Effect of high-pressure processing on the inactivation of foodborne pathogens in egg salad.
Lett Appl Microbiol
; 76(6)2023 Jun 01.
Article
em En
| MEDLINE
| ID: mdl-37312402
ABSTRACT
The objectives of this study were to determine the effect of high-pressure processing (HPP) on the survival of Listeria monocytogenes, Salmonella serotype Typhimurium, and Escherichia coli O157H7 in egg salad and to evaluate the number of sub-lethally injured cells based on treatment conditions. HPP at 500 MPa for 30 s was sufficient for the complete inactivation of L. monocytogenes and Salm. Typhimurium directly plated on selective agar or plated after resuscitation, while 2 min treatment was required for E. coli O157H7. HPP at 600 MPa for 30 s completely inactivated L. monocytogenes and Salm. Typhimurium, while 1 min treatment was needed for E. coli O157H7. HPP at 400â500 MPa injured a large number of pathogenic bacteria. No significant changes (P > 0.05) in pH and color of egg salad were observed between HPP-treated and non-treated samples during 28 days of storage at refrigerated temperature. Our findings could be useful in predicting the HPP-mediated inactivation patterns of foodborne pathogens in egg salad for practical applications.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Saladas
/
Listeria monocytogenes
Tipo de estudo:
Prognostic_studies
Idioma:
En
Revista:
Lett Appl Microbiol
Assunto da revista:
MICROBIOLOGIA
Ano de publicação:
2023
Tipo de documento:
Article
País de publicação:
ENGLAND
/
ESCOCIA
/
GB
/
GREAT BRITAIN
/
INGLATERRA
/
REINO UNIDO
/
SCOTLAND
/
UK
/
UNITED KINGDOM