Inactivation of Bacterial Spores by Hydrostatic Pressure

Sale, A.J.H.; Gould, G. W.; Hamilton, W. Allan

doi:10.1099/00221287-60-3-323

Cited by 233 publications

(125 citation statements)

References 29 publications

(14 reference statements)

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“…Procedures for recovery and ' cleaning' of spores were as described previously (Sale et al 1970). Suspensions were stored at 4", in water, and were activated by heating (70°, 30 min.)…”

Section: Methodsmentioning

confidence: 99%

“…Preparation of samples and the method of application of pressure were as described by Sale et al (1970). Pressures up to 600 atm.…”

Section: Methodsmentioning

confidence: 99%

“…Inactivation of bacterial spores by hydrostatic pressures, unlike the inactivation of vegetative bacteria, occurred in two stages (Clouston & Wills, 1969;Sale, Gould & Hamilton, 1970). First, pressure caused germination of the spores, and then it inactivated the germinated forms.…”

Section: Introductionmentioning

confidence: 99%

“…In fact a high proportion of spores survived pressures as high as 8000 atm. at room temperature (Sale et al 1970). Laidler (1951 showed that at high temperatures the dominant effect of pressure on biological materials was on equilibria between natural and denatured forms of enzymes, whereas at lower temperatures the principal effect was on the rates of enzyme-substrate reactions.…”

mentioning

confidence: 99%

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Initiation of Germination of Bacterial Spores by Hydrostatic Pressure

Gould

Sale

1970

Journal of General Microbiology

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172

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S U M M A R YHydrostatic pressure initiated germination of bacterial spores in nutrientfree media. Those spores which were most dormant towards chemical germinants at I atmosphere pressure were also the most resistant to germination by pressure treatment. Germination by high pressure treatment was characterized by temperature and pH optima, like germination at atmospheric pressure. Germination initiated by pressure was inhibited by metabolic poisons and was potentiated by low concentrations of various nutrients including some of those which are normally germinative (at higher concentrations) at atmospheric pressure. In particular, L-alanine and closely related a-amino acids, but not their breakdown products, potentiated germination initiated by pressure. Study of potentiation by D-alanine (which strongly inhibits germination initiated by L-alanine at I atmosphere pressure) revealed that high pressures caused an increase in the rate of racemization of alanine by spores. Germination by pressure probably resulted from acceleration of some germination reaction which is normally negligibly slow at a pressure of I atmosphere, and also from an increase in permeability of some barrier within the spore to L-alanine and related a-amino acids.

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“…Procedures for recovery and ' cleaning' of spores were as described previously (Sale et al 1970). Suspensions were stored at 4", in water, and were activated by heating (70°, 30 min.)…”

Section: Methodsmentioning

confidence: 99%

“…Preparation of samples and the method of application of pressure were as described by Sale et al (1970). Pressures up to 600 atm.…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Initiation of Germination of Bacterial Spores by Hydrostatic Pressure

Gould

Sale

1970

Journal of General Microbiology

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172

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“…Bacterial spores are actually highly resistant to HPP, even to pressures of up to 1000 MPa (Timson and Short 1965;Sale et al, 1970;Cheftel, 1992), and hence a combined treatment of parameters such as pressure, mild heat and low pH is typically required for inactivation and control of outgrowth.…”

Section: Technological Driversmentioning

confidence: 99%

Trends in technology, trade and consumption likely to impact on microbial food safety

Quested

Cook

Gorris

et al. 2010

International Journal of Food Microbiology

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Current and potential future trends in technology, consumption and trade of food that may impact on food-borne disease are analysed and the key driving factors identified focusing on the European Union and, to a lesser extent, accounting for the United States and global issues.Understanding of factors is developed using system-based methods and their impact is discussed in relation to current events and predictions of future trends. These factors come from a wide range of spheres relevant to food and include political, economic, social, technological, regulatory and environmental drivers. The degree of certainty in assessing the impact of important driving factors is considered in relation to food-borne disease. The most important factors driving an increase in the burden of food-borne disease in the next few decades were found to be the anticipated doubling of the global demand for food and of the international trade in food next to a significantly increased consumption of certain high-value food commodities such as meat and poultry and fresh produce. A less important factor potentially increasing the food-borne disease burden would be the increased demand for convenience foods. Factors that may contribute to a reduction in the food-borne disease burden were identified as the ability of governments around the world to take effective regulatory measures as well as the development and use of new food safety technologies and detection methods. The most important factor in reducing the burden of food-borne disease was identified as our ability to first detect and investigate a food safety issue and then to develop effective control measures. Given the global scale of impact on food safety that current and potentially future trends have, either by potentially increasing or decreasing the food-borne disease burden, it is concluded that a key role is fulfilled by intergovernmental organisations and by international standard setting bodies in coordinating the establishment and rolling-out of effective measures that, on balance, help ensure long-term consumer protection and fair international trade.

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Kinetics of combined pressure-temperature inactivation of avocado polyphenoloxidase

Weemaes

Ludikhuyze

Broeck

et al. 1998

Biotechnol. Bioeng.

118

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Irreversible combined pressure‐temperature inactivation of the food quality related enzyme polyphenoloxidase was investigated. Inactivation rate constants (k) were obtained for about one hundred combinations of constant pressure (0.1–900 MPa) and temperature (25–77.5°C). According to the Eyring and Arrhenius equation, activation volumes and activation energies, respectively, representing pressure and temperature dependence of the inactivation rate constant, were calculated for all temperatures and pressures studied. In this way, temperature and pressure dependence of activation volume and activation energy, respectively, could be considered. Moreover, for the first time, a mathematical model describing the inactivation rate constant of a food quality‐related enzyme as a function of pressure and temperature is formulated. Such pressure‐temperature inactivation models for food quality‐related aspects (e.g., the spoilage enzyme polyphenoloxidase) form the engineering basis for design, evaluation, and optimization of new preservation processes based on the combined effect of temperature and pressure. Furthermore, the generated methodology can be used to develop analogous kinetic models for microbiological aspects, which are needed from a safety and legislative point of view, and other quality aspects, e.g., nutritional factors, with a view of optimal quality and consumer acceptance. © 1998 John Wiley & Sons, Inc. Biotechnol Bioeng 60: 292–300, 1998.

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Inactivation of Bacterial Spores by Hydrostatic Pressure

Cited by 233 publications

References 29 publications

Initiation of Germination of Bacterial Spores by Hydrostatic Pressure

Initiation of Germination of Bacterial Spores by Hydrostatic Pressure

Trends in technology, trade and consumption likely to impact on microbial food safety

Kinetics of combined pressure-temperature inactivation of avocado polyphenoloxidase

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