Inactivation of Listeria monocytogenes by high hydrostatic pressure: effects and interactions of treatment variables studied by analysis of variance

Ritz, M.; Jugiau, F.; Rama, F.; Courcoux, Ph.; Semenou, M.; Fédérighi, Michel

doi:10.1006/fmic.2000.0336

Cited by 42 publications

(26 citation statements)

References 10 publications

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“…This is in contrast with some observations made in diVerent foods treated by high hydrostatic pressure, where the bacteria showed the highest sensitivity to the treatments at lower pH values (Ritz et al, 2000). The reductions in both matrices using an inlet temperature of 20°C oscillated between 3.1 and 4.0 log units of reduction.…”

Section: Resultscontrasting

confidence: 50%

Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high pressure homogenisation at inlet temperatures of 6 and 20°C

et al. 2007

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Section: Resultscontrasting

confidence: 50%

Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high pressure homogenisation at inlet temperatures of 6 and 20°C

et al. 2007

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“…Different piezotolerances between strains of the same species have been observed by many researchers (2,9,27). From the way that both M. avium subsp.…”

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confidence: 90%

Inactivation ofMycobacterium aviumsubsp.paratuberculosisin Cow's Milk by Means of High Hydrostatic Pressure at Mild Temperatures

López-Pedemonte

Sevilla

Garrido

et al. 2006

Appl Environ Microbiol

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“…In both species investigated in this work, the pH in decreased with decreasing buffer pH, resulting in ⌬pH values between 1.9 and 2.1 pH units at pH 4.0. It is well established that a reduction in the pH of the suspending medium causes a progressive increase in the sensitivity of bacteria to pressure (3,13,17,18,22,23). For example, pressurization at 345MPa and a pH values of 4.5 increased the viability loss of Staphylococcus aureus, Listeria monocytogenes, Escherichia coli and Salmonella enteritidis by an additional 1.2 to 3.9 log cycles compared to pressurization at pH 6.5 (3).…”

Section: Vol 68 2002mentioning

confidence: 99%

In Situ Determination of the Intracellular pH ofLactococcus lactisandLactobacillus plantarumduring Pressure Treatment

Molina-Gutierrez¹,

Stippl

Delgado

et al. 2002

Appl Environ Microbiol

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Hydrostatic pressure may affect the intracellular pH of microorganisms by (i) enhancing the dissociation of weak organic acids and (ii) increasing the permeability of the cytoplasmic membrane and inactivation of enzymes required for pH homeostasis. The internal pHs of Lactococcus lactis and Lactobacillus plantarum during and after pressure treatment at 200 and 300 MPa and at pH values ranging from 4.0 to 6.5 were determined. Pressure treatment at 200 MPa for up to 20 min did not reduce the viability of either strain at pH 6.5. Pressure treatment at pH 6.5 and 300 MPa reduced viable cell counts of Lactococcus lactis and Lactobacillus plantarum by 5 log after 20 and 120 min, respectively. Pressure inactivation was faster at pH 5 or 4. At ambient pressure, both strains maintained a transmembrane pH gradient of 1 pH unit at neutral pH and about 2 pH units at pH 4.0. During pressure treatment at 200 and 300 MPa, the internal pH of L. lactis was decreased to the value of the extracellular pH during compression. The same result was observed during treatment of Lactobacillus plantarum at 300 MPa. Lactobacillus plantarum was unable to restore the internal pH after a compressiondecompression cycle at 300 MPa and pH 6.5. Lactococcus lactis lost the ability to restore its internal pH after 20 and 4 min of pressure treatment at 200 and 300 MPa, respectively. As a consequence, pressure-mediated stress reactions and cell death may be considered secondary effects promoted by pH and other environmental conditions.

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Inactivation of Listeria monocytogenes by high hydrostatic pressure: effects and interactions of treatment variables studied by analysis of variance

Cited by 42 publications

References 10 publications

Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high pressure homogenisation at inlet temperatures of 6 and 20°C

Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high pressure homogenisation at inlet temperatures of 6 and 20°C

Inactivation ofMycobacterium aviumsubsp.paratuberculosisin Cow's Milk by Means of High Hydrostatic Pressure at Mild Temperatures

In Situ Determination of the Intracellular pH ofLactococcus lactisandLactobacillus plantarumduring Pressure Treatment

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