Inactivation of bacteriophages by thermal and high-pressure treatment

Müller-Merbach, Mareile; Rauscher, T.; Hinrichs, Jörg

doi:10.1016/j.idairyj.2004.08.019

Cited by 62 publications

(43 citation statements)

References 22 publications

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“…At lower temperatures the required pressure to achieve the same inactivation rate is clearly decreased. No evidence was found for a pressure-induced increase in thermostability as is often described for bacterial phages (21,38) and proteins (4,27). While the thermostability of FCV KS20 in mineral water is similar to that of FCV KS20 Whereas in mineral water FCV KS20 is inactivated by more than 6 log after 1 min of treatment at 30°C, the same treatment conditions applied to the virus in cell culture medium reduced the titer by only 4 log.…”

Section: Thermal Inactivation Of Feline Calicivirusmentioning

confidence: 69%

Predictive Model for Inactivation of Feline Calicivirus, a Norovirus Surrogate, by Heat and High Hydrostatic Pressure

Buckow

Isbarn

Knorr

et al. 2008

Appl Environ Microbiol

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Noroviruses, which are members of the Caliciviridae family, represent the leading cause of nonbacterial gastroenteritis in developed countries; such norovirus infections result in high economic costs for health protection. Person-to-person contact, contaminated water, and foods, especially raw shellfish, vegetables, and fruits, can transmit noroviruses. We inactivated feline calicivirus, a surrogate for the nonculturable norovirus, in cell culture medium and mineral water by heat and high hydrostatic pressure. Incubation at ambient pressure and 75°C for 2 min as well as treatment at 450 MPa and 15°C for 1 min inactivated more than 7 log 10 PFU of calicivirus per ml in cell culture medium or mineral water. The heat and pressure time-inactivation curves obtained with the calicivirus showed tailing in the logarithmic scale. Modeling by nth-order kinetics of the virus inactivation was successful in predicting the inactivation of the infective virus particles. The developed model enables the prediction of the calicivirus reduction in response to pressures up to 500 MPa, temperatures ranging from 5 to 75°C, and various treatment times. We suggest high pressure for processing of foods to reduce the health threat posed by noroviruses.

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Section: Thermal Inactivation Of Feline Calicivirusmentioning

confidence: 69%

Predictive Model for Inactivation of Feline Calicivirus, a Norovirus Surrogate, by Heat and High Hydrostatic Pressure

Buckow

Isbarn

Knorr

et al. 2008

Appl Environ Microbiol

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“…Another potentially interesting application of HP in cheese involves inactivation of bacteriophage in milk or whey [102].…”

Section: High-pressure Treatment Of Cheese-milkmentioning

confidence: 99%

Pre-treatment of cheese milk: principles and developments

Kelly

Huppertz

Sheehan

2008

Dairy Sci. Technol.

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-Classically, very few pre-treatments are applied to milk for cheese-making, with some cheese varieties simply made from raw whole milk, but most made from pasteurised milk of which the composition (e.g., fat:protein ratio) may have been standardized. However, there has been consistent interest in more novel and sophisticated strategies for pre-treatment of cheese-milk. Approaches explored include the use of alternative processing technologies (e.g., membrane filtration, high-pressure treatment, homogenisation, heat treatments more severe than pasteurisation) or addition of sources of protein or milk solids (e.g., milk powders, whey protein products) or enzymes. The principal reasons for such pre-treatments of cheese-milk are: (1) to control the microbiology of the raw milk and the resulting cheese better than is possible by pasteurisation (e.g., inactivation or removal of spores, control of non-starter lactic acid bacteria); (2) increasing the yield of cheese, e.g., through heat-or pressure-induced incorporation of whey proteins, or enhancing sensory properties of reduced fat cheese by direct addition of microparticulated whey proteins; (3) manipulation of cheese ripening, e.g., reducing the likelihood of off-flavour development by inactivation of enzymes or accelerating ripening through increasing enzyme-substrate interactions; or (4) improving the texture and other functional properties, e.g., melting. Finally, the considerations for manufacture and ripening of different cheese varieties, or sub-classes of specific varieties (e.g., low-fat cheese) will clearly differ and add to the complexity of the technological options available. This article will review the key principles for pre-treatment of cheese-milk, as summarised briefly above. Résumé -Pré-traitement du lait de fabrication de fromage : principes et avancées.Classiquement, très peu de pré-traitements sont appliqués au lait de fabrication de fromage : quelques variétés de fromage sont faites simplement à partir de lait entier cru, mais la plupart d'entre elles sont fabriquées à partir de lait pasteurisé dont la composition (par exemple rapport matière grasse/protéine) a pu être standardisée. Cependant, un intérêt constant s'est manifesté pour des stratégies nouvelles et plus sophistiquées pour le pré-traitement du lait de fromagerie. Les approches explorées incluent l'utilisation de technologies de traitement alternatives (par exemple filtration membranaire, haute pression, homogénéisation, traitements thermiques plus sévères que la pasteurisation) ou addition de sources de protéines ou de matière sèche de lait (par exemple poudres de lait, protéines de lactosérum) ou d'enzymes. Les principales raisons de tels pré-traitements du lait de fabrication fromagère sont : (1) de contrôler la microbiologie du lait cru et du fromage résul-tant, mieux que ce qui est possible par pasteurisation (par exemple inactivation ou retrait des spores, contrôle des bactéries lactiques non levain) ; (2) d'accroître le rendement en fromage, par exemple en induisant...

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“…23,24 It also provides the opportunity to design microparticles with an internal structure that improves dispersibility and provides protection against processing stresses. 25 Because bacteriophages are known to be susceptible to thermal stress, 26 traditional methods of preserving phages include storage at −80 • C or low-temperature drying processes such as freeze-drying or vacuum drying. 21,27 Evidence of bacteriophage resistance to spray drying has been found by the dairy industry, where these viruses can interfere with cheese making by killing the bacteria that start the fermentation pro- On the basis of their genome sequence, these phages are also expected to have tail fibers that are not shown in the cartoon because they were not clearly visible in the electron micrographs.…”

Section: Introductionmentioning

confidence: 99%