The Effects of High-Pressure Processing at Low and Subzero Temperatures on Inactivation of Microorganisms in Frozen and Unfrozen Beef Mince Inoculated with Escherichia coli Strain ATCC 25922

Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing

“…Phase transitions of ice crystals during the pressurization of frozen food have been previously suggested to take place during the HHP treatment that results in cellular damage and increased microbial inactivation (Luscher et al, 2004;Shen et al, 2005;Su et al, 2014a). Several studies have proposed that the application of HHP on frozen products at low or subzero temperatures and atmospheric conditions can enhance the microbial inactivation and thus allow the usage of lower pressure treatments (Knorr et al, 1998;Fernández et al, 2007;Vaudagna et al, 2012;Bulut, 2014a;Bulut, 2014b;Albertos, 2016;Parlapani et al, 2019). The effectiveness of the combined HHP and freezing treatment depends on the characteristics of the product (pH, aw, composition, etc.…”

Inactivation ofEscherichia coliin milk by high pressure processing at low and subzero temperatures

“…[4][5][6][7] It has been demonstrated that Escherichia coli strain ATCC 25922 inoculated in beef mince could be more efficiently inactivated when the beef mince was frozen prior to pressure treatment. [8] There is evidence in the literature that the synergistic effect of high pressure treatment at subzero temperatures could diminish above 350 MPa for E. coli, [9] above 400 MPa for Listeria innocua [10] and above 350 MPa for vegetative cells of Bacillus subtilis. [11] In order to devise a commercially viable HPP at subzero temperatures, the synergy between high pressure and *Emails: samibulut@trakya.edu.tr, sami_bulut@hotmail.com † This paper was presented at the 8th International Conference on High Pressure Bioscience & Biotechnology (HPBB 2014), in Nantes (France), 15-18 July 2014.…”

Influence of High‐Pressure Processing at Low Temperature and Nisin on Listeria innocua Survival and Sensory Preference of Dry‐Cured Cold‐Smoked Salmon

“…Use of subzero temperatures during HPP also contributes to microbial inactivation. Bulut () treated frozen beef (–21 °C) with 300 MPa for 5 min and improved the Escherichia coli reduction by 0.7 Log when processed at –5 °C compared to 20 °C.…”

“…Maintaining CSS at subzero temperatures during processing may have contributed to the reduction in L. innocua observed (Picart and others ). Bulut () demonstrated that the mechanism of microbial inactivation by HPP pressure differs with temperature. Application of high pressures at subzero temperatures can alter the ice crystalline structure during processing, leading to further disruption of bacterial cells (Edebo and Hedén ).…”

“…Gudbjornsdottir and others () did not detect Listeria in CSS treated at 500 MPa for 20 s reaching 42 °C, but reported color degradation. High‐pressure‐low temperature processing has effectively inactivated pathogens while maintaining product quality of beef (Fernández and others ; Vaudagna and others ; Bulut ; Lowder and others ), pork (Realini and others ), and chicken (Su and others ). The effects of higher pressures and shorter holding times at low temperatures on Listeria spp.…”