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Reduction of counts of Listeria monocytogenes in cheese by means of high hydrostatic pressure.
Food Microbiol. 2007 Feb; 24(1):59-66.FM

Abstract

Inactivation of Listeria monocytogenes (strains NCTC 11994 and Scott A) was evaluated in model cheeses submitted to 10 min HHP treatments of 300, 400 or 500 MPa at 5 or 20 degrees C. Counts were measured immediately after high hydrostatic pressure (HHP) treatment (day 1) and after 2, 15 and 30 days of storage at 8 degrees C. Both strains behaved significantly different after 400 and 500 MPa, being NCTC 11994 more sensitive. Scarce differences were found among final values at both HHP treatment temperatures. Initial reductions (log cfu/g) for 400 MPa at 20 degrees C were 2.9 +/- 0.2 for strain NCTC 11994 and 1.5 +/- 0.2 for Scott A. They reached after 30-day storage 5.3 +/- 0.2 and 4.6 +/- 0.4 log cfu/g for NCTC 11994 and Scott A, respectively. For 500 MPa treatments, day-1 reductions of both strains were around 5-log cfu/g, and counts fell below quantification limit after 30 days. Injured cells (around 0.8-log cfu/g) were mostly observed in 400 MPa treated samples on days 1 and 2. Starter cells suffered higher inactivation and injury. For 20 degrees C treatments, its final counts (log cfu/g) at 300, 400 and 500 MPa were: 8.5 +/- 0.2, 5.4 +/- 0.3 and 2.5 +/- 0.1, respectively. These figures evidence the HHP potential to improve safety of cheese products.

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Authors+Show Affiliations

López-Pedemonte T
Departament de Ciència Animal i dels Aliments, Centre Especial de Recerca, Planta de Tecnologia dels Aliments, CeRTA, XiT, Facultat de Veterinària, Universitat Autònoma de Barcelona, Room VO-238, Edifici V, Campus UAB, 08193 Bellaterra, Barcelona, Spain.
Roig-Sagués A
No affiliation info available
De Lamo S
No affiliation info available
Hernández-Herrero M
No affiliation info available
Guamis B
No affiliation info available

MeSH

CheeseColony Count, MicrobialConsumer Product SafetyFood ContaminationFood PreservationHydrogen-Ion ConcentrationHydrostatic PressureListeria monocytogenesTemperatureTime Factors

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16943095

Citation

López-Pedemonte, Tomás, et al. "Reduction of Counts of Listeria Monocytogenes in Cheese By Means of High Hydrostatic Pressure." Food Microbiology, vol. 24, no. 1, 2007, pp. 59-66.
López-Pedemonte T, Roig-Sagués A, De Lamo S, et al. Reduction of counts of Listeria monocytogenes in cheese by means of high hydrostatic pressure. Food Microbiol. 2007;24(1):59-66.
López-Pedemonte, T., Roig-Sagués, A., De Lamo, S., Hernández-Herrero, M., & Guamis, B. (2007). Reduction of counts of Listeria monocytogenes in cheese by means of high hydrostatic pressure. Food Microbiology, 24(1), 59-66.
López-Pedemonte T, et al. Reduction of Counts of Listeria Monocytogenes in Cheese By Means of High Hydrostatic Pressure. Food Microbiol. 2007;24(1):59-66. PubMed PMID: 16943095.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Reduction of counts of Listeria monocytogenes in cheese by means of high hydrostatic pressure. AU - López-Pedemonte,Tomás, AU - Roig-Sagués,Artur, AU - De Lamo,Silvia, AU - Hernández-Herrero,Manuela, AU - Guamis,Buenaventura, Y1 - 2006/04/17/ PY - 2005/12/03/received PY - 2006/03/17/revised PY - 2006/03/17/accepted PY - 2006/9/1/pubmed PY - 2006/11/11/medline PY - 2006/9/1/entrez SP - 59 EP - 66 JF - Food microbiology JO - Food Microbiol VL - 24 IS - 1 N2 - Inactivation of Listeria monocytogenes (strains NCTC 11994 and Scott A) was evaluated in model cheeses submitted to 10 min HHP treatments of 300, 400 or 500 MPa at 5 or 20 degrees C. Counts were measured immediately after high hydrostatic pressure (HHP) treatment (day 1) and after 2, 15 and 30 days of storage at 8 degrees C. Both strains behaved significantly different after 400 and 500 MPa, being NCTC 11994 more sensitive. Scarce differences were found among final values at both HHP treatment temperatures. Initial reductions (log cfu/g) for 400 MPa at 20 degrees C were 2.9 +/- 0.2 for strain NCTC 11994 and 1.5 +/- 0.2 for Scott A. They reached after 30-day storage 5.3 +/- 0.2 and 4.6 +/- 0.4 log cfu/g for NCTC 11994 and Scott A, respectively. For 500 MPa treatments, day-1 reductions of both strains were around 5-log cfu/g, and counts fell below quantification limit after 30 days. Injured cells (around 0.8-log cfu/g) were mostly observed in 400 MPa treated samples on days 1 and 2. Starter cells suffered higher inactivation and injury. For 20 degrees C treatments, its final counts (log cfu/g) at 300, 400 and 500 MPa were: 8.5 +/- 0.2, 5.4 +/- 0.3 and 2.5 +/- 0.1, respectively. These figures evidence the HHP potential to improve safety of cheese products. SN - 0740-0020 UR - https://www.unboundmedicine.com/medline/citation/16943095/Reduction_of_counts_of_Listeria_monocytogenes_in_cheese_by_means_of_high_hydrostatic_pressure_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0740-0020(06)00093-1 DB - PRIME DP - Unbound Medicine ER -