Effects of water activity in model systems on high-pressure inactivation of escherichia coli

Food and Bioprocess Technology

Volumn 2, Issue 2, 2009, Pages 213-221

  Setikaite, Ilona ^a   Koutchma, Tatiana ^a   Patazca, Eduardo ^a   Parisi, Brian ^a  

^a ILLINOIS INSTITUTE OF TECHNOLOGY   (United States)

Author keywords

High pressure processing; Microbial survival; Model systems; Water activity

Indexed keywords

ADIABATIC HEATING; E. COLI; EFFECT OF WATERS; HIGH-PRESSURE PROCESSING; LIQUID MODELS; MICROBIAL INACTIVATIONS; MICROBIAL SURVIVAL; MODEL SYSTEMS; PROCESSING PARAMETERS; PROTECTIVE EFFECTS; SOLID MODELS; THERMAL TREATMENTS; TRANSMITTING MEDIAS; TREATMENT TIME; WATER ACTIVITY;

ESCHERICHIA COLI; FRUCTOSE; GLYCEROL; LIQUIDS; MOISTURE; SODIUM; SODIUM CHLORIDE; THERMAL EFFECTS;

PRESSURE EFFECTS;

ESCHERICHIA COLI;

EID: 65249148469     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-008-0069-7     Document Type: Article

References (15)

1. Bacteriological Analytical Manual On-line. January 2001. US FDA/CFSAN. Available at http://www.cfsan.fda.gov/~ebam/bam-toc.html. Accessed 07 September 2007.
2. A. C. Baird-Parker B. Freame 1967 Combined effect of water activity, pH and temperature on the growth of Clostridium botulinum from spore and vegetative cell inocula Journal of Applied Bacteriology 30 3 420 429
3. J. C. Cheftel 1995 High pressure, microbial inactivation and food preservation Food Science and Technology International 1 75 90 (Pubitemid 126060734)
4. J. J. Doesburg E. C. Lamprecht M. Elliott 1970 Death rates of salmonellae in fish meals with different water activities during storage Journal of the Science of Food and Agriculture 21 12 632 635
5. M. Jacobsen W. G. Murell 1977 The effect of water activity and growth of clostridia Nordisk Veterinærmedicin 31 239 245
6. Hayert, M., Perrier-Cornet, J. M., & Gervais, P. (1996). Why do yeasts die under pressure? In K. Heremans (Ed.) High pressure research in te biosciences and biotechnology. Belgium: Leuven University Press.
7. D. G. Hoover C. Metrick A. M. Papineau D. F. Farkas D. Knorr 1989 Biological effects of high hydrostatic pressure on food microorganisms Food Technology 43 99 107
8. Knorr, D. (1994). Hydrostatic pressure of food: Microbiology. In G. W. Gould (Ed.) New methods of food preservation (pp. 159-175). London, UK: Blackie.
9. K. Mattick F. Jorgensen P. Wang J. Pound 2001 Effect of challenge temperature and solute type on heat tolerance of Salmonella serovars at low water activity Applied and Environmental Microbiology 67 9 4128 4136 (Pubitemid 33641708)
10. Molina-Gutierrez, A., Rademacher, B., Ganzle, M., & Vogel, R. (2002). Effect of sucrose and sodium chloride on the survival and metabolic activity of Lactococcus lactis under high pressure conditions. In R. Hayash (Ed.) Trends in high pressure bioscience and biotechnology (pp. 295-302). Amsterdam, The Netherlands: Elsevier Science.
11. A. Molina-Hoppner W. Doster R. Vogel M. Ganzle 2004 Protective effect of sucrose and sodium chloride for Lactococcus lactis during sublethal and lethal high-pressure treatments Applied and Environmental Microbiology 70 4 2013 2020 (Pubitemid 38500498)
12. P. Oxen D. Knorr 1993 Baroprotective effects of high solute concentrations against inactivation of Rhodotorula rubra Lebensmittel Wissenschaft Technologie 26 220 223
13. E. Patazca T. Koutchma V. Balasubramaniam 2007 Quasi-adiabatic temperature increase during high pressure processing of selected foods Journal of Food Engineering 80 1 199 205
14. E. Palou A. Pez-Malo G. V. Barbosa-Canovas J. Welti-Chanes B. G. Swanson 1997 Effect of water activity on high hydrostatic pressure inhibition of Zigosacharomyces bailii Letters in Applied Microbiology 24 417 420 (Pubitemid 27239564)
15. W. J. Scott 1955 Factors in canned ham controlling Clostridium botulinum and Staphylococcus aureus Annales de l'Institut Pasteur de Lille 7 68 73