Protective effect of calcium on inactivation of Escherichia coli by high hydrostatic pressure

Bacterial cell wall material properties determine E. coli resistance to sonolysis

The applications of bacterial sonolysis in industrial settings are plagued by the lack of the knowledge of the exact mechanism of action of sonication on bacterial cells, variable effectiveness of cavitation on bacteria, and inconsistent data of its efficiency. In this study we have systematically changed material properties of E. coli cells to probe the effect of different cell wall layers on bacterial resistance to ultrasonic irradiation (20 kHz, output power 6,73 W, horn type, 3 mm probe tip diameter, 1 ml sample volume). We have determined the rates of sonolysis decay for bacteria with compromised major capsular polymers, disrupted outer membrane, compromised peptidoglycan layer, spheroplasts, giant spheroplasts, and in bacteria with different cell physiology. The non-growing bacteria were 5-fold more resistant to sonolysis than growing bacteria. The most important bacterial cell wall structure that determined the outcome during sonication was peptidoglycan. If peptidoglycan was remodelled, weakened, or absent the cavitation was very efficient. Cells with removed peptidoglycan had sonolysis resistance equal to lipid vesicles and were extremely sensitive to sonolysis. The results suggest that bacterial physiological state as well as cell wall architecture are major determinants that influence the outcome of bacterial sonolysis.

Control of pathogenic and spoilage bacteria in meat and meat products by high pressure: Challenges and future perspectives

High-pressure processing is among the most widely used nonthermal intervention to reduce pathogenic and spoilage bacteria in meat and meat products. However, resistance of pathogenic bacteria strains in meats at the current maximum commercial equipment of 600 MPa questions the ability of inactivation by its application in meats. Pathogens including Escherichia coli, Listeria, and Salmonelle, and spoilage microbiota including lactic acid bacteria dominate in raw meat, ready-to-eat, and packaged meat products. Improved understanding on the mechanisms of the pressure resistance is needed for optimizing the conditions of pressure treatment to effectively decontaminate harmful bacteria. Effective control of the pressure-resistant pathogens and spoilage organisms in meats can be realized by the combination of high pressure with application of mild temperature and/or other hurdles including antimicrobial agents and/or competitive microbiota. This review summarized applications, mechanisms, and challenges of high pressure on meats from the perspective of microbiology, which are important for improving the understanding and optimizing the conditions of pressure treatment in the future.

Inactivation of Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica under High Hydrostatic Pressure: A Quantitative Analysis of Existing Literature Data

High hydrostatic pressure processing (HPP) is a mild preservation technique, and its use for processing foods has been widely documented in the literature. However, very few quantitative synthesis studies have been conducted to gather and analyze bacterial inactivation data to identify the mechanisms of HPP-induced bacterial inactivation. The purpose of this study was to conduct a quantitative analysis of three-decimal reduction times (t_3δ) from a large set of existing studies to determine the main influencing factors of HPP-induced inactivation of three foodborne pathogens (Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica) in various foods. Inactivation kinetics data sets from 1995 to 2017 were selected, and t_3δ values were first estimated by using the nonlinear Weibull model. Bayesian inference was then used within a metaregression analysis to build and test several models and submodels. The best model (lowest error and most parsimonious) was a hierarchical mixed-effects model including pressure intensity, temperature, study, pH, species, and strain as explicative variables and significant factors. Values for t_3δ and Z_P associated with inactivation under HPP were estimated for each bacterial pathogen, with their associated variability. Interstudy variability explained most of the variability in t_3δ values. Strain variability was also important and exceeded interstudy variability for S. aureus, which prevented the development of an overall model for this pathogen. Meta-analysis is not often used in food microbiology but was a valuable quantitative tool for modeling inactivation of L. monocytogenes and Salmonella in response to HPP treatment. Results of this study could be useful for refining quantitative assessment of the effects of HPP on vegetative foodborne pathogens or for more precisely designing costly and labor-intensive experiments with foodborne pathogens.

High pressure sensitization of heat-resistant and pathogenic foodborne spores to nisin

Today, there is no effective non-thermal method to inactivate unwanted bacterial spores in foods. High-Pressure (HP) process has been shown to act synergistically with moderate heating and the bacteriocin nisin to inactivate spores but the mechanisms have not been elucidated. The purpose of the present work was to investigate in depth the synergy of HP and nisin on various foodborne spore species and to bring new elements of understandings. For this purpose, spores of Bacillus pumilus, B. sporothermodurans, B. licheniformis, B. weihenstephanensis, and Clostridium sp. were suspended in MES buffer, in skim milk or in a liquid medium simulating cooked ham brine and treated by HP at 500 MPa for 10 min at 50 °C or 20 °C. Nisin (20 or 50 IU/mL) was added at three different points during treatment: during HP, during and or in the plating medium of enumeration. In the latter two cases, a high synergy was observed with the inhibition of the spores of Bacillus spp. The evaluation of the germinated fraction of Bacillus spp. spores after HP revealed that this synergy was likely due to the action of nisin on HP-sensitized spores, rather than on HP-germinated spores. Thus, the combination of nisin and HP can lead to Bacillus spp. spore inhibition at 20 °C. And Nisin can act on HP-treated spores, even if they are not germinated. This paper provides new information about the inhibition of spores by the combination of HP and nisin. The high synergy observed at low temperature has not been reported yet and could allow food preservation without the use of any thermal process.

