Response of Escherichia coli O157:H7 in apple and orange juices by hydrostatic pressure treatment with rapid decompression

Seiji Noma, Chihiro Tomita, Mitsuya Shimoda, Isao Hayakawa

Research output: Contribution to journalArticle

22 Citations (Scopus)

Abstract

The bactericidal efficiency of hydrostatic pressure treatment combined with a slow decompression (SD; about 30 s) or a rapid decompression (RD; about 2 ms) against clinically isolated Escherichia coli O157:H7 was investigated in apple juice, orange juice and Mcllvaine buffers having the same pH values of the juices used. Effects of the SD and RD treatments on survivability of E. coli O157:H7 cells during storage at 4°C in the juices were also investigated. The RD treatment showed higher inactivation effect than the SD treatment in both the juices and buffers. Untreated E. coli O157:H7 cells were not inactivated during storage for 5 days; however, post-treatment storage after both the SD and RD treatments reduced survivability of E. coli O157:H7 cells in the juices. The degree of the reduction was higher in the cells subjected to the RD treatment than to the SD treatment.

Original languageEnglish
Pages (from-to)469-473
Number of pages5
JournalFood Microbiology
Volume21
Issue number4
DOIs
Publication statusPublished - Aug 2004

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pressure treatment
Hydrostatic Pressure
Escherichia coli O157
apple juice
orange juice
Malus
Decompression
juices
buffers
cells
Therapeutics
inactivation
Buffers

All Science Journal Classification (ASJC) codes

  • Food Science
  • Microbiology

Cite this

Response of Escherichia coli O157:H7 in apple and orange juices by hydrostatic pressure treatment with rapid decompression. / Noma, Seiji; Tomita, Chihiro; Shimoda, Mitsuya; Hayakawa, Isao.

In: Food Microbiology, Vol. 21, No. 4, 08.2004, p. 469-473.

Research output: Contribution to journalArticle

Noma, Seiji ; Tomita, Chihiro ; Shimoda, Mitsuya ; Hayakawa, Isao. / Response of Escherichia coli O157:H7 in apple and orange juices by hydrostatic pressure treatment with rapid decompression. In: Food Microbiology. 2004 ; Vol. 21, No. 4. pp. 469-473.
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