Thermische und hydrostatische Inaktivierung von Bakteriophagen

Müller-Merbach, Mareile; Hinrichs, Jörg

doi:10.1002/cite.200600083

Cited by 6 publications

(4 citation statements)

References 31 publications

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“…4). However, in contrast to proteins, pressure induced stabilisation of viruses towards heat inactivation is not a general phenomenon, but has been observed in isolated cases [44]. On the other hand, a number of reports indicated that the dissociation and denaturation of proteins and viruses by pressure is promoted by low temperatures [45,88].…”

Section: Virusesmentioning

confidence: 98%

High Pressure Processing – a Database of Kinetic Information

Buckow

Heinz

2008

Chemie Ingenieur Technik

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Hydrostatic high pressure technology is relatively new to food industry and is more and more considered as an alternative to traditional preservation methods like heat processing.The inactivation of bacteria, spores, viruses and enzymes has been demonstrated in numerous papers, and various schemes for modelling the experimental inactivation data have been suggested. Although there are similarities to heat inactivation kinetics it is generally agreed that the heat process safety assessment with its typical indicator organisms cannot simply be transferred to high pressure treatment. In this paper a database is introduced which aims at the comparison of published kinetic high pressure inactivation data by using suitable mathematical modelling tools. For the sake of clarity, the functional associations of pressure, temperature and exposure time is presented by means of pressure-temperature diagrams (pT-diagrams), which show pressure-temperature combinations yielding to a desired reaction (e.g. inactivation) rate constant. Thus, the database software was particularly designed to enable the user to call up pressure-temperature dependent function equations for a number of micro-organisms, enzymes and food constituents and to visualize them in pT-diagrams for predetermined treatment times or as kinetics under predetermined p-T conditions. In addition, the database also features a simple calculator tool which allows the user to make an entry in three of the four process conditions (pressure level, temperature level, inactivation level, dwell time) and calculate the remaining forth process condition. The database is accessible through the internet and is continuously updated on the basis of the most recent publications and own experimental data.

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Section: Virusesmentioning

confidence: 98%

High Pressure Processing – a Database of Kinetic Information

Buckow

Heinz

2008

Chemie Ingenieur Technik

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“…However, in contrast to proteins, pressure induced stabilization of viruses towards heat inactivation is not a general Fig. 3 Pressure-temperature isorate diagram for 5 log inactivation of C. jejuni (Lori et al 2007), E. coli and L. casei (Sonoike et al 1992), L. monocytogenes 74903 (Lori 2008) and Z. balii (Reyns et al 2000) after 5 min isothermal/isobaric treatment phenomenon, but has been observed in isolated cases (Müller-Merbach and Hinrichs 2006). On the other hand, a number of reports have indicated that the dissociation and denaturation of proteins and viruses by pressure is promoted by low temperatures Kingsley et al 2004).…”

Section: Hpp Inactivation Of Virusmentioning

confidence: 99%

Food preservation by high pressure

2009

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Novel non-thermal food processing technologies aim to provide safe, high quality foods with desirable nutritional, physico-chemical and sensorical properties. More recently with the use of minimal processing treatment concepts have been added to the already existing food processing requirements. Some of them might be beneficial for the improvement of hygiene and the extension of shelf life. This presentation will focus on the current practice, the knowledge and future developments of high pressure processing (HPP). Hydrostatic high pressure technology is relatively new to food industry and is more and more considered as an alternative to traditional preservation methods like heat processing. Inactivation of bacteria, spores, virus has been demonstrated. Relevant aspects of the European legislation on novel foods will be discussed. International trends and recent developments in machinery will be reviewed.

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“…Eine detaillierte Inaktivierungskinetik wurde sowohl für die zwei thermoresistenten LactokokkenPhagen (P680 und P1532) als auch für den thermosensitiveren L. lactis-Referenzphagen P008 experimentell ermittelt. Letzterer ist einer der am häufigsten auftretenden Phagen in Milchbetrieben und repräsentiert gleichzeitig den Referenzphagen für die Prüfung von Desinfektionsmitteln [14,15] Zusätzlich erfolgten Infektionsexperimente, um die Wurfgröße, Multiplikationsrate etc. zu ermitteln [12,16,17].…”

Section: Modifikationen Durch Mikrofiltrationunclassified

“…Abbildung 10. Darstellung von Linien gleichen Effekts für die Inaktivierung um 3-log und 9-log des häufigsten Lactococcus lactis-Phagen P008 und eines besonders thermoresistenten Phagen P1532; grau unterlegt die üblichen Erhitzungsgebiete für die thermische Milchbehandlung (nach [15]). …”

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Neue Verfahren zur Optimierung der Käsereitechnologie

Hinrichs

2008

Chemie Ingenieur Technik

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Thermische und hydrostatische Inaktivierung von Bakteriophagen

Cited by 6 publications

References 31 publications

High Pressure Processing – a Database of Kinetic Information

High Pressure Processing – a Database of Kinetic Information

Food preservation by high pressure

Neue Verfahren zur Optimierung der Käsereitechnologie

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