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 language | English |
|---|---|
| Pages (from-to) | 121-126 |
| Number of pages | 6 |
| Journal | Journal of the Faculty of Agriculture, Kyushu University |
| Volume | 48 |
| Issue number | 1-2 |
| Publication status | Published - Oct 2003 |
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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 journal › Article
}
TY - JOUR
T1 - Effect of hydrostatic pressure on the inactivation of Salmonella and Campylobacter species at low temperature
AU - Igura, Noriyuki
AU - Hiro, Norihiko
AU - Shimoda, Mitsuya
AU - Hayakawa, Isao
PY - 2003/10
Y1 - 2003/10
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=2442448498&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=2442448498&partnerID=8YFLogxK
M3 - Article
VL - 48
SP - 121
EP - 126
JO - Journal of the Faculty of Agriculture, Kyushu University
JF - Journal of the Faculty of Agriculture, Kyushu University
SN - 0023-6152
IS - 1-2
ER -