Modeling the Survival of Escherichia coli O157:H7 Under Hydrostatic Pressure, Process Temperature, Time and Allyl Isothiocyanate Stresses in Ground Chicken Meat

Shiga toxin-producing Escherichia coli O157:H7 (STEC) is a common contaminant in meat and poultry. We investigated the use of non-thermal high pressure processing (HPP), with or without allyl isothiocyanate (AITC) essential oil, to kill STEC in ground chicken meat. Temperature was found an important factor affecting the inactivation of STEC in addition to pressure and process time. A full factorial experiment design (4 factors × 2 levels) was used to facilitate and evaluate the effect of pressure (250–350 MPa), operation temperature (−15–4°C), AITC concentration (0.05–0.15%, w/w), and pressure-holding time (10–20 min) on the inactivation of STEC. A linear model (a polynomial equation) was developed to predict/describe those four parameters’ impact on E. coli O157:H7 survival (R² = 0.90), as well as a dimensionless non-linear model. Both types of models were validated with data obtained from separate experimental points. The dimensionless model also demonstrated that it may predict the lethality (defined as the log CFU/g reduction of STEC before and after treatment) reasonably well with some factors set slightly outside the design ranges (e.g., a wider application than the linear model). The results provide important information regarding STEC survival as affected by HPP (e.g., pressure, time and temperature) and AITC. With the addition of AITC, the hydrostatic pressure may be lowered to the 250–350 MPa level. Regulatory agencies and food industry may use those models for STEC risk assessment in ground chicken meat. A storage test (at 4 and 10°C, 10 days) after HPP+AITC treatment indicated that AITC may continue depressing or killing the pressure-damaged cells.

Some Like It Hot: Heat Resistance of Escherichia coli in Food

Heat treatment and cooking are common interventions for reducing the numbers of vegetative cells and eliminating pathogenic microorganisms in food. Current cooking method requires the internal temperature of beef patties to reach 71°C. However, some pathogenic Escherichia coli such as the beef isolate E. coli AW 1.7 are extremely heat resistant, questioning its inactivation by current heat interventions in beef processing. To optimize the conditions of heat treatment for effective decontaminations of pathogenic E. coli strains, sufficient estimations, and explanations are necessary on mechanisms of heat resistance of target strains. The heat resistance of E. coli depends on the variability of strains and properties of food formulations including salt and water activity. Heat induces alterations of E. coli cells including membrane, cytoplasm, ribosome and DNA, particularly on proteins including protein misfolding and aggregations. Resistant systems of E. coli act against these alterations, mainly through gene regulations of heat response including EvgA, heat shock proteins, σE and σS, to re-fold of misfolded proteins, and achieve antagonism to heat stress. Heat resistance can also be increased by expression of key proteins of membrane and stabilization of membrane fluidity. In addition to the contributions of the outer membrane porin NmpC and overcome of osmotic stress from compatible solutes, the new identified genomic island locus of heat resistant performs a critical role to these highly heat resistant strains. This review aims to provide an overview of current knowledge on heat resistance of E. coli, to better understand its related mechanisms and explore more effective applications of heat interventions in food industry.

Comparative Resistance of Bacterial Foodborne Pathogens to Non-thermal Technologies for Food Preservation

In this paper the resistance of bacterial foodborne pathogens to manosonication (MS), pulsed electric fields (PEFs), high hydrostatic pressure (HHP), and UV-light (UV) is reviewed and compared. The influence of different factors on the resistance of bacterial foodborne pathogens to these technologies is also compared and discussed. Only results obtained under harmonized experimental conditions have been considered. This has allowed us to establish meaningful comparisons and draw significant conclusions. Among the six microorganisms here considered, Staphyloccocus aureus is the most resistant foodborne pathogen to MS and HHP and Listeria monocytogenes to UV. The target microorganism of PEF would change depending on the treatment medium pH. Thus, L. monocytogenes is the most PEF resistant microorganism at neutral pH but Gram-negatives (Escherichia coli, Salmonella spp., Cronobacter sakazakii, Campylobacter jejuni) would display a similar or even higher resistance at acidic pH. It should be noted that, in acidic products, the baroresistance of some E. coli strains would be comparable to that of S. aureus. The factors affecting the resistance of bacterial foodborne pathogens, as well as the magnitude of the effect, varied depending on the technology considered. Inter- and intra-specific differences in microbial resistance to PEF and HHP are much greater than to MS and UV. Similarly, both the pH and aw of the treatment medium highly condition microbial resistance to PEF and HHP but no to MS or UV. Growth phase also drastically affected bacterial HHP resistance. Regarding UV, the optical properties of the medium are, by far, the most influential factor affecting its lethal efficacy. Finally, increasing treatment temperature leads to a significant increase in lethality of the four technologies, what opens the possibility of the development of combined processes including heat. The appearance of sublethally damaged cells following PEF and HHP treatments could also be exploited in order to design combined processes. Further work would be required in order to fully elucidate the mechanisms of action of these technologies and to exhaustively characterize the influence of all the factors acting before, during, and after treatment. This would be very useful in the areas of process optimization and combined process design.

