Use of mild-heat treatment following high-pressure processing to prevent recovery of pressure-injured Listeria monocytogenes in milk

Food Microbiology
Shigenobu KosekiKazutaka Yamamoto

Abstract

This study examined the inactivation of Listeria monocytogenes in milk by high-pressure processing (HPP) and bacterial recovery during storage after HPP. We developed a technique to inhibit the bacterial recovery during storage after HPP (550 MPa for 5 min) using a mild-heat treatment (30-50 degrees C). Various mild-heat treatments were conducted following HPP to investigate the condition on which the bacterial recovery was prevented. Immediately after HPP of 550 MPa at 25 degrees C for 5 min, no L. monocytogenes cells were detected in milk regardless of the inoculum levels (3, 5, and 7 log(10)CFU/ml). However, the number of L. monocytogenes cells increased by >8 log(10)CFU/ml regardless of the inoculum levels after 28 days of storage at 4 degrees C. Significant recovery was observed during storage at 25 degrees C; the bacterial number increased by >8 log(10)CFU/ml after 3 days of storage in the case of an initial inoculum level of 7 and 5 log(10)CFU/ml. Even in the case of an initial inoculum level of 3 log(10)CFU/ml, the bacterial number reached the level of 8 log(10)CFU/ml after 7 days of storage. No bacterial recovery was observed with storage at 37 degrees C for 28 days. Milk samples were treated by various mild-heat treat...Continue Reading

Citations

Aug 8, 2009·Bioscience, Biotechnology, and Biochemistry·Shigeaki UenoTomoyuki Fujii
Nov 3, 2010·Research in Microbiology·Philippe M Oger, Mohamed Jebbar
Nov 26, 2009·International Journal of Food Microbiology·Adrienne E H ShearerHaiqiang Chen
Mar 5, 2018·Journal of Applied Microbiology·J Van ImpeA Režek Jambrak

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