Effect of high-pressure processing on strains of Enterobacter sakazakii

Journal of Food Protection
S GonzálezB Meadows

Abstract

Four strains of Enterobacter sakazakii were inoculated into tryptic soy broth and reconstituted powdered infant formula and exposed to high-pressure processing. Pressures of 200, 400, and 600 MPa were used for each medium for 1 min. E. sakazakii was reduced by more than 6 log (strains A and B) in both media at 600 MPa. Strain B was significantly (P < or = 0.05) more pressure resistant than the other strains, with just more than a 3-log reduction at 600 MPa in both media. The reconstituted infant formula has a significant (P < or = 0.05) protective effect for certain strains and pressures (strain B at 400 MPa and strain D at 400 and 600 MPa). Differences in log reductions between media (milk and broth) were also observed for certain strains and specific pressures (strain B at 400 MPa and strain D at 400 and 600 MPa; P < or = 0.05). This research showed that E. sakazakii, when present in reconstituted powdered infant formula, can be submitted to high-pressure processing (600 MPa for 1 min) and achieve log reductions ranging from 3 to 6.84, depending on the strain.

References

Feb 1, 1997·International Journal of Food Microbiology·M Nazarowec-White, J M Farber
Jun 1, 1997·Journal of Applied Microbiology·G ArroyoG Préstamo
Apr 18, 1998·Applied and Environmental Microbiology·C Garcia-GraellsC W Michiels
Sep 3, 1999·Applied and Environmental Microbiology·H AlpasB Ray
Jan 14, 2004·Journal of Food Protection·Sharon G Edelson-Mammel, Robert L Buchanan

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Citations

Jan 21, 2015·Critical Reviews in Food Science and Nutrition·M C Pina-PérezA Martínez
Nov 1, 2007·Journal of Food Protection·M C Pina PérezA Martínez López
Nov 17, 2019·Food Research International·E J RifnaMadhuresh Dwivedi

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