Study on the inactivation by high pressure of pathogens in fish products : potential applications.
| dc.contributor.author | FIORETTO, Francesca | |
| dc.date | 2004-12-15 | |
| dc.date.accessioned | 2021-01-13T14:03:51Z | |
| dc.date.available | 2021-01-13T14:03:51Z | |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/25461 | |
| dc.description.abstract | Cette thèse présente l'effet des traitements sous hautes pressions sur la destruction de 2 souches pathogènes, Staphylococcus aureus et Salmonella enteritidis, dans un milieu modèle (TSB) et au sein d'échantillons d'oeufs de poisson (esturgeon et truite). L'influence des principaux paramètres caractérisant ces traitements: pression (150-550 MPa), temps (15 minutes), température (ambiante), sur la sensibilité des pathogènes à hautes pressions a été évalueé. En outre le comportement des oeufs de poisson aux conditions de pression et temps sélectionnés et à différentes températures de traitement a été étudié. Les résultats de ce travail ont, de plus, mis en évidence l'efficacité des cycles de pression dans la destruction des micro-organismes pathogènes aux niveaux de pression suffisants mais cependant optimisés de manière à garantir la préservation des propriétés sensorielles des oeufs de poisson. | |
| dc.description.abstractEn | In this thesis a study concerning the action of High Hydrostatic Pressure on inactivation of two foodborne pathogens: as Staphylococcus aureus ATCC 6538 and Salmonella enteritidis ATCC 13076 - suspended in a culture medium and inoculated in caviar samples, and the behaviour under pressure of fish eggs -, was achieved. Three important parts can be identified in the thesis. 1) The analysis of some changes in sensory properties (as colour, texture, structure, consistence) of pressurized caviar samples was performed at different temperatures and times of treatment in the pressure range 150 MPa – 350 MPa. No changes were observed in sturgeon, salmon and trout caviar samples treated respectively at 150 MPa, 250 MPa and 300 MPa during a 15 minutes-treatment in continuous and in cycles. 2) The baroresistance of Staphylococcus aureus ATCC 6538 and Salmonella enteritidis ATCC 13076 in TSB suspension at a concentration of 108-109 CFU/ml was tested for continuous and cycled pressurization in the range 150 MPa – 550 MPa and for 15 minutes-treatments at room temperature. The cycles of pressure used for the experiments were: 5 min x 3 cycles, 3 min x 5 cycles, 2 min x 7 cycles. The increase of cycles numbers resulted effective in total destruction of two micro-organisms. 3) The effect of High Hydrostatic Pressure on inactivation of Staphylococcus aureus ATCC 6538 and Salmonella enteritidis ATCC 13076, inoculated in sturgeon and trout caviar samples, and the influence of the matrix on barotolerance of the pathogens were studied. The results of this work showed the effectiveness of High Pressure cycles on destruction of Staphylococcus aureus ATCC 6538 and Salmonella enteritidis ATCC 13076 and on preservation of organoleptic qualities of fish eggs, depending of the main characteristics of the treatment: temperature, pressure level and time. | |
| dc.format | application/pdf | |
| dc.language | en | |
| dc.rights | free | |
| dc.subject | Hautes Pressions Hydrostatique | |
| dc.subject | Cycles de pression | |
| dc.subject | Caviar | |
| dc.subject | Staphylococcus aureus | |
| dc.subject | Salmonella enteritidis | |
| dc.subject | Baroresistance | |
| dc.subject | Micro-organismes pathogènes | |
| dc.subject | Qualités organoleptiques | |
| dc.title | Study on the inactivation by high pressure of pathogens in fish products : potential applications. | |
| dc.type | Thèses de doctorat | |
| bordeaux.hal.laboratories | Thèses Bordeaux 1 Ori-Oai | * |
| bordeaux.institution | Université de Bordeaux | |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.title=Study%20on%20the%20inactivation%20by%20high%20pressure%20of%20pathogens%20in%20fish%20products%20:%20potential%20applications.&rft.atitle=Study%20on%20the%20inactivation%20by%20high%20pressure%20of%20pathogens%20in%20fish%20products%20:%20potential%20applications.&rft.au=FIORETTO,%20Francesca&rft.genre=unknown |
