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Ribeiro AC, Casal S, Lopes da Silva JA, Saraiva JA. Effects of Sequential Combination of Moderate Pressure and Ultrasound on Subsequent Thermal Pasteurization of Liquid Whole Egg. Foods 2023; 12:2459. [PMID: 37444197 DOI: 10.3390/foods12132459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 06/10/2023] [Accepted: 06/11/2023] [Indexed: 07/15/2023] Open
Abstract
As an alternative to commercial whole egg thermal pasteurization (TP), the sequential combination of moderate pressure (MP) and/or ultrasound (US) pre-treatments prior to a shorter TP was evaluated. The use of US alone or in combination with MP or TP resulted in an inactivation that was far from that of commercial TP. Nevertheless, when these three technologies were combined (MP-US-TP, 160 MPa/5 min-50% amplitude/1 min-60 °C/1.75 min), a safety level comparable to that of commercial TP was established. This was likely due to a decrease in the thermal resistance of Salmonella Senftenberg 775/W caused by MP and US pre-treatments. Regarding liquid whole egg (LWE) properties, using raw LWE as a reference, TP and MP treatments each decreased protein solubility (7-12%), which was accompanied by a viscosity increment (41-59%), whereas the US-only and MP-US-TP treatments improved protein solubility (about 4%) and reduced viscosity (about 34%). On average, all treatments lowered the emulsifying properties of LWE by 35-63%, with the MP-US-TP treatment having a more dramatic impact than commercial TP. In addition, the US-only, MP-only, and MP-US-TP treatments had the greatest impact on the volatile profile of LWE, lowering the concentration of the total volatile components. In comparison to commercial TP, LWE treated with MP-US-TP exhibited greater protein solubility (19%), lower viscosity (56%), and comparable emulsifying stability, but with a decreased emulsifying capacity (39%) and a lower total volatile compounds content (77%). Considering that a combined treatment (MP-US-TP) is lethally equivalent to commercial TP, but the latter better retained the quality properties of raw LWE, including volatiles, the application of MP followed by US pre-treatments before a shorter TP did not demonstrate significant advantages on quality parameters in comparison to commercial TP.
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Affiliation(s)
- Ana C Ribeiro
- Associate Laboratory LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Susana Casal
- Associate Laboratory LAQV-REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Department of Chemistry, University of Porto, 4050-313 Porto, Portugal
| | - José A Lopes da Silva
- Associate Laboratory LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- Associate Laboratory LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
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2
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Frozen-Phase High-Pressure Destruction Kinetics of Escherichia coli as Influenced by Application Mode, Substrate, and Enrichment Medium. Foods 2022; 11:foods11121801. [PMID: 35741999 PMCID: PMC9222669 DOI: 10.3390/foods11121801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2022] [Revised: 06/12/2022] [Accepted: 06/16/2022] [Indexed: 02/05/2023] Open
Abstract
The synergistic effect of frozen-phase high pressure (HP) on the inactivation of E. coli ATCC 25922 cultures in suspension medium, Chinese bayberry juice (pH 3.0), and carrot juice (pH 6.5) was evaluated. The survivor count of E. coli remained at 3.36 log CFU/mL on a nonselective brain heart infusion (BHIA) medium, while no survivor was detected on a selective violet red bile agar (VRBA) medium after a 5 min hold pressure at 250 MPa in a frozen culture suspension. BHIA was suitable for safe testing of the injured E coli cells after HP treatment in frozen state. Frozen Chinese bayberry juice showed higher sensitivity to HP treatment for its matrix property with high sterilizing efficiency at 170 MPa. Two pulses exhibited a significant inactivation effect in frozen samples compared with one pulse, especially for the Chinese bayberry juice with different pressure levels. The destruction kinetics of HP pulse mode followed the first-order rate kinetics with a Zp value of 267 MPa in frozen carrot juice. Our results evaluated the influenced factors of frozen HP destruction effects, including the medium, substrate, and application mode. The frozen HP destruction kinetics of pulses afford us better understanding of the technology application in the food industry.
