Inactivation of Campylobacter jejuni by high hydrostatic pressure

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AimsTo investigate the response of Campylobacter jejuni ATCC 35919 and 35921 to high pressure processing (HPP) while suspended in microbiological media and various food systems.Methods and ResultsCampylobacter jejuni 35919 and 35921 were subjected to 10-min pressure treatments between 100 and 400 MPa at 25°C suspended in Bolton broth, phosphate buffer (0.2 M, pH 7.3), ultra-high temperature (UHT) whole milk, UHT skim milk, soya milk and chicken pureé. The survivability of C. jejuni was further investigated by inoculated pack studies. HPP at 300–325 MPa for 10 min at 25°C was sufficient to reduce viable numbers of both strains to below detectable levels when cells were pressurized in Bolton broth or phosphate buffer. All food products examined offered a protective effect in that an additional 50–75 MPa was required to achieve similar levels of inactivation when compared with broth and buffer. Inoculated pack studies showed that the survivability of C. jejuni following pressurization improved with decreasing post-treatment storage temperature.Significance and Impact of the StudyThese data demonstrated that HPP at levels of ≤400 MPa, can inactivate C. jejuni in both model and food systems.

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