Effect of Compression and Decompression Rates of High Hydrostatic Pressure on Inactivation of Staphylococcus aureus in Different Matrices

被引：0
|
作者：
Qamar Abbas Syed
Martin Buffa
Buenaventura Guamis
Jordi Saldo
机构：
[1] Universitat Autonòma de Barcelona,Center Especial de Recerca Planta Tecnologia dels Aliments (CERPTA), XaRTA, XiT, MALTA Consolider, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Edifici V
来源：
Food and Bioprocess Technology | 2014年 / 7卷
关键词：
High hydrostatic pressure; Compression rate; Decompression rate;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Staphylococcus aureus ATCC6538 was inoculated in skimmed milk, orange juice, and Tris buffer samples. Inoculated samples were subjected to high hydrostatic pressure (HHP) treatments at 700 MPa for 5 min at 4 °C starting temperature with fast, medium, and slow rates of compression and decompression. The objective of this study was to determine the effects of changing rates of compression and decompression on inactivation of S. aureus during HHP processing. Immediate effect of different HHP treatments was not significantly different. However, during subsequent storage in refrigeration, highest microbial inactivation was the result of treatments with fast compression and slow decompression rates in all matrices.
引用
收藏
页码：1202 / 1207
页数：5
相关论文
共 50 条
  • [21] Inactivation and recovery of Listeria monocytogenes, Salmonella enterica and Staphylococcus aureus after high hydrostatic pressure treatments up to 900 MPa
    Jofre, Anna
    Aymerich, Teresa
    Bover-Cid, Sara
    Garriga, Margarita
    INTERNATIONAL MICROBIOLOGY, 2010, 13 (03) : 105 - 112
  • [22] Temperature-assisted high hydrostatic pressure inactivation of Staphylococcus aureus in a ham model system:: evaluation in selective and nonselective medium
    Tassou, C. C.
    Panagou, E. Z.
    Samaras, F. J.
    Galiatsatou, P.
    Mallidis, C. G.
    JOURNAL OF APPLIED MICROBIOLOGY, 2008, 104 (06) : 1764 - 1773
  • [23] Inactivation of Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica under High Hydrostatic Pressure: A Quantitative Analysis of Existing Literature Data
    Guillou, Sandrine
    Membre, Jeanne-Marie
    JOURNAL OF FOOD PROTECTION, 2019, 82 (10) : 1802 - 1814
  • [24] Effect of high hydrostatic pressure and temperature on carrot peroxidase inactivation
    Soysal, Ç
    Söylemez, Z
    Bozoglu, F
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2004, 218 (02) : 152 - 156
  • [25] Effect of high hydrostatic pressure and temperature on carrot peroxidase inactivation
    Çiğdem Soysal
    Zerrin Söylemez
    Faruk Bozoğlu
    European Food Research and Technology, 2004, 218 : 152 - 156
  • [26] Inactivation of Bacillus cereus spores by high hydrostatic pressure at different temperatures
    Oh, S
    Moon, MJ
    JOURNAL OF FOOD PROTECTION, 2003, 66 (04) : 599 - 603
  • [27] Inactivation of Staphylococcus aureus and native microflora in human milk by high pressure processing
    Windyga, Bozena
    Rutkowska, Malgorzata
    Sokolowska, Barbara
    Skapska, Sylwia
    Wesolowska, Aleksandra
    Wilinska, Maria
    Fonberg-Broczek, Monika
    Rzoska, Sylwester J.
    HIGH PRESSURE RESEARCH, 2015, 35 (02) : 181 - 188
  • [28] Bacteriophage performance against Staphylococcus aureus in milk is improved by high hydrostatic pressure treatments
    Tabla, R.
    Martinez, B.
    Rebollo, J. E.
    Gonzalez, J.
    Ramirez, M. R.
    Roa, I.
    Rodriguez, A.
    Garcia, P.
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2012, 156 (03) : 209 - 213
  • [29] Sensitivity of Staphylococcus aureus and Lactobacillus helveticus in ovine milk subjected to high hydrostatic pressure
    Gervilla, R
    Sendra, E
    Ferragut, V
    Guamis, B
    JOURNAL OF DAIRY SCIENCE, 1999, 82 (06) : 1099 - 1107
  • [30] INACTIVATION EFFECT OF HYDROXYLAMINE ON BACTERIOPHAGES OF STAPHYLOCOCCUS AUREUS AND BACTERIAL STRAINS OF STAPHYLOCOCCUS AUREUS AND STAPHYLOCOCCUS EPIDERMIDIS
    PILLICH, J
    TOUFAROV.D
    VIZDALOV.M
    FOLIA MICROBIOLOGICA, 1967, 12 (04) : 387 - &
12345