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3
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A modified Weibull model for design of oscillated high hydrostatic pressure processes. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111118] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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4
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Buzrul S. High hydrostatic pressure applications on liquid whole egg. WORLD POULTRY SCI J 2021. [DOI: 10.1080/00439339.2020.1866963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Sencer Buzrul
- Department of Food Engineering, Konya Food and Agriculture University, Konya, Turkey
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5
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Moon HJ, Lee JY, Lim JY, Kim SJ, Song KY, Yoon KS. The fate of cold‐stressed or
tetracycline‐resistant
Vibrio
spp. in precooked shrimp during frozen storage. J Food Saf 2020. [DOI: 10.1111/jfs.12798] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Hye J. Moon
- Department of Food and NutritionCollege of Human Ecology, Kyung Hee University Seoul Republic of Korea
| | - Jeong Y. Lee
- Department of Food and NutritionCollege of Human Ecology, Kyung Hee University Seoul Republic of Korea
| | - Ju Y. Lim
- Department of Food and NutritionCollege of Human Ecology, Kyung Hee University Seoul Republic of Korea
| | - Su J. Kim
- Department of Food and NutritionCollege of Human Ecology, Kyung Hee University Seoul Republic of Korea
| | - Ki Y. Song
- Department of Food and NutritionCollege of Human Ecology, Kyung Hee University Seoul Republic of Korea
| | - Ki S. Yoon
- Department of Food and NutritionCollege of Human Ecology, Kyung Hee University Seoul Republic of Korea
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6
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Application of high pressure processing for prevention of greenish-gray yolks and improvement of safety and shelf-life of hard-cooked peeled eggs. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.09.016] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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7
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Naderi N, House JD, Pouliot Y, Doyen A. Effects of High Hydrostatic Pressure Processing on Hen Egg Compounds and Egg Products. Compr Rev Food Sci Food Saf 2017; 16:707-720. [DOI: 10.1111/1541-4337.12273] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2017] [Revised: 05/10/2017] [Accepted: 05/17/2017] [Indexed: 11/29/2022]
Affiliation(s)
- Nassim Naderi
- Inst. of Nutrition and Functional Foods (INAF), Dept. of Food Science; Univ. Laval; Québec QC Canada G1V 0A6
- Dept. of Human Nutritional Sciences; Univ. of Manitoba; Winnipeg MB Canada R3T 2N2
| | - James D. House
- Inst. of Nutrition and Functional Foods (INAF), Dept. of Food Science; Univ. Laval; Québec QC Canada G1V 0A6
- Dept. of Human Nutritional Sciences; Univ. of Manitoba; Winnipeg MB Canada R3T 2N2
| | - Yves Pouliot
- Inst. of Nutrition and Functional Foods (INAF), Dept. of Food Science; Univ. Laval; Québec QC Canada G1V 0A6
| | - Alain Doyen
- Inst. of Nutrition and Functional Foods (INAF), Dept. of Food Science; Univ. Laval; Québec QC Canada G1V 0A6
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8
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Khan I, Tango CN, Miskeen S, Lee BH, Oh DH. Hurdle technology: A novel approach for enhanced food quality and safety – A review. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.11.010] [Citation(s) in RCA: 123] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Abstract
Multi-pulsed high hydrostatic pressure (mpHHP) treatment of foods has been investigated for more than two decades. It was reported that the mpHHP treatment, with few exceptions, is more effective than the classical or single-pulsed HHP (spHHP) treatment for inactivation of microorganisms in fruit juice, dairy products, liquid whole egg, meat products, and sea foods. Moreover, the mpHHP treatment could be also used to inactivate enzymes in foods and to increase the shelf-life of foods. The effects of the mpHHP treatment of foods are summarized and the differences between the mpHHP and spHHP are also emphasized.
