Effect of high pressure processing combined with temperature on the inactivation and germination of Alicyclobacillus acidoterrestris spores: Influence of heat-shock on the counting of survivors

LWT ◽  
2020 ◽  
Vol 118 ◽  
pp. 108781 ◽  
Author(s):  
Luma Rossi Ribeiro ◽  
Marcelo Cristianini
Keyword(s):  
High Pressure ◽  
Heat Shock ◽  
High Pressure Processing ◽  
Alicyclobacillus Acidoterrestris

Inactivation of Bacillus amyloliquefaciens Spores by a Combination of Sucrose Laurate and Pressure-Assisted Thermal Processing

2010 ◽  
Vol 73 (11) ◽  
pp. 2043-2052 ◽  
Author(s):  
S. de LAMO-CASTELLVÍ ◽  
W. RATPHITAGSANTI ◽  
V. M. BALASUBRAMANIAM ◽  
A. E. YOUSEF
Keyword(s):  
High Pressure ◽  
Heat Shock ◽  
Synergistic Effect ◽  
Thermal Processing ◽  
Bacillus Amyloliquefaciens ◽  
High Pressure Processing ◽  
Deionized Water ◽  
Most Probable Number ◽  
Antimicrobial Compound ◽  
Probable Number

The aim of this research was to study the effect of sucrose laurate ester (SL) on enhancing pressure-assisted thermal processing (PATP) inactivation of Bacillus amyloliquefaciens Fad 82 spores. B. amyloliquefaciens spores (~108 CFU/ml) were suspended in deionized water, solutions of 0.1, 0.5, and 1.0% SL, and mashed carrots without or with 1% SL. Samples were treated at 700 MPa and 105°C for 0 (come-up time), 1, 2, and 5 min and analyzed by pour-plating and most-probable-number techniques. Heat shock (80°C, 10 min) was applied to untreated and treated samples to study the germination rates. Results were also compared against samples treated by high pressure processing (700 MPa, 35°C) and thermal processing (105°C, 0.1 MPa). Among the combinations tested, SL at concentrations of 1.0% showed the best synergistic effect against spores of B. amyloliquefaciens when combined with PATP treatments. In the case of high pressure and thermal processing treatments, SL did not enhance spore inactivation at the conditions tested. These results suggest that SL is a promising antimicrobial compound that can help reduce the severity of PATP treatments.

Heat Shock Induces Barotolerance in Listeria monocytogenes

2008 ◽  
Vol 71 (2) ◽  
pp. 426-430 ◽  
Author(s):  
MELINDA M. HAYMAN ◽  
RAMASWAMY C. ANANTHESWARAN ◽  
STEPHEN J. KNABEL
Keyword(s):  
High Pressure ◽  
Protein Synthesis ◽  
Listeria Monocytogenes ◽  
Heat Shock ◽  
Protective Effect ◽  
De Novo ◽  
High Pressure Processing ◽  
Milk Samples ◽  
Ultrahigh Temperature ◽  
De Novo Protein Synthesis

The aim of this study was to investigate the effect of heat shock on the resistance of Listeria monocytogenes to high pressure processing (HPP). L. monocytogenes ATCC 19115 was grown to stationary phase at 15°C and inoculated into whole ultrahigh-temperature milk at ~107 CFU/ml. Milk samples (5 ml) were placed into plastic transfer pipettes, which were heat sealed and then heated in a water bath at 48°C for 10 min. Immediately after heat shock, the milk was cooled in water (20°C) for 25 min and then placed on ice. The samples were high pressure processed at ambient temperature (~23°C) at 400 MPa for various times up to 150 s. Following HPP, the samples were spread plated on tryptic soy agar supplemented with yeast extract. Heat shock significantly increased the D400 MPa-value of L. monocytogenes from 35 s in non–heat-shocked cells to 127 s in heat-shocked cells (P < 0.05). Addition of chloramphenicol before heat shock eliminated the protective effect of heat shock (P < 0.05). Heat shock for 5, 10, 15, or 30 min at 48°C resulted in maximal barotolerance (P < 0.05); increasing the time to 60 min significantly decreased survival compared with that at 5, 10, 15, or 30 min (P < 0.05). These results indicate that prior heat shock significantly increases the barotolerance of L. monocytogenes and that de novo protein synthesis during heat shock is required for this enhanced barotolerance.

