Inactivation of Staphylococcus aureus and Salmonella enteriditis in tryptic soy broth and caviar samples by high pressure processing
Language
en
Article de revue
This item was published in
Brazilian Journal of Medical and Biological Research. 2005, vol. 38, n° 8, p. 1259-1265
Associação Brasileira de Divulgação Científica
English Abstract
We studied the action of high pressure processing on the inactivation of two foodborne pathogens, Staphylococcus aureus ATCC 6538 and Salmonella enteritidis ATCC 13076, suspended in a culture medium and inoculated into ...Read more >
We studied the action of high pressure processing on the inactivation of two foodborne pathogens, Staphylococcus aureus ATCC 6538 and Salmonella enteritidis ATCC 13076, suspended in a culture medium and inoculated into caviar samples. The baroresistance of the two pathogens in a tryptic soy broth suspension at a concentration of 108-109 colony-forming units/ml was tested for continuous and cycled pressurization in the 150- to 550-MPa range and for 15-min treatments at room temperature. The increase of cycle number permitted the reduction of the pressure level able to totally inactivate both microorganisms in the tryptic soy broth suspension, whereas the effect of different procedure times on complete inactivation of the microorganisms inoculated into caviar was similar.Read less <
English Keywords
High pressure processing
Staphylococcus aureus
Salmonella enteritidis
Tryptic soy broth
Caviar
Pressure cycles.
Pressure cycles
Origin
Hal imported