Bacterial inactivation by high-pressure homogenisation and high hydrostatic pressure

Wuytack, Elke Y.; Diels, Ann M.J.; Michiels, Chris W.

doi:10.1016/s0168-1605(02)00054-5

Cited by 245 publications

(222 citation statements)

References 24 publications

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“…This was previously observed for other microorganisms such as Yersinia enterocolitica, Staphylococcus aureus and Salmonella enterica serovar typhimurium [26,27]. Wuytack et al [27] compared five different treatments, reporting that high levels of sublethal injuries were observed for high hydrostatic pressure and heat treatments compared with treatment with pulsed white light, pulsed electric field and UHPH, which showed very low levels or even no sublethal injury.…”

Section: Resultssupporting

confidence: 55%

Inactivation of two strains ofEscherichia coliinoculated into whole and skim milk by ultrahigh-pressure homogenisation

Bríñez

Roig-Sagués

Hernández-Herrero

et al. 2006

Lait

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-The inactivation by ultrahigh-pressure homogenisation (UHPH) of Escherichia coli ATCC 10536 and Escherichia coli O157:H7 CCUG 44857 inoculated into whole and skim milk was investigated. Samples of UHT whole and skim milk inoculated at a concentration of approximately 7.0 Log 10 (cfu·mL -1 ) were pressurised in a two-valve system UHPH machine at 300 MPa at the primary homogenising valve and at 30 MPa at the secondary valve. Inlet temperatures of milk were 6 ºC and 20 ºC. Viable and injured bacterial counts were measured 2 h after UHPH treatment and after 3, 6 and 9 days of storage at 4 ºC. The type of milk significantly influenced (P < 0.05) the degree of inactivation reached in both strains of E. coli, being higher at 20 ºC in whole milk. The level of inactivation was similar for E. coli ATCC 10536 and E. coli O157:H7 CCUG 44857, reaching lethality values of 4.30 and 3.94 Log 10 cfu·mL -1 , respectively, at an inlet temperature of 20 ºC. No sublethal injuries were detected after treatments. The changes in cultivable cells during storage at 4 ºC were similar in whole and skim milk although the E. coli O157:H7 CCUG 44857 strain showed significant differences, with a decreasing tendency of approximately 0.3 logarithmic units between 0 and 9 days of storage.

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Section: Resultssupporting

confidence: 55%

Inactivation of two strains ofEscherichia coliinoculated into whole and skim milk by ultrahigh-pressure homogenisation

Bríñez

Roig-Sagués

Hernández-Herrero

et al. 2006

Lait

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“…Recently, some fundamental studies aimed at clarifying the influence of such physical factors. Experimental evidence was reported that Gram-negative bacteria are more sensitive to highpressure homogenisation than Gram-positive bacteria (Wuytack et al, 2002;Vachon et al, 2002), suggesting a correlation between cell wall structure and high-pressure resistance, which indicates that high-pressure homogenisation kills vegetative bacteria mainly through mechanical destruction of the cell integrity. Cells are indeed disrupted by high-pressure homogenisation without causing any sublethal injury (Vachon et al, 2002).…”

Section: Mechanisms Of Cell Disruptionmentioning

confidence: 99%

“…Another factor influencing microbial inactivation by HPH is represented by valve geometry. Most of the above reported experiments were carried out by Emulsiflex (Diels et al, 2003, 2004and 2005Kheadr et al, 2002;Moroni et al, 2002;Tahiri et al, 2006;Vachon et al, 2002;Wuytack et al, 2002) or Niro-Soavi homogenisers (Guerzoni et al, 1999 andLanciotti et al, 1994Lanciotti et al, , 1996Lanciotti et al, , 2004aLanciotti et al, , 2004bLanciotti et al, , 2006Vannini et al, 2004) or APV Gaulin (Wong et al, 1997), all characterized by a narrow channel (gap) between the valve piston and seat, from which the fluid emerges as a radial jet that impinges on an impact ring. Reducing the gap space increases the inlet homogenizer pressure upstream of the valve.…”

Section: Mechanisms Of Cell Disruptionmentioning

confidence: 99%

High-Pressure Homogenisation for Food Sanitisation

Donsı̀

Ferrari

Maresca

2006

13th World Congress of Food Science &Amp; Technology

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The inactivation by high-pressure homogenisation of two microbial strains similar in shape but of different membrane resistance, namely a Gram-negative, Escherichia coli, and a Grampositive bacterium, Lactobacillus delbrueckii, was investigated to clarify the main factors influencing cell inactivation. Tests were carried in a lab-scale Stansted Power Fluid highpressure homogenizer up to 250 MPa and several homogenization cycles. Results exhibited a strong dependence on initial cell concentration, which suggests a cell-cell interaction in the disruption valve enhancing bacterial inactivation to higher extent than in other homogenisation apparatus reported in literature. In addition, a strong difference was found between the two bacterial strains, with the Gram-positive one exhibiting a significantly higher resistance to the treatment. Hence, a treatment was optimised for fruit juices, by determining the optimal operating pressure and number of passes through the homogeniser for achieving the lethal disruption of the bacteria, yet preserving the sensory and nutritional attributes.

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“…Although the mutation induced by HHP for improving microbes has not been studied in detail (Bartlett, 1992(Bartlett, , 2002, several observations related to this suggested that it is a complex physiological process. Wuytack et al (2002) of sublethal injuries, ultimately leading to death. Hauben et al (1997) also considered that the high level of barotolerance observed in E. coli mutants is probably the result of an accumulation of multiple mutations.…”

Section: Change Of Barotolerance Of Parental Strain R68mentioning

confidence: 99%

Effects of high hydrostatic pressure on the growth and β‐carotene production of Rhodotorula glutinis

Wang

Chen²,

Deng³

et al. 2008

Yeast

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The effects of high hydrostatic pressure (HHP) on the biomass and β-carotene biosynthesis of Rhodotorula glutinis R68 were studied. After treatment with five repeated cycles at 300 MPa for 15 min, the barotolerant mutant PR68 was obtained. After 72 h of culture, the biomass of mutant PR68 was 21.6 g/l, decreased by 8.5% compared to the parental strain R68, but its β-carotene production reached 19.4 mg/l, increased by 52.8% compared to the parental strain R68. The result of restriction fragment length polymorphism (RFLP) analysis suggested that mutant strain PR68 was likely to change in nucleic acid level, and thus enhanced β-carotene production in this strain as a result of gene mutation induced by HHP treatment.

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Bacterial inactivation by high-pressure homogenisation and high hydrostatic pressure

Cited by 245 publications

References 24 publications

Inactivation of two strains ofEscherichia coliinoculated into whole and skim milk by ultrahigh-pressure homogenisation

Inactivation of two strains ofEscherichia coliinoculated into whole and skim milk by ultrahigh-pressure homogenisation

High-Pressure Homogenisation for Food Sanitisation

Effects of high hydrostatic pressure on the growth and β‐carotene production of Rhodotorula glutinis

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