Download or read book Hydrostatic Pressure Effects on Escherichia Coli written by John Robert Schwarz and published by . This book was released on 1972 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Effects of Hydrostatic Pressure on Escherichia Coli Protein Synthesis written by Gerald McMahon and published by . This book was released on 1980 with total page 94 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Causative Effects of High Hydrostatic Pressure on the Physiology and Variability of Escherichia Coli written by Paul Chilton and published by . This book was released on 1997 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Effect of Hydrostatic Pressure on Polysomal Integrity in Escherichia Coli written by Nina Tumosa Connors and published by . This book was released on 1974 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Effects of Hydrostatic Pressure on Protein Synthesis in Escherichia Coli written by Michael John Hardon and published by 1972.. This book was released on 1972 with total page 118 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Causative Effects of High Hydrostatic Pressure on the Physiology and Viability of Escherichia Coli written by Paul Chilton and published by . This book was released on 1997 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Effect of High Hydrostatic Pressure on Escherichia Coli Membrane Structure and Function written by Maria Aurelia Casadei and published by . This book was released on 1999 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book A Study of the Effects of Hydrostatic Pressure on Macromolecular Synthesis and Thymineless Death in Escherichia Coli written by A. Aristides Yayanos and published by . This book was released on 1967 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Effect of High Hydrostatic Pressure Processing HHPP on Escherichia Coli O157 H7 Contaminated Ground written by Yijing Zhou and published by . This book was released on 2013 with total page 97 pages. Available in PDF, EPUB and Kindle. Book excerpt: Escherichia coli O157:H7 contaminated ground beef has been linked to major food recalls in recent years, creating the need for improved processing methods. High hydrostatic pressure processing (HHPP) is a reliable non-thermal processing method used to process foods such as oysters, meats, and juices to improve microbiological safety while retaining quality and organoleptic properties. The application of HHPP with pressure cycling to boost the effectiveness of pressure to inactivate E. coli O157:H7 in ground beef was the focus of this research. The effect of the combination of pressure (300-600 MPa), holding time (6-60 min) and temperature (7-45 °C) on inactivating E. coli JM109 and E. coli O157:H7 (ATCC 43895) in ground beef was investigated. Change in the color of ground beef was also determined. Compared to holding time, pressure and temperature had a significant effect on the color of ground beef. Experiments were conducted using single strains and a 6-strain cocktail from 25 °C to 45 °C, at 400 MPa and at pre-determined pressure cycles totaling a holding time of 15 minutes. The reduction for E. coli O157:H7 population increased from 3 to 5 logs as the number of cycles was increased from 1 to 5. The fate of surviving cells, post-processing and during frozen storage, was also determined by plating on selective and non-selective media. It was found that HHPP caused substantial sub-lethal injury leading to further inactivation during frozen storage. The effect of HHPP on the color of ground beef was investigated. Process temperature, as compared to pressure or time, has the most impact on the color change immediately after processing. Higher process temperature (45 °C) resulted in an undesirable color change. Refrigerated or frozen storage had minimal impact on the color of HHPP ground beef. These results suggest that HHPP has the potential to decrease levels significantly or eliminate E. coli O157:H7 from ground beef; especially when pressure cycling is applied. A 5 log reduction in E. coli O157:H7 in ground beef was achieved at 400 MPa at 25 °C with 5 pressure cycles with total time at high pressure of 15 min. Frozen storage at -20 °C had an additional negative effect on survival of E. coli O157:H7.

Download or read book Some Effects of Increased Hydrostatic and Hyperbaric Pressure on Escherichia Coli and Serratia Marcescens written by William F. Martin and published by . This book was released on 1976 with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Effects of Hydrostatic Pressure and Salt on Cell Growth and on Phenylalanyl Trna Synthetase Activity of Vibrio Marinus and Escherichia Coli written by Douglas Stephen Palmer and published by . This book was released on 1970 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book High pressure Microbiology written by Chris Michiels and published by . This book was released on 2008 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: This important volume will be crucial not only to microbiologists researching high pressure but also to those interested in microbial stress responses, microbial physiology, and extreme environments.

