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Inanoglu S, Barbosa-Cánovas GV, Sablani SS, Zhu MJ, Keener L, Tang J. High-pressure pasteurization of low-acid chilled ready-to-eat food. Compr Rev Food Sci Food Saf 2022; 21:4939-4970. [PMID: 36329575 DOI: 10.1111/1541-4337.13058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 07/31/2022] [Accepted: 09/08/2022] [Indexed: 11/06/2022]
Abstract
The working population growth have created greater consumer demand for ready-to-eat (RTE) foods. Pasteurization is one of the most common preservation methods for commercial production of low-acid RTE cold-chain products. Proper selection of a pasteurization method plays an important role not only in ensuring microbial safety but also in maintaining food quality during storage. Better retention of flavor, color, appearance, and nutritional value of RTE products is one of the reasons for the food industry to adopt novel technologies such as high-pressure processing (HPP) as a substitute or complementary technology for thermal pasteurization. HPP has been used industrially for the pasteurization of high-acid RTE products. Yet, this method is not commonly used for pasteurization of low-acid RTE food products, due primarily to the need of additional heating to thermally inactivate spores, coupled with relatively long treatment times resulting in high processing costs. Practical Application: Food companies would like to adopt novel technologies such as HPP instead of using conventional thermal processes, yet there is a lack of information on spoilage and the shelf-life of pasteurized low-acid RTE foods (by different novel pasteurization methods including HPP) in cold storage. This article provides an overview of the microbial concerns and related regulatory guidelines for the pasteurization of low-acid RTE foods and summarizes the effects of HPP in terms of microbiology (both pathogens and spoilage microorganisms), quality, and shelf-life on low-acid RTE foods. This review also includes the most recent research articles regarding a comparison between HPP pasteurization and thermal pasteurization treatments and the limitations of HPP for low-acid chilled RTE foods.
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Affiliation(s)
- Sumeyye Inanoglu
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Gustavo V Barbosa-Cánovas
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA.,Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Larry Keener
- International Product Safety Consultants, Seattle, Washington, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
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Impact of High-Pressure Processing (HPP) on Selected Quality and Nutritional Parameters of Cauliflower (Brassica oleracea var. Botrytis). APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12126013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
In recent years, innovative food processing methods, such as high-pressure processing (HPP) treatment, have been shown to improve food quality. The purpose of this work was to determine the effects of high-pressure processing (HPP; 400 and 600 MPa for 2 or 5 min, 20 °C) of cauliflower. Microbial shelf-life (total aerobic count and spores), texture, color, drip loss, dry matter, antioxidative capacity, total phenolic content, and ascorbic acid were analyzed before and after processing, as well as during storage (4 °C) for up to 42 days. Among the different treatments, HPP at 600 MPa exhibited low microbial counts between days 14 and 28 of storage, while at 400 MPa already had high bacterial counts between days 7 and 14. HPP at both 400 and 600 MPa was the best method to maintain the color during storage. The texture of the cauliflower did not differ from the control during storage for HPP. For all samples, the dry matter content remained stable during storage, with few differences between treatments. The nutritional quality of high-pressure-processed cauliflower at 600 MPa for 2 min remained high until day 28. The overall results of this study demonstrate that HPP has the potential to preserve the quality of cauliflower.
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Aganovic K, Hertel C, Vogel RF, Johne R, Schlüter O, Schwarzenbolz U, Jäger H, Holzhauser T, Bergmair J, Roth A, Sevenich R, Bandick N, Kulling SE, Knorr D, Engel KH, Heinz V. Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety. Compr Rev Food Sci Food Saf 2021; 20:3225-3266. [PMID: 34056857 DOI: 10.1111/1541-4337.12763] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 04/02/2021] [Accepted: 04/10/2021] [Indexed: 11/29/2022]
Abstract
The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unanswered questions regarding safety of foods processed using HHP. This review gives an overview on historical development and fundamental aspects of HHP, as well as on potential risks associated with HHP food applications based on available literature. Beside the combination of pressure and temperature, as major factors impacting inactivation of vegetative bacterial cells, bacterial endospores, viruses, and parasites, factors, such as food matrix, water content, presence of dissolved substances, and pH value, also have significant influence on their inactivation by pressure. As a result, pressure treatment of foods should be considered for specific food groups and in accordance with their specific chemical and physical properties. The pressure necessary for inactivation of viruses is in many instances slightly lower than that for vegetative bacterial cells; however, data for food relevant human virus types are missing due to the lack of methods for determining their infectivity. Parasites can be inactivated by comparatively lower pressure than vegetative bacterial cells. The degrees to which chemical reactions progress under pressure treatments are different to those of conventional thermal processes, for example, HHP leads to lower amounts of acrylamide and furan. Additionally, the formation of new unknown or unexpected substances has not yet been observed. To date, no safety-relevant chemical changes have been described for foods treated by HHP. Based on existing sensitization to non-HHP-treated food, the allergenic potential of HHP-treated food is more likely to be equivalent to untreated food. Initial findings on changes in packaging materials under HHP have not yet been adequately supported by scientific data.
