Accession Number : ADA324258
Title : Destruction of Spoilage and Pathogenic Bacteria by Hydrostatic Pressure and Electroporation in Combination with Biopreservatives. Phase 2.
Descriptive Note : Final rept. Oct 94-Sep 95,
Corporate Author : WYOMING UNIV LARAMIE
Personal Author(s) : Kalchayanand, Norasak ; Ray, Bibek ; Sikes, Anthony ; Dunne, C. P.
PDF Url : ADA324258
Report Date : APR 1997
Pagination or Media Count : 32
Abstract : Escherichia coli O157:H7, Salmonella typhimurium ATCC 14028, Listeria monocytogenes Scott A, Leuconostoc mesenteroides Ly and Lactobacillus sake FMl were evaluated for their sensitivity to either hydrostatic pressure (HP) or electroporation (EP) in combination with temperature, biopreservative and lysozyme. Both HP and EP caused viability loss and sublethal injury to bacterial cells. A combination of HP and mild temperature induced greater sublethal injury to cells. Sublethally injured cells became sensitive to a biopreservative and lysozyme. By combining biopreservative and lysozyme, EP at 15 kV/cm for 30 microsecond caused viability loss of 3.0 logs in Salmonella typhimurium and 2.2 logs in Escherichia coli. The viability loss reached 4.3 logs for Escherichia coli and 10.9 logs for Listeria monocytoqenes when cells were exposed to 30,000 lb/in squared at 35 deg C in the presence of biopreservative and lysozyme.
Descriptors : *FOOD PRESERVATION, *PATHOGENIC MICROORGANISMS, *HYDROSTATIC PRESSURE, TEMPERATURE, BACTERIA, ESCHERICHIA COLI, VIABILITY, MURAMIDASE, LACTOBACILLUS, LISTERIA MONOCYTOGENES, SALMONELLA TYPHIMURIUM.
Subject Categories : Food, Food Service and Nutrition
Distribution Statement : APPROVED FOR PUBLIC RELEASE