Comparing the PEF resistance and occurrence of sublethal injury on different strains of Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes and Staphylococcus aureus in media of pH 4 and 7

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 2, 2009, Pages 160-165

  Saldana G ^a   Puertolas E ^a   Lopez N ^a   Garcia D ^a   Alvarez I ^a   Raso, J ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

Author keywords

Inactivation; Pasteurisation; Pulsed electric fields; Sublethal injury

Indexed keywords

DISEASES; ELECTRIC FIELDS; ELECTRIC LOSSES; ESCHERICHIA COLI; LISTERIA; PASTEURIZATION; PUBLIC HEALTH; PULSE REPETITION RATE; SALMONELLA;

ELECTRIC FIELD STRENGTH; INACTIVATION; LISTERIA MONOCYTOGENES; PASTEURISATION; PULSED ELECTRIC FIELD; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; SUBLETHAL INJURY;

STRAIN;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; NEGIBACTERIA; POSIBACTERIA; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

EID: 60349083292     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2008.11.003     Document Type: Article

References (35)

1. Álvarez I., Condón S., and Raso J. Microbial inactivation by pulsed electric fields. In: Raso J., and Heinz V. (Eds). Pulsed electric fields technology for the food industry: fundamentals and applications (2006), J. Springer, New York 97-124
2. Álvarez I., Raso J., Sala F.J., and Condón S. Environmental factors influencing the inactivation of Listeria monocytogenes by pulsed electric fields. Letters in Applied Microbiology 35 (2002) 489-493
3. Álvarez I., Raso J., Sala F.J., and Condón S. Inactivation of Yersinia enterocolitica by pulsed electric fields. Food Microbiology 20 (2003) 691-700
4. Arnoldi A. Thermal processing and nutritional quality. In: Henry C.J.K., and Chapman C. (Eds). The Nutrition Handbook for Food Processing (2002), Woodhead, Cambridge (England) 265-286
5. Aronsson K., and Ronner U. Influence of pH, water activity and temperature on the inactivation of Escherichia coli and Saccharomyces cerevisiae by pulsed electric fields. Innovative Food Science and Emerging Technologies 2 (2001) 105-112
6. Benito A., Ventoura G., Casadei M., Robinson T., and Mackey B. Variation in resistance of naturals isolates of Escherichia coli O157:H7 to high hydrostatic pressure, mild heat, and other stresses. Applied and Environmental Microbiology 65 (1999) 1564-1569
7. Cebrián G., Sagarzazu N., Pagán R., Condón S., and Mañas P. Heat and pulsed electric field resistance of pigmented and non-pigmented enterotoxigenic strains of Staphylococcus aureus in exponential and stationary phase of growth. International Journal of Food Microbiology 118 (2007) 304-311
8. Condón S., Palop A., Raso J., and Sala F.J. Influence of the incubation temperature after heat treatment upon the estimated heat resistance values of spores of Bacillus subtilis. Letters in Applied Microbiology 22 (1996) 149-152
9. Devlieghere F., Vermeiren L., and Debevere J. New preservation technologies: Possibilities and limitations. International of Dairy Journal 14 (2004) 273-285
10. García D., Gómez N., Condón S., Raso J., and Pagán R. Pulsed electric fields cause sublethal injury in Escherichia coli. Letters in Applied Microbiology 36 (2003) 140-144
11. García D., Gómez N., Mañas P., Condón S., Raso J., and Pagán R. Occurrence of sublethal injury after pulsed electric fields depending on the microorganism, the treatment medium pH and the intensity of the treatment investigated. Journal of Applied Microbiology 99 (2005) 94-104
12. García D., Gómez N., Raso J., and Pagán R. Bacterial resistance after pulsed electric fields depending on the treatment medium pH. Innovative Food Science and Emerging Technologies 6 (2005) 388-395
13. García D., Hassani M., Mañas P., Condón S., and Pagán R. Inactivation of Escherichia coli O157:H7 during the storage under refrigeration of apple juice treated by pulsed electric fields. Journal of Food Safety 25 (2005) 30-42
14. García D., Mañas P., Gómez N., Raso J., and Pagán R. Biosynthetic requirements for the repair of sublethal membrane damage in Escherichia coli cells after pulsed electric fields. Journal of Applied Microbiology 100 (2006) 428-435
15. Heinz V., Álvarez I., Angersbach A., and Knorr D. Preservation of liquid foods by high intensity pulsed electric fields - Basic concepts for process design. Trends Food Science and Technology 12 (2001) 103-111
