Efficiency of pulse pressure treatment for inactivation of Escherichia coli and Listeria innocua in whole milk

被引：15

作者：

Buzrul, Sencer ^{[1
,2
,3
]}

Alpas, Hami ^{[3
]}

Largeteau, Alain ^{[2
]}

Demazeau, Gerard ^{[2
]}

机构：

[1] TAPDK, TR-06520 Ankara, Turkey

[2] Univ Bordeaux 1, ICMCB, CNRS, F-33608 Pessac, France

[3] Middle E Tech Univ, Dept Food Engn, TR-06531 Ankara, Turkey

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2009年 / 229卷 / 01期

关键词：

High hydrostatic pressure; Pressure pulse; Milk; Escherichia coli; Listeria innocua; HIGH-HYDROSTATIC-PRESSURE; MONOCYTOGENES; STRAINS; BROTH;

D O I：

10.1007/s00217-009-1033-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Escherichia coli ATCC 11775 and Listeria innocua ATCC 33090 in whole milk were inactivated by single- and multi-pulsed (up to 10 pulses) high hydrostatic pressure (HHP) treatments. Both bacteria showed similar resistance to single- and multi-pulsed HHP. The efficiency of pulsed pressure treatment depends on the combination of holding time of each pulse and number of pulses. It was observed that multi-pulsed pressure treatment instead of traditional single-pulsed HHP could be used to pasteurize milk at a lower pressure level. Nevertheless, an optimization is necessary between the pulse holding time, number of pulses, and pressure levels to reach the desirable log-reduction of microorganisms compatible with industrial application.

引用

页码：127 / 131

页数：5

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