Assessing Listeria monocytogenes growth kinetics in rice pudding at different storage temperatures.

Rice pudding is a popular artisanal dairy dessert highly consumed in the main rice-producing countries, including Egypt. This study aimed to evaluate and model the growth of Listeria monocytogenes in rice pudding dessert stored at different temperatures (4-25 °C) over its shelf-life. Lab-scale rice pudding samples were prepared following a traditional Egyptian recipe and inoculated with a three-strain cocktail of L. monocytogenes (ca. 3 × 102 cfu/g). Inoculated rice pudding samples (pH = 6.67 ± 0.06 and aw = 0.99 ± 0.002) were stored at different isothermal conditions (4, 8, 12, 18, and 25 °C) and microbiologically analysed for up to 30 days for pathogen quantification by plate count methodology. Global regression analysis was used to fit the Baranyi model coupled with the Ratkowsky model to growth data, relating L. monocytogenes concentrations (N, log cfu/g) with storage temperature (°C) and times (d). Model validation was performed using published independent data. L. monocytogenes growth potential increased by increasing storage temperature. The estimated Ratkowsky model parameters were b = 0.0819 ± 0.0017 log cfu/d·°C and Tmin = -3.28 ± 0.20 °C. The indices RMSE = 0.39 and R2adj = 0.97 indicated a good agreement between the experimental data and the model predictions. The estimated maximum growth rate (µmax) values ranged between 0.355 and 5.363 log cfu/d from 4 to 25 °C. The model was successfully validated using published L. monocytogenes Scott A and California strains growth data in rice pudding samples stored at 5, 12 and 22 °C, as evidenced by the assessed statistical indices. The predictive model developed and validated in this study will aid in decision-making regarding the microbiological safety of rice pudding dessert with respect to L. monocytogenes growth, considering a wide range of storage temperatures.

Effect of heat treatment atmospheres on microstructure evolution and corrosion resistance of 2205 duplex stainless steel weldments.

The effects of post heat treatment atmosphere on microstructure and corrosion resistance of duplex stainless steel welded joints were investigated. Post weld heat treatment (PWHT) was carried out with and without protective atmospheres. Nitrogen and argon are used as protective gases individually. Detailed microstructure examination (optical and SEM) demonstrates that nitrides precipitates are highly observed in the welded zones for nitrogen protected samples. An observed drop of ferrite volume fraction in post weld heat treated samples compared with welded samples without heat treatment leading to corrosion resistance enhancement of heat treated welded joints. An exception for using nitrogen as heat treatment atmosphere a decreased corrosion resistance of weldments is investigated due to nitride precipitates. An increase in the weld zone hardness for post weld heat treated samples compared with base alloy. The initial hardness of duplex stainless steel was 286 Hv while average hardness of weld zone was 340, 411, 343, and 391 Hv for as welded, PWHT using air, argon, and nitrogen atmospheres, respectively. Weld zone hardness increased to 33, 44, 20, and 37%. A significant decrease in the ultimate tensile strength and elongation after PWHT. The initial Ultimate tensile strength duplex stainless steel base material was 734.9 MPa while Ultimate tensile strength of the welded joints was 769.3, 628.4, 737.8, and 681.4 MPa for the following conditions: as welded, PWHT using air, argon, and nitrogen atmospheres, respectively.