Nonthermal inactivation and sublethal injury of Lactobacillus plantarum in apple cider by a pilot plant scale continuous supercritical carbon dioxide system

Food Microbiology

Volumn 28, Issue 3, 2011, Pages 377-383

  Yuk, Hyun Gyun ^a   Geveke, David J ^b  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Apple cider; Lactobacillus plantarum; Nonthermal pasteurization; Sublethal injury; Supercritical carbon dioxide

Indexed keywords

CARBON DIOXIDE;

APPLE; ARTICLE; BACTERIAL COUNT; BEVERAGE; DOSE RESPONSE; DRUG EFFECT; FOOD CONTAMINATION; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLUS PLANTARUM; METHODOLOGY; MICROBIOLOGY; PRODUCT SAFETY; TEMPERATURE;

BEVERAGES; CARBON DIOXIDE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; LACTOBACILLUS PLANTARUM; MALUS; TEMPERATURE;

LACTOBACILLUS PLANTARUM; MALUS X DOMESTICA;

EID: 79952005104     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.09.010     Document Type: Article

References (30)

1. Alwazeer D., Cachon R., Divies C. Behavior of Lactobacillus plantarum and Saccharomyces cerevisiae in fresh and thermally processed orange juice. J. Food Prot. 2002, 65:1586-1589.
2. Centers for Disease Control and Prevention (CDC) Outbreaks of Escherichia coli O157:H7 infection and cryptosporidiosis associated with drinking unpasteurized apple cider - Connecticut and New York, October 1996. Morbidity and Mortality Weekly Report 1997, 46:4-8.
3. D'Amico D.J., Silk T.M., Wu J., Guo M. Inactivation of microorganisms in milk and apple cider treated with ultrasound. J. Food Prot. 2006, 69:556-563.
4. Dixon N.M., Kell D.B. The inhibitory by CO2 of the growth and metabolism of micro-organisms. J. Appl. Bacteriol. 1989, 67:109-136.
5. Food and Drug Administration (FDA) 21 CFR part 120 hazard analysis and critical control point (HAACP); procedures for the safe and sanitary processing and importing of juice; final rule. Fed. Regist. 2001, 66:6137-6202.
6. García D., Gómez N., Mañas 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. J. Appl. Microbiol. 2005, 99:94-104.
7. Geveke D., Gurtler J., Zhang H.Q. Inactivation of Lactobacillus plantarum in apple cider using radio frequency electric fields. J. Food Prot. 2009, 72:656-661.
8. Gunes G., Blum L.K., Hotchkiss J.H. Inactivation of Escherichia coli (ATCC 4157) in diluted apple cider by dense-phase carbon dioxide. J. Food Prot. 2006, 69:12-16.
9. Hong S.I., Pyun Y.R. Inactivation kinetics of Lactobacillus plantarum by high pressure carbon dioxide. J. Food Sci. 1999, 64:728-733.
10. Hong S.I., Park W.S., Pyun Y.R. Non-thermal inactivation of Lactobacillus plantarum as influenced by pressure and temperature of pressurized carbon dioxide. Int. J. Food Sci. Technol. 1999, 34:125-130.
11. Iu J., Mittal G.S., Griffiths M.W. Reduction in levels of Escherichia coli O157:H7 in apple cider by pulsed electric fields. J. Food Prot. 2001, 64:964-969.
12. Jay J.M. Modern Food Microbiology 2000, Aspen Publishers Inc., Gaithersburg, MD, pp. 52-53.
13. Kamihira M., Taniguchi M., Kobayashi T. Sterilization of microorganisms with supercritical carbon dioxide. Agric. Biol. Chem. 1987, 51:407-412.
14. Liao H., Zhang L., Hu X., Liao X. Effect of high pressure CO2 and mild heat processing on natural microorganisms in apple juice. Int. J. Food Microbiol. 2010, 137:81-87.
15. Lim S., Yagiz Y., Balaban M.O. Continuous high pressure carbon dioxide processing of mandarin juice. Food Sci. Biotechnol. 2006, 15:13-18.
16. Lin H.M., Chan E.C., Chen C., Chen L.F. Disintegration of yeast cells by pressurized carbon dioxide. Biotechnol. Prog. 1991, 7:201-204.
17. Mark P.P., Ingham B.H., Ingham S.C. Validation of apple cider pasteurization treatments against Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes. J. Food Prot. 2001, 64:1679-1689.
18. Parish M.E. Public health and nonpasteurized fruit juices. Crit. Rev. Microbiol. 1997, 23:109-119.
19. Quintero-Ramos A., Churey J.J., Hartman P., Barnard J., Worobo R.W. Modeling of Escherichia coli inactivation by UV irradiation at different pH values in apple cider. J. Food Prot. 2004, 67:1153-1156.
20. Selma M.V., Salmerón M.C., Valero M., Fernández P.S. Control of Lactobacillus plantarum and Escherichia coli by pulsed electric fields in MRS broth, nutrient broth and orange-carrot juice. Food Microbiol. 2004, 21:519-525.
21. Spilimbergo S., Elvassore N., Bertucco A. Microbial inactivation by high-pressure. J. Supercrit. Fluid 2002, 22:55-63.
22. Steenstrup L.D., Floros J.D. Inactivation of E. coli O157:H7 in apple cider by ozone at various temperatures and concentrations. J. Food Process. Press. 2004, 28:103-116.
23. 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 Res. Int. 2006, 39:98-105.
24. Tajchakavit S., Ramaswamy H.S., Fustier P. Enhanced destruction of spoilage microorganisms in apple juice during continuous flow microwave heating. Food Res. Int. 1998, 31:713-722.
25. Ukuku D.O., Geveke D.J., Cooke P., Zhang H.Q. Membrane damage and viability loss of Escherichia coli K-12 in apple juice treated with radio frequency electric field. J. Food Prot. 2008, 71:684-690.
26. Wang H., Reitmeier C.A., Glatz B.A. Inactivation of Escherichia coli O157:H7 and other naturally occurring microorganisms in apple cider by electron beam irradiation. J. Food Prot. 2004, 67:1574-1577.
27. Williams R.C., Sumner S.S., Golden D.A. Survival of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice as affected by ozone and treatment temperature. J. Food Prot. 2004, 67:2381-2386.
28. Wright J.R., Sumner S.S., Hackney C.R., Pierson M.D., Zoecklein B.W. Efficacy of ultraviolet light for reducing Escherichia coli O157:H7 in unpasteurized apple cider. J. Food Prot. 2000, 63:563-567.
29. Yuk H.G., Geveke D.J., Zhang H.Q. Non-thermal inactivation of Escherichia coli K12 in buffered peptone water using a pilot-plant scale supercritical carbon dioxide system with a gas-liquid porous metal contactor. Food Control 2009, 20:847-851.
30. Yuk H.G., Geveke D.J., Zhang H.Q. Efficacy of supercritical carbon dioxide for nonthermal inactivation of Escherichia coli K12 in apple cider. Int. J. Food Microbiol 2010, 138:91-99.