Effect of the food matrix on pressure resistance of Shiga-toxin producing Escherichia coli

The pressure resistance of Shiga-toxin producing Escherichia coli (STEC) depends on food matrix. This study compared the resistance of two five-strain E. coli cocktails, as well as the pressure resistant strain E. coli AW1.7, to hydrostatic pressure application in bruschetta, tzatziki, yoghurt and ground beef at 600 MPa, 20 °C for 3 min and during post-pressure survival at 4 °C. Pressure reduced STEC in plant and dairy products by more than 5 logs (cfu/ml) but not in ground beef. The pH affected the resistance of STEC to pressure as well as the post-pressure survival. E. coli with food constituents including calcium, magnesium, glutamate, caffeic acid and acetic acid were treated at 600 MPa, 20 °C. All compounds exhibited a protective effect on E. coli. The antimicrobial compounds ethanol and phenylethanol enhanced the inactivation by pressure. Calcium and magnesium also performed protective effects on E. coli during storage. Glutamate, glutamine or glutathione did not significantly influence the post-pressure survival over 12 days. Preliminary investigation on cell membrane was further performed through the use of fluorescence probe 1-N-phenylnaphthylamine. Pressure effectively permeabilised cell membrane, whereas calcium showed no effects on membrane permeabilisation.

Mechanisms of pressure-mediated cell death and injury in Escherichia coli: from fundamentals to food applications

High hydrostatic pressure is commercially applied to extend the shelf life of foods, and to improve food safety. Current applications operate at ambient temperature and 600 MPa or less. However, bacteria that may resist this pressure level include the pathogens Staphylococcus aureus and strains of Escherichia coli, including shiga-toxin producing E. coli. The resistance of E. coli to pressure is variable between strains and highly dependent on the food matrix. The targeted design of processes for the safe elimination of E. coli thus necessitates deeper insights into mechanisms of interaction and matrix-strain interactions. Cellular targets of high pressure treatment in E. coli include the barrier properties of the outer membrane, the integrity of the cytoplasmic membrane as well as the activity of membrane-bound enzymes, and the integrity of ribosomes. The pressure-induced denaturation of membrane bound enzymes results in generation of reactive oxygen species and subsequent cell death caused by oxidative stress. Remarkably, pressure resistance at the single cell level relates to the disposition of misfolded proteins in inclusion bodies. While the pressure resistance E. coli can be manipulated by over-expression or deletion of (stress) proteins, the mechanisms of pressure resistance in wild type strains is multi-factorial and not fully understood. This review aims to provide an overview on mechanisms of pressure-mediated cell death in E. coli, and the use of this information for optimization of high pressure processing of foods.

Effect of pressure-induced changes in the ionization equilibria of buffers on inactivation of Escherichia coli and Staphylococcus aureus by high hydrostatic pressure

Survival rates of Escherichia coli and Staphylococcus aureus after high-pressure treatment in buffers that had large or small reaction volumes (ΔV°), and which therefore underwent large or small changes in pH under pressure, were compared. At a low buffer concentration of 0.005 M, survival was, as expected, better in MOPS (morpholinepropanesulfonic acid), HEPES, and Tris, whose ΔV° values are approximately 5.0 to 7.0 cm(3) mol(-1), than in phosphate or dimethyl glutarate (DMG), whose ΔV° values are about -25 cm(3) mol(-1). However, at a concentration of 0.1 M, survival was unexpectedly better in phosphate and DMG than in MOPS, HEPES, or Tris. This was because the baroprotective effect of phosphate and DMG increased much more rapidly with increasing concentration than it did with MOPS, HEPES, or Tris. Further comparisons of survival in solutions of salts expected to cause large electrostriction effects (Na2SO4 and CaCl2) and those causing lower electrostriction (NaCl and KCl) were made. The salts with divalent ions were protective at much lower concentrations than salts with monovalent ions. Buffers and salts both protected against transient membrane disruption in E. coli, but the molar concentrations necessary for membrane protection were much lower for phosphate and Na2SO4 than for HEPES and NaCl. Possible protective mechanisms discussed include effects of electrolytes on water compressibility and kosmotropic and specific ion effects. The results of this systematic study will be of considerable practical significance in studies of pressure inactivation of microbes under defined conditions but also raise important fundamental questions regarding the mechanisms of baroprotection by ionic solutes.

