Inactivation and Damage of Histamine-Forming Bacteria by Treatment with High Hydrostatic Pressure

The inactivation and damage of histamine-forming bacteria (HFB), Enterobacter aerogenes and Staphylococcus capitis, in a 0.1 M potassium phosphate buffer (pH 6.8) and marlin meat slurry by high hydrostatic pressure (HHP) treatments were studied using viability measurement and scanning electron microscopy (SEM). HHP treatments showed first order destruction kinetics to E. aerogenes and S. capitis during the pressure holding period. HFB in marlin meat slurry had higher D values and were more resistant to HHP treatments than in phosphate buffer. In phosphate buffer, E. aerogenes had higher D values than S. capitis at >380 MPa of pressure, whereas the reverse trend was noticed at lower pressures (<380 MPa). In marlin meat slurry, S. capitis had a higher D value than E. aerogenes at the same treatment pressure, indicating that S. capitis was more resistant to HHP treatment. To our knowledge, this is the first report to demonstrate that HHP can be used to inactivate HFB, E. aerogenes, and S. capitis, by causing disruption to bacterial cell membrane and cell wall as demonstrated by SEM micrographs.

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Inactivation Kinetics of Three Listeria monocytogenes Strains under High Hydrostatic Pressure

Journal of Food Protection ◽

10.4315/0362-028x-71.10.2007 ◽

2008 ◽

Vol 71 (10) ◽

pp. 2007-2013 ◽

Cited By ~ 36

Author(s):

INEKE K. H. VAN BOEIJEN ◽

ROY MOEZELAAR ◽

TJAKKO ABEE ◽

MARCEL H. ZWIETERING

Keyword(s):

Listeria Monocytogenes ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Inactivation Kinetics ◽

Wild Type ◽

First Order Kinetics ◽

Survival Capacity ◽

D Values ◽

Kinetics Of ◽

Stable Feature

High hydrostatic pressure (HHP) inactivation of three Listeria monocytogenes strains (EGDe, LO28, and Scott A) subjected to 350 MPa at 20°C in ACES buffer resulted in survival curves with significant tailing for all three strains. A biphasic linear model could be fitted to the inactivation data, indicating the presence of an HHP-sensitive and an HHP-resistant fraction, which both showed inactivation according to first-order kinetics. Inactivation parameters of these subpopulations of the three strains were quantified in detail. EGDe showed the highest D-values for the sensitive and resistant fraction, whereas LO28 and Scott A showed lower HHP resistance for both fractions. Survivors isolated from the tail of LO28 and EGDe were analyzed, and it was revealed that the higher resistance of LO28 was a stable feature for 24% (24 of 102) of the resistant fraction. These HHP-resistant variants were 10 to 600,000 times more resistant than wild type when exposed to 350 MPa at 20°C for 20 min. Contrary to these results, no stable HHP-resistant isolates were found for EGDe (0 of 102). The possible effect of HHP survival capacity of stress-resistant genotypic and phenotypic variants of L. monocytogenes on the safety of HHP-processed foods is discussed.

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Effect of High Hydrostatic Pressure on Listeria innocua 910 CECT Inoculated into Ewe's Milk

Journal of Food Protection ◽

10.4315/0362-028x-60.1.33 ◽

1997 ◽

Vol 60 (1) ◽

pp. 33-37 ◽

Cited By ~ 77

Author(s):

R. GERVILLA ◽

M. CAPELLAS ◽

V. FERRAGUT ◽

B. GUAMIS

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Listeria Innocua ◽

Plate Count ◽

First Order ◽

Plate Count Agar ◽

Selective Agar ◽

Ewe's Milk ◽

D Values ◽

Kinetics Of

Ewe's milk standardized to 6% fat was inoculated with Listeria innocua 910 CECT at a concentration of 107 CFU/ml and treated by high hydrostatic pressure. Treatments consisted of combinations of pressure (200, 300, 350, 400, 450, and 500 MPa), temperature (2, 10, 25, and 50°C), and time (5, 10, and 15 min). To determine numbers of L innocua, listeria selective agar base with listeria selective supplement and plate count agar was used. Low-temperature(2°C) pressurizations produced higher L innocua inactivation than treatments at room temperatures (25°C). Pressures between 450 and 500 MPa for 10 to 15 min were needed to achieve reductions of 7 to 8 log units. The kinetics of destruction of L innocua were first order with D-values of 3.12 min at 2°C and 400 MPa and 4 min at 25°C and 400 MPa. A baroprotective effect of ewe's milk (6% fat) on L innocua was observed in comparison with other studies using different media and similar pressurization conditions.

