Combined effects of hydrostatic pressure, temperature, and the addition of allyl isothiocyanate on inactivation of Escherichia coli

Journal of Food Protection

Volumn 63, Issue 7, 2000, Pages 884-888

  Ogawa, Tetsuro ^a   Nakatani, Atsushi ^a   Matsuzaki, Hajime ^a   Isobe, Seiichiro ^b   Isshiki, Kenji ^b  

^a Food Proc Res Inst Shimane Pref   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ALLYL ISOTHIOCYANATE; BACTERIAL GROWTH; BACTERIAL MEMBRANE; BACTERICIDAL ACTIVITY; GENETIC STRAIN; GROWTH INHIBITION; HYDROSTATIC PRESSURE; TEMPERATURE;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

EID: 0033949680     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-63.7.884     Document Type: Article

References (26)

1. Delaquis, P. J., and G. Mazza. 1995. Antimicrobial properties of isothiocyanates in food preservation. Food Technol. 49:73-84.
2. Delaquis, P. J., and P. L. Sholberg. 1997. Antimicrobial activity of gaseous allyl isothiocyanate. J. Food Prot. 60:943-947.
3. Hashizume, C., K. Kimura, and R. Hayashi. 1995. Kinetic analysis of yeast inactivation by high pressure treatment at low temperatures. Biosci. Biotechnol. Biochem. 59:1455-1458.
4. Hite, B. H. 1899. The effect of pressure in the preservation of milk. Bull. West Va. Univ. Agric. Exp. Sta. 58:15-35.
5. Hoover, D. G., C. Metrick. A. M. Papineau, D. F. Farkas, and D. M. Knorr. 1989. Biological effects of high hydrostatic pressure on food microorganisms. Food Technol. March: 99-107.
6. Inouye, S., H. Goi, K. Miyauchi, S. Muraki, M. Ogihara, and Y. Iwanami. 1983. Inhibitory effect of volatile constituents of plants on the proliferation of bacteria - antibacterial activity of plant volatiles. J. Antibact. Antifung. Agents 11:609-615.
7. Isshiki, K., K. Tokuoka, R. Mori, and S. Chiba. 1992. Preliminary examination of allyl isothiocyanate vapor for food preservation. Biosci. Biotechnol. Biochem. 56:1476-1477.
8. Kajiyama, N., K. Akizumi, K. Abei, M. Nagata, T. Egashira, and Y. Miyake. 1993. Sterilization of Escherichia coli by high pressure. Nippon Shokuhin Kogyo Gakkaishi 40:406-413. (In Japanese.)
9. Kanemaru, K., and T. Miyamoto. 1991. Inhibition of bacterial growth by allyl isothiocyanate and its derivatives. Nippon Shokuhin Kogyo Gakkaishi 38:926-929. (In Japanese.)
10. Katsui, N., T. Tsuchido, M. Takano, and I. Shibasaki. 1981. Effect of preincubation temperature on the heat resistance of Escherichia coli having different fatty acid compositions. J. Gen. Microbiol. 122: 357-361.
11. Kusunoki, H., K. Shin, Y. Kokubo, S. Kaneko, Y. Sekiyama, and T. Uemura. 1998. Antimicrobial activity of allyl isothiocyanate against low temperature growth bacteria. Jpn. J. Food Microbiol. 15:107-112. (In Japanese.)
12. Linton, M., J. M. J. McClements, and M. F. Patterson. 1999. Inactivation of Escherichia cali O157:H7 in orange juice using a combination of high pressure and mild heat. J. Food Prot. 62:277-279.
13. Marr, A. G., and J. L. Ingraham. 1962. Effect of temperature on the composition of fatty acids of Escherichia coli. J. Bacteriol. 84:1260-1267.
14. 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.
15. Ogawa, H., K. Fukuhisa, Y. Kubo, and H. Fukumoto. 1990. Pressure inactivation of yeasts, molds, and pectinesterase in Satsuma mandarin juice: effects of juice concentration, pH, and organic acids, and comparison with heat sanitation. Agric. Biol. Chem. 54:1219-1225.
16. Ogawa, T., and K. Isshiki. 1996. Antimicrobial activity of volatiles from edible herbs. Nippon Shokuhin Kagaku Kogaku Kaishi 43:535-540. (In Japanese.)
17. Ogawa, T., H. Matsuzaki, and K. Isshiki. 1998. Bacterial control by hydrostatic pressure treatment with addition of allylisothiocyanate. Nippon Shokuhin Kagaku Kogaku Kaishi 45:349-356. (In Japanese.)
18. Ogihara, H., T. Hitomi, and N. Yano. 1998. Inactivation of some foodborne pathogens and indicator bacteria by high hydrostatic pressure. J. Food Hyg. Soc. Jpn. 35:436-439. (In Japanese.)
19. Ohmori, T. 1993. High pressure effects on biomembranes, p. 133-138. In R. Hayashi (ed.), High pressure bioscience and food science. San-Ei Pub. Co., Kyoto. Japan. (In Japanese.)
20. Sekiyama, Y., Y. Mizukami, D. She, H. Dong, and T. Uemura. 1994. Antimicrobial activity of mustard extract against food poisoning bacteria. Jpn. J. Food Microbiol. 11:133-136. (In Japanese.).
21. Shigehisa, T., T. Ohmon, A. Saito, S. Taji, and R. Hayashi. 1991. Effects of high hydrostatic pressure on characteristics of pork slurries and inactivation of microorganisms associated with meat and meat products. Int. J. Food Microbiol. 12:207-215.
22. Shofran, B. G., S. T. Purrington, F. Breidt, and H. P. Fleming. 1998. Antimicrobial properties of sinigrin and its hydrolysis products. J. Food Sci. 63:621-624.
23. Sonoike, K., T. Setoyama, Y. Kuma, Y. Kimura, T. Shinno, K. Fukumoto, and M. Ishihara. 1993. Effects of pressure and temperature on the death rates of Lactobacillus casei and Escherichia coli, p. 213-219. In R. Hayashi (ed.). High pressure bioscience and food science. San-Ei Pub. Co., Kyoto, Japan. (In Japanese.)
24. Tokuoka, K., and K. Isshiki. 1994. Possibility of application of allylisothiocyanate vapor for food preservation. Nippon Shokuhin Kogyo Gakkaishi 41:595-599. (In Japanese.)
25. Tokuoka, K., R. Mori, and K. Isshiki. 1992. Inhibitory effects of volatile mustard extract on the growth of yeasts. Nippon Shokuhin Kogyo Gakkaishi 39:68-71. (In Japanese.)
26. Yatvin, M. B. 1977. The influence of membrane lipid composition and procaine on hyperthermic death of cells. Int. J. Radiat. Biol. 32: 513-521.