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Affiliation(s)
- Kemal Aganovic
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
| | - Christian Hertel
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
| | - Rudi F Vogel
- Technical University of Munich (TUM), Munich, Germany
| | - Reimar Johne
- German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | - Oliver Schlüter
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany.,Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | | | - Henry Jäger
- University of Natural Resources and Life Sciences (BOKU), Wien, Austria
| | - Thomas Holzhauser
- Division of Allergology, Paul-Ehrlich-Institut (PEI), Langen, Germany
| | | | - Angelika Roth
- Senate Commission on Food Safety (DFG), IfADo, Dortmund, Germany
| | - Robert Sevenich
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany.,Technical University of Berlin (TUB), Berlin, Germany
| | - Niels Bandick
- German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | | | | | | | - Volker Heinz
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
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Zhao YM, Ojha S, Burgess CM, Sun DW, Tiwari BK. Inactivation efficacy and mechanisms of plasma activated water on bacteria in planktonic state. J Appl Microbiol 2020; 129:1248-1260. [PMID: 32358824 DOI: 10.1111/jam.14677] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2019] [Revised: 04/14/2020] [Accepted: 04/23/2020] [Indexed: 11/28/2022]
Abstract
AIMS The study aimed to investigate the inactivation efficacy and mechanisms of plasma activated water (PAW) on selected bacteria in planktonic state. METHODS AND RESULTS Plasma activated water was generated using an atmospheric cold plasma jet at 15, 22 and 30 kV for 5 min. Escherichia coli, Listeria innocua, Staphylococcus aureus, Aeromonas hydrophila, Pseudomonas fluorescens and Shewanella putrefaciens were selected as the representative bacterial species. Each bacterial suspension was inoculated into PAW immediately after generation, and the viable counts at different exposure times of 0·5, 1, 3, 5 and 24 h during 4°C storage were measured to determine the inactivation efficacy. Scanning electron microscopy images of the bacteria were conducted to examine the structural changes. Physicochemical properties of PAW, including pH, conductivity, oxidation reduction potential (ORP), and reactive species of H2 O2 , NO2 - and NO3 - were measured. The results demonstrated that inactivation efficacy was in positive correlation with voltage and exposure time. Gram-negative bacteria were more susceptible to PAW than Gram-positive bacteria. Morphology damage was observed for all the bacterial species. PAW was significantly acidified, conductivity and ORP were significantly increased, and reactive species were detectable after 48 h. CONCLUSIONS This study offered a better understanding of the inactivation mechanisms of PAW, and the inactivation efficacy can be affected by voltage, exposure time and bacterial species. SIGNIFICANCE AND IMPACT OF THE STUDY This study demonstrated the potential usage of PAW as an alternative disinfectant.
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Affiliation(s)
- Y-M Zhao
- Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.,Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - S Ojha
- Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.,Quality and Safety of Food and Feed, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany
| | - C M Burgess
- Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - D-W Sun
- Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
| | - B K Tiwari
- Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
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High pressure processing of spoilage fungi as affected by water activity in a diluted apple juice concentrate. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106779] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Reitermayer D, Kafka TA, Lenz CA, Vogel RF. Interrelation between Tween and the membrane properties and high pressure tolerance of Lactobacillus plantarum. BMC Microbiol 2018; 18:72. [PMID: 30001697 PMCID: PMC6044075 DOI: 10.1186/s12866-018-1203-y] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2017] [Accepted: 06/14/2018] [Indexed: 11/16/2022] Open
Abstract
Tween® 80 is a frequently used supplement of media for the cultivation of lactic acid bacteria. We investigated its effect on the cell physiology and stress tolerance of Lactobacillus (L.) plantarum. Data on the transcriptomic response to Tween 80 supplementation and its effects on cellular fatty acid profiles and growth characteristics are compared with data characterizing the effect of Tween 80, other Tween types and free fatty acids on the high hydrostatic pressure (HHP) tolerance of L. plantarum strain TMW 1.708. These include effects on cell viability, sub-lethal injury, metabolic activity, protein release and propidium iodide uptake. Tween 80 caused the downregulation of fatty acid biosynthesis and an increase in oleic acid and cyclopropane fatty acid levels in the cell membrane. Tween 20, Tween 80 and free oleic acid, but not Tween 40, Tween 60 and other free fatty acids, conferred resistance against HHP. Tween 80 diminished pressure-induced loss of metabolic activity, protein release and uptake of propidium iodide. However, loss of cell viability exceeded by far membrane permeabilization, suggesting that membrane permeabilization, which has frequently been postulated as a major factor in HHP inactivation of microbes, is not necessarily required for HHP-induced cell death of Lactobacillus plantarum.
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Affiliation(s)
| | | | | | - Rudi F Vogel
- Technische Universität München, Freising, Germany.
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Fernandes L, Saraiva JA, Pereira JA, Casal S, Ramalhosa E. Post-harvest technologies applied to edible flowers: A review. FOOD REVIEWS INTERNATIONAL 2018. [DOI: 10.1080/87559129.2018.1473422] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Luana Fernandes
- Centro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Campus de Stª Apolónia, Bragança, Portugal
- LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Porto, Portugal
- Organic Chemistry, Natural Products and Agrifood (QOPNA) – Chemistry Department, University of Aveiro, Aveiro, Portugal
| | - Jorge A. Saraiva
- Organic Chemistry, Natural Products and Agrifood (QOPNA) – Chemistry Department, University of Aveiro, Aveiro, Portugal
