Predictive Model for Inactivation of Campylobacter spp. by Heat and High Hydrostatic Pressure

2007 ◽  
Vol 70 (9) ◽  
pp. 2023-2029 ◽  
Author(s):  
SEHAM LORI ◽  
ROMAN BUCKOW ◽  
DIETRICH KNORR ◽  
VOLKER HEINZ ◽  
ANSELM LEHMACHER
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Poultry Meat ◽  
Inactivation Kinetics ◽  
Order Kinetic ◽  
Pressure Treatment ◽  
Short Term ◽  
Short Term Treatment ◽  
High Pressure Treatment

Campylobacter represents one of the leading causes of foodborne enteritis. Poultry and its products frequently transmit the pathogen. The objective of the present study was to model predictively the short-term inactivation of Campylobacter in a ready-to-eat poultry product to develop an economic high-pressure treatment. We inactivated baroresistant strains of Campylobacter jejuni and Campylobacter coli, grown to stationary phase on nutrient agar and inoculated in poultry meat slurry, by heat and high hydrostatic pressure. Incubation at ambient pressure at 70°C for 1 min and at 450 MPa at 15°C for 30 s inactivated more than 6 log CFU of this foodborne pathogen per ml of poultry meat slurry. Thermal and pressure inactivation kinetics of C. coli and C. jejuni in poultry meat slurry were accurately described by a first-order kinetic model. A mathematical model was developed from 10 to 65°C and from ambient to 500 MPa that predicts the reduction in numbers of Campylobacter in response to the combination of temperature, pressure, and treatment time. We suggest the high-pressure treatment of foods to avoid health risks caused by Campylobacter. The nonthermal short-term treatment of the examined food model system represents a successful step to an economic high-pressure procedure.

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.

scholarly journals Alicyclobacillus acidoterrestris Strain Variability in the Inactivation Kinetics of Spores in Orange Juice by Temperature-Assisted High Hydrostatic Pressure

2020 ◽  
Vol 10 (21) ◽  
pp. 7542
Author(s):  
Patra Sourri ◽  
Anthoula A. Argyri ◽  
Efstathios Z. Panagou ◽  
George-John E. Nychas ◽  
Chrysoula C. Tassou
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
Orange Juice ◽  
High Hydrostatic Pressure ◽  
Reference Strain ◽  
Wild Type Strain ◽  
Weibull Model ◽  
Inactivation Kinetics ◽  
High Pressure Level ◽  
Kinetics Of

In this work, the inactivation kinetics of Alicyclobacillus acidoterrestris spores by temperature-assisted high hydrostatic pressure was assessed by means of the Weibull model. Spores from two A. acidoterrestris strains (a wild-type strain and a reference strain) were inoculated in commercial orange juice and subjected to high pressure levels (500 and 600 MPa) combined with four temperature regimes (25, 45, 60 and 70 °C) for time up to 30 min. Results showed that for a given high-pressure level spore inactivation was higher as temperature progressively increased. Furthermore, the Weibull model consistently produced satisfactory fit to the inactivation data based on the values of the root mean squared error (RMSE < 0.54 log colony-forming units (CFU)/mL) and the coefficient of determination (R2 > 0.90 in most cases). The shape of inactivation curves was concave upward (p < 1) for all temperature/high pressure levels tested, indicating rapid inactivation of the sensitive cells of the bacterium whereas the remaining ones adapted to high hydrostatic pressure (HHP) treatment. The values of the shape (p) and scale (δ) parameters of the Weibull model were dependent on the applied temperature for a given high pressure level and they were further described in a secondary model using first-order fitting curves to provide predictions of the surviving spore population at 55 and 65 °C. Results revealed a systematic over-prediction for the wild-type strain regardless of temperature and high pressure applied, whereas for the reference strain under-prediction was evident after 3 log-cycles reduction of the surviving bacteria spores. Overall, the results obtained indicate that the effectiveness of high hydrostatic pressure against A. acidoterrestris spores is strain-dependent and also underline the need for temperature-assisted HPP for effective spore inactivation during orange juice processing.