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10
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Microbiological quality and safety of smoothies treated in different pressure–temperature domains: effects on indigenous fruit microbiota and Listeria monocytogenes and their survival during storage. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2460-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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11
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Scolari G, Zacconi C, Busconi M, Lambri M. Effect of the combined treatments of high hydrostatic pressure and temperature on Zygosaccharomyces bailii and Listeria monocytogenes in smoothies. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.07.006] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Singh A, Sharma M, Ramaswamy HS. Effect of High Pressure Treatment on Rheological Characteristics of Egg Components. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.837063] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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13
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14
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Protein Modification During Ingredient Preparation and Food Processing: Approaches to Improve Food Processability and Nutrition. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1326-6] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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15
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Wang CY, Hsu CP, Huang HW, Yang BB. The relationship between inactivation and morphological damage of Salmonella enterica treated by high hydrostatic pressure. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.08.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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16
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Potentiation of high hydrostatic pressure inactivation of Mycobacterium by combination with physical and chemical conditions. Appl Microbiol Biotechnol 2013; 97:7417-25. [DOI: 10.1007/s00253-013-5067-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2013] [Revised: 06/17/2013] [Accepted: 06/17/2013] [Indexed: 10/26/2022]
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17
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Effect of high pressure treatment on egg white protein digestibility and peptide products. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2012.11.003] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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18
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Yang B, Shi Y, Xia X, Xi M, Wang X, Ji B, Meng J. Inactivation of foodborne pathogens in raw milk using high hydrostatic pressure. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.04.030] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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19
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High pressure treatments on the inactivation of Salmonella Enteritidis and the physicochemical, rheological and color characteristics of sliced vacuum-packaged dry-cured ham. Meat Sci 2012; 91:173-8. [DOI: 10.1016/j.meatsci.2012.01.015] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2011] [Revised: 12/23/2011] [Accepted: 01/18/2012] [Indexed: 11/23/2022]
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20
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Monfort S, Saldaña G, Condón S, Raso J, Álvarez I. Inactivation of Salmonella spp. in liquid whole egg using pulsed electric fields, heat, and additives. Food Microbiol 2012; 30:393-9. [DOI: 10.1016/j.fm.2012.01.004] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2011] [Revised: 01/11/2012] [Accepted: 01/17/2012] [Indexed: 10/14/2022]
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21
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Toledo J, Pérez Pulido R, Abriouel H, Grande MJ, Gálvez A. Inactivation of Salmonella enterica cells in Spanish potato omelette by high hydrostatic pressure treatments. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2011.12.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Monfort S, Ramos S, Meneses N, Knorr D, Raso J, Álvarez I. Design and evaluation of a high hydrostatic pressure combined process for pasteurization of liquid whole egg. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.01.004] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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Neetoo H, Nekoozadeh S, Jiang Z, Chen H. Application of high hydrostatic pressure to decontaminate green onions from Salmonella and Escherichia coli O157:H7. Food Microbiol 2011; 28:1275-83. [DOI: 10.1016/j.fm.2011.05.005] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2010] [Revised: 05/11/2011] [Accepted: 05/13/2011] [Indexed: 10/18/2022]
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24
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Monfort S, Gayán E, Raso J, Condón S, Álvarez I. Evaluation of pulsed electric fields technology for liquid whole egg pasteurization. Food Microbiol 2010; 27:845-52. [DOI: 10.1016/j.fm.2010.05.011] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2010] [Revised: 05/03/2010] [Accepted: 05/08/2010] [Indexed: 12/01/2022]
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25
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Ragni L, Berardinelli A, Vannini L, Montanari C, Sirri F, Guerzoni ME, Guarnieri A. Non-thermal atmospheric gas plasma device for surface decontamination of shell eggs. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.03.036] [Citation(s) in RCA: 152] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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26
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Multi-pulsed high hydrostatic pressure treatment for inactivation and injury of Escherichia coli. J Verbrauch Lebensm 2010. [DOI: 10.1007/s00003-010-0647-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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27
