Factors influencing death and injury of foodborne pathogens by hydrostatic pressure-pasteurization

Kalchayanand, Norasak; Sikes, Anthony; Dunne, C. Patrick; Ray, Bibek

doi:10.1006/fmic.1997.0155

Cited by 135 publications

(71 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…If pressure treatment of bacteria indeed is a two-stage inactivation process leading to metastable or sublethally injured cells, it should be possible to identify physiological changes occurring during the shoulder of pressure death-time curves. A number of investigators have proposed selective media for determination of sublethally injured E. coli, Salmonella species, Staphylococcus aureus, and Listeria monocytogenes cells after pressure treatments (8,14,18,19,26). As a selective agent for lactobacilli, the use of 0.6% NaCl was proposed (41), and the failure of lactobacilli to grow on MRS-NaCl was thought to indicate membrane damage (40).…”

Section: Discussionmentioning

confidence: 99%

“…The validity of this approach for gram-negative organisms was shown by use of selective media to probe the permeability barrier of the outer membrane with bile salts (14,18,19,26). Many foods must be considered selective media for microorganisms where growth or survival requires specific resistance mechanisms, e.g., acid tolerance, osmotolerance, or resistance to inhibitory compounds.…”

Section: Treatment Of Food With a High Pressure (Hp) Of 200 To 800mentioning

confidence: 99%

See 1 more Smart Citation

Effects of High Pressure on Survival and Metabolic Activity of Lactobacillus plantarum TMW1.460

Ulmer

Gänzle

Vogel

2000

Appl Environ Microbiol

123

View full text Add to dashboard Cite

The application of high pressure (HP) for food preservation requires insight into mechanisms of HPmediated cell injury and death. The HP inactivation in model beer of Lactobacillus plantarum TMW1.460, a beer-spoiling organism, was investigated at pressures ranging from 200 to 600 MPa. Surviving cells were characterized by determination of (i) cell viability and sublethal injury, (ii) membrane permeability to the fluorescent dyes propidium iodide (PI) and ethidium bromide (EB), (iii) metabolic activity with tetrazolium salts, and (iv) the activity of HorA, an ATP binding cassette-type multidrug resistance transporter conferring resistance to hop compounds. HP inactivation curves exhibited a shoulder, an exponential inactivation phase, and pronounced tailing caused by a barotolerant fraction of the population, about 1 in 10 6 cells. During exponential inactivation, more than 99.99% of cells were sublethally injured; however, no sublethal injury was detected in the barotolerant fraction of the culture. Sublethally injured cells were metabolically active, and loss of metabolic activity corresponded to the decrease of cell viability. Membrane damage measured by PI uptake occurred later than cell death, indicating that dye exclusion may be used as a fail-safe method for preliminary characterization of HP inactivation. An increase of membrane permeability to EB and a reduction of HorA activity were observed prior to the loss of cell viability, indicating loss of hop resistance of pressurized cells. Even mild HP treatments thus abolished the ability of cells to survive under adverse conditions.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Treatment Of Food With a High Pressure (Hp) Of 200 To 800mentioning

confidence: 99%

Effects of High Pressure on Survival and Metabolic Activity of Lactobacillus plantarum TMW1.460

Ulmer

Gänzle

Vogel

2000

Appl Environ Microbiol

123

View full text Add to dashboard Cite

show abstract

“…However, many Gram-negative organisms (such as Salmonella typhimurium, Escherichia coli, Serratia liquefaciens, and Pseudomonas fluorescens strains) are pediocin PA-1-sensitive after inflicting sublethal injuries (like freezing, gentle heating, exposure to lactic acid or EDTA, or hydrostatic-pressure pasteurization) to the outer membranes, rendering their cytoplasmic membranes accessible to pediocin molecules. [47][48][49][50][51] …”

