title: Short communication: Effects of high-pressure processing on the inactivity of Cronobacter sakazakii in whole milk and skim milk samples.
abstract: Powdered infant formula is considered as the main transmission vehicle for Cronobacter sakazakii infections including meningitis, septicemia, and necrotizing enterocolitis. The effects of high-pressure processing treatment on inactivation of C. sakazakii ranging from 100 to 400 MPa for 3.0, 5.0, and 7.0 min in whole milk and skim milk were studied. Significant differences in inactivation of C. sakazakii were observed in milk samples under different pressures for 3 to 7 min compared with untreated samples, and C. sakazakii was not detected after 400 MPa for 3 min. The lethality rates of C. sakazakii cells in whole and skim milk with an initial level of 10(4) cfu/mL after 100 and 200 MPa treatments were not significantly different, but relatively higher lethality rates were found in whole milk after 300 MPa treatment than in skim milk. Finally, the scanning electron micrographs indicated that cellular envelope and intracellular damage of C. sakazakii cells were apparent after 300 and 400 MPa for 5.0 min compared with the untreated cells, and a progressive increase of injured cells with increased pressure treatment was found. It was concluded that C. sakazakii was sensitive to high-pressure processing treatment and that high-pressure processing treatment with 400 MPa for 3.0 min can be used to control C. sakazakii contamination in milk samples.
authors.affiliation: Center of Detection and Control of Foodborne Risk Factors, School of Food Science and Engineering, Hefei University of Technology, Hefei, 230009, China; State Key Laboratory of Applied Microbiology, South China (the Ministry-Province Joint Development), Provincial Key Laboratory of Microbiology Culture Collection and Application, Guangdong Institute of Microbiology, Guangzhou, 510070, China.
authors.forename: Rui
authors.initials: R
authors.lastname: Jiao
authors.affiliation: Center of Detection and Control of Foodborne Risk Factors, School of Food Science and Engineering, Hefei University of Technology, Hefei, 230009, China.
authors.forename: Jina
authors.initials: J
authors.lastname: Gao
authors.affiliation: Center of Detection and Control of Foodborne Risk Factors, School of Food Science and Engineering, Hefei University of Technology, Hefei, 230009, China.
authors.forename: Yinxiang
authors.initials: Y
authors.lastname: Li
authors.affiliation: Center of Detection and Control of Foodborne Risk Factors, School of Food Science and Engineering, Hefei University of Technology, Hefei, 230009, China.
authors.forename: Xiyan
authors.initials: X
authors.lastname: Zhang
authors.affiliation: Center of Detection and Control of Foodborne Risk Factors, School of Food Science and Engineering, Hefei University of Technology, Hefei, 230009, China.
authors.forename: Maofeng
authors.initials: M
authors.lastname: Zhang
authors.affiliation: Center of Detection and Control of Foodborne Risk Factors, School of Food Science and Engineering, Hefei University of Technology, Hefei, 230009, China; State Key Laboratory of Applied Microbiology, South China (the Ministry-Province Joint Development), Provincial Key Laboratory of Microbiology Culture Collection and Application, Guangdong Institute of Microbiology, Guangzhou, 510070, China. Electronic address: yeyw04@mails.gucas.ac.cn.
authors.forename: Yingwang
authors.initials: Y
authors.lastname: Ye
authors.affiliation: State Key Laboratory of Applied Microbiology, South China (the Ministry-Province Joint Development), Provincial Key Laboratory of Microbiology Culture Collection and Application, Guangdong Institute of Microbiology, Guangzhou, 510070, China.
authors.forename: Qingping
authors.initials: Q
authors.lastname: Wu
authors.affiliation: School of Public Health and Tropical Medicine, Southern Medical University, Guangzhou, Guangdong Province, 510515, China.
authors.forename: Hongying
authors.initials: H
authors.lastname: Fan
mesh_terms: D000818:Animals; D044083:Cronobacter sakazakii / Q000187:drug effects*; D005516:Food Microbiology; D041943:Infant Formula; D008892:Milk; D011312:Pressure
keywords: Cronobacter sakazakii; high-pressure processing; inactivation; skim milk; whole milk