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Del Olmo A, Morales P, Ávila M, Calzada J, Nuñez M. Effect of single-cycle and multiple-cycle high-pressure treatments on the colour and texture of chicken breast fillets. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2010.01.012] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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28
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Lai K, Chuang Y, Chou Y, Hsu Y, Cheng Y, Shi C, Chi H, Hsu K. Changes in physicochemical properties of egg white and yolk proteins from duck shell eggs due to hydrostatic pressure treatment. Poult Sci 2010; 89:729-37. [DOI: 10.3382/ps.2009-00244] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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29
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Lopes MLM, Valente Mesquita VL, Chiaradia ACN, Fernandes AAR, Fernandes PMB. High hydrostatic pressure processing of tropical fruits. Ann N Y Acad Sci 2010; 1189:6-15. [DOI: 10.1111/j.1749-6632.2009.05177.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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30
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Morales P, Calzada J, Rodríguez B, De Paz M, Nuñez M. Inactivation ofSalmonellaEnteritidis in Chicken Breast Fillets by Single-Cycle and Multiple-Cycle High Pressure Treatments. Foodborne Pathog Dis 2009; 6:577-81. [DOI: 10.1089/fpd.2008.0218] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
| | | | | | | | - Manuel Nuñez
- Dpto. Tecnología de Alimentos, INIA, Madrid, Spain
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31
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Mathematical modeling of Salmonella typhimurium inactivation under high hydrostatic pressure at different temperatures. FOOD AND BIOPRODUCTS PROCESSING 2009. [DOI: 10.1016/j.fbp.2008.05.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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32
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Elimination of Escherichia coli O157:H7 from Alfalfa seeds through a combination of high hydrostatic pressure and mild heat. Appl Environ Microbiol 2009; 75:1901-7. [PMID: 19218418 DOI: 10.1128/aem.02531-08] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Escherichia coli O157:H7 has been associated with contaminated seed sprout outbreaks. The majority of these outbreaks have been traced to sprout seeds contaminated with low levels of pathogens. Sanitizing sprout seeds presents a unique challenge in the arena of produce safety in that even a low residual pathogen population remaining on contaminated seed after treatments appears capable of growing to very high levels during sprouting. In this study, the effectiveness of high-pressure treatment in combination with low and elevated temperatures was assessed for its ability to eliminate E. coli O157:H7 on artificially contaminated alfalfa seeds. Inoculated seed samples were treated at 600 MPa for 2 min at 4, 20, 25, 30, 35, 40, 45, and 50 degrees C. The pressure sensitivity of the pathogenic bacteria was strongly dependent on the treatment temperature. At 40 degrees C, the process was adequate in eliminating a 5-log-unit population on the seeds with no adverse effect on seed viability. Three treatments carried out at reduced pressure levels and/or extended treatment time, 550 MPa for 2 min at 40 degrees C, 300 MPa for 2 min at 50 degrees C, and 400 MPa for 5 min at 45 degrees C, were equally lethal to the pathogen. When all three treatments were compared in terms of their impact on seed viability, the process of 550 MPa for 2 min at 40 degrees C was the most desirable, achieving final germination percentages and sprout sizes statistically similar to those of control untreated seeds (P > 0.05).
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33
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Somolinos M, García D, Pagán R, Mackey B. Relationship between sublethal injury and microbial inactivation by the combination of high hydrostatic pressure and citral or tert-butyl hydroquinone. Appl Environ Microbiol 2008; 74:7570-7. [PMID: 18952869 PMCID: PMC2607182 DOI: 10.1128/aem.00936-08] [Citation(s) in RCA: 67] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2008] [Accepted: 10/18/2008] [Indexed: 11/20/2022] Open
Abstract
The aim was to investigate (i) the occurrence of sublethal injury in Listeria monocytogenes, Escherichia coli, and Saccharomyces cerevisiae after high hydrostatic pressure (HHP) treatment as a function of the treatment medium pH and composition and (ii) the relationship between the occurrence of sublethal injury and the inactivating effect of a combination of HHP and two antimicrobial compounds, tert-butyl hydroquinone (TBHQ) and citral. The three microorganisms showed a high proportion of sublethally injured cells (up to 99.99% of the surviving population) after HHP. In E. coli and L. monocytogenes, the extent of inactivation and sublethal injury depended on the pH and the composition of the treatment medium, whereas in S. cerevisiae, inactivation and sublethal injury were independent of medium pH or composition under the conditions tested. TBHQ alone was not lethal to E. coli or L. monocytogenes but acted synergistically with HHP and 24-h refrigeration, resulting in a viability decrease of >5 log(10) cycles of both organisms. The antimicrobial effect of citral depended on the microorganism and the treatment medium pH. Acting alone for 24 h under refrigeration, 1,000 ppm of citral caused a reduction of 5 log(10) cycles of E. coli at pH 7.0 and almost 3 log(10) cycles of L. monocytogenes at pH 4.0. The combination of citral and HHP also showed a synergistic effect. Our results have confirmed that the detection of sublethal injury after HHP may contribute to the identification of those treatment conditions under which HHP may act synergistically with other preserving processes.