scholarly journals Inactivation of Escherichia coli andListeria innocua in Milk by Combined Treatment with High Hydrostatic Pressure and the Lactoperoxidase System

2000 ◽  
Vol 66 (10) ◽  
pp. 4173-4179 ◽  
Author(s):  
Cristina García-Graells ◽  
Caroline Valckx ◽  
Chris W. Michiels
Keyword(s):  
Escherichia Coli ◽  
High Pressure ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Combined Treatment ◽  
Food Preservation ◽  
Pressure Treatment ◽  
E Coli ◽  
Preservation Method ◽  
Lactoperoxidase System

ABSTRACT We have studied inactivation of four strains each ofEscherichia coli and Listeria innocua in milk by the combined use of high hydrostatic pressure and the lactoperoxidase-thiocyanate-hydrogen peroxide system as a potential mild food preservation method. The lactoperoxidase system alone exerted a bacteriostatic effect on both species for at least 24 h at room temperature, but none of the strains was inactivated. Upon high-pressure treatment in the presence of the lactoperoxidase system, different results were obtained for E. coli and L. innocua. For none of the E. coli strains did the lactoperoxidase system increase the inactivation compared to a treatment with high pressure alone. However, a strong synergistic interaction of both treatments was observed for L. innocua. Inactivation exceeding 7 decades was achieved for all strains with a mild treatment (400 MPa, 15 min, 20°C), which in the absence of the lactoperoxidase system caused only 2 to 5 decades of inactivation depending on the strain. Milk as a substrate was found to have a considerable effect protecting E. coli and L. innocua against pressure inactivation and reducing the effectiveness of the lactoperoxidase system under pressure on L. innocua. Time course experiments showed that L. innocua counts continued to decrease in the first hours after pressure treatment in the presence of the lactoperoxidase system.E. coli counts remained constant for at least 24 h, except after treatment at the highest pressure level (600 MPa, 15 min, 20°C), in which case, in the presence of the lactoperoxidase system, a transient decrease was observed, indicating sublethal injury rather than true inactivation.

scholarly journals High hydrostatic pressure effects on arginine vasotocin levels in fish

2020 ◽  
Vol 29 ◽  
pp. 165-173
Author(s):  
A Rodríguez-Illamola ◽  
JM Míguez ◽  
J Coimbra ◽  
JM Wilson
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
Fish Species ◽  
High Hydrostatic Pressure ◽  
Plasma Cortisol ◽  
Arginine Vasotocin ◽  
Pressure Effects ◽  
Freshwater Species ◽  
Short Term ◽  
Short Term Exposure

The present study investigates the response of the hormone arginine vasotocin (AVT), the non-mammalian antidiuretic hormone, to the acclimation of fish to high hydrostatic pressure (5.1 MPa). Two fish species with different osmoregulatory strategies, the lesser spotted dogfish Scyliorhinus canicula, a marine osmoconforming chondrichthyan species adapted for migration to deep waters, and the rainbow trout Oncorhynchus mykiss, a pressure-sensitive freshwater species, were selected for study. Fish were exposed to hydrostatic pressures of either 0.1 (control) or 5.1 MPa in hydrostatic chambers for up to 2 wk at their appropriate salinities. Plasma cortisol was measured in trout, and plasma chloride, sodium and potassium were measured in both fish species. A transient high level of plasma AVT was found in dogfish and in trout after 1 and 3 d of exposure to high hydrostatic pressure, which returned to basal levels by 14 d of exposure. In contrast, pituitary AVT content was reduced after short-term exposure in dogfish, while in trout, lower expression was found in high pressure than in control conditions, independently of exposure time. In dogfish, pituitary AVT levels recovered by 14 d under high hydrostatic pressure. No changes in plasma cortisol (trout) or ions (both species) were observed. These initial increases of the AVT release from the pituitary during fish acclimation to high pressure suggest that it works as a physiological short-term response to reduce water loss and equilibrate ion osmotic balance.

