Bacillus spore inactivation differences after combined mild temperature and high pressure processing using two pressurizing fluids

Journal of Food Protection

Volumn 71, Issue 6, 2008, Pages 1186-1192

  Robertson, Rosalind E ^a   Carroll, Tim ^a   Pearce, Lindsay E ^a  

^a FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLUS (BACTERIUM); BACTERIA (MICROORGANISMS);

EID: 45149117893     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-71.6.1186     Document Type: Article

References (16)

1. Ahn, J., V. M. Balasubramaniam, and A. E. Yousef. 2007. Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing. Int. J. Food Microbiol. 113:321-329.
2. Balasubramaniam, V. M., E. Y. Ting, C. M. Stewart, and J. A. Robbins. 2004. Recommended laboratory practices for conducting high-pressure microbial inactivation experiments. Innovative Food Sci. Emerg. Technol. 5:299-306.
3. Black, E. P., T. Huppertz, G. F. Fitzgerald, and A. L. Kelly. 2007. Baroprotection of vegetative bacteria by milk constituents: a study of Listeria innocua. Int. Dairy J. 17:104-110.
4. Carslaw, H. S., and J. C. Jaeger. 1959. Conduction of heat in solids, 2nd ed., p. 201. Oxford University Press, London.
5. Claus, D., and R. C. W. Berkeley. 1986. Genus Bacillus Cohn 1872, 174, p. 1105-1139. In P. H. A. Sneath, N. S. Mair, M. E. Sharpe, and J. G. Holt (ed.), Bergey's manual of systematic bacteriology, vol. 2. Williams & Wilkins, Baltimore, Md.
6. Gao, Y.-L., X.-R. Ju, and H.-H. Jiang. 2006. Studies on inactivation of Bacillus subtilis spores by high hydrostatic pressure and heat using design of experiments. J. Food Eng. 77:672-679.
7. Margosch, D., M. G. Ganzle, M. A. Ehrmann, and R. F. Vogel. 2004. Pressure inactivation of Bacillus endospores. Appl. Environ. Microbiol. 70:7321-7328.
8. Matser, A. M., B. Krebbers, R. W. van den Berg, and P. V. Bartels. 2004. Advantages of high pressure sterilisation on quality of food products. Trends Food Sci. Technol. 15:79-85.
9. Meyer, R. S. January 2001. Ultra high pressure, high temperature food preservation process. U.S. patent 6,177,115.
10. Meyer, R. S., K. L. Cooper, D. Knorr, and H. L. M. Lelieveld. 2000. High-pressure sterilization of foods. Food Technol. 54:67-72.
11. Patterson, M. F., and D. J. Kilpatrick. 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.
12. Rajan, S., J. Ahn, V. M. Balasubramaniam, and A. E. Yousef. 2006. Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in egg patty mince. J. Food Prot. 69:853-860.
13. Rasanayagam, V., V. M. Balasubramaniam, E. Ting, C. E. Sizer, C. Bush, and C. Anderson. 2003. Compression heating of selected fatty food materials during high-pressure processing. J. Food Sci. 68:254-259.
14. Scurrah, K. J., R. E. Robertson, H. M. Craven, L. E. Pearce, and E. A. Szabo. 2006. Inactivation of Bacillus spores in reconstituted skim milk by combined high pressure and heat treatment. J. Applied Microbiol. 101:172-180.
15. Ting, E., V. M. Balasubramaniam, and E. Raghubeer. 2002. Determining thermal effects in high-pressure processing. Food Technol. 56(2):31-35.
16. Wilson, M. J., and R. Baker. March 2001. High temperature/ultra-high pressure sterilization of low acid foods. U.S. patent 6,207,215.