Efficiency of pulse pressure treatment for inactivation of Escherichia coli and Listeria innocua in whole milk
Sencer Buzrul; Hami Alpas; Alain Largeteau; Gérard Demazeau
European Food Research and Technology 229(1): 127-131
ISSN/ISBN: 1438-2377 DOI: 10.1007/s00217-009-1033-0
Escherichia coli ATCC 11775 and Listeria innocua ATCC 33090 in whole milk were inactivated by single- and multi-pulsed (up to 10 pulses) high hydrostatic pressure (HHP) treatments. Both bacteria showed similar resistance to single- and multi-pulsed HHP. The efficiency of pulsed pressure treatment depends on the combination of holding time of each pulse and number of pulses. It was observed that multi-pulsed pressure treatment instead of traditional single-pulsed HHP could be used to pasteurize milk at a lower pressure level. Nevertheless, an optimization is necessary between the pulse holding time, number of pulses, and pressure levels to reach the desirable log-reduction of microorganisms compatible with industrial application.