We thank Ms. Yoga Pandya and Ms. Mary Ann Bagnatori for manuscript preperation. This project was supported in pert by the Delaware State Research Partnership Program.
Response of Listeria monocytogenes and Vibrio parahaemolyticus to High Hydrostatic Pressure
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 5, pages 1404–1407, September 1991
How to Cite
STYLES, M. F., HOOVER, D. G. and FARKAS, D. F. (1991), Response of Listeria monocytogenes and Vibrio parahaemolyticus to High Hydrostatic Pressure. Journal of Food Science, 56: 1404–1407. doi: 10.1111/j.1365-2621.1991.tb04784.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 10/15/90; revised 3/14/91; accepted 4/16/91.
Listeria monocytogenes Scott A and CA, were subjected at 23°C to hydrostatic pressures ranging from 2,380 to 3,400 atm and Vibrio parahaemolyticus T-3765-1 from 680 to 1,700 atm. For L. monocytogenes Scott A, pressurization in ultra-high temperature-processed (UHT) milk and raw milk appeared to provide a protective effect and lessened cell death as compared to pressurization in phosphate-buffered saline (100 mM, pH 7.0). A population of about 106 CFU/mL L. monocytogenes was killed by exposure to 3,400 atm within 80 min at 23°C in UHT milk. A population of about 106 CFU/mL V. parahaemolyticus was killed by exposure to 1,700 atm within 10 min at 23°C in clam juice.