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Affiliation(s)
- Maria Somolinos
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Miguel Servet 177, 50013 Zaragoza, Spain
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34
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Velázquez-Estrada RM, Hernández-Herrero MM, López-Pedemonte T, Guamis-López B, Roig-Sagués AX. Inactivation of Salmonella enterica serovar Senftenberg 775W in liquid whole egg by ultrahigh pressure homogenization. J Food Prot 2008; 71:2283-8. [PMID: 19044274 DOI: 10.4315/0362-028x-71.11.2283] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Two batches of samples of liquid whole egg were inoculated with a load of approximately 3 and 7 log CFU/ml, respectively, of Salmonella enterica serovar Senftenberg 775W and submitted to different ultrahigh pressure homogenization (UHPH) treatments at 150, 200, and 250 MPa. The inlet temperature of the samples was 6 degrees C. Counts of viable and injured Salmonella cells were obtained 2 h after the UHPH treatments and after 5, 10, 15, and 20 days of storage at 4 degrees C. The level of pressure applied influenced the lethality attained significantly (P < 0.05). In the samples with an initial load of approximately 7 log CFU/ml, the highest lethality value of 3.2 log CFU/ml was obtained at 250 MPa, and it is similar to those values reported in other surveys for thermal pasteurization with this same Salmonella strain. When the initial load was approximately 3 log CFU/ml, total inactivation was apparently obtained after the 250-MPa treatment (2.7 log CFU/ml). After 10 days of storage at 4 degrees C, Salmonella counts decreased in UHPH-treated samples, and colonies were not observed in tryptone soy agar and yeast extract medium. Nevertheless, presence of viable Salmonella cells was detected with the VIDAS Salmonella immunoassay method during the entire storage period. These results encourage further investigation of UHPH processing of liquid whole egg, assaying the possibility of using higher pressures and fluid inlet temperatures.
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Affiliation(s)
- R M Velázquez-Estrada
- NUTEC-Dep. de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, Bellaterra, Barcelona, Spain
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35
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Tassou C, Panagou E, Samaras F, Galiatsatou P, Mallidis C. Temperature-assisted high hydrostatic pressure inactivation of Staphylococcus aureus in a ham model system: evaluation in selective and nonselective medium. J Appl Microbiol 2008; 104:1764-73. [DOI: 10.1111/j.1365-2672.2007.03698.x] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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36
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37
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Bari M, Ukuku D, Mori M, Kawamoto S, Yamamoto K. Effect of Hydrostatic Pressure Pulsing on the Inactivation ofSalmonellaEnteritidis in Liquid Whole Egg. Foodborne Pathog Dis 2008; 5:175-82. [DOI: 10.1089/fpd.2007.0055] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- M.L. Bari
- National Food Research Institute, Tsukuba, Ibaraki, Japan
| | - D.O. Ukuku
- Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, Pennsylvania
| | - M. Mori
- Ifuji Sangyo Co. Ltd., Mito-shi, Ibaraki, Japan
| | - S. Kawamoto
- National Food Research Institute, Tsukuba, Ibaraki, Japan
| | - K. Yamamoto
- National Food Research Institute, Tsukuba, Ibaraki, Japan
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38
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Chen H. Use of linear, Weibull, and log-logistic functions to model pressure inactivation of seven foodborne pathogens in milk. Food Microbiol 2007; 24:197-204. [PMID: 17188197 DOI: 10.1016/j.fm.2006.06.004] [Citation(s) in RCA: 109] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2006] [Revised: 06/13/2006] [Accepted: 06/23/2006] [Indexed: 11/16/2022]
Abstract