Section: A Antimicrobial Spectrummentioning

confidence: 99%

Pediocin PA-1, a Wide-Spectrum Bacteriocin from Lactic Acid Bacteria

Rodríguez

Martínez

Kok

2002

Critical Reviews in Food Science and Nutrition

231

152

View full text Add to dashboard Cite

“…Sublethal damage of microorganisms was frequently reported after high-pressure treatments of bacteria (11,12,29), a fact that points out the technological importance of characterizing this damage more precisely in comparison to a simple live-dead assay, e.g., by flow cytometric studies.…”

Section: Phase Transition Experimentsmentioning

confidence: 99%

Effect of High-Pressure-Induced Ice I-to-Ice III Phase Transitions on Inactivation of Listeria innocua in Frozen Suspension

Luscher

Balasa

Fröhling

et al. 2004

Appl Environ Microbiol

View full text Add to dashboard Cite

The inactivation of Listeria innocua BGA 3532 at subzero temperatures and pressures up to 400 MPa in buffer solution was studied to examine the impact of high-pressure treatments on bacteria in frozen matrices. The state of aggregation of water was taken into account. The inactivation was progressing rapidly during pressure holding under liquid conditions, whereas in the ice phases, extended pressure holding times had comparatively little effect. The transient phase change of ice I to other ice polymorphs (ice II or ice III) during pressure cycles above 200 MPa resulted in an inactivation of about 3 log cycles, probably due to the mechanical stress associated with the phase transition. This effect was independent of the applied pressure holding time. Flow cytometric analyses supported the assumption of different mechanisms of inactivation of L. innocua in the liquid phase and ice I (large fraction of sublethally damaged cells due to pressure inactivation) in contrast to cells subjected to ice I-to-ice III phase transitions (complete inactivation due to cell rupture). Possible applications of high-pressure-induced phase transitions include cell disintegration for the recovery of intracellular components and inactivation of microorganisms in frozen food.Water under high pressure. Under high pressure, water shows an unusual freezing point depression to Ϫ22°C at 210 MPa. In addition to the conventional ice I, various solid phases with a higher density than liquid water (ice II to ice V) exist in the pressure range between 210 and 500 MPa, as visualized in Fig. 1 (2). Since the early works of Tammann (33) and Bridgman (2), various other solid phases have been discovered under more extreme conditions (10), yet comparatively little is known about the kinetics of the phase transitions or metastable states.When pressurizing ice I to pressures above 210 MPa in the temperature range of Ϫ22 to Ϫ35°C, i.e., beyond the phase transition line of ice I to ice III, ice I does not transform instantly to ice III (2). Although Bridgman described this phase transition to be of explosive rapidity at temperatures above Ϫ30°C in cases where it occurs, it was also observed that ice I melts as soon as it approaches the prolongation of the ice I-to-liquid line (2, 18). Ice I melts, since a solid can never exist in the domain of the liquid, even though the liquid is relatively unstable with respect to ice III. The volume change during the phase transition is about 18% during the direct phase transition from ice I to ice III at Ϫ30°C and 212 MPa within a second and vice versa. When pressurizing ice I at temperatures below Ϫ35°C (triple point), it is possible to form ice II or ice III, since both phase transition lines were detected (2). Ice II and ice III have similar phase transition lines to ice I, and they do not vary much in specific volume (⌬vol Ͻ 3% at Ϫ34°C and 214 MPa) (2).High-pressure inactivation of microorganisms. It was shown frequently that high hydrostatic pressure is a powerful method for inactivating microorganisms in food m...

show abstract

Factors influencing death and injury of foodborne pathogens by hydrostatic pressure-pasteurization

Cited by 135 publications

References 0 publications

Effects of High Pressure on Survival and Metabolic Activity of Lactobacillus plantarum TMW1.460

Effects of High Pressure on Survival and Metabolic Activity of Lactobacillus plantarum TMW1.460

Pediocin PA-1, a Wide-Spectrum Bacteriocin from Lactic Acid Bacteria

Effect of High-Pressure-Induced Ice I-to-Ice III Phase Transitions on Inactivation of Listeria innocua in Frozen Suspension

Contact Info

Product

Resources

About