resumo
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.
palavras-chave
HIGH HYDROSTATIC-PRESSURE; FT-IR SPECTROSCOPY; INFRARED-SPECTROSCOPY; LISTERIA-MONOCYTOGENES; IDENTIFICATION; INACTIVATION; PROTEINS; DIFFERENTIATION; MICROORGANISMS; MICROBIOLOGY
categoria
Food Science & Technology
autores
Moreirinha, C; Almeida, A; Saraiva, JA; Delgadillo, I
nossos autores
Catarina Moreirinha
Bolseiro de pós-Doutoramentoagradecimentos
We would like to thank Fundacao para a Ciencia e a Tecnologia (FCT, Portugal), the European Union, QREN, FEDER and COMPETE, for funding the Organic Chemistry Research Unit (QOPNA) (project PEst-C/QUI/UI0062/2013; FCOMP-01-0124-FEDER-037296) and project MARES - Sustainable use of Marine Resources (CENTRO-07-ST24-FEDER-002033). Catarina Moreirinha was financed by FCT (SFRH/BD/71512/2010).