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 The Investigation of Mechanisms of Inactivation of Escherichia Coli by High Hydrostatic Pressure written by Duangkamol Charoenwong and published by . This book was released on 2010 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book High Hydrostatic Pressure as a Hurdle in Food Preservation written by K. Hauben and published by . This book was released on 1998 with total page 131 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Inactivation Recovery Nucleic Acid Leakage and Cell Disruption of Escherichia Coli by High Hydrostatic Pressure written by Jiali Zhou and published by . This book was released on 1997 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book High Hydrostatic Pressure as a Hurdle in Food Preservation written by Christel Hauben and published by . This book was released on 1998 with total page 131 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Food Microbiology 2 Volume Set written by Osman Erkmen and published by John Wiley & Sons. This book was released on 2016-06-13 with total page 940 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.

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.

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 New Methods of Food Preservation written by G. W. Gould and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 343 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 Effect of Water Activity on Inactivation of E Coli by High Pressure written by Ilona Setikaite and published by . This book was released on 2005 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Combined Effects of CO2 PH and High Hydrostatic Pressure on Inactivation of Saccharomyces Cerevisiae and Escherichia Coli in Apple Juice written by Woo-Suk Bang and published by . This book was released on 1998 with total page 158 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Heat and Pressure Resistance of Escherichia Coli and Its Inactivation in the Presence of Antimicrobial Compounds written by Yang Liu and published by . This book was released on 2014 with total page 177 pages. Available in PDF, EPUB and Kindle. Book excerpt: Verotoxigenic Escherichia coli (VTEC) are pathogens causing severe foodborne disease. E. coli AW1.7 is a heat resistant beef carcass isolate that may be used as a surrogate organism to study the survival of VTEC on food. This dissertation examines the heat and pressure resistance of E. coli and the application of antimicrobial compounds to achieve its inactivation in food. The pressure resistance of E. coli AW1.7 was compared to the resistance of other foodborne pathogens and spoilage organisms relevant in meat. E. coli AW1.7 was the most pressure resistant organism tested. Moreover, the ability of E. coli AW1.7 to resist pressure was comparable to the pressure-resistant mutant E. coli LMM1030. To further study the heat- and pressure resistance of E. coli, E. coli AW1.7 was compared to the heat- and pressure resistance of VTEC strains from different serotypes and phylotypes. E. coli AW1.7 exhibited a higher heat resistance than VTEC strains; however, some VTEC strains also survived in hamburgers grilled to a core temperature of 71°C. Several strains of VTEC exhibited a higher resistance to pressure than E. coli AW1.7. Over one third of tested strains showed 3 log CFU/g or less cell count reduction under high pressure treatment of 600 MPa for 3 min. Therefore, additional treatment processes are required for elimination of VTEC in pressure treated food. Additional treatments were evaluated to achieve the elimination of E. coli in buffers and food matrices. Chitosan was effective in injury E. coli in imidazole and potassium phosphate buffer; chitosan, nisin and lactate combination were effective in yogurt serum; chitosan, nisin and heat were effective in apple juice; and chitosan, Micocin® X and heat had small bactericidal effects in ground beef. A combination of chitosan and high pressure was not effective against E. coli AW1.7 in potassium phosphate buffer, but addition of Micocin® X to increased killing of E. coli AW1.7. In conclusion, this thesis demonstrated that high pressure alone is insufficient to kill E. coli in meat. Bacteriocins, lactate, and chitosan can be applied as additional antimicrobial treatments to kill E. coli in food. And the bactericidal effect is strongly dependent on the food matrix and the preservation method. Some of the VTEC strains tested survived heat treatment and high hydrostatic pressure (HHP) permitted recommendations of E. coli by Canadian regulatory agencies (Health Canada and Canadian Food Inspection Agency). More studies need to be conducted to validate the results.

Download or read book Quantitative Microbiology in Food Processing written by Anderson de Souza Sant'Ana and published by John Wiley & Sons. This book was released on 2017-02-06 with total page 611 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.

Download or read book Ultra High Pressure Treatment of Foods written by Marc E.G. Hendrickx and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food processing and preservation. In addition, food scientists have demonstrated the feasibility of industrial-scale high pressure processing. This technology is of specific interest to the food industry because it provides an attractive alternative to conventional methods of thermal processing, which often produce undesirable changes in foods and hamper the balance between high quality (color, flavor, and functionality) and safety. In addition, it offers opportunities for creating new ingredients and products because of the specific actions of high pressure on bio logical materials and food constituents. It allows food scientists to redesign exist ing processes and to create entirely new ones using high pressure technology alone or in combination with conventional processes (e. g. , pressure-temperature combinations ). Researchers have investigated high pressure processing for the past century. Scientists such as Hite and Bridgman did pioneering work at the turn of the 20th century. Then during the 1980s and 1990s, there was a large effort to investigate the effects of high pressure on biological materials, particularly foods. The initial research activities in the late 1980s and early 1990s focused on exploratory activ ities in the food area.

Download or read book High Pressure Processing of Food written by V.M. Balasubramaniam and published by Springer. This book was released on 2016-01-28 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt: High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.

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: