High-pressure processing effects on foodborne bacteria by mid-infrared spectroscopy analysis
authors Moreirinha, C; Almeida, A; Saraiva, JA; Delgadillo, I
nationality International
journal LWT-FOOD SCIENCE AND TECHNOLOGY
author keywords Infrared spectroscopy; High pressure processing; Foodborne bacteria
keywords HIGH HYDROSTATIC-PRESSURE; FT-IR SPECTROSCOPY; INFRARED-SPECTROSCOPY; LISTERIA-MONOCYTOGENES; IDENTIFICATION; INACTIVATION; PROTEINS; DIFFERENTIATION; MICROORGANISMS; MICROBIOLOGY
abstract High pressure processing is an emergent technology for food preservation that causes minimal changes in the characteristics of the foods, preventing food spoilage and foodborne diseases. In this work, 12 different foodborne bacteria were submitted to high pressure (300 MPa, 15 min, room temperature) in order to assess the bacterial reduction and the alterations induced with this processing in cellular components. It was observed that all the Gram-negative bacteria were inactivated to undetectable levels while Gram-positive showed resistance to pressure, being Staphylococcus aureus and Bacillus cereus the most resistant, decreasing only 2 logs. Listeria monocytogenes decreased about 5 logs. IR spectroscopy was used to investigate the differences in the spectra of the cells after the pressurization. Regarding cellular modifications, it was possible to notice that changes in hydrogen bounds appear to be on the basis of the modifications observed in the spectra after high pressure processing. (C) 2016 Elsevier Ltd. All rights reserved.
publisher ELSEVIER SCIENCE BV
issn 0023-6438
year published 2016
volume 73
beginning page 212
ending page 218
digital object identifier (doi) 10.1016/j.lwt.2016.05.041
web of science category Food Science & Technology
subject category Food Science & Technology
unique article identifier WOS:000381321100031
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