Effect of High Hydrostatic Pressure on Aeromonas hydrophila AH 191 Growth in Milk

: Exposure to high pressure is an efficient method of bacterial inactivation that is particularly important for reducing the microbial load present in foods. In this study, we examined the high pressure inactivation of Aeromonas hydrophila AH 191, a virulent strain that produces aerolysin, a cytoto...

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Veröffentlicht in:	Journal of food science 2012-08, Vol.77 (8), p.M417-M424
Hauptverfasser:	Durães-Carvalho, Ricardo, Souza, Ancelmo R., Martins, Luciano M., Sprogis, Adriane C. S., Bispo, Jose A. C., Bonafe, Carlos F. S., Yano, Tomomasa
Format:	Artikel
Sprache:	eng
Schlagworte:	Aeromonas hydrophila Aeromonas hydrophila - growth & development Animals Bacteria bacterial inactivation Bacterial Toxins - biosynthesis Biological and medical sciences Caco-2 Cells Cercopithecus aethiops Cytoplasm Enterotoxins - biosynthesis Food Contamination - analysis Food Contamination - prevention & control Food Handling - methods Food industries Food Microbiology - methods Food science Foods Fundamental and applied biological sciences. Psychology high pressure Humans Hydrogen-Ion Concentration Hydrostatic Pressure Inactivation Microorganisms Microscopy, Electron, Scanning Microscopy, Electron, Transmission Milk Milk - microbiology Milk and cheese industries. Ice creams Pore Forming Cytotoxic Proteins - biosynthesis Scanning electron microscopy Temperature Toxins Transmission electron microscopy Vero Cells
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