Biphasic inactivation kinetics of Escherichia coli in liquid whole egg by high hydrostatic pressure treatments.
Kinetic studies on the isothermal high hydrostatic pressure (HHP) inactivation of Escherichia coli in liquid whole egg (LWE) were performed at 5 and 25 degrees C in the pressure range of 250-400 MPa. The characteristic tailing inactivation curves were described by a first-order biphasic model. As compared to a previous rheological study, it is suggested that the phase change of LWE during pressure treatment affects the inactivation rate of E. coli. Within the processing criteria where the rheological properties of LWE were still comparable to those of fresh LWE, HHP treatments at 5 degrees C induced more E. coli inactivations than those at 25 degrees C. From the results of approximately 3 log reductions of E. coli and over 5 log reductions of Pseudomonas and Paenibacillus, HHP treatment of LWE at 5 degrees C is regarded to be as effective as conventional thermal pasteurization. However, no post-process contamination and the consistency of temperature during preparation, HHP treatment, and storage provide clear processing advantages.
Lee
D U
DU
Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Königin-Luise-Strasse 22, D-14195 Berlin, Germany.
Heinz
V
V
Knorr
D
D
D015169:Colony Count, Microbial; D003470:Culture Media; D004531:Eggs / Q000382:microbiology*; D004926:Escherichia coli / Q000502:physiology*; D005516:Food Microbiology; D005519:Food Preservation; D006874:Hydrostatic Pressure; D007700:Kinetics; D013696:Temperature
D003470:Culture Media