Effects of Thermally-Assisted and High-Pressure Processing on Background Microbiota and the Listeria monocytogenes Load of a Minimally Processed Commodity

Effects of Thermally-Assisted and High-Pressure Processing on Background Microbiota and the Listeria monocytogenes Load of a Minimally Processed Commodity

The current study investigated the impact of treatments with elevated hydrostatic pressure (500 MPa) for inactivation of on smoked rainbow trout ( ) at high and low inoculation levels. The temperature values of the trials were set at 4.4 and 60.0 °C, adjusted with a circulating water bath connected...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Microorganisms (Basel) 2024-09, Vol.12 (9), p.1858
Hauptverfasser: Kafle, Ranju, Fouladkhah, Aliyar Cyrus
Format: Artikel
Sprache:eng
Schlagworte:
background microbiota
Commodities
Consumers
Epidemics
Fatalities
Food
Food contamination
Food contamination & poisoning
Food products
High temperature
high-pressure processing
Hydrostatic pressure
Inactivation
Inoculation
Listeria
Listeria monocytogenes
Microbiota
Microbiota (Symbiotic organisms)
Oncorhynchus mykiss
Pathogens
Pressure
Pressure effects
Public health
Salmon
Stainless steel
Stainless steels
Temperature
Trout
Water baths
Yeast
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:The current study investigated the impact of treatments with elevated hydrostatic pressure (500 MPa) for inactivation of on smoked rainbow trout ( ) at high and low inoculation levels. The temperature values of the trials were set at 4.4 and 60.0 °C, adjusted with a circulating water bath connected to a stainless steel jacket surrounding the pressure processing chamber. Before pressure processing, the counts (selective counts of PALCAM, mean ± SD) of were 6.45 ± 0.1 log CFU/g and were reduced ( < 0.05) to 3.72 ± 0.3, and
ISSN:2076-2607
2076-2607
DOI:10.3390/microorganisms12091858