Publikationsdatenbank

Inactivation of Vibrio spp. in pure cultures and mussel homogenates using high hydrostatic pressure (2018)

Art

Zeitschriftenartikel / wissenschaftlicher Beitrag

Autoren

Vu, T.T.T.

Alter, T. (WE 8)

Braun, P.G.

Dittrich, A.J.

Hühn, S. (WE 8)

Forschungsprojekt

Charakterisierung der Vibrio spp.-Population in Lebensmitteln (C-4); globale Aspekte von Vibrio spp. (C-1); Transkriptom-Profiling von pathogenen Vibrio spp. mittels Microarray-Technik (C6b) im Verbundprojekt VibrioNet

Quelle

Letters in Applied Microbiology

Bandzählung: 67

Heftzählung: 3

Seiten: 220 – 225

ISSN: 0266-8254

Sprache

Englisch

Verweise

DOI: 10.1111/lam.13044

Pubmed: 29962033

Kontakt

Institut für Lebensmittelsicherheit und -hygiene

Königsweg 69
14163 Berlin
+49 30 838 62551 / 52790
lebensmittelhygiene@vetmed.fu-berlin.de / fleischhygiene@vetmed.fu-berlin.de

Abstract / Zusammenfassung

The objective of this study was to determine the effect of high hydrostatic pressure (HHP) on the inactivation of Vibrio sp. in pure cultures and mussel homogenates. Four Vibrio strains including V. alginolyticus, V. cholerae, V. parahaemolyticus and V. vulnificus were used. HHP treatments were performed with both pure Vibrio sp. cultures in alkaline peptone water (2% NaCl) and artificially inoculated mussel homogenates at pressure levels of 250, 350 and 450 MPa for 1 and 3 min at 25°C. Counts of Vibrio were determined before and after treatment using drop plating method. The effect of high pressure on the reduction level significantly differed among the respective Vibrio species. Vibrio vulnificus was the most susceptible species to HHP. To achieve a >5 log reduction in mussel homogenates, pressure treatment needs to be (i) 350-450 MPa for ≥1 min at 25°C for both V. alginolyticus and V. cholerae, (ii) 250 MPa for ≥3 min or 350-450 MPa for ≥1 min for V. vulnificus and (iii) 350 MPa for ≥3 min or 450 MPa for ≥1 min for V. parahaemolyticus.
SIGNIFICANCE AND IMPACT OF THE STUDY:

High hydrostatic pressure (HHP) has been applied to inactivate spoilage and pathogenic micro-organisms in a variety of food products, including seafood. Vibrio sp. are frequently reported as the main cause of foodborne illness associated with consumption of raw or undercooked seafood particularly shellfish worldwide. To date, data on the inactivation of Vibrio sp. via HHP are still limited and most of the trials only investigated HHP application in oysters and clams. This study demonstrates the efficacy of HHP inactivating Vibrio sp. in both pure culture and mussel homogenates.