Effect of skimmed milk and its fractions on the inactivation of Escherichia coli K12 by high hydrostatic pressure treatment

Narisawa, Naoki; Furukawa, Soichi; Kawarai, Taketo; Ohishi, K.; Kanda, Shougo; Kimijima, Kana; Negishi, Shiro; Ogihara, Hirokazu; Yamasaki, Makari

doi:10.1016/j.ijfoodmicro.2008.01.016

Cited by 18 publications

(8 citation statements)

References 14 publications

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“…They found that higher pressures, longer holding times and lower temperatures resulted in larger destruction of microorganisms, and E. coli was more pressure sensitive than indigenous microflora. Narisawa et al, (2008) investigated the effects of skimmed milk and its protein fractions (casein, whey, globulin, and albumin) on the injury and inactivation of Escherichia coli K-12 by HHP. The protective effect of skimmed milk on HHPmediated inactivation and injury of E. coli increased with increases in the skimmed milk concentration.…”

Section: Use Of Hpp In Dairy Foodsmentioning

confidence: 99%

High Pressure Processing: A Potential Technology for Processing and Preservation of Dairy Foods

Parekh¹,

Aparnathi²,

Sreeja³

2017

Int.J.Curr.Microbiol.App.Sci

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Section: Use Of Hpp In Dairy Foodsmentioning

confidence: 99%

High Pressure Processing: A Potential Technology for Processing and Preservation of Dairy Foods

Parekh¹,

Aparnathi²,

Sreeja³

2017

Int.J.Curr.Microbiol.App.Sci

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“…However, one of the main goals in researching nonthermal technologies is to establish shorter processing times (few min) when compared to thermal processing. Another factor taken into account during pressurization is treatment medium, as shown for several researchers [27,63], demonstrating that inactivation depends heavily on medium's composition; the more complex a medium is, the more difficult the inactivation.…”

Section: Microbial Inactivationmentioning

confidence: 99%

An Update on High Hydrostatic Pressure, from the Laboratory to Industrial Applications

2010

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High hydrostatic pressure has become an industrial reality, and although there are still many aspects under research, today it is possible to buy high-pressurized products in many countries. Indeed, pasteurization of food products using elevated pressure at room temperature has been accepted by regulatory agencies for commercial use. The quality displayed in such products includes better nutritional retention, fresh-like flavor, improved color, texture, and taste, and extended shelf life compared to thermally pasteurized products. There are several applications of high hydrostatic pressure (HHP) use today in processing fruits, vegetables, meats, seafood, dairy and egg products, including the intelligent combination of pressure, temperature, and time to generate specific characteristics in certain products. One of the biggest challenges in highpressure application is in the sterilization of low-acid foods with combined elevated pressure (600-800 MPa), moderate temperatures (30-90°C), and short processing times (less than 5 min). Combined pressure and temperature, also known as pressure-assisted thermal sterilization (PATS), was recently approved by the FDA in 2009 for commercial sterilization. This manuscript is an update of the stateof-the-art in high-pressure technology, showing the advances achieved in past years and its most recent applications today in food processing. Inactivation of different microorganisms and the potential use of mathematical models to describe and validate the process are also mentioned, including using PATP to achieve sterilization parameters. Facts pertaining to equipment and operation costs are included as well to show that as a new technology, high-pressure use would likely require high initial investment. However, given the productivity and capability of this technology to enhance food quality, it may well deserve this initial investment, as many food companies have indicated in their annual cost reports.

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“…3.2a , Narisawa et al 2008 ). Casein and lactose present in milk provided the major baro-protection effect to Escherichia coli in milk during HPT.…”

mentioning

confidence: 99%

Recent Developments in High Pressure Processing of Foods

Rastogi¹

2013

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Effect of skimmed milk and its fractions on the inactivation of Escherichia coli K12 by high hydrostatic pressure treatment

Cited by 18 publications

References 14 publications

High Pressure Processing: A Potential Technology for Processing and Preservation of Dairy Foods

High Pressure Processing: A Potential Technology for Processing and Preservation of Dairy Foods

An Update on High Hydrostatic Pressure, from the Laboratory to Industrial Applications

Recent Developments in High Pressure Processing of Foods

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