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

Medycyna Weterynaryjna ◽

10.21521/mw.5520 ◽

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.

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Application of High Hydrostatic Pressure to Eliminate Listeria monocytogenes from Fresh Pork Sausage

Journal of Food Protection ◽

10.4315/0362-028x-62.5.480 ◽

1999 ◽

Vol 62 (5) ◽

pp. 480-483 ◽

Cited By ~ 40

Author(s):

ELSA A. MURANO ◽

PETER S. MURANO ◽

ROBERT E. BRENNAN ◽

KALPANA SHENOY ◽

ROSANA G. MOREIRA

Keyword(s):

Listeria Monocytogenes ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Virulent Strain ◽

Most Probable Number ◽

Probable Number ◽

Pork Sausage ◽

Pork Patties ◽

Shelf Life Studies ◽

D Values

Ground pork patties were inoculated separately with 109 CFU/g each of three strains of Listeria monocytogenes obtained from the National Animal Disease Center (NADC). Inoculated patties were packaged under vacuum and treated at 414 megapascals (60,000 lb/in2) for up to 60 min by high hydrostatic pressure (HHP). Survivors were determined by surface plating onto modified Oxford agar and trypticase soy agar with yeast extract, as well as by the most probable number method using Listeria enrichment broth. Average D values ranged from 1.89 to 4.17 min, depending on the strain, with the most virulent strain (reported by the NADC) having the highest D value. We tested the usefulness of applying a mild heat treatment at 50°C, simultaneously with HHP, to lower these values. Average D values ranged from 0.37 to 0.63 min, depending on the strain. Thus, a 10-log10 reduction could be achieved even in the most pressure-resistant strain of L. monocytogenes by a 6-min application of heat and HHP. Shelf life studies were also conducted, with spoilage levels reached after 5 days of storage at 4°C for controls versus 28 days for treated samples. Sensory evaluation of uninoculated grilled patties showed that panelists could not distinguish between those treated by heat and HHP and untreated controls (P < 0.05). Thus, treatment by HHP in combination with mild heating can be used successfully to produce safer, longer-lasting fresh pork without affecting quality.

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Inactivation of Listeria innocua Inoculated in Liquid Whole Egg by High Hydrostatic Pressure

Journal of Food Protection ◽

10.4315/0362-028x-61.1.119 ◽

1998 ◽

Vol 61 (1) ◽

pp. 119-122 ◽

Cited By ~ 62

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.

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Inactivation of Escherichia coli K12 in phosphate buffer saline and orange juice by high hydrostatic pressure processing combined with freezing

LWT ◽

10.1016/j.lwt.2020.110313 ◽

2021 ◽

Vol 136 ◽

pp. 110313

Author(s):

Sami Bulut ◽

Kimon A.G. Karatzas

Keyword(s):

Escherichia Coli ◽

Hydrostatic Pressure ◽

Orange Juice ◽

High Hydrostatic Pressure ◽

Phosphate Buffer ◽

Escherichia Coli K12 ◽

Phosphate Buffer Saline ◽

High Hydrostatic Pressure Processing

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Survival of mouse blastocysts after low-temperature preservation under high pressure

Acta Veterinaria Hungarica ◽

10.1556/avet.52.2004.4.10 ◽

2004 ◽

Vol 52 (4) ◽

pp. 479-487 ◽

Cited By ~ 7

Author(s):

Cs. Pribenszky ◽

M. Molnár ◽

S. Cseh ◽

L. Solti

Keyword(s):

Phase Transition ◽

Hydrostatic Pressure ◽

Low Temperature ◽

High Hydrostatic Pressure ◽

Room Temperature ◽

Freezing Point ◽

Significant Loss ◽

Embryo Cryopreservation ◽

Subzero Temperatures ◽

Survival Capacity

Cryoinjuries are almost inevitable during the freezing of embryos. The present study examines the possibility of using high hydrostatic pressure to reduce substantially the freezing point of the embryo-holding solution, in order to preserve embryos at subzero temperatures, thus avoiding all the disadvantages of freezing. The pressure of 210 MPa lowers the phase transition temperature of water to -21°C. According to the results of this study, embryos can survive in high hydrostatic pressure environment at room temperature; the time embryos spend under pressure without significant loss in their survival could be lengthened by gradual decompression. Pressurisation at 0°C significantly reduced the survival capacity of the embryos; gradual decompression had no beneficial effect on survival at that stage. Based on the findings, the use of the phenomena is not applicable in this form, since pressure and low temperature together proved to be lethal to the embryos in these experiments. The application of hydrostatic pressure in embryo cryopreservation requires more detailed research, although the experience gained in this study can be applied usefully in different circumstances.

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