Premium
Response of Listeria monocytogenes and Vibrio parahaemolyticus to High Hydrostatic Pressure
Author(s) -
STYLES MICHELLE F.,
HOOVER DALLAS G.,
FARKAS DANIEL F.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb04784.x
Subject(s) - vibrio parahaemolyticus , listeria monocytogenes , hydrostatic pressure , microbiology and biotechnology , population , food science , listeria , raw milk , chemistry , biology , bacteria , medicine , physics , genetics , environmental health , thermodynamics
Listeria monocytogenes Scott A and CA, were subjected at 23°C to hydrostatic pressures ranging from 2,380 to 3,400 atm and Vibrio parahaemolyticus T‐3765‐1 from 680 to 1,700 atm. For L. monocytogenes Scott A, pressurization in ultra‐high temperature‐processed (UHT) milk and raw milk appeared to provide a protective effect and lessened cell death as compared to pressurization in phosphate‐buffered saline (100 mM, pH 7.0). A population of about 10 6 CFU/mL L. monocytogenes was killed by exposure to 3,400 atm within 80 min at 23°C in UHT milk. A population of about 10 6 CFU/mL V. parahaemolyticus was killed by exposure to 1,700 atm within 10 min at 23°C in clam juice.