Survival curves of six foodborne pathogens suspended in ultra high-temperature (UHT) whole milk and exposed to high hydrostatic pressure at 21.5 degrees C were obtained. Vibrio parahaemolyticus was treated at 300 MPa and other pathogens, Listeria monocytogenes, Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis, Salmonella enterica serovar Typhimurium, and Staphylococcus aureus were treated at 600 MPa. All the survival curves showed a rapid initial drop in bacterial counts followed by tailing caused by a diminishing inactivation rate. A linear model and two nonlinear models were fitted to these data and the performances of these models were compared using mean square error (MSE) values. The log-logistic and Weibull models consistently produced better fits to the inactivation data than the linear model. The mean MSE value of the linear model was 6.1, while the mean MSE values were 0.7 for the Weibull model and 0.3 for the log-logistic model. There was no correlation between pressure resistance and the taxonomic group the bacteria belong to. The order, most to least pressure-sensitive, of the single strains tested was: V. parahaemolyticus (gram negative)<L. monocytogenes (gram positive)<Salmonella Typhimurium (gram negative) approximately = Salmonella Enteritidis (gram negative)<E. coli O157:H7 approximately = Staphylocollus aureus (gram positive)<Shigella flexneri (gram negative). The most pressure-resistant gram-negative bacterium, Shigella flexneri, and most pressure resistant gram-positive bacterium, Staphylocollus aureus, were pressurized at 50 degrees C. Staphylocollus aureus was treated at 500 MPa and Shigella flexneri at 600 MPa. Elevated temperature considerably enhanced pressure inactivation of these two pathogens, but did not affect the overall shape of the survival curves. Pressure level (250 MPa) and substrate (1% peptone water plus 3% NaCl) in which V. parahaemolyticus was suspended affected the shape of survival curves of V. parahaemolyticus.
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Affiliation(s)
- Haiqiang Chen
- Department of Animal and Food Sciences, 020 Townsend Hall, University of Delaware, Newark, DE 19716-2150, USA.
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Kingsley DH, Guan D, Hoover DG, Chen H. Inactivation of hepatitis A virus by high-pressure processing: the role of temperature and pressure oscillation. J Food Prot 2006; 69:2454-9. [PMID: 17066927 DOI: 10.4315/0362-028x-69.10.2454] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Inactivation of hepatitis A virus (HAV) in Dulbecco's modified Eagle medium with 10% fetal bovine serum was studied at pressures of 300, 350, and 400 MPa and initial sample temperatures of -10, 0, 5, 10, 20, 30, 40, and 50 degrees C. Sample temperature during pressure application strongly influenced the efficiency of HAV inactivation. Elevated temperature (> 30 degrees C) enhanced pressure inactivation of HAV, while lower temperatures resulted in less inactivation. For example, 1-min treatments of 400 MPa at -10, 20, and 50 degrees C reduced titers of HAV by 1.0, 2.5, and 4.7 log PFU/ml, respectively. Pressure inactivation curves of HAV were obtained at 400 MPa and three temperatures (-10, 20, and 50 degrees C). With increasing treatment time, all three temperatures showed a rapid initial drop in virus titer with a diminishing inactivation rate (or tailing effect). Analysis of inactivation data indicated that the Weibull model more adequately fitted the inactivation curves than the linear model. Oscillatory high-pressure processing for 2, 4, 6, and 8 cycles at 400 MPa and temperatures of 20 and 50 degrees C did not considerably enhance pressure inactivation of HAV as compared with continuous high-pressure application. These results indicate that HAV exhibits, unlike other viruses examined to date, a reduced sensitivity to high pressure observed at cooler treatment temperatures. This work suggested that slightly elevated temperatures are advantageous for pressure inactivation of HAV within foods.