| | - José A. Pereira
- Centro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Campus de Stª Apolónia, Bragança, Portugal
| | - Susana Casal
- LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Porto, Portugal
| | - Elsa Ramalhosa
- Centro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Campus de Stª Apolónia, Bragança, Portugal
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Storage quality and microbiological safety of high pressure pasteurized liquorice root sherbet. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.013] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Fernandes L, Casal S, Pereira JA, Pereira EL, Ramalhosa E, Saraiva JA. Effect of high hydrostatic pressure on the quality of four edible flowers:Viola × wittrockiana,Centaurea cyanus,Borago officinalisandCamellia japonica. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13530] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Luana Fernandes
- Centro de Investigação de Montanha (CIMO); School of Agriculture; Polytechnic Institute of Bragança; Campus de Stª Apolónia 5300-253 Bragança Portugal
- LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology; Faculty of Pharmacy; Porto University; Rua Jorge Viterbo Ferreira, 228 4050-313 Porto Portugal
- Organic Chemistry; Natural Products and Agrifood (QOPNA) - Chemistry Department; University of Aveiro; Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Susana Casal
- LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology; Faculty of Pharmacy; Porto University; Rua Jorge Viterbo Ferreira, 228 4050-313 Porto Portugal
| | - José Alberto Pereira
- Centro de Investigação de Montanha (CIMO); School of Agriculture; Polytechnic Institute of Bragança; Campus de Stª Apolónia 5300-253 Bragança Portugal
| | - Ermelinda L. Pereira
- Centro de Investigação de Montanha (CIMO); School of Agriculture; Polytechnic Institute of Bragança; Campus de Stª Apolónia 5300-253 Bragança Portugal
| | - Elsa Ramalhosa
- Centro de Investigação de Montanha (CIMO); School of Agriculture; Polytechnic Institute of Bragança; Campus de Stª Apolónia 5300-253 Bragança Portugal
| | - Jorge A. Saraiva
- Organic Chemistry; Natural Products and Agrifood (QOPNA) - Chemistry Department; University of Aveiro; Campus Universitário de Santiago 3810-193 Aveiro Portugal
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Fernandes L, Casal S, Pereira JA, Saraiva JA, Ramalhosa E. Edible flowers: A review of the nutritional, antioxidant, antimicrobial properties and effects on human health. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.03.017] [Citation(s) in RCA: 119] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Katsaros GJ, Alexandrakis ZS, Taoukis PS. Kinetic Assessment of High Pressure Inactivation of Different Plant Origin Pectinmethylesterase Enzymes. FOOD ENGINEERING REVIEWS 2017. [DOI: 10.1007/s12393-016-9153-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Meng J, Gong Y, Qian P, Yu JY, Zhang XJ, Lu RR. Combined effects of ultra-high hydrostatic pressure and mild heat on the inactivation of Bacillus subtilis. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.010] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Ferreira M, Almeida A, Delgadillo I, Saraiva J, Cunha Â. Susceptibility ofListeria monocytogenesto high pressure processing: A review. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1094816] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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Tomasula PM, Renye JA, Van Hekken DL, Tunick MH, Kwoczak R, Toht M, Leggett LN, Luchansky JB, Porto-Fett ACS, Phillips JG. Effect of high-pressure processing on reduction of Listeria monocytogenes in packaged Queso Fresco. J Dairy Sci 2014; 97:1281-95. [PMID: 24440267 DOI: 10.3168/jds.2013-7538] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2013] [Accepted: 11/28/2013] [Indexed: 11/19/2022]
Abstract
The effect of high-hydrostatic-pressure processing (HPP) on the survival of a 5-strain rifampicin-resistant cocktail of Listeria monocytogenes in Queso Fresco (QF) was evaluated as a postpackaging intervention. Queso Fresco was made using pasteurized, homogenized milk, and was starter-free and not pressed. In phase 1, QF slices (12.7 × 7.6 × 1 cm), weighing from 52 to 66 g, were surface inoculated with L. monocytogenes (ca. 5.0 log10 cfu/g) and individually double vacuum packaged. The slices were then warmed to either 20 or 40°C and HPP treated at 200, 400, and 600 MPa for hold times of 5, 10, 15, or 20 min. Treatment at 600 MPa was most effective in reducing L. monocytogenes to below the detection level of 0.91 log10 cfu/g at all hold times and temperatures. High-hydrostatic-pressure processing at 40°C, 400 MPa, and hold time ≥ 15 min was effective but resulted in wheying-off and textural changes. In phase 2, L. monocytogenes was inoculated either on the slices (ca. 5.0 log10 cfu/g; ON) or in the curds (ca. 7.0 log10 cfu/g; IN) before the cheese block was formed and sliced. The slices were treated at 20°C and 600 MPa at hold times of 3, 10, and 20 min, and then stored at 4 and 10°C for 60 d. For both treatments, L. monocytogenes became less resistant to pressure as hold time increased, with greater percentages of injured cells at 3 and 10 min than at 20 min, at which the lethality of the process increased. For the IN treatment, with hold times of 3 and 10 min, growth of L. monocytogenes increased the first week of storage, but was delayed for 1 wk, with a hold time of 20 min. Longer lag times in growth of L. monocytogenes during storage at 4°C were observed for the ON treatment at hold times of 10 and 20 min, indicating that the IN treatment may have provided a more protective environment with less injury to the cells than the ON treatment. Similarly, HPP treatment for 10 min followed by storage at 4°C was the best method for suppressing the growth of the endogenous microflora with bacterial counts remaining below the level of detection for 2 out of the 3 QF samples for up to 84 d. Lag times in growth were not observed during storage of QF at 10°C. Although HPP reduced L. monocytogenes immediately after processing, a second preservation technique is necessary to control growth of L. monocytogenes during cold storage. However, the results also showed that HPP would be effective for slowing the growth of microorganisms that can shorten the shelf life of QF.
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Affiliation(s)
- P M Tomasula
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038.
