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Use of mild-heat treatment following high-pressure processing to prevent recovery of pressure-injured Listeria monocytogenes in milk.
Food Microbiol. 2008 Apr; 25(2):288-93.FM

Abstract

This study examined the inactivation of Listeria monocytogenes in milk by high-pressure processing (HPP) and bacterial recovery during storage after HPP. We developed a technique to inhibit the bacterial recovery during storage after HPP (550 MPa for 5 min) using a mild-heat treatment (30-50 degrees C). Various mild-heat treatments were conducted following HPP to investigate the condition on which the bacterial recovery was prevented. Immediately after HPP of 550 MPa at 25 degrees C for 5 min, no L. monocytogenes cells were detected in milk regardless of the inoculum levels (3, 5, and 7 log(10)CFU/ml). However, the number of L. monocytogenes cells increased by >8 log(10)CFU/ml regardless of the inoculum levels after 28 days of storage at 4 degrees C. Significant recovery was observed during storage at 25 degrees C; the bacterial number increased by >8 log(10)CFU/ml after 3 days of storage in the case of an initial inoculum level of 7 and 5 log(10)CFU/ml. Even in the case of an initial inoculum level of 3 log(10)CFU/ml, the bacterial number reached the level of 8 log(10)CFU/ml after 7 days of storage. No bacterial recovery was observed with storage at 37 degrees C for 28 days. Milk samples were treated by various mild-heat treatments (30-50 degrees C for 5-240 min) following HPP of 550 MPa at 25 degrees C for 5 min, and then stored at 25 degrees C for 70 days. The mild-heat treatment (e.g., 37 degrees C for 240 min or 50 degrees C for 10 min) inhibited the recovery of L. monocytogenes in milk after HPP. No recovery of L. monocytogenes in milk was observed during 70-day storage at 25 degrees C in samples that received mild-heat treatments such as mentioned above following HPP (550 MPa for 5 min). Moreover, the mild-heat treatment conditions (temperature and holding time) required to inhibit the recovery of L. monocytogenes in milk was modelled using a logistic regression procedure. The predicted interface of recovery/no recovery can be used to calculate the mild-heat treatment condition to control bacterial recovery during storage at 25 degrees C after HPP (550 MPa for 5 min). The results in this study would contribute to enhance the safety of high-pressure-processed milk.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Koseki S
National Food Research Institute, 2-1-12, Kannondai, Tsukuba, Ibaraki 305-8642, Japan. koseki@affrc.go.jp
Mizuno Y
No affiliation info available
Yamamoto K
No affiliation info available

MeSH

AnimalsColony Count, MicrobialConsumer Product SafetyFood HandlingFood MicrobiologyFood PreservationHot TemperatureHumansHydrostatic PressureKineticsListeria monocytogenesLogistic ModelsMilkTime Factors

Pub Type(s)

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

Language

eng

PubMed ID

18206771

Citation

Koseki, Shigenobu, et al. "Use of Mild-heat Treatment Following High-pressure Processing to Prevent Recovery of Pressure-injured Listeria Monocytogenes in Milk." Food Microbiology, vol. 25, no. 2, 2008, pp. 288-93.
Koseki S, Mizuno Y, Yamamoto K. Use of mild-heat treatment following high-pressure processing to prevent recovery of pressure-injured Listeria monocytogenes in milk. Food Microbiol. 2008;25(2):288-93.
Koseki, S., Mizuno, Y., & Yamamoto, K. (2008). Use of mild-heat treatment following high-pressure processing to prevent recovery of pressure-injured Listeria monocytogenes in milk. Food Microbiology, 25(2), 288-93. https://doi.org/10.1016/j.fm.2007.10.009
Koseki S, Mizuno Y, Yamamoto K. Use of Mild-heat Treatment Following High-pressure Processing to Prevent Recovery of Pressure-injured Listeria Monocytogenes in Milk. Food Microbiol. 2008;25(2):288-93. PubMed PMID: 18206771.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Use of mild-heat treatment following high-pressure processing to prevent recovery of pressure-injured Listeria monocytogenes in milk. AU - Koseki,Shigenobu, AU - Mizuno,Yasuko, AU - Yamamoto,Kazutaka, Y1 - 2007/10/22/ PY - 2007/08/21/received PY - 2007/10/10/revised PY - 2007/10/12/accepted PY - 2008/1/22/pubmed PY - 2008/2/9/medline PY - 2008/1/22/entrez SP - 288 EP - 93 JF - Food microbiology JO - Food Microbiol VL - 25 IS - 2 N2 - This study examined the inactivation of Listeria monocytogenes in milk by high-pressure processing (HPP) and bacterial recovery during storage after HPP. We developed a technique to inhibit the bacterial recovery during storage after HPP (550 MPa for 5 min) using a mild-heat treatment (30-50 degrees C). Various mild-heat treatments were conducted following HPP to investigate the condition on which the bacterial recovery was prevented. Immediately after HPP of 550 MPa at 25 degrees C for 5 min, no L. monocytogenes cells were detected in milk regardless of the inoculum levels (3, 5, and 7 log(10)CFU/ml). However, the number of L. monocytogenes cells increased by >8 log(10)CFU/ml regardless of the inoculum levels after 28 days of storage at 4 degrees C. Significant recovery was observed during storage at 25 degrees C; the bacterial number increased by >8 log(10)CFU/ml after 3 days of storage in the case of an initial inoculum level of 7 and 5 log(10)CFU/ml. Even in the case of an initial inoculum level of 3 log(10)CFU/ml, the bacterial number reached the level of 8 log(10)CFU/ml after 7 days of storage. No bacterial recovery was observed with storage at 37 degrees C for 28 days. Milk samples were treated by various mild-heat treatments (30-50 degrees C for 5-240 min) following HPP of 550 MPa at 25 degrees C for 5 min, and then stored at 25 degrees C for 70 days. The mild-heat treatment (e.g., 37 degrees C for 240 min or 50 degrees C for 10 min) inhibited the recovery of L. monocytogenes in milk after HPP. No recovery of L. monocytogenes in milk was observed during 70-day storage at 25 degrees C in samples that received mild-heat treatments such as mentioned above following HPP (550 MPa for 5 min). Moreover, the mild-heat treatment conditions (temperature and holding time) required to inhibit the recovery of L. monocytogenes in milk was modelled using a logistic regression procedure. The predicted interface of recovery/no recovery can be used to calculate the mild-heat treatment condition to control bacterial recovery during storage at 25 degrees C after HPP (550 MPa for 5 min). The results in this study would contribute to enhance the safety of high-pressure-processed milk. SN - 1095-9998 UR - https://www.unboundmedicine.com/medline/citation/18206771/Use_of_mild_heat_treatment_following_high_pressure_processing_to_prevent_recovery_of_pressure_injured_Listeria_monocytogenes_in_milk_ DB - PRIME DP - Unbound Medicine ER -