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

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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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Citation Formats

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.