High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future

Garcia‐Gonzalez, Linsey; Geeraerd, A.H.; Spilimbergo, Sara; Elst, Kathy; Ginneken, Luc Van; Debevere, Johan; Impe, Jan Van; Devlieghere, Frank

doi:10.1016/j.ijfoodmicro.2007.02.018

Cited by 467 publications

(304 citation statements)

References 87 publications

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“…Currently, thermal processing is the most widely used food pasteurization method. However, an extra high temperature during the process may severely damage the organoleptic, nutritional, and physicochemical properties of heat-sensitive food products Garcia-Gonzalez et al, 2007 . As a result, owing to the rise in consumer demand for good quality food, superior sensory perception of food, high safety standards, and extended shelf life, the efforts to reduce damage to these properties should be made.…”

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confidence: 99%

“…As a result, owing to the rise in consumer demand for good quality food, superior sensory perception of food, high safety standards, and extended shelf life, the efforts to reduce damage to these properties should be made. Thus, many alternative non-thermal treatments such as those involving high hydrostatic pressure and pulsed electrical fields have been extensively developed during the past 20 years Garcia-Gonzalez et al, 2007;Jeyamkondan et al, 1999;Espachs-Barroso et al, 2003;Devlieghere et al, 2004 . Hydrostatic pressure from 100 to 1000 MPa is required to inactivate bacteria Balasubramaniam et al, 2008 . However, in the presence of CO 2 , it is possible to lower the pressure requirement to 5-35 MPa Garcia-Gonzalez et al, 2007 .…”

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confidence: 99%

“…Thus, many alternative non-thermal treatments such as those involving high hydrostatic pressure and pulsed electrical fields have been extensively developed during the past 20 years Garcia-Gonzalez et al, 2007;Jeyamkondan et al, 1999;Espachs-Barroso et al, 2003;Devlieghere et al, 2004 . Hydrostatic pressure from 100 to 1000 MPa is required to inactivate bacteria Balasubramaniam et al, 2008 . However, in the presence of CO 2 , it is possible to lower the pressure requirement to 5-35 MPa Garcia-Gonzalez et al, 2007 . As a result, there is a growing interest in understanding the effects of high-suspension was determined by the method described by Shimoda et al 2002 . Appropriate serial dilutions of each sample were prepared with a 0.9% sodium chloride solution; 0.1 mL of the suspension was plated onto a tryptic soy agar TSA; Difco plate, and the number of viable cells was counted after incubation at 30 C for 24 h. The viable count CFU/mL was expressed as the mean standard deviation for 3 independent experiments.…”

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Effects of High-Pressure Carbonation on Intracellular ATP and NADH Levels and DNA Damage in Escherichia coli Cells

et al. 2013

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In order to understand the microbial inactivation mechanism of high-pressure carbonation HPC , we examined the changes in the activity of the respiratory chain and DNA damage in Escherichia coli cells. HPC was performed under 1-6 MPa at 30 C for 1 min. The increase in CO 2 pressure decreased the number of viable cells of E. coli, intracellular ATP, and intracellular NADH, and increased the number of apurinic/apyrimidinic sites. These results indicate that HPC has a detrimental effect on the functioning of the respiratory chain in E. coli and induces DNA damage, which could result in the death of the bacterial cells.

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Effects of High-Pressure Carbonation on Intracellular ATP and NADH Levels and DNA Damage in Escherichia coli Cells

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“…W ostatnich latach obserwuje się rozwój wielu nowych i alternatywnych metod utrwalania żywności, w tym soków owocowowarzywnych, m.in. stosowanie wysokich ciśnień hydrostatycznych [12,21,25,28], pulsacyjnych pól elektrycznych [10], ogrzewania mikrofalowego w przepływie [9,26] oraz nadkrytycznego ditlenku węgla [6,17,23,24].…”

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Effect of supercritical carbon dioxide on inactivation and germination of Alicyclobacillus acidoterrestris spores

