Efficiency of pulse pressure treatment for inactivation of Escherichia coli and Listeria innocua in whole milk

Date

2009-05-01

Author

BUZRUL, Sencer
Alpas, Hami
LARGETEAU, Alain
DEMAZEAU, Gerard

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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 lower pressure level. Nevertheless, an optimization is necessary between the pulse holding time, number of pulses, and pressure levels to reach the desirable log-reduction of microorganisms compatible with industrial application.

Subject Keywords

Biotechnology, Food Science, Industrial and Manufacturing Engineering, Biochemistry, General Chemistry

URI

https://hdl.handle.net/11511/48940

Journal

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

DOI

https://doi.org/10.1007/s00217-009-1033-0

Collections

Department of Food Engineering, Article

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Citation Formats

S. BUZRUL, H. Alpas, A. LARGETEAU, and G. DEMAZEAU, “Efficiency of pulse pressure treatment for inactivation of Escherichia coli and Listeria innocua in whole milk,” EUROPEAN FOOD RESEARCH AND TECHNOLOGY, pp. 127–131, 2009, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/48940.