Inactivation of Listeria monocytogenes and Salmonella enterica serovar Senftenberg 775W inoculated into fruit juice by means of ultra high pressure homogenisation

Food Control

Volumn 22, Issue 2, 2011, Pages 313-317

  Velazquez Estrada R M ^a   Hernandez Herrero M M ^a   Lopez Pedemonte T J ^a   Brinez Zambrano W J ^a   Guamis Lopez B ^a   Roig Sagues A X ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); LISTERIA MONOCYTOGENES; SALMONELLA ENTERICA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR SENFTENBERG; VITACEAE;

EID: 78649521558     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2010.07.029     Document Type: Article

References (21)

1. Briñez W.J., Roig-Sagués A.X., Hernández Herrero M.M., Guamis López B. Inactivation of Listeria innocua in milk and orange juice by ultrahigh-pressure homogenization. Journal of Food Protection 2006, 69(1):86-92.
2. Briñez W.J., Roig-Saguós A.X., Hernández-Herrero M.M., Guamis-López B. Inactivation of two strains of Escherichia coli inoculated into whole and skim milk by ultrahigh-pressure homogenisation. Lait 2006, 86(3):241-249.
3. Briñez W.J., Roig-Sagués A.X., Hernández-Herrero M.M., Guamis López B. Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high pressure homogenisation at inlet temperatures of 6 and 20°C. Food Control 2007, 18(10):1282-1288.
4. Farnworth E.R., Lagacé M., Couture R., Yaylayan V., Stewart B. Thermal processing, storage conditions, and the composition and physical properties of orange juice. Food Research International 2001, 34(1):25-30.
5. Food and Drug Administration Hazard analysis and critical control point (HACCP); procedures for the safe and sanitary processing and importing of juice. Federal Register 1998, 63(79):20450-20486.
6. Food and Drug Administration Potential for infiltration, survival and growth of human pathogens within fruits and vegetables Available at:. http://www.cfsan.fda.gov/%7Ecomm/haccpjui.html.
7. Food and Drug Administration Preliminary studies on the potential for infiltration, growth and survival of Salmonella enterica serovar hartford and Escherichia coli O157:H7 within oranges Available at:. http://www.cfsan.fda.gov/%7Ecomm/juicstud.html.
8. Garcìa D., Gómez N., Manas P., Condón S., Raso J., Pagán R. Occurrence of sublethal injury after pulsed electric fields depending on the micro-organism, the treatment medium pH and the intensity of the treatment investigated. Journal of Applied Microbiology 2005, 99(1):94-104.
9. Kheadr E.E., Vachon J.F., Paquin P., Fliss I. Effect of dynamic high pressure on microbiological, rheological and microstructural quality of Cheddar cheese. International Dairy Journal 2002, 12(5):435-446.
10. Lacroix N., Fliss I., Makhlouf J. Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure. Food Research International 2005, 38(5):569-576.
11. Mañas P., Pagán R., Alvarez I., Condón S. Survival of Salmonella senftenberg 775 W to current liquid whole egg pasteurization treatments. Food Microbiology 2003, 20(5):593-600.
12. Mullen W., Marks S.C., Crozier A. Evaluation of phenolic compounds in commercial fruit juices and fruit drinks. Journal of Agricultural Food Chemistry 2007, 55(8):3148-3157.
13. Parish M.E. Public health and nonpasteurized fruit juices. Critical Reviews in Microbiology 1997, 23(2):109-119.
14. Parish M.E., Narciso J.A., Friedrich L.M. Survival of Salmonellae in orange juice. Journal of Food Safety 1997, 17(4):273-281.
15. Phan-Thanh L., Mahouin F., Aligé S. Acid responses of Listeria monocytogenes. International Journal of Food Microbiology 2000, 55(1-3):121-126.
16. Rhodes P.L., Mitchell J.W., Wilson M.W., Melton L.D. Antilisterial activity of grape juice and grape extracts derived from Vitis vinifera variety Ribier. International Journal of Food Microbiology 2006, 107(3):281-286.
17. Tahiri I., Makhlouf J., Paquin P., Fliss I. Inactivation of food spoilage bacteria and Escherichia coli O157:H7 in phosphate buffer and orange juice using dynamic high pressure. Food Research International 2006, 39(1):98-105.
18. Vachon J.F., Kheadr E.E., Giasson J., Paquin P., Fliss I. Inactivation of foodborne pathogens in milk using dynamic high pressure. Journal of Food Protection 2002, 65(2):345-352.
19. Wen A.M., Delaquis P., Stanich K., Toivonen P. Antilisterial activity of selected phenolic acids. Food Microbiology 2003, 20(3):305-311.
20. Wuytack E.Y., Diels A.M.J., Michiels C.W. Bacterial inactivation by high-pressure homogenisation and high hydrostatic pressure. International Journal of Food Microbiology 2002, 77(3):205-212.
21. Wuytack E.Y., Phuong L.D.T., Aertsen A., Reyns K.M.F., Marquenie D., De Ketelaere B., et al. Comparison of sublethal injury induced in Salmonella enterica serovar typhimurium by heat and by different nonthermal treatments. Journal of Food Protection 2003, 66(1):31-37.