scholarly journals Resistance changes in Salmonella enterica serovar Typhimurium treated by High Hydrostatic Pressure and Pulsed Electric Fields and assessment of virulence changes by using Caenorhabditis elegans as a test organism

2019 ◽  
Vol 51 ◽  
pp. 51-56 ◽  
Author(s):  
Maria Sanz-Puig ◽  
Adriana Velázquez-Moreira ◽  
Clara Torres ◽  
Jose Ángel Guerrero-Beltrán ◽  
Luis Miguel Cunha ◽  
...  
Keyword(s):  
Caenorhabditis Elegans ◽  
Hydrostatic Pressure ◽  
Electric Fields ◽  
High Hydrostatic Pressure ◽  
Salmonella Enterica ◽  
Salmonella Enterica Serovar Typhimurium ◽  
Test Organism ◽  
Pulsed Electric Fields ◽  
Serovar Typhimurium

Comparison of Sublethal Injury Induced in Salmonella enterica Serovar Typhimurium by Heat and by Different Nonthermal Treatments

2003 ◽  
Vol 66 (1) ◽  
pp. 31-37 ◽  
Author(s):  
ELKE Y. WUYTACK ◽  
L. DUONG THI PHUONG ◽  
A. AERTSEN ◽  
K. M. F. REYNS ◽  
D. MARQUENIE ◽  
...  
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Salmonella Enterica ◽  
Salmonella Enterica Serovar Typhimurium ◽  
Mechanistic Model ◽  
Food Preservation ◽  
Sublethal Injury ◽  
Serovar Typhimurium ◽  
Selective Plating

We have studied sublethal injury in Salmonella enterica serovar Typhimurium caused by mild heat and by different emerging nonthermal food preservation treatments, i.e., high-pressure homogenization, high hydrostatic pressure, pulsed white light, and pulsed electric field. Sublethal injury was determined by plating on different selective media, i.e., tryptic soy agar (TSA) plus 3% NaCl, TSA adjusted to pH 5.5, and violet red bile glucose agar. For each inactivation technique, at least five treatments using different doses were applied in order to cover an inactivation range of 0 to 5 log units. For all of the treatments performed with a technique, the logarithm of the viability reductions measured on each of the selective plating media was plotted against the logarithm of the viability reduction on TSA as a nonselective medium, and these points were fitted by a straight line. Sublethal injury between different techniques was then compared by the slope and the y intercept of these regression lines. The highest levels of sublethal injury were observed for the heat and high hydrostatic pressure treatments. Sublethal injury after those treatments was observed on all selective plating media. For the heat treatment, but not for the high-pressure treatment, sublethal injury occurred at low doses, which were not yet lethal. The other nonthermal techniques resulted in sublethal injury on only some of the selective plating media, and the levels of injury were much lower. The different manifestations of sublethal injury were attributed to different inactivation mechanisms by each of the techniques, and a mechanistic model is proposed to explain these differences.

scholarly journals The Effects of non-Thermal Processing on Carotenoids in Orange Juice

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S304-S306 ◽  
Author(s):  
M. J Esteve ◽  
F. J Barba ◽  
S. Palop ◽  
A. Frígola
Keyword(s):  
Hydrostatic Pressure ◽  
Electric Fields ◽  
Thermal Processing ◽  
Orange Juice ◽  
High Hydrostatic Pressure ◽  
Sensory Quality ◽  
Pulsed Electric Fields ◽  
Thermal Treatments ◽  
Total Carotenoid ◽  
Carotenoid Concentration

New non-thermal technologies are emerging, such as pulsed electric fields (PEF) and high hydrostatic pressure (HHP), in order to provide a response to the need for greater nutritional and sensory quality in some manufactured foods in which the characteristics of freshness are especially affected by thermal treatments. The effect of non-thermal processing (PEF, 30 kV/cm, 100 μs and HHP, 4000 bars, 5 min) and pasteurisation (90°C, 20 s) on carotenoids of orange juice was studied. The total carotenoid concentration in the pasteurised juice (1195.4 ± 31.6 μg/100 ml) decreased significantly in comparison with the fresh juice (1367.2 ± 64.7 μg/100 ml), and the decrease was less in the juice treated by PEF (1275.2 ± 56.3 μg/100 ml). The decrease in the juice treated by HHP (1309.2 ± 46.7 μg/100 ml) was no significant in the conditions selected. Only the differences between the untreated orange juice and the pasteurised orange juice were significant. Thus, in refrigerated orange juice, the concentration of carotenoids is affected less by non-thermal treatments (PEF and HHP) than by conventional thermal treatments.

Impact of pulsed electric fields, high hydrostatic pressure, and thermal pasteurization on selected characteristics of Opuntia dillenii cactus juice

LWT ◽  
2017 ◽  
Vol 79 ◽  
pp. 534-542 ◽  
Author(s):  
Tamer E. Moussa-Ayoub ◽  
Henry Jäger ◽  
Dietrich Knorr ◽  
Salah K. El-Samahy ◽  
Lothar W. Kroh ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Electric Fields ◽  
High Hydrostatic Pressure ◽  
Pulsed Electric Fields ◽  
Thermal Pasteurization ◽  
Opuntia Dillenii
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