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

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

doi:10.1046/j.1365-2621.2002.00586.x

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

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

Food Science and Biotechnology

Research output: Contribution to journal › Article › peer-review

44 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 language	English
Pages (from-to)	573-577
Number of pages	5
Journal	International Journal of Food Science and Technology
Volume	37
Issue number	5
DOIs	https://doi.org/10.1046/j.1365-2621.2002.00586.x
Publication status	Published - Jun 1 2002

All Science Journal Classification (ASJC) codes

Food Science
Industrial and Manufacturing Engineering

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10.1046/j.1365-2621.2002.00586.x

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AU - Noma, S.

AU - Shimoda, Mitsuya

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AB - 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.

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

Abstract

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