Inactivation of Escherichia coli inoculated in liquid whole egg by high hydrostatic pressure

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    Abstract

    The resistance of Escherichia coli in liquid whole egg was studied at several pressures (300, 350, 400 and 450 MPa), temperatures (50, 20, 2 and -15°C) and times (5, 5+5, 10, 5+5+5, 15 min). The highest reduction was obtained at 50 °C (about 7 log10 units). At 20 and -15°C E. coli was more resistant to pressure than at 50 and 2°C. The intermittent treatments were more effective than continuous treatments at lower pressures (350 MPa). The destruction increases upon increasing the pressure and the time treatment. Survivor curves were studied at 400 MPa for two temperatures (20 and 2 °C) and different times (0-60 min), obtaining a decimal reduction time of 14.1 min at 20 °C and 9.5 min at 2 °C.

    Original languageEnglish
    Pages (from-to)265-272
    Number of pages8
    JournalFood Microbiology
    Volume15
    Issue number3
    DOIs
    Publication statusPublished - Jun 1998

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