| | - J A Renye
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | - D L Van Hekken
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | - M H Tunick
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | - R Kwoczak
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | - M Toht
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | | | - J B Luchansky
- Food Safety and Intervention Technologies Research Unit, and
| | | | - J G Phillips
- Office of the Area Director, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
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Dong P, Kong M, Yao J, Zhang Y, Liao X, Hu X, Zhang Y. The effect of high hydrostatic pressure on the microbiological quality and physicochemical properties of lotus root during refrigerated storage. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.03.004] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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18
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Pilavtepe-Çelik M, Yousef A, Alpas H. Physiological changes of Escherichia coli O157:H7 and Staphylococcus aureus following exposure to high hydrostatic pressure. J Verbrauch Lebensm 2013. [DOI: 10.1007/s00003-013-0828-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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De Lamo-Castellví S, Toledo R, Frank JF. Observation of InjuredE. coliPopulation Resulting from the Application of High-Pressure Throttling Treatments. J Food Sci 2013; 78:M582-6. [DOI: 10.1111/1750-3841.12074] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2012] [Accepted: 01/14/2012] [Indexed: 10/27/2022]
Affiliation(s)
- Silvia De Lamo-Castellví
- Dept. d’Enginyeria Quimica; Univ. Rovira i Virgili, Av. dels Països Catalans; 26 campus Sescelades; 43007; Tarragona; Spain
| | - Romeo Toledo
- Dept. of Food Science & Technology; 211-Food Science Building, Univ. of Georgia; Athens; GA; 30602; U.S.A
| | - Joseph F. Frank
- Dept. of Food Science & Technology; 211-Food Science Building, Univ. of Georgia; Athens; GA; 30602; U.S.A
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Igual M, Sampedro F, Martínez-Navarrete N, Fan X. Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.09.006] [Citation(s) in RCA: 25] [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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Guglielmotti DM, Patrignani F, Lanciotti R, Guerzoni ME, Reinheimer JA, Quiberoni A. High pressure homogenization versus heat treatment: effect on survival, growth, and metabolism of dairy Leuconostoc strains. J Food Prot 2012; 75:1634-41. [PMID: 22947471 DOI: 10.4315/0362-028x.jfp-12-013] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effect of high pressure homogenization (HPH) with respect to a traditional heat treatment on the inactivation, growth at 8°C after treatments, and volatile profile of adventitious Leuconostoc strains isolated from Cremoso Argentino spoiled cheeses and ingredients used for their manufacture was evaluated. Most Leuconostoc strains revealed elevated resistance to HPH (eight passes, 100 MPa), especially when resuspended in skim milk. Heat treatment was more efficient than HPH in inactivating Leuconostoc cells at the three initial levels tested. The levels of alcohols and sulfur compounds increased during incubation at 8°C in HPH-treated samples, while the highest amounts of aldehydes and ketones characterized were in heated samples. Leuconostoc cells resuspended in skim milk and subjected to one single-pass HPH treatment using an industrial-scale machine showed remarkable reductions in viable cell counts only when 300 and 400 MPa were applied. However, the cell counts of treated samples rose rapidly after only 5 days of storage at 8°C. The Leuconostoc strains tested in this work were highly resistant to the inactivation treatments applied. Neither HPH nor heat treatment assured their total destruction, even though they were more sensitive to the thermal treatment. To enhance the inhibitory effect on Leuconostoc cells, HPH should be combined with a mild heat treatment, which in addition to efficient microbial inactivation, could allow maximal retention of the physicochemical properties of the product.
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Affiliation(s)
- D M Guglielmotti
- Instituto de Lactología Industrial (INLAIN, UNL-CONICET), Facultad de Ingeniería Química, Santiago del Estero 2829, 3000 Santa Fe, Argentina.
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Comparison of Microbial Inactivation and Rheological Characteristics of Mango Pulp after High Hydrostatic Pressure Treatment and High Temperature Short Time Treatment. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0953-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Durães-Carvalho R, Souza AR, Martins LM, Sprogis ACS, Bispo JAC, Bonafe CFS, Yano T. Effect of High Hydrostatic Pressure on Aeromonas hydrophila AH 191 Growth in Milk. J Food Sci 2012; 77:M417-24. [DOI: 10.1111/j.1750-3841.2012.02819.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Wang Y, Yi J, Yi J, Dong P, Hu X, Liao X. Influence of Pressurization Rate and Mode on Inactivation of Natural Microorganisms in Purple Sweet Potato Nectar by High Hydrostatic Pressure. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0897-3] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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25
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Innovative Cooking Techniques for Improving the Overall Quality of a Kailan-Hybrid Broccoli. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0871-0] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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26
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Orange juice pvT-properties for high pressure processing and modeling purposes: Importance of soluble solids concentration. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.12.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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27
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Maitland JE, Boyer RR, Eifert JD, Williams RC. High hydrostatic pressure processing reduces Salmonella enterica serovars in diced and whole tomatoes. Int J Food Microbiol 2011; 149:113-7. [DOI: 10.1016/j.ijfoodmicro.2011.05.024] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2011] [Revised: 04/22/2011] [Accepted: 05/30/2011] [Indexed: 11/30/2022]
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28
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Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: Impact on overall quality attributes. INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2011.05.001] [Citation(s) in RCA: 98] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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29
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Poyatos JM, Almecija MC, García-Mesa JJ, Muñio MM, Hontoria E, Torres JC, Osorio F. Advanced methods for the elimination of microorganisms in industrial treatments: potential applicability to wastewater reuse. WATER ENVIRONMENT RESEARCH : A RESEARCH PUBLICATION OF THE WATER ENVIRONMENT FEDERATION 2011; 83:233-246. [PMID: 21466071 DOI: 10.2175/106143010x12780288628570] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Because of the growing need to eliminate undesirable microorganisms in different industrial treatments, mainly in the food and agricultural sector and the pharmaceutical industry, a number of increasingly effective systems for disinfection to eliminate microorganisms have been devised. This article analyzes different methods to eliminate and/or significantly reduce the number of microorganisms in industrial contexts and in environmental engineering. Although, in the past, thermal treatments had been used most frequently for microbial elimination, the method is costly and has the disadvantage of modifying the organoleptic and/or physicochemical properties of the food products. For this reason, new technologies rapidly are being developed, such as high-intensity pulsed electric fields, high-pressure systems, ultrasounds, and irradiation, which effectively eliminate microorganisms without deteriorating the properties of the product. These emerging technologies are potentially applicable in the field of environmental engineering.
