Clarification of the recovery mechanism of Escherichia coli after hydrostatic pressure treatment

Abstract

High hydrostatic pressure (HP) technology has gained more attention as a non-thermal food pasteurization technology. Recently, a limitation of the HP technology was reported by Koseki and Yamamoto [Recovery of Escherichia coli ATCC 25922 in phosphate buffered saline after treatment with high hydrostatic pressure. Int. J. Food Microbiol. 2006;110:108–111], who completely recovered Escherichia coli species after HP treatment. We investigated the recovery mechanism of E. coli after HP treatment. The cells were treated with 200–300 MPa at 0–25°C for 24 h. The HP-treated E. coli was recovered in phosphate-buffered saline (PBS) during 120 h of incubation at 25°C, confirming the results reported by them. However, E. coli did not grow in PBS but grew with inactivated cells in PBS. In addition, the results of our “population size experiments” demonstrated that the recovery of E. coli cells depended on both the degree of pressure and the population size. These results suggest that some portion of cells recovered from the damage and then grew by using inactivated cells.