Effects of high pressure, subzero temperature, and pH on survival of Listeria monocytogenes in buffer and smoked salmon

Journal of Food Protection
M RitzM de Lamballerie

Abstract

High pressure processing is a novel food preservation technology, applied for over 15 years in the food industry to inactivate spoilage and pathogenic microorganisms. Many studies have shown the differential resistance of bacterial cells to high pressure. Listeria monocytogenes is a bacterium able to grow at refrigerated temperature and to survive for a long time in minimally processed foods such as raw smoked fish. The freezing process does not cause significant decline of L. monocytogenes. The phase diagram of water under pressure permits a pressure treatment under subzero temperature, without the disadvantages of freezing for food quality. The aim of this study was to estimate if combined effects of pressure and subzero temperature could increase the destruction of L. monocytogenes in buffer and in smoked salmon. We investigated effects of high pressure processing (100, 150, and 200 MPa) combined with subzero temperatures (-10, -14, and -18 degrees C) and pH (7.0 and 4.5). Results showed that the most effective high-pressure treatment to inactivate L. monocytogenes was 200 MPa, -18 degrees C, and pH 4.5. The relevance of pressure holding time and the synergistic effect of pressure coupled with the subzero temperature to inac...Continue Reading

References

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Citations

May 24, 2013·Nutrients·Lisa M HarrisonUma S Babu
Jul 20, 2016·Korean Journal for Food Science of Animal Resources·Sang Yoon LeeMunkhtugs Davaatseren
Mar 1, 2014·Comprehensive Reviews in Food Science and Food Safety·Restituto TocmoHyun-Gyun Yuk
Jan 10, 2021·Animals : an Open Access Journal From MDPI·Michael G KontominasCosmas I Nathanailides
Feb 18, 2021·Comprehensive Reviews in Food Science and Food Safety·Peiqing YangXiaojun Liao
Jun 1, 2021·Comprehensive Reviews in Food Science and Food Safety·Kemal AganovicVolker Heinz

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