Reduction of Bacillus subtilis, Bacillus stearothermophilus and Streptococcus faecalis in meat batters by temperature-high hydrostatic pressure pasteurization

People have a growing preference for fresh, healthy, palatable and nutritious meals and drinks. However, as food deterioration is a constant threat along the entire food chain, food preservation remains as necessary now as in the past. High pressure processing is one of the emerging technologies being studied as an alternative to the classical pasteurization and sterilization treatments of food. Samples of fried minced pork meat were inoculated with strains of Streptococcus faecalis and with sporulating microorganisms like Bacillus subtilis and stearothermophilus. The samples were subjected to several combined temperature-high pressure treatments predicted by the mathematical model applied in Response Surface Methodology. Using the "Box-Behnken" concept, the number of tests for a whole area of pressure-temperature-time-combinations (pressure variation: 50-400 MPa, temperature variation 20-80°C, time variation 1-60 min) could be limited to 15. In the center point of the model, the experimental combination was performed in triple to estimate the experimental variance. All the tests were executed in a randomized order to exclude the disturbing effect of environmental factors. Microbial analysis revealed for each microorganism an important reduction in total plate count, demonstrating a superior pressure resistance of the sporulating microorganisms in comparison with the most pressure resistant vegetative species Streptococcus faecalis. The effect of the medium composition could be neglected, showing little protective effect of, e.g. the fat fraction as seen in heat preservation techniques.

High-throughput method for a kinetics analysis of the high-pressure inactivation of microorganisms using microplates

Using microplates as pressure and cultivation vessels, a high-throughput method was developed for analyzing the high-pressure inactivation kinetics of microorganisms. The loss of viability from a high-pressure treatment, measured based on the growth delay during microplate cultivation, showed reproducibility with the conventional agar plate method and was applicable for the kinetics analysis.

Novel listerial genetic loci conferring enhanced barotolerance in Escherichia coli

AIMS

To identify Listeria monocytogenes genes with a role in high-pressure (HP) resistance.

METHODS AND RESULTS

A L. monocytogenes genomic library constructed in an Escherichia coli background was screened for loci conferring increased HP resistance. Pressure treatments at 400 megapascals for 5 min in Luria-Bertani (LB) agar were used to screen for increased resistance to pressure. Colonies arising on the treated agar plates were isolated, the plasmid extracted and the inserts sequenced to identify the genetic loci conferring HP resistance. Seven different genetic regions were identified, which encoded proteins similar to an inorganic polyphosphate/ATP-NAD kinase, the septation ring formation regulator EzrA, flagellar motor proteins MotA and MotB, proteins similar to the quorum sensing Agr system from Staphylococcus (AgrA, AgrC and AgrD), proteins similar to a transcription regulator (RpiR family) and a fructose phosphotransferase system, proteins of unknown function, and a Fur regulator. Of the seven loci confirmed, three (EzrA, MotA/B and the Agr system) maintained significantly reproducible HP tolerance when expressed in a different E. coli background.

CONCLUSIONS

Novel genetic loci from the L. monocytogenes genome confer increased HP resistance when heterologously expressed in an E. coli background.

SIGNIFICANCE AND IMPACT OF THE STUDY

Molecular and functional approaches to the screening of genetic elements linked to HP resistance provide greater insights into microbial inactivation and/or survival mechanisms when using HP as a means of controlling/eliminating bacterial growth. This information will ultimately have significant implications for the use of HP processing in the food industry, in terms of both food quality and safety.

Inactivation of human and murine norovirus by high-pressure processing

The effect of high hydrostatic pressure (HPP) was evaluated for inactivation of murine norovirus (MNV), a propagable norovirus (NoV), and human NoV genogroup II.4. Inactivation of MNV was assessed by viral culturing (50% tissue culture infectious dose [TCID(50)]) and real-time reverse-transcription-polymerase chain reaction (RT-qPCR), whereas NoV survival was determined only by RT-qPCR. A treatment of 450 MPa for 15 min at 45°C was sufficient to inactivate 6.5 log(10) of infectious MNV in culture medium as determined by TCID(50). Further, the inactivation of MNV was enhanced when pressure was applied at an initial temperature of 25°C. On the other hand, a baroprotective effect was observed when MNV suspensions were supplemented with 10 mM of CaCl(2). A 400 MPa treatment at 45°C inactivated >5 log(10) of infectious MNV, whereas the addition of CaCl(2) increased the pressure resistance of MNV, with <0.5 log(10) reduction observed. MNV decay as determined by TCID(50) was generally greater than that determined by RT-qPCR; for instance, MNV genomes were detected even after 15 min treatment at 450 MPa, with <0.5 log(10) reduction. Experiments with NoV suspensions showed that all tested HPP treatments reduced the numbers of NoV by <0.5 log(10) units as determined by RT-qPCR. Additionally, RNA of human NoV was more resistant to certain HPP treatments than the RNA of MNV.

Viral Inactivation in Foods: A Review of Traditional and Novel Food-Processing Technologies

  Over one-half of foodborne illnesses are believed to be viral in origin. The ability of viruses to persist in the environment and foods, coupled with low infectious doses, allows even a small amount of contamination to cause serious problems. An increased incidence of foodborne illnesses and consumer demand for fresh, convenient, and safe foods have prompted research into alternative food-processing technologies. This review focuses on viral inactivation by both traditional processing technologies such as use of antimicrobial agents and the application of heat, and also novel processing technologies including high-pressure processing, ultraviolet- and gamma-irradiation, and pulsed electric fields. These industrially applicable control measures will be discussed in relation to the 2 most common causes of foodborne viral illnesses, hepatitis A virus and human noroviruses. Other enteric viruses, including adenoviruses, rotaviruses, aichi virus, and laboratory and industrial viral surrogates such as feline caliciviruses, murine noroviruses, bacteriophage MS2 and ΦX174, and virus-like particles are also discussed. The basis of each technology, inactivation efficacy, proposed mechanisms of viral inactivation, factors affecting viral inactivation, and applicability to the food industry with a focus on ready-to-eat foods, produce, and shellfish, are all featured in this review.