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Affiliation(s)
- J M Poyatos
- Department of Civil Engineering, University of Granada, Spain
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30
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Malinowska-Pańczyk E, Kołodziejska I, Saryczew M. Changes in bacterial cells induced by high pressure at subzero temperature. Syst Appl Microbiol 2011; 34:139-47. [PMID: 21316894 DOI: 10.1016/j.syapm.2010.09.007] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2010] [Revised: 09/28/2010] [Accepted: 09/29/2010] [Indexed: 11/28/2022]
Abstract
The aim of this study was to examine the effect of pressure treatment at 193MPa and -20°C on membrane damage, changes in activity of membrane-bound ATPases and degradation of nucleic acids. The experiments were carried out with three Escherichia coli strains, in the exponential and stationary phases of growth, and differing in sensitivity to pressure. All E. coli strains subjected to pressure in the exponential phase of growth were inactivated by 6 log cycles, independently of the strain, which was accompanied by a total loss of ability to plasmolyse, an increase in irreversible membrane permeability to PI, and a reduction of cellular ATP by more than 80%. After pressure treatment of stationary phase cells, the relationship between the inactivation level and the ability to plasmolyse was not as evident as in the case of exponential phase cells. Pressure treatment of two strains of E. coli K-12 and Ec160/59 in the stationary phase that decreased viability by no more than one log cycle led only to reversible permeabilization of bacterial membranes, while irreversible permeabilization was observed in the pressure sensitive E. coli IBA72 strain phase that was inactivated by 4.6 log cycles. The reduction of ATP and changes in ATPase activity after pressure treatment of tested E. coli strains in the stationary phase of growth depended on the stage of inactivation of the particular strain. Electrophoretic analysis showed degradation of RNA isolated after pressure treatment from cells of all E. coli strains tested in the exponential phase of growth. The changes of RNA induced by pressure were not visible in the case of cells in the stationary phase. The degradation of DNA isolated from pressure treated E. coli strains from the exponential as well as from the stationary phase of growth was not observed.
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Affiliation(s)
- Edyta Malinowska-Pańczyk
- Department of Food Chemistry, Technology and Biotechnology, Chemical Faculty, Gdansk University of Technology, G. Narutowicza 11/12, 80-233 Gdańsk, Poland
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31
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Erickson MC. Microbial Risks Associated with Cabbage, Carrots, Celery, Onions, and Deli Salads Made with These Produce Items. Compr Rev Food Sci Food Saf 2010; 9:602-619. [DOI: 10.1111/j.1541-4337.2010.00129.x] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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32
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The relationship between membrane damage, release of protein and loss of viability in Escherichia coli exposed to high hydrostatic pressure. Int J Food Microbiol 2010; 137:214-20. [DOI: 10.1016/j.ijfoodmicro.2009.11.020] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2009] [Revised: 11/23/2009] [Accepted: 11/26/2009] [Indexed: 11/16/2022]
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33
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Role of quantity and quality of fat in meat models inoculated with Listeria innocua or Salmonella Typhimurium treated by high pressure and refrigerated stored. Food Microbiol 2009; 26:834-40. [DOI: 10.1016/j.fm.2009.05.011] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2008] [Revised: 05/18/2009] [Accepted: 05/21/2009] [Indexed: 11/19/2022]
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34
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Flow cytometry applications in the food industry. J Ind Microbiol Biotechnol 2009; 36:999-1011. [DOI: 10.1007/s10295-009-0608-x] [Citation(s) in RCA: 82] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2008] [Accepted: 06/02/2009] [Indexed: 11/25/2022]
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35
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Roldán-Marín E, Sánchez-Moreno C, Lloría R, de Ancos B, Cano MP. Onion high-pressure processing: Flavonol content and antioxidant activity. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.11.013] [Citation(s) in RCA: 77] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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36
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Optimization of three FISH procedures for in situ detection of anaerobic ammonium oxidizing bacteria in biological wastewater treatment. J Microbiol Methods 2009; 78:119-26. [PMID: 19389431 DOI: 10.1016/j.mimet.2009.04.003] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2008] [Revised: 04/05/2009] [Accepted: 04/10/2009] [Indexed: 11/24/2022]
Abstract
Fluorescence in situ hybridization (FISH) using fluorochrome-labeled DNA oligonucleotide probes has been successfully applied for in situ detection of anaerobic ammonium oxidizing (anammox) bacteria. However, application of the standard FISH protocols to visualize anammox bacteria in biofilms from a laboratory-scale wastewater reactor produced only weak signals. Increased signal intensity was achieved either by modifying the standard FISH protocol, using peptide nucleic acid probes (PNA FISH), or applying horse radish peroxidase- (HRP-) labeled probes and subsequent catalyzed reporter deposition (CARD-FISH). A comparative analysis using anammox biofilm samples and suspended anammox biomass from different laboratory wastewater bioreactors revealed that the modified standard FISH protocol and the PNA FISH probes produced equally strong fluorescence signals on suspended biomass, but only weak signals were obtained with the biofilm samples. The probe signal intensities in the biofilm samples could be enhanced by enzymatic pre-treatment of fixed cells, and by increasing the hybridization time of the PNA FISH protocol. CARD-FISH always produced up to four-fold stronger fluorescent signals but unspecific fluorescence signals, likely caused by endogenous peroxidases as reported in several previous studies, compromised the results. Interference of the development of fluorescence intensity with endogenous peroxidases was also observed in cells of aerobic ammonium oxidizers like Nitrosomonas europea, and sulfate-reducers like Desulfobacter postgatei. Interestingly, no interference was observed with other peroxidase-positive microorganisms, suggesting that CARD-FISH is not only compromised by the mere presence of peroxidases. Pre-treatment of cells to inactivate peroxidase with HCl or autoclavation/pasteurization failed to inactive peroxidases, but H(2)O(2) significantly reduced endogenous peroxidase activity. However, for optimal inactivation, different H(2)O(2) concentrations and incubation time may be needed, depending on nature of sample and should therefore always be individually determined for each study.
