Modeling of the microbial inactivation by high hydrostatic pressure freezing

Food Control ◽  
2017 ◽  
Vol 73 ◽  
pp. 8-17 ◽  
Author(s):  
Paola Maresca ◽  
Giovanna Ferrari
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Microbial Inactivation

scholarly journals High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2416
Author(s):  
Francisco J. Salar ◽  
Paula M. Periago ◽  
Vicente Agulló ◽  
Cristina García-Viguera ◽  
Pablo S. Fernández
Keyword(s):  
Hydrostatic Pressure ◽  
Shelf Life ◽  
High Hydrostatic Pressure ◽  
Storage Period ◽  
Bioactive Compound ◽  
Processing Technique ◽  
Microbial Inactivation ◽  
Processing Technologies ◽  
The Impact ◽  
Thermal Pasteurization

The effects of high hydrostatic pressure (HHP) compared to thermal pasteurization (TP) were studied in healthy citrus-maqui beverages. The impact of the processing technologies on the microbiological and phytochemical profile was assessed by applying two HHP treatments at 450 and 600 MPa for 180 s and TP at 85 °C for 15 s. The shelf life under refrigeration (4 °C) and room temperature (20 °C) was monitored for 90 days. All treatments ensured microbiological stability at both storage temperatures. Aside from that, the physicochemical parameters were not significantly different after processing or throughout the storage period. Regarding color parameters, an increase in the reddish coloration was observed during storage for those beverages treated by HHP. In general, phenolic compounds were little affected by the processing technique, even when treatment under HHP was more stable than by TP during storage. On the other hand, vitamin C showed great degradation after processing under any condition. It can be concluded that HHP is an effective alternative to thermal treatments, achieving effective microbial inactivation and extending the shelf life of the juices by contributing to a better preservation of color and bioactive compounds.

Effects of high hydrostatic pressure on the microbial inactivation and extraction of bioactive compounds from açaí (Euterpe oleracea Martius) pulp

2020 ◽  
Vol 130 ◽  
pp. 108856 ◽  
Author(s):  
Ana Laura Tibério de Jesus ◽  
Marcelo Cristianini ◽  
Nathalia Medina dos Santos ◽  
Mário Roberto Maróstica Júnior
Keyword(s):  
Hydrostatic Pressure ◽  
Bioactive Compounds ◽  
High Hydrostatic Pressure ◽  
Microbial Inactivation ◽  
Euterpe Oleracea

scholarly journals Relationship between Sublethal Injury and Microbial Inactivation by the Combination of High Hydrostatic Pressure and Citral or tert-Butyl Hydroquinone

2008 ◽  
Vol 74 (24) ◽  
pp. 7570-7577 ◽  
Author(s):  
Maria Somolinos ◽  
Diego García ◽  
Rafael Pagán ◽  
Bernard Mackey
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Antimicrobial Effect ◽  
Microbial Inactivation ◽  
Medium Ph ◽  
E Coli ◽  
Treatment Conditions ◽  
Sublethal Injury ◽  
The Relationship ◽  
Treatment Medium

ABSTRACT The aim was to investigate (i) the occurrence of sublethal injury in Listeria monocytogenes, Escherichia coli, and Saccharomyces cerevisiae after high hydrostatic pressure (HHP) treatment as a function of the treatment medium pH and composition and (ii) the relationship between the occurrence of sublethal injury and the inactivating effect of a combination of HHP and two antimicrobial compounds, tert-butyl hydroquinone (TBHQ) and citral. The three microorganisms showed a high proportion of sublethally injured cells (up to 99.99% of the surviving population) after HHP. In E. coli and L. monocytogenes, the extent of inactivation and sublethal injury depended on the pH and the composition of the treatment medium, whereas in S. cerevisiae, inactivation and sublethal injury were independent of medium pH or composition under the conditions tested. TBHQ alone was not lethal to E. coli or L. monocytogenes but acted synergistically with HHP and 24-h refrigeration, resulting in a viability decrease of >5 log10 cycles of both organisms. The antimicrobial effect of citral depended on the microorganism and the treatment medium pH. Acting alone for 24 h under refrigeration, 1,000 ppm of citral caused a reduction of 5 log10 cycles of E. coli at pH 7.0 and almost 3 log10 cycles of L. monocytogenes at pH 4.0. The combination of citral and HHP also showed a synergistic effect. Our results have confirmed that the detection of sublethal injury after HHP may contribute to the identification of those treatment conditions under which HHP may act synergistically with other preserving processes.

Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food

2017 ◽  
Vol 101 ◽  
pp. 17-23 ◽  
Author(s):  
Gulcin Kultur ◽  
N.N. Misra ◽  
Francisco J. Barba ◽  
Mohamed Koubaa ◽  
Vural Gökmen ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Microbial Inactivation ◽  
Infant Food

Inactivation of Listeria innocua Inoculated in Liquid Whole Egg by High Hydrostatic Pressure

1998 ◽  
Vol 61 (1) ◽  
pp. 119-122 ◽  
Author(s):  
E. PONCE ◽  
R. PLA ◽  
M. MOR-MUR ◽  
R. GERVILLA ◽  
B. GUAMIS
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Prolonged Exposure ◽  
Microbial Inactivation ◽  
Listeria Innocua ◽  
Decimal Reduction Time ◽  
First Order Kinetics ◽  
Liquid Whole Egg ◽  
D Values ◽  
Whole Egg

The resistance of Listeria innocua, as a model microorganism for Listeria monocytogenes, to high hydrostatic pressure in liquid whole egg was studied at several pressures (300, 350, 400, and 450 MPa), temperatures (−15, 2, and 20°C), and times (5, 10, and 15 min). Listeria innocua was added to liquid whole egg at approximately 106 CFU/ml. Listeria innocua was not totally inactivated in any of the treatments. In general, reduction was better at 2°C than at room temperature, but the greatest inactivation was obtained at 450 MPa at 20°C for 15 min (over 5 log of reduction). The results indicate that microbial inactivation was increased with prolonged exposure to pressure. D values for Listeria innocua were obtained at 400 MPa for two temperatures (2 and 20°C), and different times (0 to 20 min). The microbial inactivation followed apparent first-order kinetics, exhibiting a decimal reduction time of 7.35 min at 2°C and 8.23 min at 20°C.

scholarly journals Impact of High-Hydrostatic Pressure Treatments Applied Singly or in Combination with Moderate Heat on the Microbial Load, Antimicrobial Resistance, and Bacterial Diversity of Guacamole

2020 ◽  
Vol 8 (6) ◽  
pp. 909
Author(s):  
Javier Rodríguez López ◽  
Mª. José Grande ◽  
Rubén Pérez-Pulido ◽  
Antonio Galvez ◽  
Rosario Lucas
Keyword(s):  
Lactic Acid ◽  
Hydrostatic Pressure ◽  
Lactic Acid Bacteria ◽  
Bacterial Diversity ◽  
High Hydrostatic Pressure ◽  
High Throughput Sequencing ◽  
Microbial Inactivation ◽  
Sequencing Analysis ◽  
The Impact ◽  
Control Samples

Guacamole is an avocado sauce highly appreciated for its pleasant taste and nutritional value. The present study addressed the impact of high-hydrostatic pressure (HP) treatments on the product safety and bacterial diversity. Four HP treatments, 5 min each, were applied: (A) 450 megapascals (MPa) at 22 °C; (B) 450 MPa at 50 °C; (C) 600 MPa at 22 °C; (D) 600 MPa at 50 °C. Controls and treated samples were refrigerated stored for 50 days. The residual surviving fraction was lowest for the 600 MPa treatment at 50 °C. Bacterial growth on media supplemented with antibiotics (cefotaxime and imipenem) or the biocide benzalkonium chloride was detected only from control samples but not from HP-treated samples. High throughput sequencing analysis indicated that the bacterial diversity of control samples was dominated by members of Fam. Enterobacteriaceae, but it changed to a lactic acid microbiota during storage. HP-treated samples showed reduced relative abundances of Enterobacteriaceae and lactic acid bacteria and higher abundances of Pantoea, Ralstonia and Methylobacterium. Results from the study indicate that HP treatments of guacamole at 50 °C show higher microbial inactivation compared to 22 °C. However, all treatments reduced the levels of Enterobacteriaceae and penem-tolerant bacteria and provided product stability against acidification by lactic acid bacteria.

