Premium
Variation in resistance of natural isolates of Staphylococcus aureus to heat, pulsed electric field and ultrasound under pressure
Author(s) -
RodríguezCalleja J.M.,
Cebrián G.,
Condón S.,
Mañas P.
Publication year - 2006
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.2006.02868.x
Subject(s) - staphylococcus aureus , strain (injury) , heat resistance , d value , electric field , microbiology and biotechnology , food science , ultrasound , square wave , materials science , biology , bacteria , medicine , anatomy , composite material , physics , genetics , radiology , quantum mechanics , voltage
Abstract Aims: To study and compare the resistance of 15 Staphylococcus aureus isolates to heat, pulsed electric field (PEF) and ultrasound (UW) under pressure (manosonication, MS). Methods and Results: Survival curves to heat (58°C), to PEF (22 kV cm −1 , 2 μ s square wave pulses) and to UW under pressure (117 μ m, 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. Conclusions: 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. Significance and Impact of the Study: 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.