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37
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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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38
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Comparison of inactivation pathways of thermal or high pressure inactivated Lactobacillus rhamnosus ATCC 53103 by flow cytometry analysis. Food Microbiol 2009; 26:542-6. [PMID: 19465252 DOI: 10.1016/j.fm.2009.01.008] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2008] [Revised: 01/27/2009] [Accepted: 01/28/2009] [Indexed: 11/23/2022]
Abstract
The effect of thermal and pressure treatments on Lactobacillus rhamnosus ATCC 53103 was evaluated by flow cytometric analysis in conjunction to standard cultivation techniques. A double staining technique with fluorochromes carboxyfluorescein diacetate (cFDA) and propidium iodide (PI) revealed that depending on temperature regime used heat-killed cells had different fluorescence behaviors. Cells killed at 60 degrees C were not stained at all whereas heat treatment at 75 degrees C resulted in a single population entirely labelled by PI. These findings indicated that thermal-induced cell death was achievable with or without membrane degradation. Hydrostatic pressures beyond 400 MPa inactivated L. rhamnosus ATCC 53103 in a different way. It was observed that the irreversible damage of the membrane-bound transport systems could be largely accounted for the cause of high pressure-induced cell death.
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39
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Bull MK, Olivier SA, van Diepenbeek RJ, Kormelink F, Chapman B. Synergistic inactivation of spores of proteolytic Clostridium botulinum strains by high pressure and heat is strain and product dependent. Appl Environ Microbiol 2009; 75:434-45. [PMID: 19011055 PMCID: PMC2620695 DOI: 10.1128/aem.01426-08] [Citation(s) in RCA: 76] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2008] [Accepted: 11/05/2008] [Indexed: 11/20/2022] Open
Abstract
The combined high pressure and heat resistances of spores of five proteolytic Clostridium botulinum strains and of the nonpathogenic surrogate strain Clostridium sporogenes PA3679 were compared with their heat-only resistances on the basis of equivalent accumulated thermal lethality, expressed as equivalent minutes at a reference temperature of 105 degrees C (F(105 degrees C). Comparisons were made with three model (i.e., diluted) products, namely, 30% (wt/wt) Bolognese sauce, 50% (wt/wt) cream sauce, and rice water agar. Pressure was determined to act synergistically with heat during high-pressure thermal (HPT) processing for C. botulinum FRRB 2802 (NCTC 7273) and C. botulinum FRRB 2804 (NCTC 3805 and 62A) in the Bolognese and cream sauces and for C. botulinum FRRB 2807 (213B) in the Bolognese sauce only. No synergy was observed for C. botulinum FRRB 2803 (NCTC 2916) or FRRB 2806 (62A) or C. sporogenes FRRB 2790 (NCTC 8594 and PA3679) in any of the model products. No significant protective effect of pressure against spore inactivation was determined for any Clostridium strain in any product. Because synergy was not consistently observed among strains of C. botulinum or among products, the prediction of inactivation of C. botulinum spores by HPT sterilization (HPTS) for the present must assume a complete lack of synergy. Therefore, any HPTS process for low-acid shelf-stable foods must be at least thermally equivalent to an F(0) process of 2.8 min, in line with current good manufacturing practices. The results of this study suggest that the use of C. sporogenes PA3679 as a surrogate organism may risk overestimating inactivation of C. botulinum by HPT processing.
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Affiliation(s)
- M K Bull
- Food Science Australia, P.O. Box 52, North Ryde, NSW 1670, Australia
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40
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Kniel KE, Shearer AEH, Cascarino JL, Wilkins GC, Jenkins MC. High hydrostatic pressure and UV light treatment of produce contaminated with Eimeria acervulina as a Cyclospora cayetanensis surrogate. J Food Prot 2007; 70:2837-42. [PMID: 18095439 DOI: 10.4315/0362-028x-70.12.2837] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The prevalence, size, genome, and life cycle of Eimeria acervulina make this organism a good surrogate for Cyclospora cayetanensis, a protozoan that causes gastroenteritis in humans, including recent outbreaks in the United States and Canada associated with contaminated raspberries and basil. Laboratory studies of C. cayetanensis are difficult because of the lack of readily available oocysts and of infection models and assays. UV radiation and high-hydrostatic-pressure processing (HPP) are both safe technologies with potential for use on fresh produce. Raspberries and basil were inoculated with sporulated E. acervulina oocysts at high (10(6) oocysts) and low (10(4) oocysts) levels, and inoculated and control produce were treated with UV (up to 261 mW/cm2) or HPP (550 MPa at 40 degrees C for 2 min). Oocysts recovered from produce were fed to 3-week-old broiler chickens, which were scored for weight gain, oocyst shedding, and lesions at 6 days postinoculation. Oocysts exhibited enhanced excystation on raspberries but not on basil. Birds fed oocysts from UV-treated raspberries had reduced infection rates, which varied with oocyst inoculum level and UV intensity. Birds fed oocysts from UV-treated raspberries (10(4) oocysts) were asymptomatic but shed oocysts, and birds fed oocysts from UV-treated basil (10(4) oocysts) were asymptomatic and did not shed oocysts. Birds fed oocysts from HPP-treated raspberries and basil were asymptomatic and did not shed oocysts. These results suggest that UV radiation and HPP may be used to reduce the risk for cyclosporiasis infection associated with produce. Both treatments yielded healthy animals; however, HPP was more effective, as indicated by results for produce with higher contamination levels.
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Affiliation(s)
- Kalmia E Kniel
- Department of Animal and Food Sciences, University of Delaware, 531 South College Avenue, Townsend Hall, Newark, Delaware 19716, USA.
