Combined effect of nisin and high hydrostatic pressure on destruction of Listeria innocua and Escherichia coli in liquid whole egg

1998 ◽  
Vol 43 (1-2) ◽  
pp. 15-19 ◽  
Author(s):  
E Ponce ◽  
R Pla ◽  
E Sendra ◽  
B Guamis ◽  
M Mor-Mur
Keyword(s):  
Escherichia Coli ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Listeria Innocua ◽  
Combined Effect ◽  
Liquid Whole Egg ◽  
Whole Egg

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.

Design and evaluation of a high hydrostatic pressure combined process for pasteurization of liquid whole egg

2012 ◽  
Vol 14 ◽  
pp. 1-10 ◽  
Author(s):  
Silvia Monfort ◽  
Sergio Ramos ◽  
Nicolás Meneses ◽  
Dietrich Knorr ◽  
Javier Raso ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Combined Process ◽  
Liquid Whole Egg ◽  
Whole Egg

Combined Effect of High Hydrostatic Pressure and Nisin on Loss of Viability, Membrane Damage and Release of Intracellular Contents of Bacillus subtilis and Escherichia coli

2010 ◽  
Vol 6 (5) ◽  
Author(s):  
Wei-Min Qi ◽  
Ping Qian ◽  
Jian-Yong Yu ◽  
Chi-Yu Zhang ◽  
Xiao Chen ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Bacillus Subtilis ◽  
Hydrostatic Pressure ◽  
Synergistic Effect ◽  
High Hydrostatic Pressure ◽  
Cell Envelope ◽  
Membrane Damage ◽  
Combined Effect ◽  
Gram Negative Bacteria ◽  
E Coli

Bacillus subtilis and Escherichia coli were chosen to investigate the combined effect of high hydrostatic pressure (HHP) and Nisin on loss of viability, membrane damage and release of intracellular contents of microorganisms. The results showed that the combination of 200 IU/mL Nisin and HHP exhibited a synergistic effect over 2 log on the inactivation of B. subtilis at pressure 300 MPa. The similar synergistic effect was observed on the membrane damage and release of intracellular contents of B. subtilis. The Nisin alone had no effect against E. coli, which belongs to gram negative bacteria. However, at pressure 300 MPa, Nisin caused the membrane damage from 55% to 80%. The synergistic effect of Nisin and HHP on loss of viability, membrane damage and release of intracellular contents of E. coli were also illustrated when the HHP pressure exceeded 300 MPa as the consequence of the serious changes produced by HHP at higher pressure in the cell envelope. It allows the entry of Nisin molecules to cell membrane.

scholarly journals Effect of high hydrostatic pressure at 400 MPa on quality attributes of liquid egg products

2016 ◽  
Vol 5 (1-2) ◽  
pp. 148-152
Author(s):  
Adrienn Tóth ◽  
Csaba Németh ◽  
Réka Juhász ◽  
Ildikó Zeke ◽  
Salamon Bertold ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Egg Yolk ◽  
Rotational Viscometer ◽  
Egg Products ◽  
Thixotropic Behavior ◽  
Liquid Whole Egg ◽  
Whole Egg ◽  
One Way Anova ◽  
Shearthinning Behavior

Samples prepared from liquid egg yolk (LEY), liquid egg white (LEW) and liquid whole egg (LWE) were processed by high hydrostatic pressure (HHP) using different holding times (60, 180, 300, 420 and 600 s). The aim of our experiment was to examine how different holding times influences technofunctional attributes of liquid egg products. The color of samples changed after 60 s HHP treatment, but visible changes were evaluated just after 180­ 300 s. The pH of samples was stable, there were no significant changes caused by HHP (one-way ANOVA, a=0,05). The apparent viscosity was measured by a rotational viscometer as a function of shear rate. The shearthinning behavior of LEY and pseudopastic behavior of LEW and LWE were fitted well into HerschelBulkley model (with a satisfying correlation of R2 > 0.96). For the selected shearing rate, viscosity was measured in relation to shearing time. Thixotropic behavior of samples was increased by longer holding time of HHP treatments.

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