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Inactivation of Listeria innocua in tryptic soy broth and poultry meat samples by high pressure processing

hal.structure.identifierIUT Périgueux [ERAP]
hal.structure.identifierDeparment of Inspection of Foods from Animal Origin
dc.contributor.authorFERRANTE, S.
hal.structure.identifierIUT Périgueux [ERAP]
dc.contributor.authorCRUZ, Christian
hal.structure.identifierInstitut de Chimie de la Matière Condensée de Bordeaux [ICMCB]
dc.contributor.authorLARGETEAU, Alain
hal.structure.identifierDeparment of Inspection of Foods from Animal Origin
dc.contributor.authorSANTORO, A.
hal.structure.identifierDeparment of Inspection of Foods from Animal Origin
dc.contributor.authorSARLI, T. A.
hal.structure.identifierInstitut de Chimie de la Matière Condensée de Bordeaux [ICMCB]
dc.contributor.authorDEMAZEAU, Gérard
hal.structure.identifierIUT Périgueux [ERAP]
dc.contributor.authorEL MOUEFFAK, Abdelhamid
dc.date.issued2007
dc.identifier.issn0895-7959
dc.description.abstractEnEfficiency of high-pressure processing (HP) on the inactivation of Listeria innocua (ATTC 33090) suspensions in culture medium or inoculated into poultry samples was studied. First, the baroresistance of L. innocua in a tryptic soy broth suspension at a concentration of 108-109 Colony forming units (CFU)/ml was tested under varying cycles of pressurization in the range of 200-350 MPa (15 min total in each treatment) at 4 °C. In addition, the effect of HP on L. innocua inoculated in poultry (103 or 105/CFU/g) was examined. The results of these studies demonstrate the requisite treatment conditions and efficacy of pressure cycles in destroying L. innocua in poultry.
dc.language.isoen
dc.publisherTaylor & Francis
dc.subject.enHigh pressure processing
dc.subject.enListeria innocua
dc.subject.enTryptic soy broth
dc.subject.enRaw poultry meat
dc.subject.enPressure cycles
dc.title.enInactivation of Listeria innocua in tryptic soy broth and poultry meat samples by high pressure processing
dc.typeArticle de revue
dc.identifier.doi10.1080/08957950701265797
dc.subject.halChimie/Matériaux
dc.subject.halSciences du Vivant [q-bio]/Ingénierie des aliments
bordeaux.journalHigh Pressure Research
bordeaux.page309-312
bordeaux.volume27
bordeaux.issue2
bordeaux.peerReviewedoui
hal.identifierhal-00256363
hal.version1
hal.popularnon
hal.audienceInternationale
hal.origin.linkhttps://hal.archives-ouvertes.fr//hal-00256363v1
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=High%20Pressure%20Research&rft.date=2007&rft.volume=27&rft.issue=2&rft.spage=309-312&rft.epage=309-312&rft.eissn=0895-7959&rft.issn=0895-7959&rft.au=FERRANTE,%20S.&CRUZ,%20Christian&LARGETEAU,%20Alain&SANTORO,%20A.&SARLI,%20T.%20A.&rft.genre=article


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