BUZRUL, Sencer; ALPAS, Hami; LARGETEAU, Alain; DEMAZEAU, Gérard

doi:10.1007/s00217-009-1033-0

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BUZRUL, Sencer
Food Engineering Department

ALPAS, Hami
Food Engineering Department

LARGETEAU, Alain
Institut de Chimie de la Matière Condensée de Bordeaux [ICMCB]

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European Food Research and Technology. 2009, vol. 229, n° 1, p. 127-131

Springer Verlag (Germany)

Résumé en anglais

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.< Réduire

Mots clés en anglais

High hydrostatic pressure

Pressure pulse

Milk

Escherichia coli

Listeria innocua

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

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