Baroprotection of vegetative bacteria by milk constituents: A study of Listeria innocua

Modeling the protective effect of a w and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham

“…The complexity of foods, in terms of structure and composition can account for the piezoprotection reported in several studies. For instance, while acidity usually favor HPinactivation of microorganisms, the presence of proteins and sugars has been reported to act as protective agents on microbial cells (Black, Huppertz, Fitzgerald, & Kelly, 2007;Gao, Ju, & Wu, 2007;García-Graells, Masschalck, & Michiels, 1999). Similarly, high fat and/or low water activity (a w ) values have been shown to decrease the antimicrobial effectiveness of HP treatments (Erkmen & Dogan, 2004b;Hayman, Kouassi, Anantheswaran, Floros, & Knabel, 2008;Hereu, Dalgaard, Garriga, Aymerich, & Bover-Cid, 2012).…”

Effects of calcium and high pressure on soybean proteins: A calorimetric study

“…It is known that HP produces denaturation in soybean proteins (Molina, Papadopoulou, & Ledward, 2001;Puppo et al, 2004) known about the effects on this phenomenon of the composition of the medium in which the proteins are dispersed. There is some evidence concerning the effect of the presence of cosolvents; for example calcium increased the survival of HP-treated bacteria, probably by stabilizing the plasmatic membrane (Black, Huppertz, Fitzgerald, & Kelly, 2007). Moreover, addition of NaCl or sucrose to egg albumen prior to HP treatment prevented insolubilization or gel formation, suggesting the existence of a baroprotective effect of cosolvents (Iametti et al, 1999).…”

Coliphage as pressure surrogates for enteric viruses in foods

“…1A and C) while HAV suspended in ASW could only be completely inactivated at 500 MPa applied for 10 min. Although the baroprotective effects of food constituents on bacteria have been studied (Molina-Hoppner, Doster, Vogel, & Ganzle, 2004;Black, Huppertz, Fitzgerald, & Kelly, 2007), little is known about the interactions of food components and viruses during pressure treatment. Calci, Meade, Tezloff, and Kingsley (2005) proposed that salt content may play a role in baroprotection, and Guan et al (2007) found that the pressure-resistances of four bacteriophages was increased with increasing salt content of the suspending medium.…”