Effect of high-pressure processing on strains of Enterobacter sakazakii.

March 15, 2008 Public Health
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Effect of high-pressure processing on strains of Enterobacter sakazakii.

J Food Prot. 2006 Apr;69(4):935-7

Authors: González S, Flick GJ, Arritt FM, Holliman D, Meadows B

Four strains of Enterobacter sakazakii were inoculated into tryptic soy broth and reconstituted powdered infant formula and exposed to high-pressure processing. Pressures of 200, 400, and 600 MPa were used for each medium for 1 min. E. sakazakii was reduced by more than 6 log (strains A and B) in both media at 600 MPa. Strain B was significantly (P < or = 0.05) more pressure resistant than the other strains, with just more than a 3-log reduction at 600 MPa in both media. The reconstituted infant formula has a significant (P < or = 0.05) protective effect for certain strains and pressures (strain B at 400 MPa and strain D at 400 and 600 MPa). Differences in log reductions between media (milk and broth) were also observed for certain strains and specific pressures (strain B at 400 MPa and strain D at 400 and 600 MPa; P < or = 0.05). This research showed that E. sakazakii, when present in reconstituted powdered infant formula, can be submitted to high-pressure processing (600 MPa for 1 min) and achieve log reductions ranging from 3 to 6.84, depending on the strain.

PMID: 16629043 [PubMed - indexed for MEDLINE]

Related Journals:

  1. Growth of Enterobacter sakazakii in reconstituted infant formula as affected by composition and temperature.
  2. Inhibition of growth of Enterobacter sakazakii in reconstituted infant formula by the lactoperoxidase system.
  3. Survival and growth of Enterobacter sakazakii in infant rice cereal reconstituted with water, milk, liquid infant formula, or apple juice.
  4. Enterobacter sakazakii bacteriophages can prevent bacterial growth in reconstituted infant formula.
  5. Pressure inactivation kinetics of Enterobacter sakazakii in infant formula milk.

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