluded that, contrary to what is expected, heat treatments at higher temperatures result in lower acrylamide production for the same level of microbial inactivation. This is due to the different dynamics and sensitivities of the processes at high temperatures. These results, as well as the presented methodology, can be a basis of analysis for decision makers to design heat treatments that ensure food safety while minimizing the amount of acrylamide (or other harmful substances) produced.<\/jats:p>","DOI":"10.3390\/foods10112535","type":"journal-article","created":{"date-parts":[[2021,10,21]],"date-time":"2021-10-21T16:31:39Z","timestamp":1634833899000},"page":"2535","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments"],"prefix":"10.3390","volume":"10","author":[{"given":"Jose Lucas","family":"Pe\u00f1alver-Soto","sequence":"first","affiliation":[{"name":"Departamento de Ingenier\u00eda Agron\u00f3mica, Instituto de Biotecnolog\u00eda Vegetal, Universidad Polit\u00e9cnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain"},{"name":"Centro de Edafolog\u00eda y Biolog\u00eda Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo, 30100 Murcia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4404-3550","authenticated-orcid":false,"given":"Alberto","family":"Garre","sequence":"additional","affiliation":[{"name":"Food Microbiology, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2153-7531","authenticated-orcid":false,"given":"Arantxa","family":"Aznar","sequence":"additional","affiliation":[{"name":"Departamento de Ingenier\u00eda Agron\u00f3mica, Instituto de Biotecnolog\u00eda Vegetal, Universidad Polit\u00e9cnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4273-7268","authenticated-orcid":false,"given":"Pablo S.","family":"Fern\u00e1ndez","sequence":"additional","affiliation":[{"name":"Departamento de Ingenier\u00eda Agron\u00f3mica, Instituto de Biotecnolog\u00eda Vegetal, Universidad Polit\u00e9cnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7821-1604","authenticated-orcid":false,"given":"Jose A.","family":"Egea","sequence":"additional","affiliation":[{"name":"Centro de Edafolog\u00eda y Biolog\u00eda Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo, 30100 Murcia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,10,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"304","DOI":"10.1016\/j.tifs.2011.03.008","article-title":"Modelling and analysis of complex food systems: State of the art and new trends","volume":"22","author":"Perrot","year":"2011","journal-title":"Trends Food Sci. 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