High hydrostatic pressure treatment applied to model cheeses made from cow’s milk inoculated with Staphylococcus aureus

Bactericidal effects of high hydrostatic pressure treatment singly or in combination with natural antimicrobials on Staphylococcus aureus in rice pudding

“…Our results on inactivation of the cocktail of MRSA strains for 10 min treatments are similar to those obtained by Gervilla et al (2000) for S. aureus CECT 534 in ovine milk (15 min treatments at 400 or 500 MPa and 25 C) and by López-Pedemonte et al (2007) in cheeses. Similarly, pressures above 500 MPa were needed to obtain significant log reductions (e.g., 3.5 log units with 500 MPa at 25 C for 10 min) for S. aureus ATCC 25923 in pork slurries (Shigehisa, Ohmori, Saito, Taji, & Hayashi, 1991).…”

“…One of the methods proposed to control staphylococci in foods is high hydrostatic pressure (HHP) treatments (Ananou et al, 2010;Erkmen & Karataş , 1997;Fioretto et al, 2005;Gervilla, Ferragut, & Guamis, 2000;López-Pedemonte, Roig-Sagués, De Lamo, Gervilla, & Guamis, 2007;Raghubeer, Dunne, Farkas, & Ting, 2000;Tassou, Galiatsatou, Samara, & Mallidis, 2007). HHP has emerged as a non-thermal process that is becoming widely used to inactivate microorganisms in foods (Rastogi, Raghavaro, Balasubramaniam, Niranjan, & Knorr, 2007;Rendueles et al, 2011).…”

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

“…As a foodborne bacterium, L. monocytogenes requires particular care for processing and storage because it is moderately heatresistant and can grow anaerobically under refrigeration. Nevertheless, it was shown that the use of moderate HP treatments at mild temperatures coupled with a reasonable ripening time at refrigerating temperatures can substantially improve cheese safety regarding L. monocytogenes (Lopez-Pedemonte et al 2007). Alpas and Bozoglu (2003) found that nine L. monocytogenes strains HP-treated in fruit juice substrates developed a loss in viability from 0.92 to 3.53 log cycles after HP treatment of 350 MPa at 25°C for 5 min.…”

“…Treating food samples using HP can destroy both pathogenic and spoilage microorganisms; however, there is a large variation in the pressure resistance of different bacterial strains, and the nature of the substrate can affect the response of microorganisms to pressure. Yet, by providing strict parameter control in processes such as cheese making, significant reductions of S. aureus can be obtained by means of HP coupled with a suitable ripening time (superior to 30 days) at low storage temperature (8°C) and short time pressure conditions (Lopez-Pedemonte et al 2007). …”

Influence of soft cheese technology on the growth and enterotoxin production of Staphylococcus aureus

“…The research conducted in 1993-1998 has shown that 4.8% of staphylococcal intoxications reported in Europe were associated with the consumption of milk and dairy products (Lopez-Pedemonte et al 2007).…”