scholarly journals RESEARCH OF FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF HIGH PRESSURE PROCESSED MEAT

2020 ◽  
Vol 5 (1) ◽  
pp. 17-21 ◽  
Author(s):  
Irina A. Prokopenko
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Broiler Chickens ◽  
Binding Capacity ◽  
High Pressure Processing ◽  
Raw Material ◽  
Poultry Meat ◽  
Processed Meat ◽  
Water Binding

High hydrostatic pressure (ННP) technology has been widely used in the developed countries food industry for production and preservation of raw materials and products. In our country the possibility of a new processing method is being now tested only on experimental installations. For research we selected a pressure range from 200 to 700 MPa, the exposure duration at room temperature was 20 minutes. This article presents the results of the high pressure impact on pH, water-binding capacity of broiler chickens meat, moreover comparative assessment of range of losses that occur during heat treatment and high hydrostatic pressure were analyzed. The dynamics of change of the ultimate sheer stress depending on the ННP value is shown. It is established that the new technology in the selected range does not significantly affect the pH value. However the value of water-binding capacity increases along with increasing of pressure: during processing by 200 MPa it increases by 10.5%, within the range of 200–300 MPa it increases by additional 3.0%, and within the range from 300 to 700 MPa the value increased only slightly. Significant changes were observed in the determination of losses while technological processing of meat. Thus the losses during conventional boiling of broiler chickens fillets were 28.5% higher than during high-pressure processing. It is noted that within the range of 200–700 MPa this parameter increases by only 4.8%. As the pressure increased, the texture of the meat becomes denser, as evidenced by the results of the study of the structural and mechanical properties of the raw material. Based on the results of the implemented work, it is recommended to use ННP technology within the range of 600–700 MPa, processing time of 20 min at 20±1 ºС for production of poultry meat products.

Effects of high hydrostatic pressure on Campylobacter jejuni in poultry meat

2015 ◽  
Vol 18 (2) ◽  
pp. 261-266 ◽  
Author(s):  
A. Jackowska-Tracz ◽  
M. Tracz
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
Campylobacter Jejuni ◽  
High Hydrostatic Pressure ◽  
High Pressure Processing ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Regression Equations ◽  
Dependent Manner ◽  
Piston Cylinder

Abstract Campylobacter jejuni inactivation by high pressure processing (HPP) in poultry meat (chicken breast) was investigated. The pressure was created by high hydrostatic pressure piston-cylinder food processor. Contaminated with C. jejuni (108 CFU g−1) samples of ground poultry meat were hermetically sealed in a polyamide-polyethylene bags and exposed to HPP for 9 different combinations of pressure (200 MPa, 300 MPa and 400 MPa) and time (5 min, 10 min and 15 min). Quantitative bacteriological analysis was carried out in order to determine the number of surviving C. jejuni cells. The obtained results showed that C. jejuni is relatively sensitive to high pressure treatment as compared to other food-borne pathogens. The loss of C. jejuni viability increased in a dose- and time-dependent manner. On the basis of the results, D-values were calculated. For reduction C. jejuni in poultry meat by 6 log units (6D-values), considered as sufficient for consumer protection, the application of 300 MPa for 8.73 min, or 400 MPa for 4.37 min is needed. The linear regression equations, which has been calculated on the basis of this study, allows to determine the degree of C. jejuni reduction in poultry meat for any selected duration of pressurization in a given pressure range.

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 ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Activation Energy ◽  
High Pressure ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Bacillus Coagulans ◽  
Bacterial Spores ◽  
Pressure Treatment ◽  
Geobacillus Stearothermophilus ◽  
High Hydrostatic Pressure Treatment

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.

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