High hydrostatic pressure for disinfection of bone grafts and biomaterials: an experimental study

BACKGROUND

Autoclaving, heat, irradiation or chemical detergents are used to disinfect autografts, allografts and biomaterials for tissue reconstruction. These methods are often associated with deterioration of mechanical, physical, and biological properties of the bone grafts and synthetic implants. High hydrostatic pressure has been proposed as a novel method preserving biomechanical and biological properties of bone, tendon and cartilage. This is the first study to assess the inactivation of clinically relevant bacteria on biomaterials and human bone by high hydrostatic pressure.

METHODS

Bacterial suspensions of Staphylococcus aureus, Pseudomonas aeruginosa and Enterococcus faecium, implants covered with infected blood, human bone infected in vitro, and biopsies of patients with chronic osteomyelitis were subjected to different protocols of high hydrostatic pressure up to 600 MPa. Bacterial survival after high hydrostatic pressure treatment was determined and compared with bacterial growth in untreated controls.

RESULTS

S. aureus and P. aeruginosa in suspension were completely inactivated by high hydrostatic pressure (> 5log levels), whereas E. faecium showed barotolerance up to 600 MPa. Blood and adherence to metal implants did not significantly alter inactivation of bacteria, and complete disinfection was achieved with barotolerant bacteria (S. aureus and P. aeruginosa). However, osteoarthritic bone demonstrated a non-homogeneous baroprotective effect, with single bone samples resistant to treatment resulting in unaltered bacterial growth, and complete disinfection of artificially infected bone specimens was achieved in 66% for S. aureus, 60% for P. aeruginosa and 0% for E. faecium. Human bone samples of patients with chronic osteomyelitis could be completely disinfected in 2 of 37 cases.

CONCLUSION

High hydrostatic pressure offers new perspectives for disinfection of sensitive biomaterials and bone grafts, and contamination by blood did not significantly affect bacterial inactivation rates. However, a significant baroprotective effect was demonstrated in bone. Effectiveness is currently limited to colonization and / or infection with barosensitive micro-organisms.

High-pressure processing--effects on microbial food safety and food quality

High-pressure processing (HPP) is a nonthermal process capable of inactivating and eliminating pathogenic and food spoilage microorganisms. This novel technology has enormous potential in the food industry, controlling food spoilage, improving food safety and extending product shelf life while retaining the characteristics of fresh, preservative-free, minimally processed foods. As with other food processing methods, such as thermal processing, HPP has somewhat limited applications as it cannot be universally applied to all food types, such as some dairy and animal products and shelf-stable low-acid foods. Herein, we discuss the effects of high-pressure processing on microbial food safety and, to a lesser degree, food quality.

The combined effects of high pressure and nisin on germination and inactivation of Bacillus spores in milk

AIMS

The aim of this work was to investigate the germination and inactivation of spores of Bacillus species in buffer and milk subjected to high pressure (HP) and nisin.

METHODS AND RESULTS

Spores of Bacillus subtilis and Bacillus cereus suspended in milk or buffer were treated at 100 or 500 MPa at 40 degrees C with or without 500 IU ml(-1) of nisin. Treatment at 500 MPa resulted in high levels of germination (4 log units) of B. subtilis spores in both milk and buffer; this increased to >6 logs by applying a second cycle of pressure. Viability of B. subtilis spores in milk and buffer was reduced by 2.5 logs by cycled HP, while the addition of nisin (500 IU ml(-1)) prior to HP treatment resulted in log reductions of 5.7 and 5.9 in phosphate buffered saline and milk, respectively. Physical damage of spores of B. subtilis following HP was apparent using scanning electron microscopy. Treating four strains of B. cereus at 500 MPa for 5 min twice at 40 degrees C in the presence of 500 IU ml(-1) nisin proved less effective at inactivating the spores of these isolates compared with B. subtilis and some strain-to-strain variability was observed.

CONCLUSIONS

Although high levels of germination of Bacillus spores could be achieved by combining HP and nisin, complete inactivation was not achieved using the aforementioned treatments.

SIGNIFICANCE AND IMPACT OF THE STUDY

Combinations of HP treatment and nisin may be an appealing alternative to heat pasteurization of milk.