Effect of High Pressure Processing on the Shelf Life of Seasoned Squid

2011 ◽  
Vol 40 (8) ◽  
pp. 1136-1140 ◽  
Author(s):  
Jing-Yu Gou ◽  
Yun-Yun Zou ◽  
Geun-Pyo Choi ◽  
Young-Beom Park ◽  
Ju-Hee Ahn
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
High Pressure Processing

Effect of high pressure processing on migration characteristics of polypropylene used in food contact materials

2021 ◽  
Vol 38 (3) ◽  
pp. 513-531
Author(s):  
Yoon S. Song ◽  
John L. Koontz ◽  
Rima O. Juskelis ◽  
Eduardo Patazca ◽  
William Limm ◽  
...  
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Contact Materials ◽  
Food Contact Materials ◽  
Food Contact

scholarly journals High Pressure Processing Impact on Alternariol and Aflatoxins of Grape Juice and Fruit Juice-Milk Based Beverages

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3769
Author(s):  
Noelia Pallarés ◽  
Albert Sebastià ◽  
Vicente Martínez-Lucas ◽  
Mario González-Angulo ◽  
Francisco J. Barba ◽  
...  
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
Orange Juice ◽  
Grape Juice ◽  
Good Alternative ◽  
High Pressure Processing ◽  
Life Extension ◽  
Food Contaminants ◽  
Dispersive Liquid Liquid Microextraction ◽  
Strawberry Juice

High-pressure processing (HPP) has emerged over the last 2 decades as a good alternative to traditional thermal treatment for food safety and shelf-life extension, supplying foods with similar characteristics to those of fresh products. Currently, HPP has also been proposed as a useful tool to reduce food contaminants, such as pesticides and mycotoxins. The aim of the present study is to explore the effect of HPP technology at 600 MPa during 5 min at room temperature on alternariol (AOH) and aflatoxin B1 (AFB1) mycotoxins reduction in different juice models. The effect of HPP has also been compared with a thermal treatment performed at 90 °C during 21 s. For this, different juice models, orange juice/milk beverage, strawberry juice/milk beverage and grape juice, were prepared and spiked individually with AOH and AFB1 at a concentration of 100 µg/L. After HPP and thermal treatments, mycotoxins were extracted from treated samples and controls by dispersive liquid–liquid microextraction (DLLME) and determined by HPLC-MS/MS-IT. The results obtained revealed reduction percentages up to 24% for AFB1 and 37% for AOH. Comparing between different juice models, significant differences were observed for AFB1 residues in orange juice/milk versus strawberry juice/milk beverages after HPP treatment. Moreover, HPP resulted as more effective than thermal treatment, being an effective tool to incorporate to food industry in order to reach mycotoxins reductions.

scholarly journals Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products

Antioxidants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 54
Author(s):  
Monika Mieszczakowska-Frąc ◽  
Karolina Celejewska ◽  
Witold Płocharski
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Electric Fields ◽  
New Technologies ◽  
High Pressure Processing ◽  
Food Preservation ◽  
Fruit And Vegetable ◽  
Negative Effects ◽  
Minimal Processing ◽  
Processing Technologies

Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit products by inactivating microorganisms and enzymes. On the other hand, heat treatments often induce undesirable changes in the quality of the final product, e.g., losses of nutrients, color alterations, changes in flavor, and smell. Therefore, the food industry is opening up to new technologies that are less aggressive than thermal treatment to avoid the negative effects of thermal pasteurization. Non-thermal processing technologies have been developed during the last decades as an alternative to thermal food preservation. Processing changes the structure of fruit and vegetables, and hence the bioavailability of the nutrients contained in them. In this review, special attention has been devoted to the effects of modern technologies of fruit and vegetable processing, such as minimal processing (MPFV), high-pressure processing (HPP), high-pressure homogenization (HPH), ultrasounds (US), pulsed electric fields (PEF), on the stability and bioavailability of vitamin C.

scholarly journals Unravelling the Molecular Mechanisms Underlying the Protective Effect of Lactate on the High-Pressure Resistance of Listeria monocytogenes

Biomolecules ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 677
Author(s):  
Cristina Serra-Castelló ◽  
Ilario Ferrocino ◽  
Anna Jofré ◽  
Luca Cocolin ◽  
Sara Bover-Cid ◽  
...  
Keyword(s):  
High Pressure ◽  
Protective Effect ◽  
Molecular Mechanisms ◽  
Rna Extraction ◽  
Meat Products ◽  
High Pressure Processing ◽  
Membrane Properties ◽  
Short Exposure ◽  
Cooked Ham ◽  
Pressure Resistance

Formulations with lactate as an antimicrobial and high-pressure processing (HPP) as a lethal treatment are combined strategies used to control L. monocytogenes in cooked meat products. Previous studies have shown that when HPP is applied in products with lactate, the inactivation of L. monocytogenes is lower than that without lactate. The purpose of the present work was to identify the molecular mechanisms underlying the piezo-protection effect of lactate. Two L. monocytogenes strains (CTC1034 and EGDe) were independently inoculated in a cooked ham model medium without and with 2.8% potassium lactate. Samples were pressurized at 400 MPa for 10 min at 10 °C. Samples were subjected to RNA extraction, and a shotgun transcriptome sequencing was performed. The short exposure of L. monocytogenes cells to lactate through its inoculation in a cooked ham model with lactate 1h before HPP promoted a shift in the pathogen’s central metabolism, favoring the metabolism of propanediol and ethanolamine together with the synthesis of the B12 cofactor. Moreover, the results suggest an activated methyl cycle that would promote modifications in membrane properties resulting in an enhanced resistance of the pathogen to HPP. This study provides insights on the mechanisms developed by L. monocytogenes in response to lactate and/or HPP and sheds light on the understanding of the piezo-protective effect of lactate.

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