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41
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Moussa M, Perrier-Cornet JM, Gervais P. Damage in Escherichia coli cells treated with a combination of high hydrostatic pressure and subzero temperature. Appl Environ Microbiol 2007; 73:6508-18. [PMID: 17766454 PMCID: PMC2075060 DOI: 10.1128/aem.01212-07] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The relationship between membrane permeability, changes in ultrastructure, and inactivation in Escherichia coli strain K-12TG1 cells subjected to high hydrostatic pressure treatment at room and subzero temperatures was studied. Propidium iodide staining performed before and after pressure treatment made it possible to distinguish between reversible and irreversible pressure-mediated cell membrane permeabilization. Changes in cell ultrastructure were studied using transmission electron microscopy (TEM), which showed noticeable condensation of nucleoids and aggregation of cytosolic proteins in cells fixed after decompression. A novel technique used to mix fixation reagents with the cell suspension in situ under high hydrostatic pressure (HHP) and subzero-temperature conditions made it possible to show the partial reversibility of pressure-induced nucleoid condensation. However, based on visual examination of TEM micrographs, protein aggregation did not seem to be reversible. Reversible cell membrane permeabilization was noticeable, particularly for HHP treatments at subzero temperature. A correlation between membrane permeabilization and cell inactivation was established, suggesting different mechanisms at room and subzero temperatures. We propose that the inactivation of E. coli cells under combined HHP and subzero temperature occurs mainly during their transiently permeabilized state, whereas HHP inactivation at room temperature is related to a balance of transient and permanent permeabilization. The correlation between TEM results and cell inactivation was not absolute. Further work is required to elucidate the effects of pressure-induced damage on nucleoids and proteins during cell inactivation.
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Affiliation(s)
- Marwen Moussa
- Laboratoire de Génie des Procédés Microbiologiques et Alimentaires, ENSBANA, Université de Bourgogne, 1, Esplanade Erasme, 21000 Dijon, France
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42
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Muñoz M, de Ancos B, Sánchez-Moreno C, Cano MP. Effects of high pressure and mild heat on endogenous microflora and on the inactivation and sublethal injury of Escherichia coli inoculated into fruit juices and vegetable soup. J Food Prot 2007; 70:1587-93. [PMID: 17685329 DOI: 10.4315/0362-028x-70.7.1587] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objective of this study was to determine the effects of high-pressure treatments and mild temperatures on endogenous microflora and Escherichia coli CECT 515 artificially inoculated into orange and apple juices and vegetable soup. In general, the viability of aerobic bacteria was significantly reduced as pressure and temperature increased. Although the greatest reduction in the concentration of aerobic mesophilic vegetative cells was reached at 350 MPa and 60 degrees C, the same reduction occurred in fruit juices at 350 MPa and 20 degrees C. Yeasts and molds were below the level of detection (1 log CFU/ml) for the fruit juices and did not exceed 2 log CFU/ml for vegetable soup. Foods inoculated with E. coli were subjected to several treatments as indicated by the mathematical model applied in response surface methodology to obtain the maximum information with the minimum number of experiments. The number of tests for a range of pressures (150 to 350 MPa) and temperatures (20 to 60 degrees C) was limited to 11. The models were considered adequate because of satisfactory R2 values. The optimum process parameters (pressure and temperature) for a 6-log reduction of E. coli were obtained at 248.25 MPa and 59.91 degrees C in orange juice, 203.50 MPa and 57.18 degrees C in apple juice, and 269.8 MPa and 59.9 degrees C in vegetable soup. Sublethal injury of E. coli occurred as pressure and temperature increased. Nearly all of the E. coli cells were injured at 350 MPa and 20 degrees C in fruit juices and after all treatments in vegetable soup.
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Affiliation(s)
- Marina Muñoz
- Department of Plant Foods Science & Technology, Instituto del Frío-CSIC, José Antonio Novais, 10, E-28040, Madrid, Spain.
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43
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Effects of high hydrostatic pressure on Eimeria acervulina pathogenicity, immunogenicity and structural integrity. INNOV FOOD SCI EMERG 2007. [DOI: 10.1016/j.ifset.2007.01.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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44
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45
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Rastogi NK, Raghavarao KSMS, Balasubramaniam VM, Niranjan K, Knorr D. Opportunities and Challenges in High Pressure Processing of Foods. Crit Rev Food Sci Nutr 2007; 47:69-112. [PMID: 17364696 DOI: 10.1080/10408390600626420] [Citation(s) in RCA: 448] [Impact Index Per Article: 26.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor and taste, and which are free from additives and preservatives. This demand has triggered the need for the development of a number of nonthermal approaches to food processing, of which high-pressure technology has proven to be very valuable. A number of recent publications have demonstrated novel and diverse uses of this technology. Its novel features, which include destruction of microorganisms at room temperature or lower, have made the technology commercially attractive. Enzymes and even spore forming bacteria can be inactivated by the application of pressure-thermal combinations, This review aims to identify the opportunities and challenges associated with this technology. In addition to discussing the effects of high pressure on food components, this review covers the combined effects of high pressure processing with: gamma irradiation, alternating current, ultrasound, and carbon dioxide or anti-microbial treatment. Further, the applications of this technology in various sectors - fruits and vegetables, dairy, and meat processing - have been dealt with extensively. The integration of high-pressure with other matured processing operations such as blanching, dehydration, osmotic dehydration, rehydration, frying, freezing / thawing and solid-liquid extraction has been shown to open up new processing options. The key challenges identified include: heat transfer problems and resulting non-uniformity in processing, obtaining reliable and reproducible data for process validation, lack of detailed knowledge about the interaction between high pressure, and a number of food constituents, packaging and statutory issues.
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Affiliation(s)
- N K Rastogi
- Department of Food Engineering, Central Food Technological Research Institute. Mysore, 570 020. India.
