Effect of High-Pressure Processing on Strains of Enterobacter sakazakii
作者： S. GONZÁLEZ , G. J. FLICK , F. M. ARRITT , D. HOLLIMAN , B. MEADOWS
DOI: 10.4315/0362-028X-69.4.935
关键词: Infant formula 、 Tryptic soy broth 、 Enterobacter 、 Microbiology 、 Pascalization 、 Food science 、 Strain (chemistry) 、 Chemistry
摘要: Four strains of Enterobacter sakazakii were inoculated into tryptic soy broth and reconstituted powdered infant formula exposed to high-pressure processing. Pressures 200, 400, 600 MPa used for each medium 1 min. E. was reduced by more than 6 log (strains A B) in both media at MPa. Strain B significantly (P < or = 0.05) pressure resistant the other strains, with just a 3-log reduction media. The has significant protective effect certain pressures (strain 400 strain D MPa). Differences reductions between (milk broth) also observed specific MPa; P 0.05). This research showed that sakazakii, when present formula, can be submitted processing (600 min) achieve ranging from 3 6.84, depending on strain.
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