Statistical analysis of inactivation of Listeria monocytogenes subjected to high hydrostatic pressure and heat in milk buffer

Applied Microbiology and Biotechnology

Volumn 70, Issue 6, 2006, Pages 670-678

  Gao, Yu Long ^a   Ju, Xing Rong ^a   Jiang, Han Hu ^b  

^a NANJING UNIVERSITY OF FINANCE AND ECONOMICS   (China)

^b NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

HYDROSTATIC PRESSURE; NONLINEAR EQUATIONS; THERMAL EFFECTS;

MILK BUFFER; MODEL EQUATION; PRESSURE HOLDING TIME; RESPONSE SURFACE METHODOLOGY (RSM);

GENES;

BUFFER;

BACTERIUM; EXPERIMENTAL STUDY; HEAT BUDGET; HIGH PRESSURE; HYDROSTATIC PRESSURE; MILK; STATISTICAL ANALYSIS;

ARTICLE; HEAT; HYDROSTATIC PRESSURE; LISTERIA MONOCYTOGENES; METHODOLOGY; MILK; NONHUMAN; STATISTICAL ANALYSIS; STATISTICAL MODEL; SURFACE PROPERTY; TEMPERATURE DEPENDENCE; VALIDATION PROCESS;

ANIMALS; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; FOOD PRESERVATION; HEAT; HYDROSTATIC PRESSURE; LISTERIA MONOCYTOGENES; MILK; MODELS, BIOLOGICAL; TEMPERATURE;

LISTERIA MONOCYTOGENES;

EID: 33646796349     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00253-005-0143-2     Document Type: Article

References (41)

