Premium
Synergistic effects of high pressure processing and slightly acidic electrolysed water on the inactivation of Bacillus cereus spores
Author(s) -
Wang Liping,
Xia Qiang,
Li Yunfei
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13527
Subject(s) - spore , bacillus cereus , pascalization , chemistry , food science , cereus , factorial experiment , chlorine , hydrostatic pressure , microbiology and biotechnology , high pressure , bacteria , biology , organic chemistry , engineering , genetics , statistics , mathematics , engineering physics , physics , thermodynamics
Summary Bacillus spores are concerns for their resistance to heat, high pressure processing ( HPP ), and disinfectants. We examined the effects of HPP and slightly acidic electrolysed water ( SAEW ) on inactivation of B. cereus spores. Spores' suspensions were prepared with 2‐(N‐morpholino) ethanesulfonic acid ( MES ) buffer or SAEW with available chlorine content ( ACC ) of 24, 35, 44 or 55 mg L −1 , and then subjected to HPP . The individual effects of HPP or SAEW on spores were negligible (<1.0 log CFU mL −1 ). With factorial design and anova analysis, HPP + SAEW treatment was shown to have significantly positive effects on spores’ inactivation. The optimal conditions were 300 MPa HPP + SAEW with 44 mg L −1 ACC or 200 MP a HPP + SAEW with 44 mg L −1 ACC + 500 MP a HPP , producing reductions of 3.27 and 3.99 log CFU mL −1 , respectively. HPP + SAEW have potentials to serve as two effective hurdle techniques for inactivating B. cereus spores.