Inactivation of bacterial pathogens in human milk by high-pressure processing

Low-temperature, long-time (LTLT) pasteurization assures the safety of banked human milk; however, heat can destroy important nutritional biomolecules. High-pressure processing (HPP) shows promise as an alternative for pasteurization of breast milk. The purpose of this study was to investigate the efficacy of HPP for inactivation of selected bacterial pathogens in human milk. Human milk was inoculated with one of five pathogens (10(8) to 10(9) CFU/ml), while 0.1% peptone solution solutions with the same levels of each organism were used as controls. The samples were subjected to 400 MPa at 21 to 31 degrees C for 0 to 50 min or to 62.5 degrees C for 0 to 30 min (capillary tube method) to simulate LTLT pasteurization. Tryptic soy agar and selective media were used for enumeration. Traditional thermal pasteurization resulted in inactivation (> 7 log) of all pathogens within 10 min. In human milk and in peptone solution, a 6-log reduction was achieved after 30 min of HPP for Staphylococcus aureus ATCC 6538. After 30 min, S. aureus ATCC 25923 was reduced by 8 log and 6 log in human milk and peptone solution, respectively. Treatments of 4 and 7 min resulted in an 8-log inactivation of Streptococcus agalactiae ATCC 12927 in human milk and peptone solution, respectively, while Listeria monocytogenes ATCC 19115 required 2 min for an 8-log inactivation in human milk. Escherichia coli ATCC 25922 was inactivated by 8 log after 10 min in peptone solution and by 6 log after 30 min in human milk. These data suggest that HPP may be a promising alternative for pasteurization of human milk. Further research should evaluate the efficacy of HPP in the inactivation of relevant viral pathogens.

New mathematical modeling approach for predicting microbial inactivation by high hydrostatic pressure

A new primary model based on a thermodynamically consistent first-order kinetic approach was constructed to describe non-log-linear inactivation kinetics of pressure-treated bacteria. The model assumes a first-order process in which the specific inactivation rate changes inversely with the square root of time. The model gave reasonable fits to experimental data over six to seven orders of magnitude. It was also tested on 138 published data sets and provided good fits in about 70% of cases in which the shape of the curve followed the typical convex upward form. In the remainder of published examples, curves contained additional shoulder regions or extended tail regions. Curves with shoulders could be accommodated by including an additional time delay parameter and curves with tails shoulders could be accommodated by omitting points in the tail beyond the point at which survival levels remained more or less constant. The model parameters varied regularly with pressure, which may reflect a genuine mechanistic basis for the model. This property also allowed the calculation of (a) parameters analogous to the decimal reduction time D and z, the temperature increase needed to change the D value by a factor of 10, in thermal processing, and hence the processing conditions needed to attain a desired level of inactivation; and (b) the apparent thermodynamic volumes of activation associated with the lethal events. The hypothesis that inactivation rates changed as a function of the square root of time would be consistent with a diffusion-limited process.

Antimicrobial effects of alginate-based film containing essential oils for the preservation of whole beef muscle

Alginate-based edible films containing 1% (wt/vol) essential oils of Spanish oregano, Chinese cinnamon, or savory were immersed in 2% (wt/vol) or 20% (wt/vol) CaCl2 solution and then applied to beef muscle slices to control the growth of Escherichia coli O157:H7 and Salmonella Typhimurium. Whole beef muscle surfaces were inoculated with one of these strains at 10(3) CFU/cm2. During the 5 days of storage, samples of meat were obtained periodically for microbiological analysis. The availability of active compounds from essential oils present in films was evaluated by determination of total phenolic compounds for oregano- and savory-based films and of total aldehydes for cinnamon-based films during storage. After 5 days of storage, films containing oregano or cinnamon essential oils were the most effective against Salmonella Typhimurium regardless of the type of pretreatment used (2 or 20% CaCl2). During the same period, meat inoculated with E. coli O157:H7 and coated with films treated with 2% CaCl2 had significantly fewer bacteria (P < or = 0.05) when oregano-based films were used than when cinnamon- and savory-based films were used. The E. coli O157:H7 concentration was higher at the end of the storage period when films were pretreated with 20% CaCl2. Evaluation of the active compounds in films revealed that availability in oregano- and savory-based films was significantly more important (P < or = 0.05) than that in cinnamon-based films regardless of the type of pretreatment used (2 or 20% CaCl2). At the end of storage, release rates of 40, 60, and 77% were noted in oregano-, savory-, and cinnamon-based films in 2% CaCl2 and rates of 65, 62, and 90% were noted in the same films in 20% CaCl2.

Factors affecting the pressure resistance of some Campylobacter species

AIMS

To compare pressure resistance between strains of Campylobacter jejuni, Campylobacter coli, Campylobacter lari and Campylobacter fetus, and to investigate the effect of suspending medium on pressure resistance of sensitive and more resistant strains.

METHODS AND RESULTS

Six strains of C. jejuni and four each of C. coli, C. lari and C. fetus were pressure treated for 10 min at 200 and 300 MPa. Individual strains varied widely in pressure resistance but there were no significant differences between the species C. jejuni, C. coli and C. lari. Campylobacter fetus was significantly more pressure sensitive than the other three species. The pressure resistance of C. jejuni cultures reached a maximum at 16-18 h on entry into stationary phase then declined to a minimum at 75 h before increasing once more. Milk was more baroprotective than water, broth or chicken slurry but did not prevent inactivation even of a resistant strain at 400 MPa.

CONCLUSIONS

Pressure resistance varies considerably between species of Campylobacter and among strains within a species, and survival after a pressure challenge will be markedly influenced by culture age and food matrix.

