Abstract
We studied the action of high pressure processing on the inactivation of two foodborne pathogens, Staphylococcus aureus ATCC 6538 and Salmonella enteritidis ATCC 13076, suspended in a culture medium and inoculated into caviar samples. The baroresistance of the two pathogens in a tryptic soy broth suspension at a concentration of 10(8)-10(9) colony-forming units/ml was tested for continuous and cycled pressurization in the 150- to 550-MPa range and for 15-min treatments at room temperature. The increase of cycle number permitted the reduction of the pressure level able to totally inactivate both microorganisms in the tryptic soy broth suspension, whereas the effect of different procedure times on complete inactivation of the microorganisms inoculated into caviar was similar.
Highlights
The handling of fish products during the manufacturing process involves a risk of contamination with Staphylococcus aureus, a Gram-positive microorganism causing foodborne human intoxication [1]
In order to study the effect of high pressure on S. aureus ATCC 6538 and Salmonella enteritidis ATCC 13076 suspended in TSB solution and to evaluate their inactivation rate, the number of viable cells in the untreated suspensions (N0) and the number of viable cells in the pressurized suspensions (N) were defined during every experiment, corresponding to the average of the values obtained for duplicate samples
In the 150-450 MPa range, only some threshold values of weak S. aureus inactivation resulted. These results indicate the high baroresistance of S. aureus ATCC 6538
Summary
The handling of fish products during the manufacturing process involves a risk of contamination with Staphylococcus aureus, a Gram-positive microorganism causing foodborne human intoxication [1]. Duplicate samples of S. aureus ATCC 6538 and S. enteritidis ATCC 13076 in TSB suspension were subjected to pressure treatments in the 150-550 MPa and 150-450 MPa range, respectively, at room temperature for different times (15 min, 5 min x 3 cycles, 3 min x 5 cycles, 2 min x 7 cycles).
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