Combined effect of high pressure and temperature on inactivation and injury of Listeria monocytogenes in UHT Whole milk

Niharika Mishra, Virendra Puri, Ali Demirci

Research output: Chapter in Book/Report/Conference proceedingConference contribution

1 Citation (Scopus)

Abstract

Listeria monocytogenes is a Gram positive, psychrotrophic microorganism that can grow even at -0.4°C. As L. monocytogenes is capable of growing at refrigeration temperature, it is a potential threat for stored foods such as milk and dairy products. The microorganism shows barotolerance when treated with high pressure in milk. In the present study, inactivation and injury of L. monocytogenes was evaluated under the combined effect of high pressure and temperature in UHT whole milk. The milk samples were treated at two pressure levels (500 and 600 MPa) and 43°C for different treatment times. Stationary phase cells grown at 43°C, documented to be most resistant, were used for experiments. After the high pressure treatment, the milk samples were serially diluted and spiral plated on Tryptic Soy Yeast Extract Agar (TSAYE) and Modified Oxford Agar (MOX). After incubating at 35°C for 3-5 days, the log reduction values were calculated for both TSAYE and MOX plates. Approximately 6-log reduction was obtained when milk samples were treated at 500 MPa and 43°C for 6 minutes and at 600 MPa and 43°C for 80 s. Percent injured cells was calculated. Approximately, 99.9999% injury was obtained at 500 MPa, 43°C for six and seven minutes of treatment time and at 600 MPa, 43°C for 80,100, and 120 s.

Original languageEnglish (US)
Title of host publicationAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2008, ASABE 2008
PublisherAmerican Society of Agricultural and Biological Engineers
Pages1504-1516
Number of pages13
Volume3
ISBN (Print)9781605605364
StatePublished - 2008
EventAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2008 - Providence, RI, United States
Duration: Jun 29 2008Jul 2 2008

Other

OtherAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2008
CountryUnited States
CityProvidence, RI
Period6/29/087/2/08

Fingerprint

whole milk
Listeria monocytogenes
inactivation
Milk
Pressure
milk
Temperature
agar
Wounds and Injuries
dairy products
Agar
temperature
microorganisms
high pressure treatment
yeast extract
refrigeration
sampling
Refrigeration
Dairy Products
cells

All Science Journal Classification (ASJC) codes

  • Agricultural and Biological Sciences(all)

Cite this

Mishra, N., Puri, V., & Demirci, A. (2008). Combined effect of high pressure and temperature on inactivation and injury of Listeria monocytogenes in UHT Whole milk. In American Society of Agricultural and Biological Engineers Annual International Meeting 2008, ASABE 2008 (Vol. 3, pp. 1504-1516). American Society of Agricultural and Biological Engineers.
Mishra, Niharika ; Puri, Virendra ; Demirci, Ali. / Combined effect of high pressure and temperature on inactivation and injury of Listeria monocytogenes in UHT Whole milk. American Society of Agricultural and Biological Engineers Annual International Meeting 2008, ASABE 2008. Vol. 3 American Society of Agricultural and Biological Engineers, 2008. pp. 1504-1516
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abstract = "Listeria monocytogenes is a Gram positive, psychrotrophic microorganism that can grow even at -0.4°C. As L. monocytogenes is capable of growing at refrigeration temperature, it is a potential threat for stored foods such as milk and dairy products. The microorganism shows barotolerance when treated with high pressure in milk. In the present study, inactivation and injury of L. monocytogenes was evaluated under the combined effect of high pressure and temperature in UHT whole milk. The milk samples were treated at two pressure levels (500 and 600 MPa) and 43°C for different treatment times. Stationary phase cells grown at 43°C, documented to be most resistant, were used for experiments. After the high pressure treatment, the milk samples were serially diluted and spiral plated on Tryptic Soy Yeast Extract Agar (TSAYE) and Modified Oxford Agar (MOX). After incubating at 35°C for 3-5 days, the log reduction values were calculated for both TSAYE and MOX plates. Approximately 6-log reduction was obtained when milk samples were treated at 500 MPa and 43°C for 6 minutes and at 600 MPa and 43°C for 80 s. Percent injured cells was calculated. Approximately, 99.9999{\%} injury was obtained at 500 MPa, 43°C for six and seven minutes of treatment time and at 600 MPa, 43°C for 80,100, and 120 s.",
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Mishra, N, Puri, V & Demirci, A 2008, Combined effect of high pressure and temperature on inactivation and injury of Listeria monocytogenes in UHT Whole milk. in American Society of Agricultural and Biological Engineers Annual International Meeting 2008, ASABE 2008. vol. 3, American Society of Agricultural and Biological Engineers, pp. 1504-1516, American Society of Agricultural and Biological Engineers Annual International Meeting 2008, Providence, RI, United States, 6/29/08.

