Sensitivity of spores of Bacillus subtilis and Clostridium sporogenes PA 3679 to combinations of high hydrostatic pressure and other processing parameters

Stewart, Charles; Dunne, C. Patrick; Sikes, Anthony; Hoover, Dallas G.

doi:10.1016/s1466-8564(00)00004-7

Cited by 88 publications

(45 citation statements)

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“…Using two strains of Clostridium botulinum type E, Reddy et al (31) also observed differences in pressure resistance within one species. Remarkably, the strain B. licheniformis TMW 2.492, used in this study, exhibited a intermediate pressure resistance compared to other food isolates of B. subtilis and B. amyloliquefaciens but a higher resistance than other strains of B. subtilis for which literature data are available (10,11,16,18,23,41). This finding highlights the need for studies with food isolates to establish pressure processes in food preservation.…”

Section: Vol 70 2004 Pressure Inactivation Of Bacillus Endospores 7325mentioning

confidence: 53%

“…Therefore, those target organisms used to determine suitable process conditions for the thermal treatments of foods are not suitable target organisms for pressure processes. On the basis of published data, spores of B. amyloliquefaciens Fad 11/2, Fad 77, Fad 82, Fad 99, and Fad 108 are more pressure resistant than spores of Bacillus, Geobacillus, Alicyclobacillus, or Clostridium species, including strains of C. botulinum type A and type E (1,5,9,10,11,16,18,20,23,29,30,31,32,41,45). Therefore, we currently consider them relevant target organisms for the pressure sterilization of foods.…”

Section: Vol 70 2004 Pressure Inactivation Of Bacillus Endospores 7325mentioning

confidence: 99%

“…Pressure treatment at ambient temperatures initiates germination of bacterial endospores (13), but they are not inactivated at 25°C and a pressure over 1,000 MPa (36,37). Inactivation of bacterial endospores requires a combination of pressure and moderate heat (21), and the efficacy of pressure treatment is enhanced by the presence of nisin (33,41), by low pH (41,43), and by oscillatory compression procedures (10,14). Currently available data indicate that endospores of Bacillus and Clostridium species are inactivated by treatments with pressures ranging from 500 to 800 MPa at temperatures ranging from 60 to 80°C.…”

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Pressure Inactivation of Bacillus Endospores

Margosch

Gänzle

Ehrmann

et al. 2004

Appl Environ Microbiol

138

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The inactivation of bacterial endospores by hydrostatic pressure requires the combined application of heat and pressure. We have determined the resistance of spores of 14 food isolates and 5 laboratory strains of Bacillus subtilis, B. amyloliquefaciens, and B. licheniformis to treatments with pressure and temperature (200 to 800 MPa and 60 to 80°C) in mashed carrots. A large variation in the pressure resistance of spores was observed, and their reduction by treatments with 800 MPa and 70°C for 4 min ranged from more than 6 log units to no reduction. The sporulation conditions further influenced their pressure resistance. The loss of dipicolinic acid (DPA) from spores that varied in their pressure resistance was determined, and spore sublethal injury was assessed by determination of the detection times for individual spores. Treatment of spores with pressure and temperature resulted in DPA-free, phase-bright spores. These spores were sensitive to moderate heat and exhibited strongly increased detection times as judged by the time required for single spores to grow to visible turbidity of the growth medium. The role of DPA in heat and pressure resistance was further substantiated by the use of the DPA-deficient mutant strain B. subtilis CIP 76.26. Taken together, these results indicate that inactivation of spores by combined pressure and temperature processing is achieved by a two-stage mechanism that does not involve germination. At a pressure between 600 and 800 MPa and a temperature greater than 60°C, DPA is released predominantly by a physicochemical rather than a physiological process, and the DPA-free spores are inactivated by moderate heat independent of the pressure level. Relevant target organisms for pressure and temperature treatment of foods are proposed, namely, strains of B. amyloliquefaciens, which form highly pressure-resistant spores.High-hydrostatic-pressure treatment of foods is a process for food preservation at moderate temperatures. Pressure in the range of 200 to 800 MPa is effective at eliminating vegetative bacteria in food (37,39). Pressure treatment at ambient temperatures initiates germination of bacterial endospores (13), but they are not inactivated at 25°C and a pressure over 1,000 MPa (36, 37). Inactivation of bacterial endospores requires a combination of pressure and moderate heat (21), and the efficacy of pressure treatment is enhanced by the presence of nisin (33, 41), by low pH (41, 43), and by oscillatory compression procedures (10,14). Currently available data indicate that endospores of Bacillus and Clostridium species are inactivated by treatments with pressures ranging from 500 to 800 MPa at temperatures ranging from 60 to 80°C.Studies on the pressure effects on vegetative cells of bacteria have demonstrated that the resistance to pressure strongly varies within strains of one species (4, 12). Likewise, the heat resistance of endospores of various strains of one species may exhibit strong variations (38). The majority of studies on the pressure resistance of bacterial endo...

