Effect of high hydrostatic pressure on Listeria innocua 910 CECT inoculated into Ewe's milk

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    Abstract

    Ewe's milk standardized to 6% fat was inoculated with Listeria innocua 910 CECT at a concentration of 107CFU/ml and treated by high hydrostatic pressure. Treatments consisted of combinations of pressure (200, 300, 350, 400, 450, and 500 MPa), temperature (2, 10, 25. and 50°C), and time (5, 10, and 15 min). To determine numbers of L. innocua, listeria selective agar base with listeria selective supplement and plate count agar was used. Low-temperature (2°C) pressurizations produced higher L. innocua inactivation than treatments at room temperatures (25°C). Pressures between 450 and 500 MPa for 10 to 15 min were needed to achieve reductions of 7 to 8 log units. The kinetics of destruction of L. innocua were first order with D-values of 3,12 min at 2°C and 400 MPa and 4 min at 25°C and 400 MPa. A baroprotective effect of ewe's milk (6% fat) on L. innocua was observed in comparison with other studies using different media and similar pressurization conditions.
    Original languageEnglish
    Pages (from-to)33-37
    JournalJournal of Food Protection
    Volume60
    Issue number1
    DOIs
    Publication statusPublished - 1 Jan 1997

    Keywords

    • ewe's milk
    • High hydrostatic pressure
    • kinetics of destruction
    • Listeria innocua

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