Response of Escherichia coli O157:H7 in apple and orange juices by hydrostatic pressure treatment with rapid decompression

Seiji Noma; Chihiro Tomita; Mitsuya Shimoda; Isao Hayakawa

doi:10.1016/j.fm.2003.09.004

Response of Escherichia coli O157:H7 in apple and orange juices by hydrostatic pressure treatment with rapid decompression

Seiji Noma, Chihiro Tomita, Mitsuya Shimoda, Isao Hayakawa

Food Science and Biotechnology

Research output: Contribution to journal › Article › peer-review

26 Citations (Scopus)

Abstract

The bactericidal efficiency of hydrostatic pressure treatment combined with a slow decompression (SD; about 30 s) or a rapid decompression (RD; about 2 ms) against clinically isolated Escherichia coli O157:H7 was investigated in apple juice, orange juice and Mcllvaine buffers having the same pH values of the juices used. Effects of the SD and RD treatments on survivability of E. coli O157:H7 cells during storage at 4°C in the juices were also investigated. The RD treatment showed higher inactivation effect than the SD treatment in both the juices and buffers. Untreated E. coli O157:H7 cells were not inactivated during storage for 5 days; however, post-treatment storage after both the SD and RD treatments reduced survivability of E. coli O157:H7 cells in the juices. The degree of the reduction was higher in the cells subjected to the RD treatment than to the SD treatment.

Original language	English
Pages (from-to)	469-473
Number of pages	5
Journal	Food Microbiology
Volume	21
Issue number	4
DOIs	https://doi.org/10.1016/j.fm.2003.09.004
Publication status	Published - Aug 2004

All Science Journal Classification (ASJC) codes

Food Science
Microbiology

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10.1016/j.fm.2003.09.004

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title = "Response of Escherichia coli O157:H7 in apple and orange juices by hydrostatic pressure treatment with rapid decompression",

abstract = "The bactericidal efficiency of hydrostatic pressure treatment combined with a slow decompression (SD; about 30 s) or a rapid decompression (RD; about 2 ms) against clinically isolated Escherichia coli O157:H7 was investigated in apple juice, orange juice and Mcllvaine buffers having the same pH values of the juices used. Effects of the SD and RD treatments on survivability of E. coli O157:H7 cells during storage at 4°C in the juices were also investigated. The RD treatment showed higher inactivation effect than the SD treatment in both the juices and buffers. Untreated E. coli O157:H7 cells were not inactivated during storage for 5 days; however, post-treatment storage after both the SD and RD treatments reduced survivability of E. coli O157:H7 cells in the juices. The degree of the reduction was higher in the cells subjected to the RD treatment than to the SD treatment.",

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T1 - Response of Escherichia coli O157:H7 in apple and orange juices by hydrostatic pressure treatment with rapid decompression

AU - Noma, Seiji

AU - Tomita, Chihiro

AU - Shimoda, Mitsuya

AU - Hayakawa, Isao

PY - 2004/8

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N2 - The bactericidal efficiency of hydrostatic pressure treatment combined with a slow decompression (SD; about 30 s) or a rapid decompression (RD; about 2 ms) against clinically isolated Escherichia coli O157:H7 was investigated in apple juice, orange juice and Mcllvaine buffers having the same pH values of the juices used. Effects of the SD and RD treatments on survivability of E. coli O157:H7 cells during storage at 4°C in the juices were also investigated. The RD treatment showed higher inactivation effect than the SD treatment in both the juices and buffers. Untreated E. coli O157:H7 cells were not inactivated during storage for 5 days; however, post-treatment storage after both the SD and RD treatments reduced survivability of E. coli O157:H7 cells in the juices. The degree of the reduction was higher in the cells subjected to the RD treatment than to the SD treatment.

AB - The bactericidal efficiency of hydrostatic pressure treatment combined with a slow decompression (SD; about 30 s) or a rapid decompression (RD; about 2 ms) against clinically isolated Escherichia coli O157:H7 was investigated in apple juice, orange juice and Mcllvaine buffers having the same pH values of the juices used. Effects of the SD and RD treatments on survivability of E. coli O157:H7 cells during storage at 4°C in the juices were also investigated. The RD treatment showed higher inactivation effect than the SD treatment in both the juices and buffers. Untreated E. coli O157:H7 cells were not inactivated during storage for 5 days; however, post-treatment storage after both the SD and RD treatments reduced survivability of E. coli O157:H7 cells in the juices. The degree of the reduction was higher in the cells subjected to the RD treatment than to the SD treatment.

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Response of Escherichia coli O157:H7 in apple and orange juices by hydrostatic pressure treatment with rapid decompression

Abstract

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