Inactivation of Bacillus cereus Spores by High Hydrostatic Pressure at Different Temperatures

2003 ◽  
Vol 66 (4) ◽  
pp. 599-603 ◽  
Author(s):  
SANGSUK OH ◽  
MYOUNG-JOO MOON
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
Bacillus Cereus ◽  
High Hydrostatic Pressure ◽  
Sporulation Medium ◽  
Medium Ph ◽  
Effect Of Ph ◽  
High Hydrostatic Pressure Processing ◽  
Suspension Medium ◽  
Different Temperatures

The effect of pH on the initiation of germination and on the inactivation of Bacillus cereus (KCTC 1012) spores during high hydrostatic pressure processing (HPP) with pressures of 0.1 to 600 MPa at different temperatures was investigated. Two different high-pressure treatments were adopted to evaluate the effect of pH on the inactivation of B. cereus on sporulation medium and in suspension medium. Inactivation of B. cereus spores with HPP treatment was affected more by sporulation medium pH than by suspension medium pH. B. cereus spores obtained through sporulation at pH 6.0 showed more resistance to inactivation by HPP at 20, 40, and 60°C than did those obtained through sporulation at pHs of 7.0 and 8.0. Constituents of B. cereus spores obtained through sporulation at pH 6.0 may undergo electrochemical charge changes comparable to those for spores obtained through sporulation at pH 7.0. The initiation of B. cereus spore germination was more sensitive to pressure around 300 MPa at 20°C. Increasing processing temperatures during HPP enhanced the effect of sporulation medium pH (i.e., environmental pH) on the inactivation of B. cereus spores.

Effect of High Hydrostatic Pressure on Salmonella Inoculated into Creamy Peanut Butter with Modified Composition

2014 ◽  
Vol 77 (10) ◽  
pp. 1664-1668 ◽  
Author(s):  
TANYA D'SOUZA ◽  
MUKUND KARWE ◽  
DONALD W. SCHAFFNER
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
Water Activity ◽  
High Hydrostatic Pressure ◽  
Peanut Butter ◽  
High Pressure Processing ◽  
Peanut Oil ◽  
Peanut Flour ◽  
Log Reduction ◽  
High Hydrostatic Pressure Processing

Peanut butter has been associated with several large foodborne salmonellosis outbreaks. This research investigates the potential of high hydrostatic pressure processing (HPP) for inactivation of Salmonella in peanut butter of modified composition, both by modifying its water activity as well by the addition of various amounts of nisin. A cocktail of six Salmonella strains associated with peanut butter and nut-related outbreaks was used for all experiments. Different volumes of sterile distilled water were added to peanut butter to increase water activity, and different volumes of peanut oil were added to decrease water activity. Inactivation in 12% fat, light roast, partially defatted peanut flour, and peanut oil was also quantified. Nisaplin was incorporated into peanut butter at four concentrations corresponding to 2.5, 5.0, 12.5, and 25.0 ppm of pure nisin. All samples were subjected to 600 MPa for 18 min. A steady and statistically significant increase in log reduction was seen as added moisture was increased from 50 to 90%. The color of all peanut butter samples containing added moisture contents darkened after high pressure processing. The addition of peanut oil to further lower the water activity of peanut butter further reduced the effectiveness of HPP. Just over a 1-log reduction was obtained in peanut flour, while inactivation to below detection limits (2 log CFU/g) was observed in peanut oil. Nisin alone without HPP had no effect. Recovery of Salmonella after a combined nisin and HPP treatment did show increased log reduction with longer storage times. The maximum log reduction of Salmonella achieved was 1.7 log CFU/g, which was comparable to that achieved by noncycling pressure treatment alone. High pressure processing alone or with other formulation modification, including added nisin, is not a suitable technology to manage the microbiological safety of Salmonella-contaminated peanut butter.

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 High Pressure Processing of Meat and Meat Products: Application Aspects and Prospects of Use

2020 ◽  
Vol 222 ◽  
pp. 03011
Author(s):  
Alexey Volkov ◽  
Lyudmila Donskova ◽  
Victoria Kotkova
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Meat Products ◽  
High Pressure Processing ◽  
Research Database ◽  
Technical Parameters ◽  
High Hydrostatic Pressure Processing ◽  
Minced Meat ◽  
The Impact

The authors consider the technology of processing meat and meat products using high hydrostatic pressure (HHP). Based on the results of research carried out in different countries in different years and the results of our own research, the effectiveness of the use of high pressure and its role in the control and stabilization of the microflora of finished meat products and increasing their shelf life is shown. Research data indicating the possibility of using high pressure in the processing of minced meat and beef trimmings are presented. Differences in the technical parameters of the HHP technology have been established, the results show the possibility of applying a pressure value of 250 MPa, in contrast to 300-600 MPa used in research by foreign scientists. The results obtained on the protein component of cooked sausage products exposed to high pressure are of applied research interest and expand the research database. The authors consider the continuation of research in determining the optimal parameters of this technology, identifying the impact on the consumer properties of meat products, and developing organizational and methodological measures to increase the commercialization of high hydrostatic pressure processing to be promising areas.

Impacts of high hydrostatic pressure processing on the structure and properties of pectin

LWT ◽  
2021 ◽  
pp. 111793
Author(s):  
Lijuan Zhong ◽  
Xiang Li ◽  
Mengwen Duan ◽  
Yibo Song ◽  
Ning He ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Structure And Properties ◽  
High Hydrostatic Pressure Processing
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