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Combined Effects of Hydrostatic Pressure, Temperature, and the Addition of Allyl Isothiocyanate on Inactivation of Escherichia coli

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Combined effects of hydrostatic pressure, temperature, and the addition of allyl isothiocyanate (AIT) on the inactivation of Escherichia coli, including type O157, were investigated. Inactivation to undetectable levels by hydrostatic pressure alone requires 400 to 600 MPa. E. coli growth was delayed with increasing of applied pressure and the AIT concentration added subsequently. The antibacterial effects of AIT vapor increased on JCM 1649 and IFO 3301 after pressurization. The bactericidal effects of pressurization with the addition of AIT at 4°C or 40°C were greater than at 20°C, and all bacteria tested were effectively killed at 200 or 250 MPa with 10 to 80 μg/ml of AIT. We tried to apply the combined treatment to a food product ''Asazuke'' (low salt vegetables), and it was confirmed that E. coli inoculated into the product was inactivated the same as in the in vitro test. We also studied the inactivation mechanism behind pressurization with AIT from the relationship between pressure resistance and precultivation temperature, and it was suggested that destruction of membrane structure caused bacterial kill.

Document Type: Research Article

Affiliations: 1: Food Processing Research Institute of Shimane Prefecture, 388-3 Shimoko, Hamada, Shimane 697-0006, Japan 2: National Food Research Institute, 2-1-2 Kannondai, Tsukuba, Ibaraki 305-8642, Japan

Publication date: July 1, 2000

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