Microbiological aspects of high-pressure processing

Emerging Technologies for Food Processing

Volumn , Issue , 2005, Pages 47-65

  Mor Mur, Montserrat ^a   Yuste, Josep ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33847406943     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-012676757-5/50005-0     Document Type: Chapter

References (69)

1. Adegoke GO, Iwahashi H, Komatsu Y Inhibition of Saccharomyces cerevisiae by combination of hydrostatic pressure and monoterpenes. Journal of Food Science 1997, 62:404-405.
2. Ananth V, Dickson JS, Olson DG, Murano EA Shelf life extension, safety, and quality of fresh pork loin treated with high hydrostatic pressure. Journal of Food Protection 1998, 61:1649-1656.
3. Benito A, Ventoura G, Casadei M, Robinson T, Mackey BM Variation in resistance of natural isolates of Escherichia coli O157 to high hydrostatic pressure, mild heat, and other stresses. Applied and Environmental Microbiology 1999, 65:1564-1569.
4. Berlin DL, Herson DS, Hicks DT, Hoover DG Response of pathogenic Vibrio species to high hydrostatic pressure. Applied and Environmental Microbiology 1999, 65:2776-2780.
5. Butz P, Tauscher B Inactivation of fruit fly eggs by high pressure treatment. Journal of Food Processing and Preservation 1995, 19:161-164.
6. Butz P, Funtenberger S, Haberditzl T, Tauscher B High pressure inactivation of Byssochlamys nivea ascospores and other heat resistant moulds. Lebensmittel-Wissenschaft und-Technologie 1996, 29:404-410.
7. Capellas M, Mor-Mur M, Gervilla R, Yuste J, Guamis B Effect of high pressure combined with mild heat or nisin on inoculated bacteria and mesophiles of goat's milk fresh cheese. Food Microbiology 2000, 17:633-641.
8. Capellas M, Mor-Mur M, Sendra E, Pla R, Guamis B Populations of aerobic mesophils and inoculated E. coli during storage of fresh goat's milk cheese treated with high pressure. Journal of Food Protection 1996, 59:582-587.
9. Cheftel JC Review: High-pressure, microbial inactivation and food preservation. Food Science and Technology International 1995, 1:75-90.
10. Chen H, Hoover DG Modeling the combined effect of high hydrostatic pressure and mild heat on the inactivation kinetics of Listeria monocytogenes Scott A in whole milk. Innovative Food Science and Emerging Technologies 2003, 4:25-34.
11. Chilton P, Isaacs NS, Mackey BM, Stenning R The effects of high hydrostatic pressure on bacteria. High Pressure Research in the Biosciences and Biotechnology 1997, 225-228. Leuven University Press, Leuven. K. Heremans (Ed.).
12. Chilton P, Isaacs NS, Mañas P, Mackey BM Biosynthetic requirements for the repair of membrane damage in pressure-treated Escherichia coli. International Journal of Food Microbiology 2001, 71:101-104.
13. Crawford YJ, Murano EA, Olson DG, Shenoy K Use of high hydrostatic pressure and irradiation to eliminate Clostridium sporogenes spores in chicken breast. Journal of Food Protection 1996, 59:711-715.
14. Farkas DF, Hoover DG High pressure processing. Journal of Food Science 2000, 65:47-64. (special supplement: Kinetics of Microbial Inactivation for Alternative Food Processing Technologies).
15. Frustoli M, Gola S, Miglioli L, Rovere P Combined heat/high-pressure treatments of Listeria spp. in a model system. Industria Conserve 2003, 78:169-182.
16. García-Graells C, Hauben KJA, Michiels CW High-pressure inactivation and sublethal injury of pressure-resistant Escherichia coli mutants in fruit juices. Applied and Environmental Microbiology 1998, 64:1566-1568.
17. Garriga M, Aymerich MT, Costa S, Monfort JM, Hugas M Bactericidal synergism through bacteriocins and high pressure in a meat model system during storage. Food Microbiology 2002, 19:509-518.
18. Gervilla R, Ferragut V, Guamis B High pressure inactivation of microorganisms inoculated into ovine milk of different fat contents. Journal of Dairy Science 2000, 83:674-682.
19. Gervilla R, Mor-Mur M, Ferragut V, Guamis B Kinetics of destruction of Escherichia coli and Pseudomonas fluorescens inoculated in ewe's milk by high hydrostatic pressure. Food Microbiology 1999, 16:173-184.
20. Gola S, Rovere P, Carpi G Inactivation of Bacillus subtilis and Bacillus cereus spores subjected to heat treatments under high pressure. Industria Conserve 2001, 76:365-370.
21. Gould GW The microbe as a high pressure target. High Pressure Processing of Foods 1995, 27-36. Nottingham University Press, Loughborough. D.A. Ledward, D.E. Johnston, R.G. Earnshaw, A.P.M. Hasting (Eds.).
22. Gould GW, Sale AJH Initiation of germination of bacterial spores by hydrostatic pressure. Journal of General Microbiology 1970, 60:335-346.
