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

BUZRUL, Sencer
Alpas, Hami
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.


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...
Ülgen, Neşe; Özilgen, Mustafa (Springer Science and Business Media LLC, 1993-01-01)
Optimization of microbial death, enzyme inactivation and vitamin C retention during pasteurization of pH-adjusted orange juice is discussed free of equipment-dependent parameters such as the heating lag. The pH-temperature optimum was determined by response surface methodology in the range of 65-degrees-C-75-degrees-C and pH 2.5 4.0. The results implied that there was no pectin-esterase activity below pH 3.5. Leuconostoc mesenteroides had its maximum and minimum thermal resistance at pH 3.5 and pH 2.7, resp...
Combined effect of high hydrostatic pressure treatment and hydrogen peroxide on Salmonella Enteritidis in liquid whole egg
Isiker, G; Gültekin, Güzin Candan; Bayındırlı, Alev (Springer Science and Business Media LLC, 2003-09-01)
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 E...
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 high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices
Bayındırlı, Alev; Alpas, Hami (Elsevier BV, 2006-01-01)
The purpose of this study was to investigate the effect of high hydrostatic pressure with a mild heat treatment on Staphylococcus aureus 485, Escherichia coli O157:H7 933 and Salmonella Enteritidis FDA in apple, orange, apricot and sour cherry juices. The effectiveness of the treatment on polyphenol oxidase activity in apple juice and pectinesterase activity in orange juice were also determined. An inoculum of microorganisms was completely inactivated at 350 MPa and 40 degrees C in 5min. The residual polyph...
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.