Response of Listeria monocytogenes and Vibrio parahaemolyticus to High Hydrostatic Pressure

Response of Listeria monocytogenes and Vibrio parahaemolyticus to High Hydrostatic Pressure ABSTRACT Listeria monocytogenes Scott A and CA, were subjected at 23°C to hydrostatic pressures ranging from 2,380 to 3,400 atm and Vibrio parahaemolyticus T‐3765‐1 from 680 to 1,700 atm. For L. monocytogenes Scott A, pressurization in ultra‐high temperature‐processed (UHT) milk and raw milk appeared to provide a protective effect and lessened cell death as compared to pressurization in phosphate‐buffered saline (100 mM, pH 7.0). A population of about 106 CFU/mL L. monocytogenes was killed by exposure to 3,400 atm within 80 min at 23°C in UHT milk. A population of about 106 CFU/mL V. parahaemolyticus was killed by exposure to 1,700 atm within 10 min at 23°C in clam juice. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Response of Listeria monocytogenes and Vibrio parahaemolyticus to High Hydrostatic Pressure

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Publisher
Wiley
Copyright
Copyright © 1991 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
D.O.I.
10.1111/j.1365-2621.1991.tb04784.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT Listeria monocytogenes Scott A and CA, were subjected at 23°C to hydrostatic pressures ranging from 2,380 to 3,400 atm and Vibrio parahaemolyticus T‐3765‐1 from 680 to 1,700 atm. For L. monocytogenes Scott A, pressurization in ultra‐high temperature‐processed (UHT) milk and raw milk appeared to provide a protective effect and lessened cell death as compared to pressurization in phosphate‐buffered saline (100 mM, pH 7.0). A population of about 106 CFU/mL L. monocytogenes was killed by exposure to 3,400 atm within 80 min at 23°C in UHT milk. A population of about 106 CFU/mL V. parahaemolyticus was killed by exposure to 1,700 atm within 10 min at 23°C in clam juice.

Journal

Journal of Food ScienceWiley

Published: Sep 1, 1991

References

  • Enzymes under extremes of physical conditions
    Jaenicke, Jaenicke
  • Effects of high hydrostatic pressure on heat‐resistant and heat‐sensitive strains of Salmonella
    Metrick, Metrick; Hoover, Hoover; Farkas, Farkas
  • Milk curdling by rennet under high pressure
    Ohmiya, Ohmiya; Fukami, Fukami; Shimizu, Shimizu; Gekko, Gekko

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