Inactivation of Escherichia coli O157:H7 on Orange Fruit Surfaces and in Juice Using Photocatalysis and High Hydrostatic Pressure

2015 ◽  
Vol 78 (6) ◽  
pp. 1098-1105 ◽  
Author(s):  
SUNGYUL YOO ◽  
KASHIF GHAFOOR ◽  
JEONG UN KIM ◽  
SANGHUN KIM ◽  
BORA JUNG ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Hydrostatic Pressure ◽  
Orange Juice ◽  
High Hydrostatic Pressure ◽  
Tap Water ◽  
Microbial Inactivation ◽  
Inactivation Kinetics ◽  
Escherichia Coli O157 ◽  
Biphasic Model ◽  
E Coli

Nonpasteurized orange juice is manufactured by squeezing juice from fruit without peel removal. Fruit surfaces may carry pathogenic microorganisms that can contaminate squeezed juice. Titanium dioxide–UVC photocatalysis (TUVP), a nonthermal technique capable of microbial inactivation via generation of hydroxyl radicals, was used to decontaminate orange surfaces. Levels of spot-inoculated Escherichia coli O157:H7 (initial level of 7.0 log CFU/cm2) on oranges (12 cm2) were reduced by 4.3 log CFU/ml when treated with TUVP (17.2 mW/cm2). Reductions of 1.5, 3.9, and 3.6 log CFU/ml were achieved using tap water, chlorine (200 ppm), and UVC alone (23.7 mW/cm2), respectively. E. coli O157:H7 in juice from TUVP (17.2 mW/cm2)–treated oranges was reduced by 1.7 log CFU/ml. After orange juice was treated with high hydrostatic pressure (HHP) at 400 MPa for 1 min without any prior fruit surface disinfection, the level of E. coli O157:H7 was reduced by 2.4 log CFU/ml. However, the E. coli O157:H7 level in juice was reduced by 4.7 log CFU/ml (to lower than the detection limit) when TUVP treatment of oranges was followed by HHP treatment of juice, indicating a synergistic inactivation effect. The inactivation kinetics of E. coli O157:H7 on orange surfaces followed a biphasic model. HHP treatment did not affect the pH, °Brix, or color of juice. However, the ascorbic acid concentration and pectinmethylesterase activity were reduced by 35.1 and 34.7%, respectively.

Survival of mouse blastocysts after low-temperature preservation under high pressure

2004 ◽  
Vol 52 (4) ◽  
pp. 479-487 ◽  
Author(s):  
Cs. Pribenszky ◽  
M. Molnár ◽  
S. Cseh ◽  
L. Solti
Keyword(s):  
Phase Transition ◽  
Hydrostatic Pressure ◽  
Low Temperature ◽  
High Hydrostatic Pressure ◽  
Room Temperature ◽  
Freezing Point ◽  
Significant Loss ◽  
Embryo Cryopreservation ◽  
Subzero Temperatures ◽  
Survival Capacity

Cryoinjuries are almost inevitable during the freezing of embryos. The present study examines the possibility of using high hydrostatic pressure to reduce substantially the freezing point of the embryo-holding solution, in order to preserve embryos at subzero temperatures, thus avoiding all the disadvantages of freezing. The pressure of 210 MPa lowers the phase transition temperature of water to -21°C. According to the results of this study, embryos can survive in high hydrostatic pressure environment at room temperature; the time embryos spend under pressure without significant loss in their survival could be lengthened by gradual decompression. Pressurisation at 0°C significantly reduced the survival capacity of the embryos; gradual decompression had no beneficial effect on survival at that stage. Based on the findings, the use of the phenomena is not applicable in this form, since pressure and low temperature together proved to be lethal to the embryos in these experiments. The application of hydrostatic pressure in embryo cryopreservation requires more detailed research, although the experience gained in this study can be applied usefully in different circumstances.

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