Variation in resistance of natural isolates of Staphylococcus aureus to heat, pulsed electric field and ultrasound under pressure

Journal of Applied Microbiology
J M Rodríguez-CallejaP Mañas

Abstract

To study and compare the resistance of 15 Staphylococcus aureus isolates to heat, pulsed electric field (PEF) and ultrasound (UW) under pressure (manosonication, MS). Survival curves to heat (58 degrees C), to PEF (22 kV cm(-1), 2 micros square wave pulses) and to UW under pressure (117 microm, 20 kHz, 200 kPa) were obtained and inactivation parameters (decimal reduction times for heat and UW under pressure, and b-values for PEF) were calculated. A wide resistance variation to heat treatment, but not to PEF and MS, was observed amongst the 15 strains. There was no relationship between the resistances to the three physical agents studied. Staphylococcus aureus was relatively resistant to MS but sensitive to PEF. Heat resistance varied with strain and was positively correlated to carotenoid pigment content. Results would help in defining safe food preservation processes. Care should be taken to choose the most adequate strain of S. aureus to model food preservation processing.

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Citations

Sep 8, 2010·Applied and Environmental Microbiology·Guillermo CebriánSantiago Condón
Nov 5, 2013·International Journal of Food Microbiology·Alexandra Lianou, Konstantinos P Koutsoumanis
Dec 3, 2014·International Journal of Food Microbiology·D C AryaniM H Zwietering
Mar 14, 2009·Ultrasonics Sonochemistry·Shinobu KodaMasahiro Maebayashi
Nov 30, 2010·International Journal of Food Microbiology·C ArroyoS Condón
Apr 2, 2013·Food Microbiology·Alexandra Lianou, Konstantinos P Koutsoumanis
Dec 24, 2013·International Journal of Food Microbiology·E GayánS Condón
Mar 4, 2014·Critical Reviews in Food Science and Nutrition·G SaldañaJ Raso
Jun 1, 2016·Frontiers in Microbiology·Guillermo CebriánSantiago Condón
Jun 5, 2016·Applied and Environmental Microbiology·D C AryaniM H Zwietering

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