Influence of kinetic parameters of high pressure processing on bacterial inactivation in a buffer system.
Int J Food Microbiol
; 106(3): 324-30, 2006 Feb 15.
Article
em En
| MEDLINE
| ID: mdl-16293331
ABSTRACT
High pressure processing is recently applied in the food industry to inactivate spoilage and pathogenic microorganisms. Bacterial cells exhibit various barosensibility, and the role of pressurization, depressurization and constant pressure stage remain unknown. We investigated the effect of high pressure processing on Salmonella typhimurium and Listeria monocytogenes cells at 400 and 500 MPa respectively in buffer pH 7 at 20 degrees C. We applied various pressurization/depressurization kinetic rates (1, 5 and 10 MPa/s for pressurization and 250, 20 and 5 MPa/s for depressurization), and various pulse series or pressure holding times. Results show that high pressure pulses reduced linearly the number of bacterial cells according to the product of pressure and time we defined this product as a Barometric Power (BP). Reduction of both microorganisms increased when holding time increased from 5 to 20 min, and better results were obtained when the rate of pressurization and depressurization were increased.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Salmonella typhimurium
/
Manipulação de Alimentos
/
Conservação de Alimentos
/
Listeria monocytogenes
Limite:
Humans
Idioma:
En
Revista:
Int J Food Microbiol
Assunto da revista:
CIENCIAS DA NUTRICAO
/
MICROBIOLOGIA
Ano de publicação:
2006
Tipo de documento:
Article
País de afiliação:
França