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46
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De Lamo-Castellví S, Capellas M, Roig-Sagués AX, López-Pedemonte T, Hernández-Herrero MM, Guamis B. Fate of Escherichia coli strains inoculated in model cheese elaborated with or without starter and treated by high hydrostatic pressure. J Food Prot 2006; 69:2856-64. [PMID: 17186650 DOI: 10.4315/0362-028x-69.12.2856] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The aim of this research was to study high hydrostatic pressure inactivation of two strains of Escherichia coli (E. coli O59:H21 [CECT 405] and E. coli O157:H7 [CECT 5947]) inoculated in washed-curd model cheese elaborated with and without starter and the ability of these strains for survival, recovery, and growth. Samples were treated at 300, 400, and 500 MPa for 10 min at 20 degrees C and analyzed after the treatment and after 1, 7, and 15 days of storage at 8 degrees C to study the behavior of Escherichia populations. Cheeses elaborated with starter showed the maximum lethality at 400 and 500 MPa, and no significant differences in the baroresistant behavior of either strains were detected, except for E. coli O157:H7 at 400 MPa in cell counts obtained with thin agar layer method medium, where the decrease value was significantly lower. In cheese elaborated without starter, the highest decrease value was observed at 500 MPa, except for E. coli O59:H21 in cell counts obtained with selective culture medium, where the highest decrease value was also found at 400 MPa. The ability to repair and grow was not observed in model cheese elaborated with starter, as cell counts of treated samples decreased after 15 days of storage at 8 degrees C. By contrast, in cheese elaborated without starter, all pressurized samples showed the trend to repair and grow during the storage period in both strains. These results suggest that the presence of starter and low pH values are the main factors that control the ability of Escherichia strains inoculated in this type of cheese and treated by high hydrostatic pressure to recover and grow.
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Affiliation(s)
- Sílvia De Lamo-Castellví
- Centre Especial de Recerca Planta de Tecnologia dels Aliments, CeRTA, XIT, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària Edifici V, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
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47
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Muñoz M, De Ancos B, Sánchez-Moreno C, Pilar Cano M. Evaluation of chemical and physical (high-pressure and temperature) treatments to improve the safety of minimally processed mung bean sprouts during refrigerated storage. J Food Prot 2006; 69:2395-402. [PMID: 17066918 DOI: 10.4315/0362-028x-69.10.2395] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objective of this study was to compare the effects of combined high hydrostatic pressure and temperature treatments with different chemical sanitation treatments (water, sodium hypochlorite, and hydrogen peroxide) on the microbiological properties of mung bean sprouts. In a first study, the raw product was subjected to several combined high-pressure and temperature treatments for calculating a mathematical model by a response surface methodology. The number of pressure-temperature (150 to 400 MPa; 20 to 40 degrees C) combinations was limited to 10. In addition, a model system consisting of mung bean sprout juice was inoculated with Listeria monocytogenes (CECT 4032). Microbial inactivation with this model system was also investigated by a response surface methodology. The highest aerobic mesophilic bacteria and L. monocytogenes inactivation was achieved at maximum pressure and temperature (5.5 and 1.8 log cycles, respectively). In a second study, the effect of five different processing lines on the microbial load reduction of minimally processed mung bean sprouts during refrigerated storage was studied. All treatments reduced the initial population of aerobic mesophilic bacteria and fecal coliforms, with the physical treatment of 400 MPa and 40 degrees C being the most effective, showing initial reductions of 5.8 and 7.8 log CFU/ g, respectively. Recovery of bacteria from sprouts treated under these conditions was not observed during storage. However, the sprouts that received washing treatments with water, sodium hypochlorite, and hydrogen peroxide exhibited increases in aerobic mesophilic and fecal coliform counts after 3 days of storage at 4 degrees C.
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Affiliation(s)
- Marina Muñoz
- Department of Plant Foods Science and Technology, Instituto del Frío-Consejo Superior de Investigaciones, José Antonio Novais, 10, E-28040 Madrid, Spain
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Préstamo G, Pedrazuela A, Guignon B, Sanz PD. Synergy between high-pressure, temperature and ascorbic acid on the inactivation of Bacillus cereus. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0469-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Requisite scientific parameters for establishing the equivalence of alternative methods of pasteurization. J Food Prot 2006; 69:1190-216. [PMID: 16715826 DOI: 10.4315/0362-028x-69.5.1190] [Citation(s) in RCA: 155] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Grove SF, Lee A, Lewis T, Stewart CM, Chen H, Hoover DG. Inactivation of foodborne viruses of significance by high pressure and other processes. J Food Prot 2006; 69:957-68. [PMID: 16629048 DOI: 10.4315/0362-028x-69.4.957] [Citation(s) in RCA: 79] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The overall safety of a food product is an important component in the mix of considerations for processing, distribution, and sale. With constant commercial demand for superior food products to sustain consumer interest, nonthermal processing technologies have drawn considerable attention for their ability to assist development of new products with improved quality attributes for the marketplace. This review focuses primarily on the nonthermal processing technology high-pressure processing (HPP) and examines current status of its use in the control and elimination of pathogenic human viruses in food products. There is particular emphasis on noroviruses and hepatitis A virus with regard to the consumption of raw oysters, because noroviruses and hepatitis A virus are the two predominant types of viruses that cause foodborne illness. Also, application of HPP to whole-shell oysters carries multiple benefits that increase the popularity of HPP usage for these foods. Viruses have demonstrated a wide range of sensitivities in response to high hydrostatic pressure. Viral inactivation by pressure has not always been predictable based on nomenclature and morphology of the virus. Studies have been complicated in part from the inherent difficulties of working with human infectious viruses. Consequently, continued study of viral inactivation by HPP is warranted.
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Affiliation(s)
- Stephen F Grove
- Food Science Australia, CSIRO, Werribee, Victoria, Australia
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