1. Alpas H, Kalchayanand N, Bozoglu F, Ray B (2000) Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens. Int J Food Microbiol 60:33-42
2. Ambati P, Ayyanna C (2001) Optimizing medium constituents and fermentation conditions for citric acid production from Palmyra jaggery using response surface method. World J Microbiol Biotechnol 17(4):331-335
3. Arteaga GE, Li-Chan E, Vasquez-Arteaga MC, Nakai S (1994) Systematic experimental designs for product formula optimization. Trends Food Sci Technol 5:243-254
4. Bhaduri SPWS, Palumbo SA, Turner-Jones CO, Smith JL, Marmer BS, Buchanan RL, Zaika LL, Williams AC (1991) Thermal destruction of Listeria monocytogenes in liver sausage slurry. Food Microbiol 8:75-78
5. Budu-Amoako E, Toora S, Walton C, Ablett RF, Smith J (1992) Thermal death times for Listeria monocytogenes in lobster meat. J Food Prot 55:211-213
6. Cheftel JC (1995) Review: high-pressure, microbial inactivation and food preservation. Food Sci Technol Int 1:75-90
7. Chen H, Hoover DG (2003) Modeling the combined effect of high hydrostatic pressure and mild heat on the inactivation kinetics of Listeria monocytogenes Scott A in whole milk. Innov Food Sci Emerg Technol 4:25-34
8. Crawford YJ, Murano EA, Olsen DG, Shenoy K (1996) Using of high hydrostatic pressure and irradiation to eliminate Clostridium sporogenes spores in chicken breast. J Food Prot 59(7):711-715
9. Dogan C, Erkmen O (2004) High pressure inactivation kinetics of Listeria monocytogenes inactivation in broth, milk, and peach and orange juices. J Food Eng 62:47-52
10. Farkas DF, Hoover DG (2000) High pressure processing. J Food Sci Suppl 65:47-64
11. Fleming DW, Cochi SL, MacDonald KL, Brondum J, Hayes PS, Plikaytis BD, Holmes MB, Audurier A, Broome CV, Reingold AL (1985) Pasteurized milk as a vehicle of infection in an outbreak of listeriosis. N Engl J Med 312:404-407
12. Gacia-Graells C, Masschalck B, Michiels CW (1999) Inactivation of Escherichia coli in milk by high hydrostatic pressure treatment in combination with antimicrobial peptides. J Food Prot 62:1248-1254
13. Gutierrez AM, Stippl V, Delgado A, Gänzle MG, Vogel RF (2002) In situ determination of the intracellular pH of Lactococcus lactis and Lactobacillus plantarum during pressure treatment. Appl Environ Microbiol 68(9):4399-4406
14. Hite BH (1899) The effect of pressure in the preservation of milk. WV Agric Exp Stn Bull 58:15-35
15. Hoover DG (1993) Pressure effects on biological systems. Food Technol 47(6):150-155
16. Hoover DG (1997) Minimally processed fruits and vegetables: reducing microbial load by nonthermal physical treatments. Food Technol 51:66-71
17. James SM, Fannin SL, Agee BA, Gall B, Parker E, Vogt J, Run G, Williams J, Lieb L, Prendergast T, Werner SB, Chin J (1985) Listeriosis outbreak associated with Mexican-style cheese - California. Morb Mort Wkly Rep 34:357-359
18. Jay JM (1996) Modern food microbiology, 5th edn. Chapman and Hall, New York
19. Kalchayanand N, Sikes A, Dunne CP, Ray B (1998) Factors influencing death and injury of foodborne pathogens by hydrostatic pressure-pasteurization. Food Microbiol 15:207-214
20. Knorr D (1993) Effects of high-hydrostatic-pressure processes on food safety and quality. Food Technol 47(6):156-161
21. Lee H, Song M, Hwang S (2003) Optimizing bioconversion of deproteinated cheese whey to mycelia of Ganoderma lucidum. Process Biochem 38(12):1685-1693
22. Li C, Bai J, Cai Z, Ouwang F (2002) Optimization of a cultural medium for bacteriocin production by Lactococcus lactis using response surface methodology. J Biotechnol 93(1):27-34
23. Liu BL, Tzeng YM (1998) Optimization of growth medium for the production of spores from Bacillus thuringiensis using response surface methodology. Bioprocess Eng 18(6):413-418
24. Masschalck B, Garcia-Graells C, Van Haver E, Michiels CW (2000) Inactivation of high pressure resistant Escherichia coli by lysozyme and nisin under high pressure. Innov Food Sci Emerg Technol 1:39-48
25. Matser AM, Krebbers B, Berg RWVD, Bartels PV (2004) Advantages of high pressure sterilisation on quality of food products. Trends Food Sci Technol 15(2):79-85
26. Montgomery DC (1991) Design and analysis of experiments, 3rd edn. Wiley, New York, pp 39-76
27. Morgan SM, Ross RP, Beresford T, Hill C (2000) Combination of hydrostatic pressure and Lacticin 3147 causes increased killing of Staphylococcus and Listeria. J Appl Microbiol 88:414-420
28. Murthy MSRC, Swaminathan T, Rakshit YK (2000) Statistical optimization of lipase catalyzed hydrolysis of methyloleate by response surface methodology. Bioprocess Eng 22:35-39
29. O'Brien JK, Marshall RT (1995) Microbiological quality of raw ground chicken processed at high isostatic pressure. J Food Prot 59(2):146-150
30. Patterson MF, Kilpatrick DJ (1998) The combined effect of high hydrostatic pressure and mild heat on inactivation of pathogens in milk and poultry. J Food Prot 61:432-436
31. Patterson MF, Quinn M, Simpson R, Gilmour A (1995) Sensitivity of vegetative pathogens to high hydrostatic pressure treatment in phosphate-buffered saline and foods. J Food Prot 58(5):524-529
32. Raso J, Gongora-Nieto MM, Barbosa-Canovas GV, Swanson BG (1998) Influence of several environmental factors on the initiation of germination and inactivation of Bacillus cereus by high hydrostatic pressure. Int J Food Microbiol 44:125-132
33. Reddy PRM, Mrudula S, Ramesh B, Reddy G, Seenayya G (2000) Production of thermostable pullulanase by Clostridium thermosulfurogenes SV2 in solid-state fermentation: optimization of enzyme leaching conditions using response surface methodology. Bioprocess Eng 23(2):107-112
34. Ritz M, Jugiau F, Rama F, Courcoux P, Semenou M, Federighi M (2000) Inactivation of Listeria monocytogenes by high hydrostatic pressure: effects and interactions of treatment variables studies by analysis of variance. Food Microbiol 17:375-382
35. Ritz M, Tholozan JL, Federighi M, Pilet MF (2001) Morphological and physiological characterization of Listeria monocytogenes subjected to high hydrostatic pressure. Appl Environ Microbiol 67(5):2240-2247
36. Ryser ET, Marth EH (1999) Listeria, listeriosis and food safety, 2nd edn. Marcel Dekker, New York, pp 75-95
37. Smelt JPPM (1998) Recent advances in the microbiology of high pressure processing. Trends Food Sci Technol 9:152-158
38. Stewart CM, Jewett FF, Dunne CP, Hoover DG (1997) Effect of concurrent high hydrostatic pressure, acidity and heat on the injury and destruction of Listeria monocytogenes. J Food Saf 17:23-36
39. Su SY (1998) Food microbial definite standard of government. In: Su SY (ed) Manual for the microorganism examination of food. China Light Industry Press, Beijing, pp 389-402
40. Watanable M, Arai E, Kumeno K, Honma K (1991) A new method for producing a non-heated jam sample: the use of freeze concentration and high pressure sterilization. Agric Biol Chem 55:2175-2176
41. Yuste J, Mor-Mur M, Capellas M, Guamis B, Pla R (1998) Microbiological quality of mechanically recovered poultry meat treated with high hydrostatic pressure and nisin. Food Microbiol 15:407-414