Inactivation of Listeria innocua inoculated in liquid whole egg by high hydrostatic pressure

E. Ponce, R. Pla, M. Mor-Mur, R. Gervilla, B. Guamis

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    Abstract

    The resistance of Listeria innocua, as a model microorganism for Listeria monocytogenes, to high hydrostatic pressure in liquid whole egg was studied at several pressures (300, 350, 400, and 450 MPa), temperatures (- 15, 2, and 20°C), and times (5, 10, and 15 min). Listeria innocua was added to liquid whole egg at approximately 106CFU/ml. Listeria innocua was not totally inactivated in any of the treatments. In general, reduction was better at 2°C than at room temperature, but the greatest inactivation was obtained at 450 MPa at 20°C for 15 min (over 5 log of reduction). The results indicate that microbial inactivation was increased with prolonged exposure to pressure. D values for Listeria innocua were obtained at 400 MPa for two temperatures (2 and 20°C), and different times (0 to 20 min). The microbial inactivation followed apparent first-order kinetics, exhibiting a decimal reduction time of 7.35 min at 2°C and 8.23 min at 20°C.
    Original languageEnglish
    Pages (from-to)119-122
    JournalJournal of Food Protection
    Volume61
    Issue number1
    DOIs
    Publication statusPublished - 1 Jan 1998

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