Recovery of Escherichia coli O157 : H7 and Salmonella in milk and cream of chicken soup from high hydrostatic pressure (HHP) and bacteriocin applications upon storage


Alpas H., BOZOGLU F.

HIGH PRESSURE RESEARCH, cilt.22, ss.685-687, 2002 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 22
  • Basım Tarihi: 2002
  • Doi Numarası: 10.1080/08957950290015091
  • Dergi Adı: HIGH PRESSURE RESEARCH
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.685-687
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

By the application of HHP; more than 8 log cycle reduction was achieved for E. coli O157:H7 933 and Salmonella FDA in milk and cream of chicken soup in 5 min. Storage of HHP treated milk samples showed absence of both bacteria for 24 h at 4degreesC and for 48 h at 37degreesC. The population of the strains in cream of chicken soup exceeded their initial value after 5 days of storage at 25degreesC. BP1 was combined with HHP and used for inhibition of surviving bacterial species in cream of chicken soup. There was at least 7 log cycle reduction in E. coli O157:H7 933 and Salmonella FDA after 5 and 7 days of storage at 25 C respectively, when compared to HHP alone. Combination of HHP with BP1 extended the shelf life of cream of chicken soup for both bacterial species an additional 2 days at 25 degreesC when compared with HHP treatment alone.