Sensitivity of vegetative pathogens to high hydrostatic pressure treatment in phosphate-buffered saline and foods

Journal of Food Protection

Volumn 58, Issue 5, 1995, Pages 524-529

  Patterson, Margaret F ^a,b   Quinn, Michele ^a   Simpson, Ryan ^a   Gilmour, Arthur ^a,b  

^a QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

^b AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

Author keywords

Escherichia; Listeria; Milk; Poultry; Salmonella; Staphylococcus

Indexed keywords

ESCHERICHIA; ESCHERICHIA COLI; LISTERIA; LISTERIA MONOCYTOGENES; SALMONELLA; SALMONELLA ENTERITIDIS; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS; YERSINIA ENTEROCOLITICA;

EID: 0028812197     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-58.5.524     Document Type: Article

References (22)

1. Allwood, M. C., and A. D. Russell. 1970. Mechanisms of thermal injury in non-sporulating bacteria. Adv. Appl. Microbiol. 12:89-119.
2. Cariez, A., J. P. Rosec, N. Richard, and J. C. Cheftel. 1993. High pressure inactivation of Citrobacter freundii, Pseudomonas fluoresces and Listeria innocua in inoculated minced beef muscle. Lebensm. Wiss. Technol. 26:357-363.
3. Cariez, A., J. P. Rosec, N. Richard, and J. C. Cheftel. 1994. Bacterial growth during chilled storage of pressure treated minced meat. Lebensm. Wiss. Technol. 27:48-54.
4. Cheftel, J.-C. 1992. Effects of high hydrostatic pressure on food constituents: an overview, p. 195-209. In C. Balny, R. Hayashi, K. Heremans, and P. Masson (ed.). High pressure and biotechnology. Colloque INSERM/John Libbey and Co. Ltd., London.
5. Eze, M. O. 1989. Consequences of the lipid bilayer to membraneassociated reactions. J. Chem. Educ. 67:17-20
6. Gould, G. W. 1973. Inactivation of spores in food by combined heat and hydrostatic pressure. Acta Aliment. 2:377-383.
7. Hite, B. H. 1899. The effect of pressure in the preservation of milk. W. Virginia Agricultural Experiment Station Bull. 58:15-35.
8. Hite, B. H., N. J. Giddings, and C. E. Weakley. 1914. The effect of pressure on certain microorganisms encountered in the preservation of fruits and vegetables. W. Virginia Univ. Agrie. Exp. Station Bull. 146:3-67.
9. Knorr, D., A. Bottcher, H. Domenburg, M. Eshtiaghi, P. Oxen, A. Richwin, and I. Seyderhelm. 1992. High pressure effects on microorganisms, enzyme activity and food functionality, p. 211-218. In C. Balny, R Hayashi, K Heremans, and P. Masson (ed.). High pressure and biotechnology. Colloque INSERM/John Libbey and Co. Ltd., London.
10. Lawrence, L. M., J. Harvey, and A. Gilmour. 1993. Development of a random amplification of polymorphic DNA typing method for Listeria monocytogenes. Appl. Environ. Microbiol. 59:3117-3119.
11. Ludwig, H., C. Bieler, K Hallbauer, and W. Scigalla. 1992. Inactivation of microorganisms by hydrostatic pressure, p. 25-32. In C. Balny, R. Hayashi, K. Heremans, and P. Masson (ed.). High pressure and biotechnology. Colloque INSERM/John Libbey and Co. Ltd., London.
12. MacFarlane, J. J. 1985. High pressure technology and meat quality, Chapter 6. In R. Lawrie (ed.). Developments in Meat Science 3. Elsevier Applied Science Publishers, London.
13. Maggi, A., P. Rovere, S. Gola, and G. Dall'Agilo. 1994. Effect of high hydrostatic pressure on Salmonella and other strains of Enterobacteriaceae in culture broth at different pH and NaCl levels. Ind. Conserve. 68:232-235.
14. Mertens, B. 1993. Developments in high pressure food processing. Z. Lebensm. Technol. 44:100-104.
15. Metrick, C., D. G. Hoover, and D. F. Farkas. 1989. Effects of high hydrostatic pressure on heat resistant and heat sensitive strains of Salmonella. J. Food Sci. 54:1547-1549, 1564.
16. Moats, W. A., R. Dabbah, and V. M. Edwards. 1971. Interpretation of nonlogarithmic survivor curves of heated bacteria. J. Food Sci. 36:523-526.
17. Patterson, M. F. 1989. Sensitivity of Listeria monocytogenes to irradiation on poultry meat and phosphate-buffered saline. Lett. Appl. Microbiol. 8:181-184.
18. Raffalli, J., J. P. Rosee, A. Cariez, E. Dumay, N. Richard, and J. C. Cheftel. 1994. Stress et inactivation par haute pression de Listeria innocua introduites dans une creme laitiere. Sci. Atiments 14:349-358.
19. Selman, J. 1992. New technologies for the food industry. Food Sci. Technol. Today 6:205-209.
20. Shigehisa, T., T. Ohmori, A. Saito, S. Taji, and R. Hayashi. 1991. Effects of high pressure on characteristics of pork slurries and inactivation of microorganisms associated with meat and meat products. Int. J. Food Microbiol. 12:207-216.
21. Smith, J. L., and D. L. Archer. 1988. Heat-induced injury in Listeria monocytogenes. J. Ind. Microbiol. 3:105-110.
22. Styles, M. F., D. G. Hoover, and D. F. Farkas. 1991. Response of Listeria monocytogenes and Vibrio parahaemolyticus to high hydrostatic pressure. J. Food Sci. 56:1404-1407.