Inactivation of Escherichia coli and Listeria innocua in kiwifruit and pineapple juices by high hydrostatic pressure

Date

2008-06-10

Author

Buzrul, Sencer
Alpas, Hami
Largeteau, Alain
Demazeau, Gerard

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

230
views

0
downloads

Escherichia coli and Listeria innocua in kiwifruit and pineapple juices were exposed to high hydrostatic Pressure (HHP) at 300 MPa for 5 min. Both bacteria showed equal resistance to HHR Using low (0 degrees C) or subzero (- 10 degrees C) temperatures instead of room temperature (20 degrees C) during pressurization did not change the effectiveness of HHP treatment oil both bacteria in Studied juices. Pulse pressure treatment (multiple Pulses for a total holding time of 5 min at 300 MPa) instead of continuous (single Pulse) treatment had no significant (p > 0.05) effect on the microbial inactivation in kiwifruit juice: however, in pineapple juice pulse treatment, especially after 5 Pulses, increased the inactivation significantly (p<0.05) for both bacteria. Following storage of pressure-treated (350 MPa, 20 degrees C for 60 s x 5 pulses) juices at 4, 20 and 37 degrees C up to 3 weeks, the level of microbial inactivation further increased and no injury recovery of the bacteria were detected. This work has shown that HHP treatment can be used to inactivate E. coli and L. innocua in kiwifruit and pineapple juices at lower pressure Values at room temperature than the conditions used in commercial applications (>400 MPa). However, storage period and temperature should carefully be optimized to increase the safety of HHP treated fruit juices.

Subject Keywords

Food Science, Microbiology, General Medicine

URI

https://hdl.handle.net/11511/48463

Journal

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

DOI

https://doi.org/10.1016/j.ijfoodmicro.2008.03.015

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens Alpas, Hami; BOZOGLU, F; RAY, B (Elsevier BV, 2000-09-15) The objective of this: study is to determine the interactions between high hydrostatic pressure, pressurization temperature, time and pH during pressurization on death and injury of pressure-resistant and pressure-sensitive strains of four foodborne pathogens: Staphylococcus aureus 485 and 765, Listeria monocytogenes CA and OH2, Escherichia coli O157:H7 933 and 931, Salmonella enteritidis FDA and Salmonella typhimurium E21274. Among these strains S. aureus 485, L. monocytogenes CA, E, coli O157:H7 933 and S...
Evaluation of high hydrostatic pressure sensitivity of Staphylococcus aureus and Escherichia coli O157 : H7 by differential scanning calorimetry Alpas, Hami; BOZOGLU, F; KALETUNC, G (Elsevier BV, 2003-11-01) Differential scanning calorimetry (DSC) was used to evaluate the relative high hydrostatic pressure (HHP) resistances of bacterial strains from Staphylococcus aureus and Escherichia coli O157:H7 in vivo. The total apparent enthalpy change and thermal stability were two DSC parameters used to compare bacterial strains of untreated control and pressure-treated bacteria. DSC thermograms indicated that ribosomal denaturation appears to be a major factor in cell death by both thermal and high pressure treatments...
Antioxidative and free radical scavenging properties of rosemary extract Basaga, H; Öztekin, Ceren; Acikel, F (Elsevier BV, 1997-01-01) Autoxidation of corn and soybean oils was prevented in the presence of 0.1 g/kg rosemary (Rosemarinus officinalis L.) extract and butylated hydroxy toluene (BHT). At the end of a 4-d period, the peroxide value in corn oil reached 13.0 and 8.2 in the presence of rosemary extract and BHT respectively. For soybean oil, the peroxide value was found to be 10.0 and 6.6 in the presence of rosemary extract and BHT respectively Rosemary extract and BHT when added as mixtures of 75:25, 50:50 and 25:75 had a synergist...
Immunization of the industrial fermentation starter culture strain of Saccharomyces cerevisiae to a contaminating killer toxin-producing Candida tropicalis Izgu, F; Altinbay, D; Derinel, Y (Elsevier BV, 2004-12-01) K3 killer trait was introduced into the fermentation starter strain of Saccharomyces cerevisiae BSP 1 in order to construct immune industrial strain that produces K3 type killer toxin and was resistant to Candida tropicalis (K+) contamination. Protoplasts of respiration-deficient Rhodegrees strain of S. cerevisiae NCYC 761 (K3) and S. cerevisiae BSP 1 were fused. The resulting respiration-competent hybrid with K3 type killer activity was selected on media containing a non-fermentable carbon source and by a ...
Application of novel Fe3O4-g-GO-g-RAFT agent nanoabsorbents for D-SPME of biogenic amines in smoked fish Molaei, Rahim; Tajik, Hossein; Moradi, Mehran; Forough, Mehrdad (Elsevier BV, 2020-04-01) Herein, a dispersive solid phase microextraction (D-SPME) approach based on magnetic nanoabsorbents was developed for the simultaneous extraction of histamine, cadaverine, putrescine, and tyramine in smoked fish. The desired magnetic nanocomposite was prepared with surface modification of Fe3O4 nanoparticles with graphene oxide via surface reversible addition fragmentation chain transfer (RAFT) copolymerization. Preparation, size, morphology, surface functional groups and magnetic properties of as-synthesiz...

Citation Formats

S. Buzrul, H. Alpas, A. Largeteau, and G. Demazeau, “Inactivation of Escherichia coli and Listeria innocua in kiwifruit and pineapple juices by high hydrostatic pressure,” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, pp. 275–278, 2008, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/48463.