Efficiency of pulse pressure treatment for inactivation of Escherichia coli and Listeria innocua in whole milk
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.229, sa.1, ss.127-131, 2009 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 229 Sayı: 1
- Basım Tarihi: 2009
- Doi Numarası: 10.1007/s00217-009-1033-0
- Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.127-131
- Anahtar Kelimeler: High hydrostatic pressure, Pressure pulse, Milk, Escherichia coli, Listeria innocua, HIGH-HYDROSTATIC-PRESSURE, MONOCYTOGENES, STRAINS, BROTH
- Orta Doğu Teknik Üniversitesi Adresli: Evet
Özet
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.