Porbska¹,

Sokoowska²,

aniewska-Trokenheim³

2016

zntj

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S t r e s z c z e n i ePrzetrwalniki termofilnych kwasolubnych bakterii Alicyclobacillus acidoterrestris są oporne na działanie czynników zewnętrznych i mogą się rozwijać w sokach w czasie przechowywania. Wytwarzają związki o dezynfekcyjnym zapachu, m.in. gwajakol i prowadzą do zepsucia soków. Zwiększenie stopnia kiełkowania przetrwalników w procesie utrwalania żywności może przyczynić się do ich skutecznej inaktywacji. Celem pracy była charakterystyka przebiegu procesu kiełkowania i stopnia inaktywacji przetrwalników Alicyclobacillus acidoterrestris zainicjowanego przez ditlenek węgla w stanie nadkrytycznym (SCCD).Przetrwalniki zawieszone w soku jabłkowym oraz w buforach o pH 4,0 i pH 7,0 poddawano działaniu SCCD o ciśnieniu 10 ÷ 60 MPa, w temp. 50 ÷ 75 ºC, w ciągu 20 ÷ 40 min. Po 40 min działania SCCD o ciśnieniu 60 MPa w temp. 75 ºC liczba skiełkowanych przetrwalników w soku jabłkowym wynosiła 3,9 log, z czego 3,4 log było inaktywowanych. W tych samych warunkach procesu, ale w buforze o pH 4,0 uzyskano niższy stopień kiełkowania (3,2 log) i inaktywacji (2,7 log). W buforze o pH 7,0 stwierdzono stopień wykiełkowania rzędu 2,5 log i inaktywację przetrwalników o 1,1 log. Stwierdzono istotną korelację pomiędzy wynikami szacowania stopnia kiełkowania uzyskanymi metodą płytkową i metodą pomiaru zmniejszania gęstości optycznej. Temperatura stosowanego SCCD okazała się czynnikiem istotnie wpły-wającym na stopień kiełkowania i inaktywację przetrwalników A. acidoterrestris. Wraz z obniżaniem pH zaobserwowano niewielkie zwiększenie stopnia kiełkowania i znaczne zwiększenie inaktywacji przetrwalników A. acidoterrestris poddanych działaniu SCCD, a zawartość składników odżywczych w soku jabłkowym dodatkowo zwiększała stopień wykiełkowania.Słowa kluczowe: Alicyclobacillus acidoterrestris, sok jabłkowy, przetrwalniki, kiełkowanie, inaktywacja, nadkrytyczny ditlenek węgla, gęstość optyczna Mgr inż. I. Porębska, dr inż. B. Sokołowska, Zakład Technologii Przetworów Owocowych i Warzywnych, Instytut Biotechnologii Przemysłu Rolno-Spożywczego,

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“…Most research focuses primarily on the bactericidal effects and inactivation kinetics of HPCD and, to a lesser extent, the mechanisms of microbial inactivation. Some reviews have summarized the possible pasteurization mechanisms of HPCD, such as: (1) a decrease in extracellular and intracellular pH; (2) damage to the cell structure, including loss of cell membrane integrity and removal of vital constituents from cells or cell membranes; (3) the direct inhibition effect of molecular CO 2 and HCO 3 2 on cell metabolism, including key enzyme inactivation; and (4) disorder of intracellular electrolyte balance (Damar & Balaban, 2006;Garcia-Gonzalez et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Effects of high-pressure carbon dioxide on proteins and DNA in Escherichia coli

Liao

Zhang

et al. 2011

Microbiology

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Protein changes in Escherichia coli, when subjected to high-pressure carbon dioxide (HPCD) at 10 MPa and 376C for 5-75 min, were assessed using the Bradford method, 2D electrophoresis (2-DE) and liquid chromatography-electrospray ionization-MS-MS (LC-ESI-MS-MS). The changes in DNA in E. coli under the same conditions were also investigated by using flow cytometry with propidium iodide and acridine orange, agarose gel electrophoresis (AGE) and the comet assay. The results showed that HPCD induced leakage loss of the proteins and DNA of E. coli as a function of treatment time. With regard to the protein changes, 182 proteins in the 2-DE profile were not found in the HPCD-treated E. coli. Among 20 selected protein spots exhibiting significant changes in intensity, 18 protein spots were identified as 15 known proteins and two as hypothetical proteins. These proteins were involved in cell composition, energy metabolism pathways, nucleic acid metabolism, global stress regulation and general metabolism. The DNA denaturation of E. coli induced by HPCD was demonstrated in this study for the first time to our knowledge, and the denaturation was enhanced by increasing treatment time. However, HPCD did not cause DNA degradation, as suggested by both AGE analysis and the comet assay.

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High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future

Cited by 467 publications

References 87 publications

Effects of High-Pressure Carbonation on Intracellular ATP and NADH Levels and DNA Damage in Escherichia coli Cells

Effects of High-Pressure Carbonation on Intracellular ATP and NADH Levels and DNA Damage in Escherichia coli Cells

Effect of supercritical carbon dioxide on inactivation and germination of Alicyclobacillus acidoterrestris spores

Effects of high-pressure carbon dioxide on proteins and DNA in Escherichia coli

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