Microbial inactivation by pressure-shift freezing: effects on smoked salmon mince inoculated with Pseudomonas fluorescens, Micrococcus luteus and Listeria innocua

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

“…Low temperature as well as mild heat has also been studied to enhance microbial inactivation by high pressure (Carlez, Rosec, Richard, & Cheftel, 1993;Chen & Hoover, 2003b;Picart, Dumay, Guiraud, & Cheftel, 2004). Results varied depending upon the targeted microorganism and substrates used.…”

Combined high pressure–sub-zero temperature processing of smoked salmon mince: phase transition phenomena and inactivation of Listeria innocua

“…Pressurisation at 4°C induced greater inactivation of P. fluorescens, Listeria innocua and Lactobacillus helveticus than at 25°C, whereas the reverse was observed for E. coli and S. aureus. More recently, Picart, Dumay, Guiraud, and Cheftel (2004) have studied the pressure inactivation of Listeria innocua, Micrococcus luteus and Pseudomonas fluorescens (introduced simultaneously in smoked salmon mince) at 207 or 300 MPa for 23 min at low temperatures. It was reported that a decrease in sample temperature from 20°C to À3°C (without ice crystal formation) resulted in additional inactivation ratios of 0.4 (207 MPa) and 0.9 (300 MPa) log cycles for Listeria innocua and of 0.5 (207 MPa) and 0.7 (300 MPa) log cycles for M. luteus.…”

“…Few studies deal with microbial inactivation through PSF of foods. Recently, Picart et al (2004) reported higher inactivation ratios of Listeria innocua, Micrococcus luteus or Pseudomonas fluorescens (in inoculated smoked salmon mince) by PSF from 207 MPa and À21°C than by pressurisation without freezing (207 MPa, 0°C for 23 min), or than by freezing at atmospheric pressure in still air (at À40 or À15°C, with frozen storage for up to 5 days).…”

A Review of Novel and Innovative Food Freezing Technologies

“…High pressure is used commercially to preserve foods, and some studies have investigated the effects of pressurisation at sub-zero temperatures on microbial inactivation (Picart et al 2004). Some of these studies have used PSF (Picart et al 2004) while others have utilised HPIC processes (Yuste et al 2002;van Buggenhout et al 2007).…”

“…Some of these studies have used PSF (Picart et al 2004) while others have utilised HPIC processes (Yuste et al 2002;van Buggenhout et al 2007). Picart et al (2004) demonstrated that PSF from a level of 207 MPa and −21°C was able to inactivate various microorganisms (Listeria innocua, Micrococcus luteus, and Pseudomonas fluorescens) introduced in smoked salmon mince. It has also been speculated that PSF and HPF could inactivate enzymes thus removing the need for blanching.…”