Inactivation of Staphylococcus aureus and Salmonella enteritidis in tryptic soy broth and caviar samples by high pressure processing

被引：18
|
作者：
Fioretto, F [1 ]
Cruz, C
Largeteau, A
Sarli, TA
Demazeau, G
El Moueffak, A
机构：
[1] Bordeaux IV, IUT Perigueux, ERAP, F-24019 Perigueux, France
[2] Inst Chim Mat Condensee Bordeaux, Grp Hautes Press, Pessac, France
[3] Ecole Natl Super Chim & Phys Bordeaux, Pessac, France
[4] Univ Naples Federico II, Dept Inspect Foods Anim Origin, Naples, Italy
来源：
BRAZILIAN JOURNAL OF MEDICAL AND BIOLOGICAL RESEARCH | 2005年 / 38卷 / 08期
关键词：
high pressure processing; Staphylococcus aureus; Salmonella enteritidis; tryptic soy broth; caviar; pressure cycles;
D O I：
10.1590/S0100-879X2005000800015
中图分类号：
Q [生物科学];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
We studied the action of high pressure processing on the inactivation of two foodborne pathogens, Staphylococcus aureus ATCC 6538 and Salmonella enteritidis ATCC 13076, suspended in a culture medium and inoculated into caviar samples. The baroresistance of the two pathogens in a tryptic soy broth suspension at a concentration of 10(8)-10(9) colony-forming units/ml was tested for continuous and cycled pressurization in the 150- to 550-MPa range and for 15-min treatments at room temperature. The increase of cycle number permitted the reduction of the pressure level able to totally inactivate both microorganisms in the tryptic soy broth suspension, whereas the effect of different procedure times on complete inactivation of the microorganisms inoculated into caviar was similar.
引用
收藏
页码：1259 / 1265
页数：7
相关论文
共 50 条
  • [41] High pressure homogenization inactivation of Escherichia coli and Staphylococcus aureus in phosphate buffered saline, milk and apple juice
    Dong, P.
    Zhou, B.
    Zou, H.
    Wang, Y.
    Liao, X.
    Hu, X.
    Zhang, Y.
    LETTERS IN APPLIED MICROBIOLOGY, 2021, 73 (02) : 159 - 167
  • [42] Staphylococcus aureus inactivation and maintenance of macronutrients of human milk by high hydrostatic pressure and spray-drying process
    Aguilar-Uscanga, Blanca Rosa
    Calderon-Santoyo, Montserrat
    Iniguez-Moreno, Maricarmen
    Solis-Pacheco, Josue Raymundo
    Fonseca-Cantabran, Angel
    Ragazzo-Sanchez, Juan Arturo
    BIOTECNIA, 2023, 25 (02): : 105 - 112
  • [43] Inactivation of Staphylococcus aureus by high hydrostatic pressure in saline solution and meat slurry with different initial inoculum levels
    Yao, Jia
    Zhou, Bing
    Wang, Rongrong
    Wang, Tingting
    Hu, Xiaosong
    Liao, Xiaojun
    Zhang, Yan
    FOOD AND BIOPRODUCTS PROCESSING, 2015, 94 : 592 - 600
  • [44] Kinetics survives of ESCHERICHA COLI in Tryptic Soy Broth (TSB) under high hydrostatic pressure. Fitting a mathematical model, prediction and validation of a experimental nonlinear model
    Jacome, Samuel Lima
    Reyes, Daniela Saucedo
    Rodrigo Aliaga, Ma Dolores
    Velho Antonio, Manuela Vaz
    Martinez, Lopez
    MICROBES IN APPLIED RESEARCH: CURRENT ADVANCES AND CHALLENGES, 2012, : 427 - 431
  • [45] High prevalence of antimicrobial resistance in Escherichia coli, Salmonella spp. and Staphylococcus aureus isolated from fish samples in India
    Saharan, Vijay Veer
    Verma, Preeti
    Singh, Arvind Pratap
    AQUACULTURE RESEARCH, 2020, 51 (03) : 1200 - 1210
  • [46] Use of response surface methodology to investigate the effect of food constituents on Staphylococcus aureus inactivation by high pressure and mild heat
    Gao, YL
    Ju, XR
    Jiang, HH
    PROCESS BIOCHEMISTRY, 2006, 41 (02) : 362 - 369
  • [47] Inhibition of Salmonella sp Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigeration
    Jofre, Anna
    Garriga, Margarita
    Aymerich, Teresa
    MEAT SCIENCE, 2008, 78 (1-2) : 53 - 59
  • [48] Response surface methodology to investigate the effect of high pressure processing on Salmonella inactivation on dry-cured ham
    Bover-Cid, S.
    Belletti, N.
    Garriga, M.
    Aymerich, T.
    FOOD RESEARCH INTERNATIONAL, 2012, 45 (02) : 1111 - 1117
  • [49] High-pressure processing inactivation of Salmonella in raw pet food for dog is enhanced by acidulation with lactic acid
    Serra-Castello, Cristina
    Possas, Aricia
    Jofre, Anna
    Garriga, Margarita
    Bover-Cid, Sara
    ANIMAL FEED SCIENCE AND TECHNOLOGY, 2022, 290
  • [50] High pressure treatments on the inactivation of Salmonella Enteritidis and the physicochemical, rheological and color characteristics of sliced vacuum-packaged dry-cured ham
    de Alba, Maria
    Montiel, Raquel
    Bravo, Daniel
    Gaya, Pilar
    Medina, Margarita
    MEAT SCIENCE, 2012, 91 (02) : 173 - 178
12345