23. Hauben KJA, Bartlett DH, Soontjens CCF, Cornelis K, Wuytack EY, Michiels CW Escherichia coli mutants resistant to inactivation by high hydrostatic pressure. Applied and Environmental Microbiology 1997, 63:945-950.
24. Hayakawa I, Kanno T, Yoshiyama K, Fujio Y Oscillatory compared with continuous high pressure sterilization on Bacillus stearothermophilus spores. Journal of Food Science 1994, 59:164-167.
25. Heremans K High pressure effects on biomolecules. High Pressure Processing of Foods 1995, 81-98. Nottingham University Press, Loughborough. D.A. Ledward, D.E. Johnston, R.G. Earnshaw, A.P.M. Hasting (Eds.).
26. Hoover DG, Metrick C, Papineau AM, Farkas DF, Knorr D Biological effects of high hydrostatic pressure on food microorganisms. Food Technology 1989, 43(3):99-107.
27. Kalchayanand N, Sikes A, Dunne CP, Ray B Hydrostatic pressure and electroporation have increased bactericidal efficiency in combination with bacteriocins. Applied and Environmental Microbiology 1994, 60:4174-4177.
28. Kalchayanand N, Sikes A, Dunne CP, Ray B Interaction of hydrostatic pressure, time and temperature of pressurization and pediocin AcH on inactivation of foodborne bacteria. Journal of Food Protection 1998, 61:425-431.
29. Kato M, Hayashi R Effects of high pressure on lipids and biomembranes for understanding high-pressure-induced biological phenomena. Bioscience, Biotechnology and Biochemistry 1999, 63:1321-1328.
30. Knorr D Hydrostatic pressure treatment of food: microbiology. New Methods of Food Preservation 1995, 159-175. Blackie Academic & Professional (Chapman & Hall), Bishopbriggs. G.W. Gould (Ed.).
31. Leistner L Basic aspects of food preservation by hurdle technology. International Journal of Food Microbiology 2000, 55:181-186.
32. Linton M, McClements JMJ, Patterson MF Inactivation of Escherichia coli O157:H7 in orange juice using a combination of high pressure and mild heat. Journal of Food Protection 1999, 62:277-279.
33. Linton M, McClements JMJ, Patterson MF The combined effect of high pressure and storage on the heat sensitivity of Escherichia coli O157:H7. Innovative Food Science and Emerging Technologies 2000, 1:31-37.
34. Lucore LA, Shellhammer TH, Yousef AE Inactivation of Listeria monocytogenes Scott A on artificially contaminated frankfurters by high-pressure processing. Journal of Food Protection 2000, 63:662-664.
35. Ludwig H, Schreck C The inactivation of vegetative bacteria by pressure. High Pressure Research in the Biosciences and Biotechnology 1997, 221-224. Leuven University Press, Leuven. K. Heremans (Ed.).
36. Mackey BM, Forestière K, Isaacs NS, Stenning R, Brooker B The effect of high hydrostatic pressure on Salmonella thompson and Listeria monocytogenes examined by electron microscopy. Letters in Applied Microbiology 1994, 19:429-432.
37. Masschalck B, van Houdt R, Michiels CW High pressure increases bactericidal activity and spectrum of lactoferrin, lactoferricin and nisin. International Journal of Food Microbiology 2001, 64:325-332.
38. Metrick C, Hoover DG, Farkas DF Effects of high hydrostatic pressure on heatresistant and heat-sensitive strains of Salmonella. Journal of Food Science 1989, 54:1547-1549.
39. Metrick C, Hoover DG, Farkas DF Effects of high hydrostatic pressure on heat-resistant and heat-sensitive strains of Salmonella. Journal of Food Science 1989, 54:1564.
40. Nakayama A, Yano Y, Kobayashi S, Ishikawa M, Sakai K Comparison of pressure resistances of spores of six Bacillus strains with their heat resistances. Applied and Environmental Microbiology 1996, 62:3897-3900.
41. Noma S, Hayakawa I Barotolerance of Staphylococcus aureus is increased by incubation at below 0°C prior to hydrostatic pressure treatment. International Journal of Food Microbiology 2003, 80:261-264.
42. Ohnishi Y, Ono T, Shigehisa T, Ohmori T Effect of high hydrostatic pressure on muscle larvae of Trichinella spiralis. Japanese Journal of Parasitology 1992, 41:373-377.
43. Otake T, Mori H, Kawahata T, et al. Effects of high hydrostatic pressure treatment on HIV infectivity. High Pressure Research in the Biosciences and Biotechnology 1997, 233-236. Leuven University Press, Leuven. K. Heremans (Ed.).
44. Oxen P, Knorr D Baroprotective effects of high solute concentrations against inactivation of Rhodotorula rubra. Lebensmittel-Wissenschaft und-Technologie 1993, 26:220-223.
45. Pagán R, Mackey BM Relationship between membrane damage and cell death in pressure-treated Escherichia coli cells: differences between exponential- and stationary-phase cells and variation among strains. Applied and Environmental Microbiology 2000, 66:2829-2834.
46. Pagán R, Jordan S, Benito A, Mackey BM Enhanced acid sensitivity of pressure-damaged Escherichia coli O157 cells. Applied and Environmental Microbiology 2001, 67:1983-1985.
