Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 under isothermal-endpoint pressure conditions

Guan, Dongsheng; Chen, Chien-Jen; Ting, Edmund; Hoover, Dallas G.

doi:10.1016/j.jfoodeng.2005.07.021

Cited by 33 publications

(20 citation statements)

References 22 publications

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“…Higher pressure treatments (e.g. 600 MPa) induce much greater damage to staphylococci, and our results are in agreement with those by Guan, Chen, Ting, and Hoover (2006), who reported a reduction of 7.3 log cycles for S. aureus ATCC 12600 in UHT milk after treatment at 600 MPa for 8 min at 21 C.…”

Section: Effect Of Hhp Treatment On Inactivation Of Staphylococci In supporting

confidence: 93%

Bactericidal effects of high hydrostatic pressure treatment singly or in combination with natural antimicrobials on Staphylococcus aureus in rice pudding

Pulido¹,

Árbol²,

Grande³

et al. 2012

Food Control

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Section: Effect Of Hhp Treatment On Inactivation Of Staphylococci In supporting

confidence: 93%

Bactericidal effects of high hydrostatic pressure treatment singly or in combination with natural antimicrobials on Staphylococcus aureus in rice pudding

Pulido¹,

Árbol²,

Grande³

et al. 2012

Food Control

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“…The safety of a preservation process depends on the reliability to deliver an adequate kill of the key problematic microorganisms (18). Staphylococcus aureus is considered one of the most HHP-resistant nonsporulated food-borne pathogens (4,36,44,47,49), and it could represent a significant problem for the practical application of pressure technology in food preservation (30).…”

mentioning

confidence: 99%

Biological Approach to Modeling of Staphylococcus aureus High-Hydrostatic-Pressure Inactivation Kinetics

Cebrián

Michiels

Mañas

et al. 2010

Appl Environ Microbiol

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Graphs for survival under high hydrostatic pressure (450 MPa; 25°C; citrate-phosphate buffer, pH 7.0) of stationary-growth-phase cells of eight Staphylococcus aureus strains were found to be nonlinear. The strains could be classified into two groups on the basis of the shoulder length. Some of them showed long shoulders of up to 20 min at 450 MPa, while others had shoulders of <3.5 min. All strains showed tails. No significant differences in the inactivation rate were found during the log-linear death phase among the eight strains. The entry into stationary growth phase resulted both in an increase in shoulder length and in a decrease in the inactivation rate. However, whereas shoulder length proved to depend on sigma B factor activity, the inactivation rate did not. Recovery in anaerobiosis decreased the inactivation rate but did not affect the shoulder length. Addition of the minimum noninhibitory concentration of sodium chloride to the recovery medium resulted in a decrease in shoulder length and in an increase in the inactivation rate for stationary-growthphase cells. In the tail region, up to 90% of the population remained sensitive to sodium chloride.The development of nonthermal methods for food preservation has been a matter of extensive study in the last 25 years. High hydrostatic pressure (HHP) is one of these proposed alternative processes that are being used commercially for the nonthermal pasteurization of different food products (17,22). This technology consists of the application of pressures in the range of from 100 to 1,000 MPa in order to inactivate pathogenic and spoilage microorganisms without affecting the quality of foods (40).A prerequisite for the definitive implementation of a new technology is reasonably detailed knowledge of its inactivation kinetics, which will allow calculation and adjustment of the intensity of the treatments (process criterion) and a certain number of log 10 cycles of bacterial inactivation to be secured (performance criterion). In addition, to define the performance criteria, it is also necessary to determine the microbial species that represents the main risk in a particular food because of its frequent appearance, its concentration, its low infectious dose, and/or its high level of resistance.The data accumulated over the last 25 years indicate that microbial inactivation by HHP typically does not follow exponential kinetics. Most of the published survival graphs show pronounced tails (14,23,28,35,41) and sometimes also shoulders (21, 25). Occasionally, both phenomena occur simultaneously, giving rise to graphs with sigmoid profiles (11,20,43). The occurrence of shoulders and tails complicates the comparison of the resistance of different bacteria and also makes it difficult to determine process criteria reliably. In order to solve both problems, diverse mathematical models, initially developed for other aims, have been applied to fit experimental survival data. The most widely used are the models based on the Weibull distribution, the log-logistic model, the mo...

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“…Other researchers reported that the 600 MPa-induced reduction was below the detection limit of S. aureus inoculum (6-7 log CFU/g) in foods such as rice pudding, milk, and cooked meat (Guan et al 2006;Patterson et al 2011;Pulido et al 2012). However, during storage periods, the colony counts increased to a detectable level (Patterson et al 2011).…”

Section: Resultsmentioning

confidence: 98%

Addition of thiamine dilaurylsulfate to reduce the intensity of hydrostatic pressure treatment for microbial safety of Korean Jogaejeot-muchim (salted-fermented-seasoned short-neck clam)

Lee

Kim

2015

J Korean Soc Appl Biol Chem

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This study investigated hydrostatic pressure (HP) treatment with the addition of thiamine dilaurylsulfate (TDS) for the microbial safety of the final product (salted-fermentedseasoned short-neck clam) during Jogaejeot-muchim manufacturing process. HP treatment (100-600 MPa) was performed at each step (raw, salted-fermented, and saltedfermented-seasoned short-neck clam) of the Jogaejeotmuchim manufacturing process. The reduction effect on Staphylococcus aureus in the salted-fermented-seasoned short-neck clam step was 1.2 log after 400 MPa treatment, and it was lower than those of raw and salted-fermented shortneck clam steps (4.3 and 4.9 log, respectively) after 400 MPa treatment. To improve the microbial safety of the saltedfermented-seasoned short-neck clam step, TDS (1 g/kg) was added, and 1 log reduction was obtained. In the salted-fermented-seasoned short-neck clam step, HP treatment with TDS addition showed a synergistic effect, and the HP intensity for a 2 log reduction was reduced from 500 to 100 MPa treatment with TDS addition, and a 4 log reduction was achieved by the 300 MPa treatment with addition of TDS. This study concluded that the TDS addition contributed to reducing the intensity of HP treatment required for 99 % inactivation of S. aureus, and that combined treatment (300 MPa treatment with TDS) can be used to provide microbial safety assurance in Korean Jogaejeot-muchim.

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Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 under isothermal-endpoint pressure conditions

Cited by 33 publications

References 22 publications

Bactericidal effects of high hydrostatic pressure treatment singly or in combination with natural antimicrobials on Staphylococcus aureus in rice pudding

Bactericidal effects of high hydrostatic pressure treatment singly or in combination with natural antimicrobials on Staphylococcus aureus in rice pudding

Biological Approach to Modeling of Staphylococcus aureus High-Hydrostatic-Pressure Inactivation Kinetics

Addition of thiamine dilaurylsulfate to reduce the intensity of hydrostatic pressure treatment for microbial safety of Korean Jogaejeot-muchim (salted-fermented-seasoned short-neck clam)

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