SIGNIFICANCE AND IMPACT OF THE STUDY

Despite the strain variation in pressure resistance and protective effects of food, Campylobacter sp. do not present a particular problem for pressure processing.

Combined effect of high-pressure treatments and bacteriocin-producing lactic acid bacteria on inactivation of Escherichia coli O157:H7 in raw-milk cheese

The effect of high-pressure (HP) treatments combined with bacteriocins of lactic acid bacteria (LAB) produced in situ on the survival of Escherichia coli O157:H7 in cheese was investigated. Cheeses were manufactured from raw milk inoculated with E. coli O157:H7 at approximately 10(5) CFU/ml. Seven different bacteriocin-producing LAB were added at approximately 10(6) CFU/ml as adjuncts to the starter. Cheeses were pressurized on day 2 or 50 at 300 MPa for 10 min or 500 MPa for 5 min, at 10 degrees C in both cases. After 60 days, E. coli O157:H7 counts in cheeses manufactured without bacteriocin-producing LAB and not pressurized were 5.1 log CFU/g. A higher inactivation of E. coli O157:H7 was achieved in cheeses without bacteriocin-producing LAB when 300 MPa was applied on day 50 (3.8-log-unit reduction) than if applied on day 2 (1.3-log-unit reduction). Application of 500 MPa eliminated E. coli O157:H7 in 60-day-old cheeses. Cheeses made with bacteriocin-producing LAB and not pressurized showed a slight reduction of the pathogen. Pressurization at 300 MPa on day 2 and addition of lacticin 481-, nisin A-, bacteriocin TAB 57-, or enterocin AS-48-producing LAB were synergistic and reduced E. coli O157:H7 counts to levels below 2 log units in 60-day-old cheeses. Pressurization at 300 MPa on day 50 and addition of nisin A-, bacteriocin TAB 57-, enterocin I-, or enterocin AS-48-producing LAB completely inactivated E. coli O157:H7 in 60-day-old cheeses. The application of reduced pressures combined with bacteriocin-producing LAB is a feasible procedure to improve cheese safety.

Synchronous effects of temperature, hydrostatic pressure, and salinity on growth, phospholipid profiles, and protein patterns of four Halomonas species isolated from deep-sea hydrothermal-vent and sea surface environments

Four strains of euryhaline bacteria belonging to the genus Halomonas were tested for their response to a range of temperatures (2, 13, and 30 degrees C), hydrostatic pressures (0.1, 7.5, 15, 25, 35, 45, and 55 MPa), and salinities (4, 11, and 17% total salts). The isolates were psychrotolerant, halophilic to moderately halophilic, and piezotolerant, growing fastest at 30 degrees C, 0.1 MPa, and 4% total salts. Little or no growth occurred at the highest hydrostatic pressures tested, an effect that was more pronounced with decreasing temperatures. Growth curves suggested that the Halomonas strains tested would grow well in cool to warm hydrothermal-vent and associated subseafloor habitats, but poorly or not at all under cold deep-sea conditions. The intermediate salinity tested enhanced growth under certain high-hydrostatic-pressure and low-temperature conditions, highlighting a synergistic effect on growth for these combined stresses. Phospholipid profiles obtained at 30 degrees C indicated that hydrostatic pressure exerted the dominant control on the degree of lipid saturation, although elevated salinity slightly mitigated the increased degree of lipid unsaturation caused by increased hydrostatic pressure. Profiles of cytosolic and membrane proteins of Halomonas axialensis and H. hydrothermalis performed at 30 degrees C under various salinities and hydrostatic pressure conditions indicated several hydrostatic pressure and salinity effects, including proteins whose expression was induced by either an elevated salinity or hydrostatic pressure, but not by a combination of the two. The interplay between salinity and hydrostatic pressure on microbial growth and physiology suggests that adaptations to hydrostatic pressure and possibly other stresses may partially explain the euryhaline phenotype of members of the genus Halomonas living in deep-sea environments.

Morphological and physiological changes induced by high hydrostatic pressure in exponential- and stationary-phase cells of Escherichia coli: relationship with cell death

The relationship between a loss of viability and several morphological and physiological changes was examined with Escherichia coli strain J1 subjected to high-pressure treatment. The pressure resistance of stationary-phase cells was much higher than that of exponential-phase cells, but in both types of cell, aggregation of cytoplasmic proteins and condensation of the nucleoid occurred after treatment at 200 MPa for 8 min. Although gross changes were detected in these cellular structures, they were not related to cell death, at least for stationary-phase cells. In addition to these events, exponential-phase cells showed changes in their cell envelopes that were not seen for stationary-phase cells, namely physical perturbations of the cell envelope structure, a loss of osmotic responsiveness, and a loss of protein and RNA to the extracellular medium. Based on these observations, we propose that exponential-phase cells are inactivated under high pressure by irreversible damage to the cell membrane. In contrast, stationary-phase cells have a cytoplasmic membrane that is robust enough to withstand pressurization up to very intense treatments. The retention of an intact membrane appears to allow the stationary-phase cell to repair gross changes in other cellular structures and to remain viable at pressures that are lethal to exponential-phase cells.

