High hydrostatic pressure inactivation of total aerobic bacteria in raw meatball
نویسندگان
چکیده
منابع مشابه
High hydrostatic pressure-induced inactivation of bacterial spores.
High hydrostatic pressure (HHP) is the most-widely adopted novel non-thermal technology for the commercial pasteurization of foods. However, HHP-induced inactivation of bacterial spores remains a challenge due to spore resistance to the treatment limits of currently available industrial HHP units (i.e. ~650 MPa and 50 °C). Several reports have demonstrated that high pressure can modulate the ge...
متن کاملHigh hydrostatic pressure
The use of high pressure processing (HPP) in the food industry was developed as an alternative to common thermal processes, such as pasteurization and sterilization, to produce a microbiologically safe food while avoiding and reducing undesirable changes in sensory, physiochemical and nutritional properties of foods. The use of high pressure at high temperatures as a tool for sterilization (hig...
متن کاملInactivation of gram-negative bacteria by lysozyme, denatured lysozyme, and lysozyme-derived peptides under high hydrostatic pressure.
We have studied the inactivation of six gram-negative bacteria (Escherichia coli, Pseudomonas fluorescens, Salmonella enterica serovar Typhimurium, Salmonella enteritidis, Shigella sonnei, and Shigella flexneri) by high hydrostatic pressure treatment in the presence of hen egg-white lysozyme, partially or completely denatured lysozyme, or a synthetic cationic peptide derived from either hen egg...
متن کاملDestruction of Salmonella Enteriditis inoculated onto raw almonds by high hydrostatic pressure
The effects of continuous (50,000, 60,000 and 70,000 psi with holding times of 5 and 10 min) and discontinuous (oscillatory) (six cycles at 60,000 psi with a holding time of 20 s) high hydrostatic pressure (HHP) treatments on the viability of two Salmonella Enteriditis strains (FDA and PT30) inoculated onto raw almonds were evaluated at 25, 50, and 55 C. Complete inactivation of the S. Enteridi...
متن کاملDevelopment of High Hydrostatic Pressure Applied in Pathogen Inactivation for Plasma
High hydrostatic pressure has been used to inactivate pathogens in foods for decades. There is a great potential to adapt this technology to inactivate pathogens in plasma and derivatives. To better evaluate the potential of this method, pathogen inoculated plasma samples were pressurized under different pressure application modes and temperatures. The inactivation efficacy of pathogens and act...
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ژورنال
عنوان ژورنال: Pamukkale University Journal of Engineering Sciences
سال: 2016
ISSN: 1300-7009,2147-5881
DOI: 10.5505/pajes.2016.93357