Efficiency of pulse pressure treatment for inactivation of Escherichia coli and Listeria innocua in whole milk

Sencer Buzrul (1) , Hami Alpas (1) , Alain Largeteau (2) , Gérard Demazeau (2)

1 Food Engineering Department
2 ICMCB - Institut de Chimie de la Matière Condensée de Bordeaux

Escherichia coli ATCC 11775 and Listeria innocua ATCC 33090 in whole milk were inactivated by single- and multi-pulsed (up to 10 pulses) high hydrostatic pressure (HHP) treatments. Both bacteria showed similar resistance to single- and multi-pulsed HHP. The efficiency of pulsed pressure treatment depends on the combination of holding time of each pulse and number of pulses. It was observed that multi-pulsed pressure treatment instead of traditional single-pulsed HHP could be used to pasteurize milk at a lower pressure level. Nevertheless, an optimization is necessary between the pulse holding time, number of pulses, and pressure levels to reach the desirable log-reduction of microorganisms compatible with industrial application.

Mots clés: High hydrostatic pressure; Pressure pulse; Milk; Escherichia coli; Listeria innocua

Domaines: Matériaux; Ingénierie des aliments

Sencer Buzrul, Hami Alpas, Alain Largeteau, Gérard Demazeau. Efficiency of pulse pressure treatment for inactivation of Escherichia coli and Listeria innocua in whole milk. European Food Research and Technology, 2009, 229 (1), pp.127-131. ⟨10.1007/s00217-009-1033-0⟩. ⟨hal-00402170⟩