47. Palou E, López-Malo A, Barbosa-Cánovas GV, Welti-Chanes J, Swanson BG Oscillatory high hydrostatic pressure inactivation of Zygosaccharomyces bailii. Journal of Food Protection 1998, 61:1213-1215.
48. Papineau AM, Hoover DG, Knorr D, Farkas DF Antimicrobial effect of watersoluble chitosans with high hydrostatic pressure. Food Biotechnology 1991, 5:45-57.
49. Park SW, Sohn KH, Shin JH, Lee HJ High hydrostatic pressure inactivation of Lactobacillus viridiscens and its effects on ultrastructure of cells. International Journal of Food Science and Technology 2001, 36:775-781.
50. Patterson MF, Kilpatrick DJ The combined effect of high hydrostatic pressure and mild heat on inactivation of pathogens in milk and poultry. Journal of Food Protection 1998, 61:432-436.
51. Patterson MF, Quinn M, Simpson RK, Gilmour A Sensitivity of vegetative pathogens to high hydrostatic pressure treatment in phosphate-buffered saline and foods. Journal of Food Protection 1995, 58:524-529.
52. Ponce E, Pla R, Sendra E, Guamis B, Mor-Mur M Combined effect of nisin and high hydrostatic pressure on destruction of Listeria innocua and Escherichia coli in liquid whole egg. International Journal of Food Microbiology 1998, 43:15-19.
53. Ponce E, Pla R, Sendra E, Guamis B, Mor-Mur M Destruction of Salmonella enteritidis inoculated in liquid whole egg by high hydrostatic pressure: comparative study in selective and non-selective media. Food Microbiology 1999, 16:357-365.
54. Pontes L, Fornells LA, Giongo V, et al. Pressure inactivation of animal viruses: potential biotechnological applications. High Pressure Research in the Biosciences and Biotechnology 1997, 91-94. Leuven University Press, Leuven. K. Heremans (Ed.).
55. Ritz M, Freulet M, Orange N, Federighi M Effects of high hydrostatic pressure on membrane proteins of Salmonella typhimurium. International Journal of Food Microbiology 2000, 55:115-119.
56. Ritz M, Tholozan JL, Federighi M, Pilet MF Morphological and physiological characterization of Listeria monocytogenes subjected to high hydrostatic pressure. Applied and Environmental Microbiology 2001, 67:2240-2247.
57. Russell NJ, Evans RI, ter Steeg PF, Hellemons J, Verheul A, Abee T Membranes as a target for stress adaptation. International Journal of Food Microbiology 1995, 28:255-261.
58. Shigehisa T, Ohmori T, Saito A, Taji S, Hayashi R Effects of high hydrostatic pressure on characteristics of pork slurries and inactivation of microorganisms associated with meat and meat products. International Journal of Food Microbiology 1991, 12:207-216.
59. Simpson RK, Gilmour A The effect of high hydrostatic pressure on Listeria monocytogenes in phosphate-buffered saline and model food systems. Journal of Applied Microbiology 1997, 83:181-188.
60. Simpson RK, Gilmour A The effect of high hydrostatic pressure on the activity of intracellular enzymes of Listeria monocytogenes. Letters in Applied Microbiology 1997, 25:48-53.
61. Smelt JPPM Recent advances in the microbiology of high pressure processing. Trends in Food Science and Technology 1998, 9:152-158.
62. Ulmer HM, Gänzle MG, Vogel RF Effects of high pressure on survival and metabolic activity of Lactobacillus plantarum TMW1.460. Applied and Environmental Microbiology 2000, 66:3966-3973.
63. Wuytack EY, Boven S, Michiels CW Comparative study of pressure-induced germination of Bacillus subtilis spores at low and high pressure. Applied and Environmental Microbiology 1998, 64:3220-3224.
64. Yuste J, Capellas M, Pla R, Llorens S, Fung DYC, Mor-Mur M Use of conventional media and thin agar layer method for recovery of foodborne pathogens from pressure-treated poultry products. Journal of Food Science 2003, 69:2321-2324.
65. Yuste J, Mor-Mur M, Capellas M, Guamis B, Pla R Microbiological quality of mechanically recovered poultry meat treated with high hydrostatic pressure and nisin. Food Microbiology 1998, 15:407-414.
66. Yuste J, Mor-Mur M, Capellas M, Pla R Pressure- vs. heat-induced bacterial stress in cooked poultry sausages: a preliminary study. Letters in Applied Microbiology 1999, 29:233-237.
67. Yuste J, Pla R, Capellas M, Mor-Mur M Application of high-pressure processing and nisin to mechanically recovered poultry meat for microbial decontamination. Food Control 2002, 13:451-455.
68. Yuste J, Pla R, Capellas M, Ponce E, Mor-Mur M High-pressure processing applied to cooked sausages: bacterial populations during chilled storage. Journal of Food Protection 2000, 63:1093-1099.
69. Yuste J, Pla R, Mor-Mur M Salmonella enteritidis and aerobic mesophiles in inoculated poultry sausages manufactured with high-pressure processing. Letters in Applied Microbiology 2000, 31.