Effect of olive powder and high hydrostatic pressure on the inactivation of Bacillus cereus spores in a reference medium.
作者： Aurora Marco , Carmen Ferrer , Lina Maria Velasco , Dolores Rodrigo , Begoña Muguerza
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摘要: Abstract The aim of this work was to study the effect olive powder combined with high hydrostatic pressure (HHP) on inactivation Bacillus cereus spores, use it as an additional control hurdle in beverages pasteurised by technology. With purpose, reference medium prepared at different concentrations inoculated B. spores and subjected treatments. outgrowth capacity treated then determined 20°C 32°C. addition found slightly reduce effectiveness HHP, although post-treatment storage there increased bacteriostatic samples 2.5% both temperatures pressurised 400 500 MPa, only 200 MPa. therefore had additive temperature HHP processing could act during shelf-life product...
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