The relationship between inactivation and morphological damage of Salmonella enterica treated by high hydrostatic pressure

2013 ◽  
Vol 54 (2) ◽  
pp. 1482-1487 ◽  
Author(s):  
Chung-Yi Wang ◽  
Chiao-Ping Hsu ◽  
Hsiao-Wen Huang ◽  
Binghuei Barry Yang
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Salmonella Enterica ◽  
The Relationship

scholarly journals Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A Review

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1872
Author(s):  
Huipeng Liu ◽  
Yiyuan Xu ◽  
Shuyu Zu ◽  
Xuee Wu ◽  
Aimin Shi ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Tertiary Structure ◽  
Quaternary Structure ◽  
Meat Products ◽  
Myofibrillar Protein ◽  
Conformational Structure ◽  
Gel Properties ◽  
The Relationship

In meat processing, changes in the myofibrillar protein (MP) structure can affect the quality of meat products. High hydrostatic pressure (HHP) has been widely utilized to change the conformational structure (secondary, tertiary and quaternary structure) of MP so as to improve the quality of meat products. However, a systematic summary of the relationship between the conformational structure (secondary and tertiary structure) changes in MP, gel properties and product quality under HHP is lacking. Hence, this review provides a comprehensive summary of the changes in the conformational structure and gel properties of MP under HHP and discusses the mechanism based on previous studies and recent progress. The relationship between the spatial structure of MP and meat texture under HHP is also explored. Finally, we discuss considerations regarding ways to make HHP an effective strategy in future meat manufacturing.

scholarly journals Effect of high hydrostatic pressure on Salmonella enterica subsp. Enterica in Nutrient Broth and dried parsley

LWT ◽  
2021 ◽  
pp. 112850
Author(s):  
Anna Joana Dittrich ◽  
Martina Ludewig ◽  
Steffen Rodewald ◽  
Peggy Gabriele Braun ◽  
Claudia Wiacek
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Salmonella Enterica ◽  
Nutrient Broth

Effect of High Hydrostatic Pressure and Pressure Cycling on a Pathogenic Salmonella enterica Serovar Cocktail Inoculated into Creamy Peanut Butter

2012 ◽  
Vol 75 (1) ◽  
pp. 169-173 ◽  
Author(s):  
TANYA D'SOUZA ◽  
MUKUND KARWE ◽  
DONALD W. SCHAFFNER
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Salmonella Enterica ◽  
Salmonella Enteritidis ◽  
Peanut Butter ◽  
High Pressure Processing ◽  
High Moisture ◽  
Pressure Cycling ◽  
High Hydrostatic Pressure Processing

The ability of Salmonella enterica serovars to survive in high fat content, low water activity foods like peanut butter has been demonstrated by large foodborne illness outbreaks in recent years. This study investigates the potential of high hydrostatic pressure processing, including pressure cycling, to inactivate Salmonella inoculated into creamy peanut butter. A cocktail of pathogenic strains of Salmonella Enteritidis PT30, Salmonella Tennessee, Salmonella Oranienburg, Salmonella Anatum, Salmonella Enteritidis PT 9c, and Salmonella Montevideo obtained from peanut butter– and nut-related outbreaks was inoculated (106 to 107 CFU/g) into creamy peanut butter and high pressure processed under five different sets of conditions, which varied from 400 to 600 MPa and from 4 to 18 min. The log CFU reductions achieved varied from 1.6 to 1.9. Control experiments in which Salmonella was inoculated (109 CFU/g) into 0.1% peptone buffer and high pressure processed at 600 MPa for 18 min showed inactivation to below the detection limit of 100 CFU/g, confirming that high pressure processing is effective at destroying Salmonella in high-moisture environments. Pressure cycling under three sets of conditions consisting of pressures from 400 to 600 MPa, 3 to 10 pressure cycles, and hold times of 6 min for each cycle showed reductions similar to those seen in noncycling experiments. The results of our experiments suggest that the peanut butter food matrix facilitates the survival of Salmonella when exposed to high hydrostatic pressure processing.

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.

scholarly journals Use of High Hydrostatic Pressure To Inactivate Escherichia coli O157:H7 and Salmonella enterica Internalized within and Adhered to Preharvest Contaminated Green Onions

2012 ◽  
Vol 78 (6) ◽  
pp. 2063-2065 ◽  
Author(s):  
Hudaa Neetoo ◽  
Yingjian Lu ◽  
Changqing Wu ◽  
Haiqiang Chen
Keyword(s):  
Escherichia Coli ◽  
Hydrostatic Pressure ◽  
Plant Growth ◽  
High Hydrostatic Pressure ◽  
Salmonella Enterica ◽  
Escherichia Coli O157 ◽  
Pressure Treatment ◽  
Content Type ◽  
Stems And Leaves

ABSTRACTGreen onions grown in soil and hydroponic medium contaminated withEscherichia coliO157:H7 andSalmonellawere found to take up the pathogens in their roots, bulbs, stems, and leaves. Pressure treatment at 400 to 500 MPa for 2 min at 20 to 40°C eliminated both pathogens that were internalized within green onions during plant growth.

Comparison of Sublethal Injury Induced in Salmonella enterica Serovar Typhimurium by Heat and by Different Nonthermal Treatments

2003 ◽  
Vol 66 (1) ◽  
pp. 31-37 ◽  
Author(s):  
ELKE Y. WUYTACK ◽  
L. DUONG THI PHUONG ◽  
A. AERTSEN ◽  
K. M. F. REYNS ◽  
D. MARQUENIE ◽  
...  
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Salmonella Enterica ◽  
Salmonella Enterica Serovar Typhimurium ◽  
Mechanistic Model ◽  
Food Preservation ◽  
Sublethal Injury ◽  
Serovar Typhimurium ◽  
Selective Plating

We have studied sublethal injury in Salmonella enterica serovar Typhimurium caused by mild heat and by different emerging nonthermal food preservation treatments, i.e., high-pressure homogenization, high hydrostatic pressure, pulsed white light, and pulsed electric field. Sublethal injury was determined by plating on different selective media, i.e., tryptic soy agar (TSA) plus 3% NaCl, TSA adjusted to pH 5.5, and violet red bile glucose agar. For each inactivation technique, at least five treatments using different doses were applied in order to cover an inactivation range of 0 to 5 log units. For all of the treatments performed with a technique, the logarithm of the viability reductions measured on each of the selective plating media was plotted against the logarithm of the viability reduction on TSA as a nonselective medium, and these points were fitted by a straight line. Sublethal injury between different techniques was then compared by the slope and the y intercept of these regression lines. The highest levels of sublethal injury were observed for the heat and high hydrostatic pressure treatments. Sublethal injury after those treatments was observed on all selective plating media. For the heat treatment, but not for the high-pressure treatment, sublethal injury occurred at low doses, which were not yet lethal. The other nonthermal techniques resulted in sublethal injury on only some of the selective plating media, and the levels of injury were much lower. The different manifestations of sublethal injury were attributed to different inactivation mechanisms by each of the techniques, and a mechanistic model is proposed to explain these differences.

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