scholarly journals Inactivation of Geobacillus stearothermophilus Spores by High-Pressure Carbon Dioxide Treatment

2003 ◽  
Vol 69 (12) ◽  
pp. 7124-7129 ◽  
Author(s):  
Taisuke Watanabe ◽  
Soichi Furukawa ◽  
Junichi Hirata ◽  
Tetsuya Koyama ◽  
Hirokazu Ogihara ◽  
...  

ABSTRACT High-pressure CO2 treatment has been studied as a promising method for inactivating bacterial spores. In the present study, we compared this method with other sterilization techniques, including heat and pressure treatment. Spores of Bacillus coagulans, Bacillus subtilis, Bacillus cereus, Bacillus licheniformis, and Geobacillus stearothermophilus were subjected to CO2 treatment at 30 MPa and 35°C, to high-hydrostatic-pressure treatment at 200 MPa and 65°C, or to heat treatment at 0.1 MPa and 85°C. All of the bacterial spores except the G. stearothermophilus spores were easily inactivated by the heat treatment. The highly heat- and pressure-resistant spores of G. stearothermophilus were not the most resistant to CO2 treatment. We also investigated the influence of temperature on CO2 inactivation of G. stearothermophilus. Treatment with CO2 and 30 MPa of pressure at 95°C for 120 min resulted in 5-log-order spore inactivation, whereas heat treatment at 95°C for 120 min and high-hydrostatic-pressure treatment at 30 MPa and 95°C for 120 min had little effect. The activation energy required for CO2 treatment of G. stearothermophilus spores was lower than the activation energy for heat or pressure treatment. Although heat was not necessary for inactivationby CO2 treatment of G. stearothermophilus spores, CO2 treatment at 95°C was more effective than treatment at 95°C alone.

2017 ◽  
Vol 55 (4) ◽  
pp. 324
Author(s):  
K. Α.G. KARATZAS (Κ.Α.Γ. ΚΑΡΑΤΖΑΣ)

Heat Treatment (cooking, boiling, roasting, pasteurisation, sterilisation etc.) has always been for centuries the principal method used in Food Preservation. Lately, recent trends in processing are aimed at more healthy, nutritious and convenient food. New food preservation techniques, new concepts (Hurdle Technology) have been developed and are currently being used in the Food Industry. One of the most promising and already applied,tested in the international market, novel techniques is the High Hydrostatic Pressure treatment. Principal usage of High Hydrostatic Pressure treatment (200-600 MPa) is the pasteurization of foods, where the use of heat treatment is not applicable or in cases where maximum retention of the nutritional value of food is needed. In contrast to thermal processing, High Hydrostatic Pressure treatment can inactivate microorganisms and unfavourable enzymes at ambient or low temperatures, without affecting flavour, colour or nutritional constituents within a food system. High Hydrostatic Pressure could also inactivate food parasites, prions viruses and prionsviruses. It is an excellent pasteurisation and in the future it will turn to be even a sterilisation method. High Hydrostatic Pressure treatment affects almost all cellular processes and parts ofthe cell, with more prominent targets the macromolecular synthesis, the proteins and the cellular membrane. The main problem of this method is the occurrence of piezotolerant strains of microorganisms with great deviations regarding their piezotolerance, that could cause problems in the design of the treatment. This phenomenon is mosdy related with the production of stress proteins. The problem could be solved by the use of combined processes of High Hydrostatic Pressure with other methods or with higher pressures achieved by the technological development of the method. Despite the above-mentioned problems, High Hydrostatic Pressure is a method that advances fast and is taking its place in the modern Food Industry, considering that only a decade passed since the first High Hydrostatic Pressure treated products were presented in the market. The Greek Food Industry and Research Sector should take advantage of the developments in HHP, as this method could improve substantially the quality and competitiveness of the Greek agricultural products.


Author(s):  
Florian D. Naal ◽  
Johannes Schauwecker ◽  
Erwin Steinhauser ◽  
Stefan Milz ◽  
Fabian von Knoch ◽  
...  

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