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 1 2003 |
All Science Journal Classification (ASJC) codes
- Biotechnology
- Agronomy and Crop Science
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Igura, N., Hiro, N., Shimoda, M., & Hayakawa, I. (2003). Effect of hydrostatic pressure on the inactivation of Salmonella and Campylobacter species at low temperature. Journal of the Faculty of Agriculture, Kyushu University, 48(1-2), 121-126.