16. Heinz V., and Knorr D. Effect of pH, ethanol addition and high hydrostatic pressure on the inactivation of Bacillus subtilis by pulsed electric fields. Innovative Food Science and Emerging Technologies 1 (2000) 151-159
17. Heinz V., Toepfl S., and Knorr D. Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment. Innovative Food Science and Emerging Technologies 4 (2003) 165-175
18. Huissman G.W., Siegele D.A., Zambrano M.M., and Kolter R. Morphological and physiological changes during stationary phase. In: Neidhardt F.C. (Ed). Escherichia coli and Salmonella. Cellular and Molecular Biology (1996), American Society for Microbiology, Washington 1672-1682
19. Krogfelt K.A., Hjulgaard M., Sorensen K., Cohen P.S., and Givskow M. rpoS gene function is a disadvantage for Escherichia coli BJ4 during competitive colonization of the mouse large intestine. Infection and Immunity 68 (2000) 2518-2524
20. Lado B.H., and Yousef A.E. Selection and identification of a Listeria monocytogenes target strain for pulsed electric field processing optimization. Applied and Environmental Microbiology 69 (2003) 2223-2229
21. Linton M., McClements J.M.J., and Patterson M.F. Inactivation of pathogenic Escherichia coli in skimmed milk using high hydrostatic pressure. Innovative Food Science and Emerging Technologies 2 (2001) 99-104
22. Mackey B.M. Injured bacteria. In: Lund M., Baird-Parker T.C., and Gould G.W. (Eds). The Microbiological Safety and Quality of Food (2000), Aspen Publisher, Gaithersburg, (Maryland) 315-341
23. Pagán R., Esplugas S., Góngora-Nieto M.M., Barbosa-Cánovas G.V., and Swanson B.G. Inactivation of Bacillus subtilis spores using high intensity pulsed electric fields in combination with other food conservation technologies. Food Science and Technology International 4 (1998) 33-44
24. Pagán R., and Mañas P. Fundamental aspects of microbial membrane electroporation. In: Raso J., and Heinz V. (Eds). Pulsed electric fields technology for the food industry: fundamentals and applications (2006), Springer, New York 73-94
25. Pol I.E., Mastwijk H.C., Slump R.A., Popa M.E., and Smid E.J. Influence of food matrix on inactivation of Bacillus cereus by combinations of nisin, pulsed electric field treatment and carvacrol. Journal of Food Protection 64 (2001) 1012-1018
26. Raso J., Álvarez I., Condón S., and Sala F.J. Predicting inactivation of Salmonella senftenberg by pulsed electric fields. Innovative Food Science and Emerging Technologies 1 (2000) 21-30
27. Raso J., and Barbosa-Cánovas G.V. Nonthermal preservation of foods using combined processing techniques. Critical Review in Food Science and Nutrition 43 (2003) 265-285
28. Raso J., and Heinz V. Pulsed electric fields for the food industry: fundamentals and applications (2006), Springer, New York
29. Robey M., Benito A., Hutson R.H., Pascual C., Park S.F., and Mackey B.M. Variation in resistance to high hydrostatic pressure and rposS heterogeneity in natural isolates of Escherichia coli O157:H7. Applied and Environmental Microbiology 67 (2001) 4901-4907
30. Rodríguez-Calleja J.M., Cebrián C., Condón S., and Mañas P. Variation in resistance of natural isolates of Staphylococcus aureus to heat, pulsed electric field and ultrasound under pressure. Journal of Applied Microbiology 100 (2006) 1054-1062
31. Sherry A.E., Patterson M.F., and Madden R.H. Comparison of 40 Salmonella enterica serovars injured by thermal, high pressure and irradiation stress. Journal of Applied Microbiology 98 (2004) 887-893
32. Somolinos M., García D., Mañas P., Condón S., and Pagán R. Effect of environmental factors on the survival of Escherichia coli strains to pulsed electric fields. International Journal of Food Microbiology 124 (2008) 260-267
33. Stringer S.C., George S.M., and Peck M.W. Thermal inactivation of Escherichia coli O157:H7. Journal Applied Microbiology Symposium 88 (2000) 79S-89S
34. Whitney B.M., Williams R.C., Eifert J., and Marcy J. High-pressure resistance variation of Escherichia coli O157:H7 strains and Salmonella serovars in tryptic soy broth, distilled water, and fruit juice. Journal of Food Protection 70 (2007) 2078-2083
35. Wouters P., Álvarez I., and Raso J. Critical factors determining inactivation kinetics by pulsed electric field food processing. Trends Food Science and Technology 12 (2001) 112-121