Journal Article10.1016/S0168-1605(98)00130-5
Influence of several environmental factors on the initiation of germination and inactivation of Bacillus cereus by high hydrostatic pressure
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TL;DR: The initiation of germination and inactivation by HHP were not affected by the fat concentration of the milk, and a combination of 250 mPa at 25 degrees C with L-alanine (100 mM) was found to give an additive response.
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About: This article is published in International Journal of Food Microbiology. The article was published on 20 Oct 1998. The article focuses on the topics: Hydrostatic pressure & Bacillus cereus.
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Citations
Preservative agents in foods. Mode of action and microbial resistance mechanisms.
S Brul,Peter J. Coote +1 more
TL;DR: The mode of action of both chemical and biological (nature-derived) preservatives and the stress response mechanisms induced by these compounds in microorganisms of concern to the food industry are discussed.
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TL;DR: "Bacteria have evolved adaptive networks to face the challenges of changing environments and to survive under conditions of stress, therefore the efficiencies of inactivation and preservation methods need to be assessed, especially with regard to the enormous potential of food pathogens to adapt to a wide variety of stress conditions.
472
Microbiological food safety assessment of high hydrostatic pressure processing: A review
TL;DR: The effect of HHP on foodborne pathogenic microorganisms, their structures and adaptive mechanisms, the intrinsic and extrinsic factors that affect its application with a focus on microbiological safety, and research needs are described.
High Pressure Processing
TL;DR: This section covers high pressure processing as an alternative technology for preservation of foods, which includes critical process factors, their effect on Inactivation levels and mechanisms of inactivation, as well as pathogens of concern and recommendations for surrogates.
386
Response of Spores to High-Pressure Processing
Elaine P. Black,Peter Setlow,Ailsa D. Hocking,Cynthia M. Stewart,Alan L. Kelly,Dallas G. Hoover +5 more
TL;DR: This review focuses on the responses of microbial spores to food processes that incorporate high hydrostatic pressures, and the mechanisms of the germination of bacterial spores are outlined in detail with regard to spore physiology and structure.
251
References
Review : High-pressure, microbial inactivation and food preservation:
TL;DR: Taking into account the baroprotective effects of some food constituents and the strong resistance of some microbial strains, recent research aims at combined processes in which high pressure is associated with moderate temperature, CO2, other bacteriostatic agents, or to nonthermal physical processes such as ultrasounds, alternative currents, high-voltage electric pulses, and so forth.
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Sensitivity of vegetative pathogens to high hydrostatic pressure treatment in phosphate-buffered saline and foods
TL;DR: There was evidence, assessed by differential plating using trypticase soy agar with and without additional NaCl, that sublethally injured cells were present at pressures lower than were required for death.
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•Journal Article
Developments of nonthermal processes for food preservation
B Mertens,Dietrich Knorr +1 more
391
Response of Listeria monocytogenes and Vibrio parahaemolyticus to High Hydrostatic Pressure
TL;DR: Pressurization in ultra-high temperature-processed (UHT) milk and raw milk appeared to provide a protective effect and lessened cell death as compared to pressurizing in phosphate-buffered saline.
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Muramic lactam in peptidoglycan of Bacillus subtilis spores is required for spore outgrowth but not for spore dehydration or heat resistance.
TL;DR: It is demonstrated that degradation of cortex peptidoglycan is not required for spore solute release or partial spore core rehydration during germination and indicated that muramic lactam is a major specificity determinant of germination lytic enzymes.
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