Combined effect of high hydrostatic pressure treatment and hydrogen peroxide on Salmonella Enteritidis in liquid whole egg

The effects of high hydrostatic pressure treatment (HHP) of 250, 350, 450 MPa and hydrogen peroxide additions at different concentrations of 0.1, 0.5, 1% in liquid whole egg following high hydrostatic pressure treatment at 250 MPa at 20degreesC on Salmonella Enteritidis PT4 in liquid whole egg were investigated. At 20degreesC for 5 min treatment, 56.63 and 49.38% injury were determined for the treatment pressures of 250 and 350 MPa, respectively. Injury was not detected and total destruction of Salmonella Enteritidis PT4 was obtained for 5 min treatment at 450 MPa. The obtained results indicated that HHP was a more effective treatment than preheating for the enhancement of the effectiveness of H2O2- In order to minimize the adverse effect of HHP on food texture, the HHP treatment of 250 MPa was used throughout this study. Therefore, treating with 0.5% H2O2 following 5 min HHP at 250 MPa was determined as an effective way of Salmonella Enteritidis destruction in liquid whole egg. The catalase activity retention was determined as 62.26 +/- 0.6% after 3.5 min treatment of LWE at 60degreesC. A 5-min treatment at 250 and 450 MPa at 20degreesC of LWE resulted in a 78.67 +/- 2.1 and 65.01 +/- 1.8% retention of catalase activity, respectively.


Modeling high pressure inactivation of Escherichia coli and Listeria innocua in whole milk
Buzrul, Sencer; Alpas, Hami; Largeteau, Alain; DEMAZEAU, Gerard (Springer Science and Business Media LLC, 2008-06-01)
The survival curves of Escherichia coli and Listeria innocua inactivated by high hydrostatic pressure (HHP) were obtained at room temperature (similar to 22 degrees C) and at five pressure levels (400, 450, 500, 550 and 600 MPa) in whole milk. These curves were described by the Weibull model and parameters of this model were reduced from two to one with slight loss of goodness-of-fit. The logarithm of the time constant parameter (delta) of the reduced Weibull model was described with respect to high pressur...
Inactivation of peroxidase and lipoxygenase in carrots, green beans, and green peas by combination of high hydrostatic pressure and mild heat treatment
AKYOL, Cagdas; Alpas, Hami; Bayındırlı, Alev (Springer Science and Business Media LLC, 2006-12-01)
The efficiency of high hydrostatic pressure (HHP) with the combination of mild heat treatment on peroxidase (POD) and lipoxygenase (LOX) inactivation in carrots, green beans, and green peas was investigated. In the first part of the study, the samples were pressurized under 250-450 MPa at 20-50 degrees C for 15-60 min. In the second part, two steps treatments were performed as water blanching at 40-70 degrees C for 15 and 30 min after pressurization at 250 MPa and 20 degrees C for 15-60 min. Carrot POD was ...
Functional properties of microwave-treated wheat gluten
Yalcin, Erkan; Sakiyan, Ozge; Şümnü, Servet Gülüm; Celik, Sueda; KÖKSEL, HAMİT (Springer Science and Business Media LLC, 2008-09-01)
In this study, the effects of microwave treatments on solubility, foaming and emulsifying properties of gluten were investigated. The solubility of microwave-heated gluten proteins gradually decreased as the treatment time increased, at all power levels applied. The highest solubility values were obtained for gluten samples microwave treated at 50% power level. The lowest emulsifying capacity values were obtained with the samples heated at 100% power level at all treatment times. The emulsifying stability v...
Efficiency of pulse pressure treatment for inactivation of Escherichia coli and Listeria innocua in whole milk
BUZRUL, Sencer; Alpas, Hami; LARGETEAU, Alain; DEMAZEAU, Gerard (Springer Science and Business Media LLC, 2009-05-01)
Escherichia coli ATCC 11775 and Listeria innocua ATCC 33090 in whole milk were inactivated by single- and multi-pulsed (up to 10 pulses) high hydrostatic pressure (HHP) treatments. Both bacteria showed similar resistance to single- and multi-pulsed HHP. The efficiency of pulsed pressure treatment depends on the combination of holding time of each pulse and number of pulses. It was observed that multi-pulsed pressure treatment instead of traditional single-pulsed HHP could be used to pasteurize milk at a low...
Behavior and control of Listeria innocua during manufacture and storage of Turkish White Cheese
OZTURKOGLU, S; Gültekin, Güzin Candan; Alpas, Hami (Springer Science and Business Media LLC, 2006-03-01)
The physico-chemical changes occurring in Turkish White Cheese and the survival of Listeria innocua, total aerobic count (TAC) and lactic acid bacteria (LAB) in artificially inoculated Turkish White Cheese during manufacture and storage periods (45 days), with respect to different contamination levels of L. innocua were investigated. Turkish White Cheese was manufactured by the short-set procedure in pilot-plant-sized vats in a commercial dairy plant. Pasteurized cow's milk was inoculated with L. innocua to...
Citation Formats
G. Isiker, G. C. Gültekin, and A. Bayındırlı, “Combined effect of high hydrostatic pressure treatment and hydrogen peroxide on Salmonella Enteritidis in liquid whole egg,” EUROPEAN FOOD RESEARCH AND TECHNOLOGY, pp. 244–248, 2003, Accessed: 00, 2020. [Online]. Available: