Resistance of Listeria monocytogenes to ultrasonic waves under pressure atsublethal (manosonication) and lethal (manothermosonication) temperatures

Citation
R. Pagan et al., Resistance of Listeria monocytogenes to ultrasonic waves under pressure atsublethal (manosonication) and lethal (manothermosonication) temperatures, FOOD MICROB, 16(2), 1999, pp. 139-148
Citations number
29
Categorie Soggetti
Food Science/Nutrition
Journal title
FOOD MICROBIOLOGY
ISSN journal
07400020 → ACNP
Volume
16
Issue
2
Year of publication
1999
Pages
139 - 148
Database
ISI
SICI code
0740-0020(199904)16:2<139:ROLMTU>2.0.ZU;2-U
Abstract
The influence of amplitude of ultrasonic waves, static pressure and tempera ture on the inactivation rate of Listeria monocytogenes by ultrasonic waves under pressure (manosonication; MS) has been investigated. Also the influe nce of growth temperature, pH and composition of treatment medium, and the presence of sodium chloride in the recovery medium on the MS resistance of L. monocytogenes has been investigated and compared with its heat resistanc e. The inactivation of L. monocytogenes by high power ultrasonic waves (20 kHz, 117 mu m) at ambient temperature and pressure was low (D-UW = 4.3 min) . The increase of relative pressure (MS) to 200 kPa decreased D-MS to 1.5 m in and the increase to 400 kPa to 1.0 min. inactivation rate by MS increase d exponentially with the amplitude of ultrasonic waves in the range of 62-1 50 mu m. An amplitude increase of 100 mu m decreased the MS resistance of a pproximately six times. The inactivation rate by MS was not influenced by t reatment temperature up to 50 degrees C. However at higher temperatures the lethality of this combined process (MTS) increased considerably. inactivat ion by MTS was the result of the inactivation by heat in addition to that b y ultrasound under pressure. Cells grown at 37 degrees C were twice more he at resistant than those grown at 4 degrees C but no differences were found between decimal reduction time values to MS (117 mu m, 200 kPa, 40 degrees C) of both suspensions. While the inactivation rate by heat in pH4 buffer w as two- and five-fold higher than in pH7 buffer and skimmed milk respective ly, the differences among D-MS-value in these media were lower than 60%. Th e addition of 57% of sucrose to the treatment medium increased D-61 from 0. 22 to 5.7min and D-MS from 1.5 to 3.1 min. The addition of 3% sodium chlori de to the recovery medium decreased D-60 by 1/3 but did not modify D-MS-val ues. (C) 1999 Academic Press.