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Affiliation(s)
- David H Kingsley
- U.S. Department of Agriculture, Agricultural Research Service, Microbial Food Safety Research Unit, James W. W. Baker Center, Delaware State University, Dover, Delaware 19901, USA
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Amiali M, Ngadi MO, Smith JP, Raghavan VGS. Inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in Liquid Egg White Using Pulsed Electric Field. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2006.tb15637.x] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Abstract
Eight foodborne pathogens were suspended in ultrahigh-temperature whole milk and treated at pressure levels of 0.1 to 690 MPa at 21.5 degrees C for 10 min. There was no clear trend in pressure resistance between gram-negative and gram-positive organisms. The order of the single strains tested, from most to least pressure sensitive, was Vibrio parahaemolyticus < Yersinia enterocolitica < Listeria monocytogenes < Salmonella enterica serovar Typhimurium < S. enterica serovar Enteritidis < Escherichia coli O157:H7 approximately equal to Staphylococcus aureus < Shigella flexneri. For each organism there existed a pressure range in which log(number of survivors) had a near linear relationship when plotted versus treatment pressure level. In this study, a decimal reduction pressure (Dp) value was defined and used to measure the sensitivity of these pathogens to pressure changes. L. monocytogenes and V. parahaemolyticus were most sensitive to pressure changes, and S. flexneri was most resistant. The D(P) values were 16.3 MPa for L. monocytogenes, 21.7 MPa for V. parahaemolyticus, and 127.0 MPa for S. flexneri. The most pressure-resistant gram-negative bacterium, S. flexneri, and most pressure-resistant gram-positive bacterium, S. aureus, were treated at 50 degrees C and pressures of 0.1 to 650 MPa for 10 min. High temperature considerably enhanced pressure inactivation of these two organisms and affected their sensitivities to pressure changes. The effect of treatment time on the D(P) values of L. monocytogenes and V. parahaemolyticus was also determined, and it was found that it did not significantly affect their D(P) values.
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Affiliation(s)
- Haiqiang Chen
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716-2150, USA.
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Guan D, Chen H, Hoover DG. Inactivation of Salmonella typhimurium DT 104 in UHT whole milk by high hydrostatic pressure. Int J Food Microbiol 2005; 104:145-53. [PMID: 16099523 DOI: 10.1016/j.ijfoodmicro.2005.01.014] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2004] [Revised: 11/11/2004] [Accepted: 01/13/2005] [Indexed: 10/25/2022]
Abstract
Cell suspensions of Salmonella typhimurium DT 104 in ultra-high temperature (UHT) whole milk were exposed to high hydrostatic pressure at 350, 400, 450, 500, 550, and 600 MPa at ambient temperature (ca. 21 degrees C). Tailing was observed in all survival curves, and sigmoidal survival curves were observed at relatively high pressure (500-600 MPa). Four modeling methods (linear and nonlinear including Weibull, modified Gompertz, and log-logistic models) were fitted to these data at 500, 550, and 600 MPa. Performances of the modeling methods were compared using mean square error (MSE). The linear regression model at these three pressure levels had a mean square error (MSE) of 1.260-2.263. Nonlinear regressions using Weibull, modified Gompertz, and log-logistic models had MSE values in the range of 0.334-0.764, 0.601-1.479, and 0.359-0.523, respectively. Modeling results indicated that first-order kinetics could not accurately describe pressure inactivation of S. typhimurium DT 104 in UHT milk; the log-logistic model produced the best fit to data.
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Affiliation(s)
- Dongsheng Guan
- Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150, USA
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Fioretto F, Cruz C, Largeteau A, Sarli TA, Demazeau G, El Moueffak A. Inactivation of Staphylococcus aureus and Salmonella enteritidis in tryptic soy broth and caviar samples by high pressure processing. Braz J Med Biol Res 2005; 38:1259-65. [PMID: 16082468 DOI: 10.1590/s0100-879x2005000800015] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
We studied the action of high pressure processing on the inactivation of two foodborne pathogens, Staphylococcus aureus ATCC 6538 and Salmonella enteritidis ATCC 13076, suspended in a culture medium and inoculated into caviar samples. The baroresistance of the two pathogens in a tryptic soy broth suspension at a concentration of 10(8)-10(9) colony-forming units/ml was tested for continuous and cycled pressurization in the 150- to 550-MPa range and for 15-min treatments at room temperature. The increase of cycle number permitted the reduction of the pressure level able to totally inactivate both microorganisms in the tryptic soy broth suspension, whereas the effect of different procedure times on complete inactivation of the microorganisms inoculated into caviar was similar.
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Affiliation(s)
- F Fioretto
- ERAP, IUT Périgueux, Bordeaux IV, Périgueux, France.