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Section: Vol 70 2004 Pressure Inactivation Of Bacillus Endospores 7325mentioning

confidence: 53%

Section: Vol 70 2004 Pressure Inactivation Of Bacillus Endospores 7325mentioning

confidence: 99%

mentioning

confidence: 99%

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Pressure Inactivation of Bacillus Endospores

Margosch

Gänzle

Ehrmann

et al. 2004

Appl Environ Microbiol

138

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“…Extensive inactivation of bacterial spores by high pressure is likely only to be realized in combination with initial process temperatures that exceed 60°C (16,20,23,24,31,37,39; C. M. Roberts and D. G. Hoover, presented at the Institute of Food Technologists 1996 annual meeting). Of particular interest (and concern) for low-acid shelf-stable foods is the ability of a combined high pressure and heat process to synergistically inactivate spores of the major bacterial spore-forming pathogens of concern, which are proteolytic strains of the neurotoxigenic species Clostridium botulinum.…”

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confidence: 99%

Synergistic Inactivation of Spores of ProteolyticClostridium botulinumStrains by High Pressure and Heat Is Strain and Product Dependent

Bull

Olivier

Diepenbeek³

et al. 2009

Appl Environ Microbiol

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The combined high pressure and heat resistances of spores of five proteolytic Clostridium botulinum strains and of the nonpathogenic surrogate strain Clostridium sporogenes PA3679 were compared with their heat-only resistances on the basis of equivalent accumulated thermal lethality, expressed as equivalent minutes at a reference temperature of 105°C (F 105°C ). Comparisons were made with three model (i.e., diluted) products, namely, 30% (wt/wt) Bolognese sauce, 50% (wt/wt) cream sauce, and rice water agar. Pressure was determined to act synergistically with heat during high-pressure thermal (HPT) processing for C. botulinum FRRB 2802 (NCTC 7273) and C. botulinum FRRB 2804 (NCTC 3805 and 62A) in the Bolognese and cream sauces and for C. botulinum FRRB 2807 (213B) in the Bolognese sauce only. No synergy was observed for C. botulinum FRRB 2803 (NCTC 2916) or FRRB 2806 (62A) or C. sporogenes FRRB 2790 (NCTC 8594 and PA3679) in any of the model products. No significant protective effect of pressure against spore inactivation was determined for any Clostridium strain in any product. Because synergy was not consistently observed among strains of C. botulinum or among products, the prediction of inactivation of C. botulinum spores by HPT sterilization (HPTS) for the present must assume a complete lack of synergy. Therefore, any HPTS process for low-acid shelf-stable foods must be at least thermally equivalent to an F 0 process of 2.8 min, in line with current good manufacturing practices. The results of this study suggest that the use of C. sporogenes PA3679 as a surrogate organism may risk overestimating inactivation of C. botulinum by HPT processing.Low-acid shelf-stable products that are microbiologically safe and stable are not obtainable by high-pressure processing (HPP) at near-ambient temperatures, as bacterial spores can survive pressures above 1,500 MPa (3,6,16,35), which far exceed the pressure capabilities of current commercial HPP equipment. Extensive inactivation of bacterial spores by high pressure is likely only to be realized in combination with initial process temperatures that exceed 60°C (16,20,23,24,31,37,39; C. M. Roberts and D. G. Hoover, presented at the Institute of Food Technologists 1996 annual meeting). Of particular interest (and concern) for low-acid shelf-stable foods is the ability of a combined high pressure and heat process to synergistically inactivate spores of the major bacterial spore-forming pathogens of concern, which are proteolytic strains of the neurotoxigenic species Clostridium botulinum.The combined high pressure and heat resistances of spores of a number of proteolytic C. botulinum strains in a number of different matrices have been investigated. Proteolytic C. botulinum type A BS-A and 62A spores were inactivated by 2 and 3 log 10 , respectively, in phosphate buffer (0.067 M, pH 7.0) after 20 min at 827 MPa at 75°C and by 3.2 log 10 and 2.7 log 10 , respectively, in a crabmeat blend (pH 7.2 to 7.4) after 15 min (29). For mashed carrot, a 12-min process at 600 MPa and 80°C ...

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“…Another inactivation treatment (heat shock, pressure cycling and the application of germinating agents, etc.) must be used to obtain significant inactivation of spores [41,78] and hurdles (low pH, low a W , low temperature, antimicrobial substances) must be placed to prevent the outgrowth of surviving spores [138,139]. Pressureinduced germination may enable an inactivation of spores by mild heat or pressure treatment.…”

Section: Hpp Pasteurization and Sterilizationmentioning

confidence: 99%

High Pressure Processing of Meat, Meat Products and Seafood

2010

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High pressure processing (HPP) allows the decontamination of foods with minimal impact on their nutritional and sensory features. The use of HPP to reduce microbial loads has shown great potential in the meat, poultry and seafood industry. HPP has proven to be a promising technology, and industrial HPP applications have grown rapidly, especially in the stabilization of readyto-eat meats and cured products, satisfying the demands of regulatory agencies such as the United States Department of Agriculture-Food Safety and Inspection Services (USDA-FSIS). HPP has been investigated for a wide range of operations including non-thermal decontamination of acid foods, combined pressure-heating treatments to inactivate pathogenic bacteria, pressure-supported freezing and -thawing, texturization and the removal of meat from shellfish and crustaceans. Research has also been conducted on the impact of the technology on quality features. Processing-dependent changes in muscle foods include changes in colour, texture and water-holding capacity, with endogenous enzymes playing a major role in the phenomena. This review summarizes the current approaches to the use of high hydrostatic pressure processing, focusing mainly on meat, meat products and seafood. Recent findings on the microbiological, chemical and molecular aspects of HPP technology, along with commercial and research applications, are also described.

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Sensitivity of spores of Bacillus subtilis and Clostridium sporogenes PA 3679 to combinations of high hydrostatic pressure and other processing parameters

Cited by 88 publications

References 12 publications

Pressure Inactivation of Bacillus Endospores

Pressure Inactivation of Bacillus Endospores

Synergistic Inactivation of Spores of ProteolyticClostridium botulinumStrains by High Pressure and Heat Is Strain and Product Dependent

High Pressure Processing of Meat, Meat Products and Seafood

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