Inactivation of Vibrio parahaemolyticus and Vibrio vulnificus in oysters by high-hydrostatic pressure and mild heat

2012 ◽  
Vol 32 (1) ◽  
pp. 179-184 ◽  
Author(s):  
Mu Ye ◽  
Yaoxin Huang ◽  
Haiqiang Chen
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Vibrio Parahaemolyticus ◽  
Vibrio Vulnificus ◽  
Mild Heat

Response of Pathogenic Vibrio Species to High Hydrostatic Pressure

1999 ◽  
Vol 65 (6) ◽  
pp. 2776-2780 ◽  
Author(s):  
Daniel L. Berlin ◽  
Diane S. Herson ◽  
Doris T. Hicks ◽  
Dallas G. Hoover
Keyword(s):  
Hydrostatic Pressure ◽  
Vibrio Cholerae ◽  
High Hydrostatic Pressure ◽  
Vibrio Parahaemolyticus ◽  
Vibrio Vulnificus ◽  
Vbnc State ◽  
Pathogenic Vibrio ◽  
Vibrio Mimicus ◽  
Vibrio Hollisae ◽  
Pressure Resistance

ABSTRACT Vibrio parahaemolyticus ATCC 17802, Vibrio vulnificus ATCC 27562, Vibrio cholerae O:1 ATCC 14035, Vibrio cholerae non-O:1 ATCC 14547, Vibrio hollisae ATCC 33564, and Vibrio mimicus ATCC 33653 were treated with 200 to 300 MPa for 5 to 15 min at 25°C. High hydrostatic pressure inactivated all strains of pathogenicVibrio without triggering a viable but nonculturable (VBNC) state; however, cells already existing in a VBNC state appeared to possess greater pressure resistance.

Concurrent Effects of High Hydrostatic Pressure, Acidity and Heat on the Destruction and Injury of Yeasts

1995 ◽  
Vol 58 (3) ◽  
pp. 301-304 ◽  
Author(s):  
YOGA PANDYA ◽  
FRED F. JEWETT ◽  
DALLAS G. HOOVER
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Potato Dextrose Agar ◽  
Plate Count ◽  
Citrate Buffer ◽  
Zygosaccharomyces Bailii ◽  
Mild Heat ◽  
Yeast Cultures ◽  
Colony Forming Units

Saccharomyces cerevisiae ATCC 2373 and Zygosaccharomyces bailii ATCC 36947 were exposed to hydrostatic pressures ranging from 1,500 to 3,000 atmospheres for 10, 20 and 30 min in 0.1 M citrate buffer at pH 3.0, 4.0 and 5.0 at 25 and 45°C. Inactivation of inoculated yeast cultures was achieved in spaghetti sauce with meat at 25°C with 3,000 atmospheres for 10 min and also at 45°C and 2,500 atmospheres for 10 min. Viable counts were determined on potato dextrose agar (PDA) incubated at 30°C for 48 h. Pressure-induced injury was demonstrated by plate count differential between PDA and PDA supplemented with glucose (PDAG). A reduction of 7-log10 cycles colony forming units (CFU)/ml was seen for both strains at 3,000 atmospheres for 10 min at 25°C at all pH levels and at 2,250 atmospheres, pH 5.0 for 20 min at 45°C. At 2,000 atmospheres, pH 3.0 for 30 min, the increase in temperature from 25 to 45°C increased the inactivation of yeast by 6-log10 cycles. Lowering the pH from 5.0 to 3.0 enhanced lethality up to 2-log10 cycles at 2,250 atmospheres, 25°C for 30 min. Injury was most apparent at exposure parameters that produced 3- to 5-log10 cycle reductions on PDA. This was achieved (99% injury) at 2,250 atmospheres, 25°C for 30 min. These data indicate that mild heat and acidity contribute to the effectiveness of the inactivation and injury of yeast by high hydrostatic pressure (HHP).

High Hydrostatic Pressure and Mild Heat Treatments for the Modification of Orange Peel Dietary Fiber: Effects on Hygroscopic Properties and Functionality

2017 ◽  
Vol 11 (1) ◽  
pp. 110-121 ◽  
Author(s):  
Viridiana Tejada-Ortigoza ◽  
Luis Eduardo Garcia-Amezquita ◽  
Sergio O. Serna-Saldívar ◽  
Olga Martín-Belloso ◽  
Jorge Welti-Chanes
Keyword(s):  
Hydrostatic Pressure ◽  
Dietary Fiber ◽  
High Hydrostatic Pressure ◽  
Orange Peel ◽  
Heat Treatments ◽  
Mild Heat ◽  
Hygroscopic Properties

scholarly journals Variation in Resistance of Natural Isolates ofEscherichia coli O157 to High Hydrostatic Pressure, Mild Heat, and Other Stresses

1999 ◽  
Vol 65 (4) ◽  
pp. 1564-1569 ◽  
Author(s):  
Amparo Benito ◽  
Georgia Ventoura ◽  
Maria Casadei ◽  
Tobin Robinson ◽  
Bernard Mackey
Keyword(s):  
Hydrostatic Pressure ◽  
Resistant Strain ◽  
High Hydrostatic Pressure ◽  
Fluorescent Dyes ◽  
Membrane Damage ◽  
Acid Resistance ◽  
Food Preservation ◽  
Mild Heat ◽  
Pressure Sensitive ◽  
Resistant Strains

ABSTRACT Strains of Escherichia coli O157 isolated from patients with clinical cases of food-borne illness and other sources exhibited wide differences in resistance to high hydrostatic pressure. The most pressure-resistant strains were also more resistant to mild heat than other strains. Strain C9490, a representative pressure-resistant strain, was also more resistant to acid, oxidative, and osmotic stresses than the pressure-sensitive strain NCTC 12079. Most of these differences in resistance were observed only in stationary-phase cells, the only exception being acid resistance, where differences were also apparent in the exponential phase. Membrane damage in pressure-treated cells was revealed by increased uptake of the fluorescent dyes ethidium bromide and propidium iodide. When strains were exposed to the same pressure for different lengths of time, the pressure-sensitive strains took up stain sooner than the more resistant strain, which suggested that the differences in resistance may be related to susceptibility to membrane damage. Our results emphasize the importance of including stress-resistant strains of E. coli O157 when the efficacy of a novel or mild food preservation treatment is tested.

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