Efficiency of pulse pressure treatment for inactivation of Escherichia coli and Listeria innocua in whole milk


BUZRUL S., ALPAS H. , LARGETEAU A., DEMAZEAU G.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.229, no.1, pp.127-131, 2009 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 229 Issue: 1
  • Publication Date: 2009
  • Doi Number: 10.1007/s00217-009-1033-0
  • Title of Journal : EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Page Numbers: pp.127-131
  • Keywords: High hydrostatic pressure, Pressure pulse, Milk, Escherichia coli, Listeria innocua, HIGH-HYDROSTATIC-PRESSURE, MONOCYTOGENES, STRAINS, BROTH

Abstract

Escherichia coli ATCC 11775 and Listeria innocua ATCC 33090 in whole milk were inactivated by single- and multi-pulsed (up to 10 pulses) high hydrostatic pressure (HHP) treatments. Both bacteria showed similar resistance to single- and multi-pulsed HHP. The efficiency of pulsed pressure treatment depends on the combination of holding time of each pulse and number of pulses. It was observed that multi-pulsed pressure treatment instead of traditional single-pulsed HHP could be used to pasteurize milk at a lower pressure level. Nevertheless, an optimization is necessary between the pulse holding time, number of pulses, and pressure levels to reach the desirable log-reduction of microorganisms compatible with industrial application.