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- Inactivation of Barotolerant Strains of Listeria monocytogenes and Escherichia coli O157:H7 by Ultra High Pressure and tert-Butylhydroquinone Combination
- Yoon-Kyung Chung , Ahmed E. Yousef
- J. Microbiol. 2008;46(3):289-294. Published online July 5, 2008
- DOI: https://doi.org/10.1007/s12275-008-0090-6
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Abstract
- Antimicrobial efficacy of ultra-high-pressure (UHP) can be enhanced by application of additional hurdles. The objective of this study was to systematically assess the enhancement in pressure lethality by TBHQ treatment, against barotolerant strains of Escherichia coli O157:H7 and Listeria monocytogenes. Two L. monocytogenes Scott A and the barotolerant OSY-328 strain, and two E. coli O157:H7 strains, EDL-933 and its barotolerant mutant, OSY-ASM, were tested. Cell suspensions containing TBHQ (50 ppm, dissolved in dimethyl sulfoxide) were pressurized at 200 to 500 MPa (23±2°C) for 1 min, plated on tryptose agar and enumerated the survivors. The TBHQ-UHP combination resulted in synergistic inactivation of both pathogens, with different degrees of lethality among strains. The pressure lethality threshold, for the combination treatment, was lower for E. coli O157:H7 (≥ 200 MPa) than for L. monocytogenes (> 300 MPa). E. coli O157:H7 strains were extremely sensitive to the TBHQ-UHP treatment, compared to Listeria strains. Interestingly, a control treatment involving DMSO-UHP combination consistently resulted in higher inactivation than that achieved by UHP alone, against all strains tested. However, sensitization of the pathogens to UHP by the additives (TBHQ in DMSO) was prominently greater for UHP than DMSO. Differences in sensitivities to the treatment between these two pathogens may be attributed to discrepancies in cellular structure or physiological functions.
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Citations
Citations to this article as recorded by
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Foods.2022; 11(22): 3698. CrossRef - Bacterial inactivation mechanism of SC-CD and TEO combinations in watermelon and melon juices
Osman ERKMEN
Food Science and Technology.2022;[Epub] CrossRef - Thermal Losses of Tertiary Butylhydroquinone (TBHQ) and Its Effect on the Qualities of Palm Oil
Cuifang Liu, Jun Li, Yanlan Bi, Xuede Wang, Shangde Sun, Guolong Yang
Journal of Oleo Science.2016; 65(9): 739. CrossRef - Hurdle Approach to Increase the Microbial Inactivation by High Pressure Processing: Effect of Essential Oils
Elisa Gayán, J. Antonio Torres, Daniel Paredes-Sabja
Food Engineering Reviews.2012; 4(3): 141. CrossRef - Inactivation of Bacterial Spores by High Pressure and Food Additive Combination
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Journal of Life Science.2011; 21(8): 1094. CrossRef - Contemporary strategies in combating microbial contamination in food chain
Andreja Rajkovic, Nada Smigic, Frank Devlieghere
International Journal of Food Microbiology.2010; 141: S29. CrossRef
- Recent Progress in the Synergistic Bactericidal Effect of High Pressure and Temperature Processing in Fruits and Vegetables and Related Kinetics
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