Combined effect of high pressure and temperature on inactivation and injury of Listeria monocytogenes in UHT Whole milk. / Mishra, Niharika; Puri, Virendra; Demirci, Ali.

American Society of Agricultural and Biological Engineers Annual International Meeting 2008, ASABE 2008. Vol. 3 American Society of Agricultural and Biological Engineers, 2008. p. 1504-1516.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

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N2 - Listeria monocytogenes is a Gram positive, psychrotrophic microorganism that can grow even at -0.4°C. As L. monocytogenes is capable of growing at refrigeration temperature, it is a potential threat for stored foods such as milk and dairy products. The microorganism shows barotolerance when treated with high pressure in milk. In the present study, inactivation and injury of L. monocytogenes was evaluated under the combined effect of high pressure and temperature in UHT whole milk. The milk samples were treated at two pressure levels (500 and 600 MPa) and 43°C for different treatment times. Stationary phase cells grown at 43°C, documented to be most resistant, were used for experiments. After the high pressure treatment, the milk samples were serially diluted and spiral plated on Tryptic Soy Yeast Extract Agar (TSAYE) and Modified Oxford Agar (MOX). After incubating at 35°C for 3-5 days, the log reduction values were calculated for both TSAYE and MOX plates. Approximately 6-log reduction was obtained when milk samples were treated at 500 MPa and 43°C for 6 minutes and at 600 MPa and 43°C for 80 s. Percent injured cells was calculated. Approximately, 99.9999% injury was obtained at 500 MPa, 43°C for six and seven minutes of treatment time and at 600 MPa, 43°C for 80,100, and 120 s.

AB - Listeria monocytogenes is a Gram positive, psychrotrophic microorganism that can grow even at -0.4°C. As L. monocytogenes is capable of growing at refrigeration temperature, it is a potential threat for stored foods such as milk and dairy products. The microorganism shows barotolerance when treated with high pressure in milk. In the present study, inactivation and injury of L. monocytogenes was evaluated under the combined effect of high pressure and temperature in UHT whole milk. The milk samples were treated at two pressure levels (500 and 600 MPa) and 43°C for different treatment times. Stationary phase cells grown at 43°C, documented to be most resistant, were used for experiments. After the high pressure treatment, the milk samples were serially diluted and spiral plated on Tryptic Soy Yeast Extract Agar (TSAYE) and Modified Oxford Agar (MOX). After incubating at 35°C for 3-5 days, the log reduction values were calculated for both TSAYE and MOX plates. Approximately 6-log reduction was obtained when milk samples were treated at 500 MPa and 43°C for 6 minutes and at 600 MPa and 43°C for 80 s. Percent injured cells was calculated. Approximately, 99.9999% injury was obtained at 500 MPa, 43°C for six and seven minutes of treatment time and at 600 MPa, 43°C for 80,100, and 120 s.

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BT - American Society of Agricultural and Biological Engineers Annual International Meeting 2008, ASABE 2008

PB - American Society of Agricultural and Biological Engineers

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Mishra N, Puri V, Demirci A. Combined effect of high pressure and temperature on inactivation and injury of Listeria monocytogenes in UHT Whole milk. In American Society of Agricultural and Biological Engineers Annual International Meeting 2008, ASABE 2008. Vol. 3. American Society of Agricultural and Biological Engineers. 2008. p. 1504-1516