Effect of initial concentration of bacterial suspensions on their inactivation by high hydrostatic pressure

S. Furukawa, S. Noma, Mitsuya Shimoda, I. Hayakawa

Research output: Contribution to journalArticle

41 Citations (Scopus)

Abstract

The effects of initial concentration [104-109 colony forming units (CPU) mL-1] on the inactivation of vegetative cell suspensions (Escherichia coli) and spore suspensions (Bacillus subtilis) by hydrostatic pressure treatment were investigated. The inactivation rates of E. coli and B. subtilis decreased as the initial concentration of cell and spore suspensions increased. In the practical application of hydrostatic pressure treatment, it was considered that the initial concentration of the bacteria suspensions should be as low as possible.

Original languageEnglish
Pages (from-to)573-577
Number of pages5
JournalInternational Journal of Food Science and Technology
Volume37
Issue number5
DOIs
Publication statusPublished - Jun 1 2002

All Science Journal Classification (ASJC) codes

  • Food Science
  • Industrial and Manufacturing Engineering

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