Effect of hydrostatic pressure on the inactivation of Salmonella and Campylobacter species at low temperature

Noriyuki Igura, Norihiko Hiro, Mitsuya Shimoda, Isao Hayakawa

Research output: Contribution to journalArticle

Abstract

Salmonella typhimurium cells were treated with high hydrostatic pressure (<200 MPa) at 0, 5 and 10°C in 0.9% NaCl solution. Inactivation efficiency by high hydrostatic pressure treatment increased with decrease in the treatment temperature. Two Campylobacter species were also treated with high hydrostatic pressure at 0°C in 0.9% NaCl solution and poultry thighs. Both Campylobacter species were effectively inactivated in 0.9% NaCl solution compared to poultry thighs. The appearance of poultry thighs slightly discolored by the high hydrostatic pressure treatment at 200 MPa, 0°C for 60 min.

Original languageEnglish
Pages (from-to)121-126
Number of pages6
JournalJournal of the Faculty of Agriculture, Kyushu University
Volume48
Issue number1-2
Publication statusPublished - Oct 2003

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Hydrostatic Pressure
Campylobacter
thighs
Salmonella
inactivation
poultry
Poultry
Thigh
high pressure treatment
Temperature
temperature
Salmonella Typhimurium
Salmonella typhimurium
cells

All Science Journal Classification (ASJC) codes

  • Agricultural and Biological Sciences (miscellaneous)

Cite this

Effect of hydrostatic pressure on the inactivation of Salmonella and Campylobacter species at low temperature. / Igura, Noriyuki; Hiro, Norihiko; Shimoda, Mitsuya; Hayakawa, Isao.

In: Journal of the Faculty of Agriculture, Kyushu University, Vol. 48, No. 1-2, 10.2003, p. 121-126.

Research output: Contribution to journalArticle

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