Abstract
The high-pressure inactivation of Escherichia coli, Listeria innocua, and Staphylococcus aureus was studied in black tiger shrimp (Penaeus monodon). The processing parameters examined included pressure (300 to 600 MPa) and temperature (30 to 50°C). In addition, the pressure-hold period (0 to 15 min) was investigated, thus allowing both single-pulse pressure effects (i.e., zero holding time) and pressure-hold effects to be explored. E. coli was found to be the most sensitive strain to single-pulse pressure, followed by L. innocua and lastly S. aureus. Higher pressures and temperatures resulted in higher destruction rates, and the value of the shape parameter (β′) accounted for the downward concavity (β′ > 1) of the survival curves. A simplified Weibull model described the non-linearity of the survival curves for the changes in the pressure-hold period well, and it was comparable to the original Weibull model. The regression coefficients (R2), root mean square error (RMSE), accuracy factor (Af), bias factor (Bf), and residual plots suggested that using linear models to represent the data was not as appropriate as using non-linear models. However, linear models produced good fits for some pressure–temperature combinations. Analogous to their use in thermal death kinetics, activation volume (Va) and activation energy (Ea) can be used to describe the pressure and temperature dependencies of the scale parameter (δ, min), respectively. The Va and Ea values showed that high pressure and temperaturefavored the inactivation process, and S. aureus was the most baro-resistant pathogen.
Highlights
High-pressure processing (HPP) offers an attractive alternative to heat pasteurization as a means to produce preservative-free, microbiologically safe, and stable foods (Pavuluri and Kaur, 2014)
Among the three microorganisms studied, E. coli exhibited the greatest sensitivity to single-pulse pressure, followed by L. innocua and lastly S. aureus
The increase in pressure come up time caused the microorganisms to be exposed to pressurization stress for an extra period of time, which increased the extent of inactivation
Summary
High-pressure processing (HPP) offers an attractive alternative to heat pasteurization as a means to produce preservative-free, microbiologically safe, and stable foods (Pavuluri and Kaur, 2014). The high level of interest in this novel technology is due Inactivation Kinetics of Food Pathogens to its ability to destroy or inactivate foodborne microorganisms and enzymes in food with minimal change in the organoleptic properties and nutritional quality of the food. For effective use of high-pressure technology for food preservation, it is necessary to study the interactions between the processing parameters (pressure, time, and temperature) and to determine the optimum conditions for obtaining desirable levels of microbial destruction while maintaining a high degree of nutritional quality and good flavor and texture (Kaur and Rao, 2016)
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