Effect of high pressure homogenization applied individually or in combination with other mild physical or chemical stresses on Bacillus cereus and Bacillus subtilis spore viability

Chaves‐López, Clemencia; Lanciotti, Rosalba; Serio, Annalisa; Paparella, Antonello; Guerzoni, Elisabetta; Suzzi, Giovanna

doi:10.1016/j.foodcont.2008.09.001

Cited by 35 publications

(29 citation statements)

References 32 publications

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“…According to our results, the inactivation of Leuconostoc cells was dependent on the suspension medium used, as it was remarkably greater in MRS broth than in skim milk. As can be expected and as was also noticed by other authors (3,27,28), the inactivation was greater when the number of passes was higher (from one to eight). The resistance of Leuconostoc cells in skim milk may be due to some milk constituents which would provide a protective effect against high pressure treatments.…”

Section: Discussionsupporting

confidence: 89%

High Pressure Homogenization versus Heat Treatment: Effect on Survival, Growth, and Metabolism of Dairy Leuconostoc Strains

Guglielmotti¹,

Patrignani²,

Lanciotti³

et al. 2012

Journal of Food Protection

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The effect of high pressure homogenization (HPH) with respect to a traditional heat treatment on the inactivation, growth at 8°C after treatments, and volatile profile of adventitious Leuconostoc strains isolated from Cremoso Argentino spoiled cheeses and ingredients used for their manufacture was evaluated. Most Leuconostoc strains revealed elevated resistance to HPH (eight passes, 100 MPa), especially when resuspended in skim milk. Heat treatment was more efficient than HPH in inactivating Leuconostoc cells at the three initial levels tested. The levels of alcohols and sulfur compounds increased during incubation at 8°C in HPH-treated samples, while the highest amounts of aldehydes and ketones characterized were in heated samples. Leuconostoc cells resuspended in skim milk and subjected to one single-pass HPH treatment using an industrial-scale machine showed remarkable reductions in viable cell counts only when 300 and 400 MPa were applied. However, the cell counts of treated samples rose rapidly after only 5 days of storage at 8°C. The Leuconostoc strains tested in this work were highly resistant to the inactivation treatments applied. Neither HPH nor heat treatment assured their total destruction, even though they were more sensitive to the thermal treatment. To enhance the inhibitory effect on Leuconostoc cells, HPH should be combined with a mild heat treatment, which in addition to efficient microbial inactivation, could allow maximal retention of the physicochemical properties of the product.

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Section: Discussionsupporting

confidence: 89%

High Pressure Homogenization versus Heat Treatment: Effect on Survival, Growth, and Metabolism of Dairy Leuconostoc Strains

Guglielmotti¹,

Patrignani²,

Lanciotti³

et al. 2012

Journal of Food Protection

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“…The application of hurdle technology allows the use of different technologies into more attractive preserved food. It occurs since such use can overcome individual limits of each process and have a potential synergistic effect (Leistner 1994; Chaves‐López and others 2009).…”

Section: Introductionmentioning

confidence: 99%

Quality of Mango Nectar Processed by High‐Pressure Homogenization with Optimized Heat Treatment

Tribst¹,

Franchi²,

Massaguer³

et al. 2011

Journal of Food Science

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“…The resistance of B. cereus and Bacillus subitilis spores was shown again with the combination of other preservation factors, some of them nonthermal (high pressure) plus heat, hydrogen peroxide and low pH in distilled water (Chaves-López et al, 2009).…”

Section: Effect Of Nisinmentioning

confidence: 96%

Effect of processing parameters on inactivation of Bacillus cereus spores in milk using pulsed electric fields

Bermúdez‐Aguirre¹,

Dunne²,

Barbosa‐Cánovas³

2012

International Dairy Journal

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Effect of high pressure homogenization applied individually or in combination with other mild physical or chemical stresses on Bacillus cereus and Bacillus subtilis spore viability

Cited by 35 publications

References 32 publications

High Pressure Homogenization versus Heat Treatment: Effect on Survival, Growth, and Metabolism of Dairy Leuconostoc Strains

High Pressure Homogenization versus Heat Treatment: Effect on Survival, Growth, and Metabolism of Dairy Leuconostoc Strains

Quality of Mango Nectar Processed by High‐Pressure Homogenization with Optimized Heat Treatment

Effect of processing parameters on inactivation of Bacillus cereus spores in milk using pulsed electric fields

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