Effect of high pressure homogenization applied individually or in combination with other mild physical or chemical stresses on Bacillus cereus and Bacillus subtilis spore viability |
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| Authors: | Clemencia Chaves-López Rosalba Lanciotti Annalisa Serio Antonello Paparella Elisabetta Guerzoni Giovanna Suzzi |
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| Affiliation: | 1. Dipartimento di Scienze degli Alimenti, Università degli Studi di Teramo, Via Carlo Lerici, 1, 64023 Mosciano S.A., Italy;2. Dipartimento di Protezione e Valorizzazione Agroalimentare, Università degli Studi di Bologna, Via G. Fanin, 46, 40127 Bologna, Italy;1. Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, Milan, Italy;2. Institute of Sciences of Food Production, National Research Council of Italy, Via G. Celoria 2, Milan, Italy;1. Department of Chemical and Food Engineering, Federal University of Santa Catarina – UFSC, Campus Universitário, Cx. Postal 476, 88040-900 Florianópolis, SC, Brazil;2. Department of Food Science, Rutgers University, 65 Dudley Road, 08901-8520 New Brunswick, NJ, USA;1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China;2. The Quartermaster Equipment Institute of the General Logistical Department of Chinese People''s Liberation Army, 69 Lumicang, Beijing 10010, China |
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| Abstract: | High pressure homogenization (HPH) has been proposed as an effective alternative to high hydrostatic pressure in the continuous sanitization of fluid food systems. In this study, we evaluated the influence of HPH treatment, applied individually (one, two or three cycles) or in combination with other mild physical or chemical stresses (mild heat treatment H2O2 and low pH), on the capability of Bacillus cereus and Bacillus subtilis spore, suspended in sterilized double distilled water, to form colonies. Although plate count only slightly decreased in all the strains when one cycle of HPH at 150 MPa was applied alone, the spores released significant levels of dipicolinic acid (up to 28%) that could indicate a possible disruption of spore layers. Three consecutive cycles of HPH determined high reduction of colony count (about 5 log CFU/ml) and high DPA release (52%). Among the stress conditions applied, it was observed that only the thermal shock after one HPH cycle reduced the colony count of 2.3 log CFU/ml and induced a DPA release up to 57%.These results suggested HPH as a novel application for B. cereus and B. subtilis control in fluid foods. |
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