Inactivation of Staphylococcus aureus and Salmonella enteritidis in tryptic soy broth and caviar samples by high pressure processing
AUTOR(ES)
Fioretto, F., Cruz, C., Largeteau, A., Sarli, T.A., Demazeau, G., El Moueffak, A.
FONTE
Brazilian Journal of Medical and Biological Research
DATA DE PUBLICAÇÃO
2005-08
RESUMO
We studied the action of high pressure processing on the inactivation of two foodborne pathogens, Staphylococcus aureus ATCC 6538 and Salmonella enteritidis ATCC 13076, suspended in a culture medium and inoculated into caviar samples. The baroresistance of the two pathogens in a tryptic soy broth suspension at a concentration of 10(8)-10(9) colony-forming units/ml was tested for continuous and cycled pressurization in the 150- to 550-MPa range and for 15-min treatments at room temperature. The increase of cycle number permitted the reduction of the pressure level able to totally inactivate both microorganisms in the tryptic soy broth suspension, whereas the effect of different procedure times on complete inactivation of the microorganisms inoculated into caviar was similar.
Documentos Relacionados
- Comparison of tryptic soy broth with tryptic soy broth supplemented with sucrose in the septi-chek blood culture system.
- Comparative evaluation of radiometric tryptic soy broth versus radiometric tryptic soy broth with 10% sucrose for detection of bacteremia and fungemia in pediatric patients.
- Comparison of three blood culture media with tryptic soy broth.
- Inactivation of Salmonella enterica Serovar Enteritidis by Ultrasonic Waves under Pressure at Different Water Activities
- Inactivation of Cephalothin and Cephaloridine by Staphylococcus aureus