Inactivation of Staphylococcus aureus and Salmonella enteritidis in tryptic soy broth and caviar samples by high pressure processing

Abstract

We studied the action of high pressure processing on the inactivation of two foodborne pathogens, Staphylococcus aureus ATCC 6538 and Salmonella enteritidis ATCC 13076, suspended in a culture medium and inoculated into caviar samples. The baroresistance of the two pathogens in a tryptic soy broth suspension at a concentration of 10 8 -10 9 colony-forming units/ml was tested for continuous and cycled pressurization in the 150-to 550-MPa range and for 15-min treatments at room temperature. The increase of cycle number permitted the reduction of the pressure level able to totally inactivate both microorganisms in the tryptic soy broth suspension, whereas the effect of different procedure times on complete inactivation of the microorganisms inoculated into caviar was similar.

Inactivation of enterotoxic and non-enterotoxic Staphylococcus aureus strains by high pressure treatments and evaluation of its impact on virulence factors

“…Similarly to other studies, an increase in pressure and holding time of treatments caused higher S. aureus inactivation (Cebri an et al, 2010;Fioretto, Cruz, & Largeteau, 2005;Jofr e et al, 2010;O'Reilly, O'Connor, Kelly, Beresford, & Murphy, 2000). Furthermore, O'Reilly et al (2000) and Fioretto et al (2005) reported identical inactivation for the non-enterotoxic strain (ATCC 6538). Differences in inactivation by HPP between various S. aureus strains are also described in studies of Alpas et al (1999) and Cebri an et al (2010).…”

Multi-pulsed high hydrostatic pressure inactivation of microorganisms: A review

“…Various terms have been used to define multi-pulsed HHP treatment, such as oscillatory pressurization and pressure oscillation (Hayakawa, Kanno, Masaaki & Fujio, 1994;Hayakawa, Kanno, Yoshiyama & Fujio, 1994;Kingsley, Guan, Hoover, & Chen, 2006;Palou, López-Malo, Barbosa-Cánovas, Welti-Chanes, Davidson & Swanson, 1998;Yuste et al, 2001), reciprocal pressurization (Furukawa, Nakahara, & Hayakawa, 2000;Furukawa, Shidoma, & Hayakawa, 2003), double treatment (Gola et al, 1996), intermittent treatment (Ponce, Pla, Capellas, Guamis, & Mor-Mur, 1998), interrupted treatment (Masschalck, García-Graells, Van Haver, & Michiels, 2000), dynamic pressure (Koseki & Yamamoto, 2007), discontinuous pressure (Goodridge, Willford, & Kalchayanand, 2006) cycling and cycled pressure (Bradley et al, 2000;Fioretto et al, 2005;Luscher, Balasa, Fröhling, Ananta & Knorr, 2004;Mills, Earnshaw, & Patterson, 1998;Rigaldie, Largeteau, Lemagnen, Demazeau, & Grislain, 2007;Rivalain et al, 2012), multiple-cycle (Del Olmo, Morales, Ávila, Calzada, & Nuñez, 2010Morales, Calzada, Ávila, & Nuñez, 2008;Morales, Calzada, Rodríguez, De Paz, & Nuñez, 2009), pulse(d) or step-pulse(d) pressure, and pressure pulsing (Ahn & Balasubramaniam, 2007;Alemán et al, 1996Alemán et al, , 1998Bari, Ukuku, Mori, Kawamoto, & Yamamoto, 2008;Basak & Ramaswamy, 2001;Basak, Ramaswamy, & Piette, 2002;Buzrul, Largeteau, Alpas, & Demazeau, 2008a;Donsì, Ferrari, & Maresca, 2007;Donsì et al, 2010;…”

Biocontrol of Shigella flexneri in Ground Beef and Vibrio cholerae in Seafood with Bacteriophage-Assisted High Hydrostatic Pressure (HHP) Treatment

“…Albeit many studies on the inactivation of different bacterial pathogens such as Salmonella, E. coli, and Staphylococcus (Garcia-Graells et al 1999;Fioretto et al 2005;Jofre et al 2010;Lee and Kaletunc 2010;Hereu et al 2012) with various HHP treatments exist, to date, no research on inactivation of Shigella by HHP has been reported in the literature. Other researchers (Hugas et al 2002) treated marinated beef loin by HHP using 600 MPa for 6 min and achieved a 4 log 10 cycle reduction in aerobic, psychrophile, and lactic acid bacterial counts.…”