Sensitization of outer-membrane mutants of Salmonella typhimurium and Pseudomonas aeruginosa to antimicrobial peptides under high pressure

High pressure can sensitize gram-negative bacteria to antimicrobial peptides or proteins through the permeabilization of their outer membranes; however, the range of compounds to which sensitivity is induced is species and strain dependent. We studied the role of outer-membrane properties in this sensitization by making use of a series of rough and deep rough mutants of Salmonella enterica serovar Typhimurium that show an increased degree of lipopolysaccharide (LPS) truncation, along with Pseudomonas aeruginosa PhoP and PhoQ mutants with altered outer-membrane properties. The outer-membrane properties of P. aernginosa were also modulated through the use of different Mg2- concentrations in the growth medium. Each of these strains was challenged under high pressure (15 min at 270 MPa for Salmonella Typhimurium and 15 min at 100 MPa for P. aerttginosa) in phosphate buffer with lysozyme (100 microg/ml), nisin (100 IU/ml), lactoferricin (20 microg/ml), and HEL96-116 (100 microg/ml), a synthetic lysozyme-derived peptide, and sensitization levels were compared. The results obtained indicated that outer-membrane properties affected high-pressure sensitization differently for different compounds. LPS truncation in Salmonella Typhimurium was correlated with increased sensitization to lysozyme (up to 1.5 log10 units) and nisin (up to 1.2 log10 units) but with decreased sensitization to lactoferricin under pressure. For P. aeruginosa, the pattern of sensitization to lactoferricin and nisin resembled that of polymyxin B at atmospheric pressure, suggesting that pressure induces the self-promoted uptake of both peptides. Sensitization to HEL96-116 was not affected by outer-membrane properties for either organism. Hence, outer-membrane permeabilization by high pressure cannot be explained by a single unifying mechanism and is dependent on the organism, the outer-membrane properties, and the nature of the antimicrobial compound. On the basis of these findings, the use of antimicrobial cocktails targeting different bacteria and fractions of bacterial populations may enhance the efficacy of high pressure as a preservation treatment.

Physiological and mathematical aspects in setting criteria for decontamination of foods by physical means

In heat processing, microbial inactivation is traditionally described as log-linear. As a general rule, the relation between rate of inactivation and temperature is also described as a log-linear relation. The model is also sometimes applied in pressure and in pulsed electric field (PEF) processing. The model has proven its value by the excellent safety record of the last 80 years, but there are many deviations from log-linearity. This could lead to either over-processing or under-processing resulting in safety problems or, more likely, spoilage problems. As there is a need for minimal processing, accurate information of the inactivation kinetics is badly needed. To predict inactivation more precisely, models have been developed that can cope with deviations of linearity. As extremely low probabilities of survival must be predicted, extrapolation is almost always necessary. However, extrapolation is hardly possible without knowledge of the nature of nonlinearity. Therefore, knowledge of the physiology of inactivation is necessary. This paper discusses the physiology of denaturation by heat, high pressure and pulse electric field. After discussion of the physiological aspects, the various aspects of the development of inactivation models will be addressed. Both general and more specific aspects are discussed such as choice of test strains, effect of the culture conditions, conditions during processing and recovery conditions and mathematical modelling of inactivation. In addition to lethal inactivation, attention will be paid to sublethal inactivation because of its relevance to food preservation. Finally, the principles of quantitative microbiological risk assessment are briefly mentioned to show how appropriate inactivation criteria can be set.

Effects of pressure-induced membrane phase transitions on inactivation of HorA, an ATP-dependent multidrug resistance transporter, in Lactobacillus plantarum

The effects of pressure on cultures of Lactobacillus plantarum were characterized by determination of the viability and activity of HorA, an ATP-binding cassette multidrug resistance transporter. Changes in the membrane composition of L. plantarum induced by different growth temperatures were determined. Furthermore, the effect of the growth temperature of a culture on pressure inactivation at 200 MPa was determined. Cells were characterized by plate counts on selective and nonselective agar after pressure treatment, and HorA activity was measured by ethidium bromide efflux. Fourier transform-infrared spectroscopy and Laurdan fluorescence spectroscopy provided information about the thermodynamic phase state of the cytoplasmic membrane during pressure treatment. A pressure-temperature diagram for cell membranes was established. Cells grown at 37 degrees C and pressure treated at 15 degrees C lost >99% of HorA activity and viable cell counts within 36 and 120 min, respectively. The membranes of these cells were in the gel phase region at ambient pressure. In contrast, cells grown at 15 degrees C and pressure treated at 37 degrees C lost >99% of HorA activity and viable cell counts within 4 and 8 min, respectively. The membranes of these cells were in the liquid crystalline phase region at ambient pressure. The kinetic analysis of inactivation of L. plantarum provided further evidence that inactivation of HorA is a crucial step during pressure-induced cell death. Comparison of the biological findings and the membrane state during pressure treatment led to the conclusion that the inactivation of cells and membrane enzymes strongly depends on the thermodynamic properties of the membrane. Pressure treatment of cells with a liquid crystalline membrane at 0.1 MPa resulted in HorA inactivation and cell death more rapid than those of cells with a gel phase membrane at 0.1 MPa.