Download or read book High Hydrostatic Pressure Inactivation of Escherichia Coli written by Bernadette Klotz and published by . This book was released on 2005 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Variation in Resistance to High Hydrostatic Pressure of Escherichia Coli written by Rigoberto Garcia-Hernandez and published by . This book was released on 2016 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt: Verotoxigenic Escherichia coli (VTEC) pose a risk for foodborne illness that can lead to death. Thermal food preservation to inactivate VTEC also alters food quality. High hydrostatic pressure (HHP) processing has been adopted by the food industry as an alternative to thermal preservation. However, E. coli exhibits great variability in resistance to pressure. This research evaluated the pressure resistance of VTEC and non-VTEC E. coli in laboratory media and ground beef. A strain cocktail of non-pathogenic E. coli was developed to match the pressure resistance of VTEC. The strain cocktail was validated by pressure treatments in ground beef and vegetable products. Pressure resistance of E. coli is affected by the food matrix. Therefore, the effect of the food matrix and food constituents on pressure resistance of E. coli was determined. Ground beef showed a baro-protective effect on E. coli when compared to treatments in bruschetta and tzatziki at the same pH (5.5). Divalent cations (Ca2+) exerted a baroprotective effect and may partially explain the relative resistance of E. coli in ground beef. To further elucidate mechanisms of pressure resistance, four extremely pressure resistant strains of E. coli, including one VTEC, were generated and cross-resistance to other stressors was evaluated. All four strains of E. coli evolved as extremely pressure resistant strains when treated with consecutive cycles of increasing pressure. Derivative E. coli AW1.7 became sensitive to low pH (2.5) and derivative E. coli AW1.3 exhibited increased resistance to heat and osmotic stress. Comparative analysis of the genome sequence of 3 wild type strains to the respective pressure-resistant revealed that derivative strains exhibited deletion of genetic elements. However, deletions were different without apparent consistency among the strains. In conclusion, the species E. coli contains extremely pressure resistant strains that are not readily inactivated by pressure treatment of food. Knowledge on the strain/matrix interaction during and after pressure treatment will facilitate the design, adoption, and/or combination of different intervention methods to warrant food safety.

Download or read book The Effects of Hydrostatic Pressure and Salt on Cell Growth and on Phenylalanyl TRNA Synthetase Activity of Vibrio Marinus and Escherichia Coli microform written by Douglas Stephen Palmer and published by National Library of Canada. This book was released on 1970 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book High Pressure Effects on Cellular Processes written by Arthur M. Zimmerman and published by New York : Academic Press. This book was released on 1970 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: 1. The kinetic basis of pressure effects in biology and chemistry; 2. Hydrostatic pressure on the biosynthesis of macromolecules; 3. Hydrostatic pressure effects on selected biological systems; 4. Pressure effects on morphology and life processes of bacteria; 5. Japanese studies on hydrostatic pressure; 6. A pressure study of galvanotaxis in Tetrahymena; 7. Some effects of high pressure on protozoa; 8. Biostructural, cytokinetic, and biochemical aspects of hydrostatic pressure on protozoa; 9. The effects of pressure on marine invertebrates and fishes; High pressure studies on synthesis in marine eggs; 11. Pressure-temperature studies on the mechanisms of cell division.

Download or read book The Correlation Between Tolerance to Low Water Activity and High Hydrostatic Pressure in Shiga Toxin Producing Escherichia Coli written by Fahad Bazaid and published by . This book was released on 2019 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: High hydrostatic pressure processing (HHP) is extensively applied for the non-thermal pasteurization of foods. One notable feature of HHP mediated inactivation of microbes is the large variation in lethality between strains and the influence of the food matrix. In the following it was hypothesized that the barotolerance of Shiga Toxin producing Escherichia coli could be correlated to tolerance to low water activity environments. The study evaluated the barotolerance of members of the Top 6 STEC serotypes and found variation with O26: H11 and O45: H2 exhibiting higher tolerance to pressure compared to the other bacterial types tested. A negative correlation was found between resistance to high pressure and the NaCl concentration under which E. coli could grow under. For example, E. coli O26: H11 exhibited the highest tolerance to pressure, within 300 MPa, but could only grow under NaCl up to 2.4% w/v. In contrast, E. coli O121: H19 was sensitive to pressure, but could grow in the presence of 6% NaCl. The results suggested that the induction of the stress-response was the likely reason for high barotolerance in salt sensitive strains vs resistant. It was also found that supplementing the suspension medium with amino acids, sugar alcohols and starch could increase the barotolerance of E. coli. Although it is possible that the solutes acted directly as osmolytes it is also proposed that metabolic products and other indirect protective mechanisms were also operating. The study suggests that early induction of the osmotic stress response can be used to predict the resistance to high hydrostatic pressure.