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

scholarly journals Effect of ultra-high hydrostatic pressure on the survival of Chromohalobacter beijerinckii

2016 ◽  
Vol 72 (6) ◽  
pp. 364-368
Author(s):  
Janina Pęconek ◽  
Monika Fonberg-Broczek ◽  
Jacek Szczawiński ◽  
Dorota Sawilska-Rautenstrauch
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Nutrient Broth ◽  
Aerobic Bacteria ◽  
Pressure Treatment ◽  
Average Sensitivity ◽  
High Pressure Treatment ◽  
Smoked Salmon ◽  
D Values

The aim of the study was to determine the effect of ultra-high hydrostatic pressure on the survival of Chromohalobacter beijerinckii in samples of nutrient broth containing a 6% addition of NaCl and in samples of cold-smoked salmon. Both types of samples were exposed to ultra-high hydrostatic pressure of 300 and 400 MPa for 0, 5, 10 and 15 min. The number of Chromohalobacter beijerinckii was determined in all control samples and samples subjected to high pressure. The total number of aerobic bacteria was additionally determined in the samples of cold-smoked salmon intentionally inoculated with Chromohalobacter beijerinckii. It was found that Chromohalobacter beijerinckii showed a clearly greater sensitivity to high hydrostatic pressure in the nutrient broth (D-values: 300 MPa - 3.72 min; 400 MPa - 1.90 min) than it did in the samples of cold-smoked salmon (D-values: 300 MPa - 5.83 min; 400 MPa - 3.08 min). The results concerning the total number of aerobic bacteria show that Chromohalobacter beijerinckii is more susceptible to high pressure than the accompanying microflora present in cold-smoked salmon. High pressure treatment at 400 MPa applied for 15 min caused a destruction of Chromohalobacter beijerinckii cells that was clearly visible under a scanning electron microscope. Chromohalobacter beijerinckii belongs to bacteria that have average sensitivity to high hydrostatic pressure.

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 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.

Inactivation of Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica under High Hydrostatic Pressure: A Quantitative Analysis of Existing Literature Data

2019 ◽  
Vol 82 (10) ◽  
pp. 1802-1814 ◽  
Author(s):  
SANDRINE GUILLOU ◽  
JEANNE-MARIE MEMBRÉ
Keyword(s):  
Staphylococcus Aureus ◽  
Quantitative Analysis ◽  
Listeria Monocytogenes ◽  
Hydrostatic Pressure ◽  
Foodborne Pathogens ◽  
High Hydrostatic Pressure ◽  
Salmonella Enterica ◽  
Large Set ◽  
Bacterial Inactivation ◽  
Interstudy Variability

ABSTRACT High hydrostatic pressure processing (HPP) is a mild preservation technique, and its use for processing foods has been widely documented in the literature. However, very few quantitative synthesis studies have been conducted to gather and analyze bacterial inactivation data to identify the mechanisms of HPP-induced bacterial inactivation. The purpose of this study was to conduct a quantitative analysis of three-decimal reduction times (t3δ) from a large set of existing studies to determine the main influencing factors of HPP-induced inactivation of three foodborne pathogens (Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica) in various foods. Inactivation kinetics data sets from 1995 to 2017 were selected, and t3δ values were first estimated by using the nonlinear Weibull model. Bayesian inference was then used within a metaregression analysis to build and test several models and submodels. The best model (lowest error and most parsimonious) was a hierarchical mixed-effects model including pressure intensity, temperature, study, pH, species, and strain as explicative variables and significant factors. Values for t3δ and ZP associated with inactivation under HPP were estimated for each bacterial pathogen, with their associated variability. Interstudy variability explained most of the variability in t3δ values. Strain variability was also important and exceeded interstudy variability for S. aureus, which prevented the development of an overall model for this pathogen. Meta-analysis is not often used in food microbiology but was a valuable quantitative tool for modeling inactivation of L. monocytogenes and Salmonella in response to HPP treatment. Results of this study could be useful for refining quantitative assessment of the effects of HPP on vegetative foodborne pathogens or for more precisely designing costly and labor-intensive experiments with foodborne pathogens.

Inactivation of Salmonella enterica cells in Spanish potato omelette by high hydrostatic pressure treatments

2012 ◽  
Vol 14 ◽  
pp. 25-30 ◽  
Author(s):  
Julia Toledo ◽  
Rubén Pérez Pulido ◽  
Hikmate Abriouel ◽  
Maria José Grande ◽  
Antonio Gálvez
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Salmonella Enterica
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