Response of Listeria monocytogenes and Vibrio parahaemolyticus to High Hydrostatic Pressure |
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| Authors: | MICHELLE F. STYLES DALLAS G. HOOVER DANIEL F. FARKAS |
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| Affiliation: | Author Hoover is with the Dept. of Food Science, Biotechnology Group, Univ. of Delaware, Newark, DE 19716.;Author Farkas is with the Dept. of Food Science &Technology, Oregon State Univ., Corvallis, OR 97331.;Southern Testing &Research Laboratories, Inc., 3709 Airport Drive, Wilson, NC 27893. |
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| Abstract: | Listeria monocytogenes Scott A and CA, were subjected at 23°C to hydrostatic pressures ranging from 2,380 to 3,400 atm and Vibrio parahaemolyticus T-3765-1 from 680 to 1,700 atm. For L. monocytogenes Scott A, pressurization in ultra-high temperature-processed (UHT) milk and raw milk appeared to provide a protective effect and lessened cell death as compared to pressurization in phosphate-buffered saline (100 mM, pH 7.0). A population of about 106 CFU/mL L. monocytogenes was killed by exposure to 3,400 atm within 80 min at 23°C in UHT milk. A population of about 106 CFU/mL V. parahaemolyticus was killed by exposure to 1,700 atm within 10 min at 23°C in clam juice. |
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