The impact of high hydrostatic pressure on inactivation and sublethal injury of foodborne pathogens in beetroot juice

• Autorzy: Nasilowska J. , Sokolowska B. , Fonberg-Broczek M.
• Języki publikacji: EN

Abstrakty

EN

High hydrostatic pressure (HHP) is a well known method currently used for food preservation. Nevertheless this treatment can also cause sublethal injury of foodborne pathogen cells, which could repair and become potentially dangerous for consumers. The survival of Listeria innocua CIP80.11T, Escherichia coli ATCC 8739 and the wild strains isolated from beetroot juice after HHP treatment (200 MPA, 300 MPa and 400 MPa) as well as the level of sublethal injuries in the surviving cells were investigated in this study. Lethal effect was reported after treatment at 400 MPa for the most of strains. The maximum level of sublethal injuries was reported after 5 minutes under pressure 300 MPa (L. innocua) and 400 MPa (E.coli).

Słowa kluczowe

EN

vegetable juice; food contamination; Listeria innocua; Escherichia coli; high hydrostatic pressure; inactivation; sublethal damage; food-borne pathogen; beet root; juice

• Wydawca: -
• Czasopismo: Postępy Nauki i Technologii Przemysłu Rolno-Spożywczego
• Rocznik: 2016
• Tom: 71
• Numer: 1
• Opis fizyczny: p.21-27,fig.,ref.

Twórcy

autor

Nasilowska J.

• Department of Fruit and Vegetable Technology, Prof.Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka str., 02-532 Warsaw, Poland

autor

Sokolowska B.

• Department of Fruit and Vegetable Technology, Prof.Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka str., 02-532 Warsaw, Poland

autor

Fonberg-Broczek M.

• Institute of High Pressure Physic, Polish Academy of Sciences, Warsaw, Poland

Bibliografia

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• 13. Presented at 29th International Conference EFFoST (November 09-12, 2015 – Athens, Greece) as Poster 0098