title: Water activity of bacterial suspension media unable to account for the baroprotective effect of solute concentration on the inactivation of Listeria monocytogenes by high hydrostatic pressure.
abstract: Inactivation of Listeria monocytogenes (10(8) CFU/ml) by high hydrostatic pressure (HHP) from 400 to 600 MPa at 25 degrees C for 10 min was investigated with various concentrations of sodium chloride, sucrose, and sodium phosphate buffer solutions. Sodium chloride significantly inhibited HHP-induced inactivation of L. monocytogenes at concentrations higher than 2.6 M. A low concentration of sodium chloride within 1.7 M had no effect on HHP-induced inactivation. Almost complete inactivation at relatively low sodium chloride concentration solution was observed with treatments above 500 MPa. Sucrose also significantly inhibited HHP-induced inactivation of L. monocytogenes when greater than 1.2 M sucrose solutions were used. HHP-treatment at 400 MPa reduced the number of L. monocytogenes in 1.2 M, 1.5 M, and 1.8 M sucrose solutions by 4.8, 2.0, and 0.7 log cycles, respectively. Higher pressure did not yield significant reductions. Sodium phosphate buffer significantly inhibited HHP-induced inactivation of L. monocytogenes. In particular, 1 M phosphate buffer completely inhibited HHP-induced inactivation even at 600 MPa. HHP-treatment at 400 MPa reduced the number of L. monocytogenes in 0.1 M, 0.25 M, and 0.5 M phosphate buffer solutions by 5.6, 4.1, and 3.2 log cycles, respectively. The effect of HHP-induced inactivation of L. monocytogenes in the three kinds of solution was evaluated by adjusting water activity (a(w)). However, the baroprotective effect differed depending on the kind of solute even at the same a(w). This result showed no consistent correlation between a(w) and solute concentration in terms of the baroprotective effect. As an alternative approach, saturation of suspension solution was used for evaluating the effect of HHP-induced inactivation of L. monocytogenes. As the saturation of suspension media increased, the effect of HHP-induced inactivation of L. monocytogenes decreased regardless of the kinds of solute. The saturation of solution would be an alternative parameter of inhibition in terms of HHP-induced inactivation of bacteria.
authors.affiliation: Food Piezotechnology Laboratory, National Food Research Institute, 2-1-12, Kannondai, Tsukuba, Ibaraki 305-8642, Japan. koseki@affrc.go.jp
authors.forename: Shigenobu
authors.initials: S
authors.lastname: Koseki
authors.forename: Kazutaka
authors.initials: K
authors.lastname: Yamamoto
mesh_terms: D015169:Colony Count, Microbial; D003470:Culture Media / Q000737:chemistry*; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D006874:Hydrostatic Pressure; D008089:Listeria monocytogenes / Q000254:growth & development* / Q000378:metabolism; D009994:Osmolar Concentration; D010710:Phosphates / Q000494:pharmacology; D012965:Sodium Chloride / Q000494:pharmacology; D013395:Sucrose / Q000494:pharmacology; D013696:Temperature; D013997:Time Factors; D014867:Water / Q000378:metabolism*
chemical_list: D003470:Culture Media; D010710:Phosphates; D014867:Water; D012965:Sodium Chloride; D013395:Sucrose; C018279:sodium phosphate