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, vol.22, pp.685-687, 2002 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 22
  • Publication Date: 2002
  • Doi Number: 10.1080/08957950290015091
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.685-687


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.