title: [Study on the death of Escherichia coli induced by hydrostatic pressures].
abstract: The effect of hydrostatic pressure on the death of E. coli was studied in this paper. The results indicated that E. coli could be killed by hydrostatic pressure above 800 bar. At 2300 bar E. coli was totally killed in 30 minutes. The time course of E. coli death induced by pressure indicated that the most E. coli was killed in the first 10 minutes after the pressure was applied. It was also found that the lower temperature favored killing E. coli under pressure.
authors.affiliation: Shanghai Institute of Biochemistry, Academia Sinica.
authors.forename: L
authors.initials: L
authors.lastname: Qin
authors.forename: G
authors.initials: G
authors.lastname: Tang
authors.forename: K
authors.initials: K
authors.lastname: Ruan
mesh_terms: D004926:Escherichia coli; D005511:Food Handling; D005516:Food Microbiology; D006874:Hydrostatic Pressure; D013242:Sterilization / Q000379:methods*; D013696:Temperature