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Recovery of Escherichia coli O157 : H7 and Salmonella in milk and cream of chicken soup from high hydrostatic pressure (HHP) and bacteriocin applications upon storage
Date
2002-06-01
Author
Alpas, Hami
Metadata
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By the application of HHP; more than 8 log cycle reduction was achieved for E. coli O157:H7 933 and Salmonella FDA in milk and cream of chicken soup in 5 min. Storage of HHP treated milk samples showed absence of both bacteria for 24 h at 4degreesC and for 48 h at 37degreesC. The population of the strains in cream of chicken soup exceeded their initial value after 5 days of storage at 25degreesC. BP1 was combined with HHP and used for inhibition of surviving bacterial species in cream of chicken soup. There was at least 7 log cycle reduction in E. coli O157:H7 933 and Salmonella FDA after 5 and 7 days of storage at 25 C respectively, when compared to HHP alone. Combination of HHP with BP1 extended the shelf life of cream of chicken soup for both bacterial species an additional 2 days at 25 degreesC when compared with HHP treatment alone.
Subject Keywords
Bacteriocin
,
Escherichia coli O157:H7
,
Salmonella
,
Cream of chicken soup
,
Milk
,
High hydrostatic pressure
URI
https://hdl.handle.net/11511/44658
Journal
HIGH PRESSURE RESEARCH
DOI
https://doi.org/10.1080/08957950290015091
Collections
Department of Food Engineering, Article
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H. Alpas, “Recovery of Escherichia coli O157 : H7 and Salmonella in milk and cream of chicken soup from high hydrostatic pressure (HHP) and bacteriocin applications upon storage,”
HIGH PRESSURE RESEARCH
, pp. 685–687, 2002, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/44658.