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RUSTIA AS, AZANZA MPV. Heat Resistance Characteristics of Salmonella Enteritidis in Liquid Quail Egg. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2005. [DOI: 10.3136/fstr.11.151] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Perrier-Cornet JM, Tapin S, Gaeta S, Gervais P. High-pressure inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum at subzero temperatures. J Biotechnol 2004; 115:405-12. [PMID: 15639102 DOI: 10.1016/j.jbiotec.2004.09.009] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2004] [Revised: 09/06/2004] [Accepted: 09/14/2004] [Indexed: 10/26/2022]
Abstract
High hydrostatic pressure is a new technology in the food processing industry, and is used for cold pasteurization of food products. However, the pressure inactivation of food-borne microorganisms requires very high pressures (generally more than 400 MPa) and long pressure holding times (5 min or more). Carrying out pressure processing at low temperatures without freezing can reduce these parameters, which presently limit the application of this technology, in keeping the quality of fresh raw product. The yeast, Saccharomyces cerevisiae and the bacterium, Lactobacillus plantarum were pressurized for 10 min at temperatures between -20 and 25 degrees C and pressure between 100 and 350 MPa. Pressurization at subzero temperatures without freezing significantly enhanced the effect of pressure. For example, at a pressure of 150 MPa, the decrease in temperature from ambient to -20 degrees C allowed an increase in the pressure-induced inactivation from less than 1 log up to 7-8 log for each microorganism studied. However, for comparable inactivation levels, the kinetics of microorganism inactivation did not differ, which suggests identical inactivation mechanisms. Implications of water thermodynamical properties like compression, protein denaturation, as well as membrane phase transitions, are discussed.
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Affiliation(s)
- Jean-Marie Perrier-Cornet
- Laboratoire de Génie des Procédés Alimentaires et Biotechnologiques, ENSBANA, 1 esplanade Erasme, 21000 Dijon, France.
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Yuste J, Capellas M, Pla R, Llorens S, Fung D, Mor-Mur M. Use of Conventional Media and Thin Agar Layer Method for Recovery of Foodborne Pathogens from Pressure-treated Poultry Products. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb05766.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Modeling the combined effect of high hydrostatic pressure and mild heat on the inactivation kinetics of Listeria monocytogenes Scott A in whole milk. INNOV FOOD SCI EMERG 2003. [DOI: 10.1016/s1466-8564(02)00083-8] [Citation(s) in RCA: 123] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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48
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Chaveerach P, ter Huurne AAHM, Lipman LJA, van Knapen F. Survival and resuscitation of ten strains of Campylobacter jejuni and Campylobacter coli under acid conditions. Appl Environ Microbiol 2003; 69:711-4. [PMID: 12514068 PMCID: PMC152468 DOI: 10.1128/aem.69.1.711-714.2003] [Citation(s) in RCA: 90] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023] Open
Abstract
The culturability of 10 strains of Campylobacter jejuni and Campylobacter coli was studied after the bacteria were exposed to acid conditions for various periods of time. Campylobacter cells could not survive 2 h under acid conditions (formic acid at pH 4). The 10 Campylobacter strains could not be recovered, even when enrichment media were used. Viable cells, however, could be detected by a double-staining (5-cyano-2,3-ditolyl tetrazolium chloride [CTC]-4',6'-diamidino-2-phenylindole [DAPI]) technique, demonstrating that the treated bacteria changed into a viable but nonculturable (VBNC) form; the number of VBNC forms decreased over time. Moreover, some VBNC forms of Campylobacter could be successfully resuscitated in specific-free-pathogen fertilized eggs via two routes, amniotic and yolk sac injecting.
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Affiliation(s)
- P Chaveerach
- Department of Public Health and Food Safety, Faculty of Veterinary Medicine, Utrecht University, Utrecht, The Netherlands.
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YUSTE JOSEP, CAPELLAS MARTA, PLA REYES, FUNG DANIELY, MOR-MUR MONTSERRAT. HIGH PRESSURE PROCESSING FOR FOOD SAFETY AND PRESERVATION: A REVIEW. ACTA ACUST UNITED AC 2001. [DOI: 10.1111/j.1745-4581.2001.tb00223.x] [Citation(s) in RCA: 68] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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50
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Yuste J, Pla R, Capellas M, Sendra E, Beltran E, Mor-Mur M. Oscillatory High Pressure Processing Applied to Mechanically Recovered Poultry Meat for Bacterial Inactivation. J Food Sci 2001. [DOI: 10.1111/j.1365-2621.2001.tb16135.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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