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Physiological changes of Escherichia coli O157:H7 and Staphylococcus aureus following exposure to high hydrostatic pressure
Date
2013-09-01
Author
ÇELİK, MUTLU
Yousef, Ahmed
Alpas, Hami
Metadata
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Morphological changes and membrane integrity of Escherichia coli O157:H7 and Staphylococcus aureus cells before and after high hydrostatic pressure (HHP) treatments (200-400 MPa) and time (1-5 min), at a constant temperature (40 A degrees C), in peptone water were examined by using scanning electron microscopy (SEM) and fluorescent microscopy, respectively. SEM images showed that unpressurized cells exhibited a smooth surface appearance. E. coli O157:H7 cells exposed to pressure treatments first appeared larger, then with increasing pressure distorted with dimples and pinches. In case of S. aureus, the cells pressurized at low pressure levels did not show any significant change. The surface appearance became rough and cracked when the cells were exposed to higher pressure levels. Images of fluorescent microscopy showed that a small proportion of bacterial cells were not green fluorescent at lower pressure levels. The other part of the cell population was red fluorescent representing dead cells and the number of red fluorescent cells increased with increasing pressure. The cells with a yellowish color showed that varying levels of membrane damage occurred under HHP. The combinations of mild heat, antimicrobial substances and HHP treatment can be used to inactivate food borne pathogens of varying pressure resistance in the food industry for safe processing conditions. However, the resultant damaged cells at different levels should be taken into account during storage to prevent their recovery.
Subject Keywords
High hydrostatic pressure
,
Escherichia coli O157:H7
,
Staphylococcus aureus
,
Morphological change
,
Membrane integrity
URI
https://hdl.handle.net/11511/33326
Journal
JOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY
DOI
https://doi.org/10.1007/s00003-013-0828-x
Collections
Department of Food Engineering, Article
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M. ÇELİK, A. Yousef, and H. Alpas, “Physiological changes of Escherichia coli O157:H7 and Staphylococcus aureus following exposure to high hydrostatic pressure,”
JOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY
, pp. 175–183, 2013, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/33326.