Effect of Compression and Decompression Rates of High Hydrostatic Pressure on Inactivation of Staphylococcus aureus in Different Matrices

Qamar Abbas Syed, Martin Buffa, Buenaventura Guamis, Jordi Saldo

Research output: Contribution to journalArticleResearchpeer-review

15 Citations (Scopus)

Abstract

Staphylococcus aureus ATCC6538 was inoculated in skimmed milk, orange juice, and Tris buffer samples. Inoculated samples were subjected to high hydrostatic pressure (HHP) treatments at 700 MPa for 5 min at 4 °C starting temperature with fast, medium, and slow rates of compression and decompression. The objective of this study was to determine the effects of changing rates of compression and decompression on inactivation of S. aureus during HHP processing. Immediate effect of different HHP treatments was not significantly different. However, during subsequent storage in refrigeration, highest microbial inactivation was the result of treatments with fast compression and slow decompression rates in all matrices. © 2013 Springer Science+Business Media New York.
Original languageEnglish
Pages (from-to)1202-1207
JournalFood and Bioprocess Technology
Volume7
DOIs
Publication statusPublished - 1 Apr 2014

Keywords

  • Compression rate
  • Decompression rate
  • High hydrostatic pressure
  • Staphylococcus aureus

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