Synergism of Mild Heat and High-Pressure Pasteurization Against Listeria monocytogenes and Natural Microflora in Phosphate-Buffered Saline and Raw Milk

As many as 99% of illnesses caused by are foodborne in nature, leading to 94% hospitalizations, and are responsible for the collective annual deaths of 266 American adults. The current study is a summary of microbiological hurdle validation studies to investigate synergism of mild heat (up to 55 °C)...

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Bibliographic Details
Published in:Microorganisms (Basel) 2018-10, Vol.6 (4), p.102
Main Authors: Allison, Abimbola, Chowdhury, Shahid, Fouladkhah, Aliyar
Format: Article
Language:English
Subjects:
Buffers
Consumers
Decontamination
Epidemics
Experiments
Food contamination & poisoning
Food products
Food safety
Heat
high-pressure pasteurization
Hydrostatic pressure
Inactivation
Listeria
Listeria monocytogenes
Listeriosis
Microflora
Milk
natural background microflora
Pasteurization
Pathogens
Pressure
Public health
raw milk
Risk analysis
Risk assessment
Safety management
Software
Synergism
synergism of mild heat and pressure
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Summary:As many as 99% of illnesses caused by are foodborne in nature, leading to 94% hospitalizations, and are responsible for the collective annual deaths of 266 American adults. The current study is a summary of microbiological hurdle validation studies to investigate synergism of mild heat (up to 55 °C) and elevated hydrostatic pressure (up to 380 MPa) for decontamination of and natural background microflora in raw milk and phosphate-buffered saline. At 380 MPa, for treatments of 0 to 12 min, -values of 3.47, 3.15, and 2.94 were observed for inactivation of the pathogen at 4, 25, and 50 °C. Up to 3.73 and >4.26 log CFU/mL reductions ( 0.05) of habituated were achieved using pressure at 380 MPa for 3 and 12 min, respectively. Similarly, background microflora counts were reduced ( 0.05) by 1.3 and >2.4 log CFU/mL after treatments at 380 MPa for 3 and 12 min, respectively. Treatments below three min were less efficacious ( ≥ 0.05) against the pathogen and background microflora, in the vast majority of time and pressure combinations. Results of this study could be incorporated as part of a risk-based food safety management system and risk assessment analyses for mitigating the public health burden of listeriosis.
ISSN:2076-2607
2076-2607
DOI:10.3390/microorganisms6040102