Microbiological quality of mechanically recovered poultry meat treated with high hydrostatic pressure and nisin

Inactivation of Escherichia coli and Listeria innocua in Milk by Combined Treatment with High Hydrostatic Pressure and the Lactoperoxidase System

“…As mentioned in the introduction, the efficacy of antimicrobials is often reduced in complex media, such as milk, compared to water or buffer systems. This is also the case for the efficacy of certain antimicrobials in synergistic combinations (9,35). Therefore, we further investigated whether the complexity of milk as a matrix would interfere with the bactericidal effect of the LP system under pressure, in particular for E. coli, in our experiments.…”

Microbial shelf-life extension of chilled Coho salmon (Oncorhynchus kisutch) and abalone (Haliotis rufescens) by high hydrostatic pressure treatment

“…Psycrophiles counts were lower than aerobic mesophilic counts. Yuste, Mor-Mur, Capellas, Guamis, and Pla (1998) described psychrotrophic bacteria as being more sensitive to high pressure than mesophiles. Aerobic mesophilic and psycrophiles counts in abalone were reduced almost 1 log cycle, regardless of pressure treatment (Figs.…”

“…Abalone psycrophiles counts were lower than aerobic mesophilic counts. Yuste et al (1998) described psychrotrophic bacteria as being more sensitive to high pressure than mesophiles and suggested that psychrotrophs may lose the ability to growth at low temperatures after pressure treatment. This would also lead to an extension of shelf-life during storage at refrigerated temperatures.…”

Investigation of the effects of food constituents on Bacillus subtilis reduction during high pressure and moderate temperature

“…HPP offers an alternative potential non-thermal preservation method for processing food. The major benefit of pressure is its immediate and uniform effect throughout different media, avoiding complications such as non-stationary conditions typical for convection-type and conduction-type processes (Crawford, Murano, Olsen, & Shenoy, 1996;Knorr, 1993;O'Brien & Marshal, 1995;Patterson, Quinn, Simpson, & Gilmour, 1995;Raso, Gongora-nieto, Barbosa-Cánovas, & Swanson, 1998;Yuste, Mor-Mur, Capellas, Guamis, & Pla, 1998). Compared with the classical heat treatment, HPP treatment causes less deterioration of essential vitamins, phytochemicals, aroma compounds but microorganisms can be inactivated if the applied pressures are high enough (Cheftel, 1995;Hite, 1899 Our investigation of optimization of process conditions to inactivate Bacillus subtilis by high hydrostatic pressure and mild heat using response surface methodology showed that the optimum process parameters for a 6-log-cycles reduction of B. subtilis were obtained as temperature, 46°C; pressure, 479 MPa; and pressure holding time, 14 min (Gao & Jiang, 2005).…”