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High Pressure Research
An International Journal
Volume 34, 2014 - Issue 1
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Original Articles

Inactivation and sublethal injury of Escherichia coli and Listeria innocua by high hydrostatic pressure in model suspensions and beetroot juice

Barbara SokołowskaProf. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology, Department of Fruit and Vegetable Product Technology, Warsaw, Poland
,
Sylwia SkąpskaProf. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology, Department of Fruit and Vegetable Product Technology, Warsaw, PolandCorrespondence[email protected]
,
Jolanta NiezgodaProf. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology, Department of Fruit and Vegetable Product Technology, Warsaw, Poland
,
Małgorzata RutkowskaInstitute of High Pressure Physic of Polish Academy of Sciences, Laboratory of Biomaterials, Warsaw, Poland
,
Agnieszka DekowskaProf. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology, Department of Fruit and Vegetable Product Technology, Warsaw, Poland
&
Sylwester J. RzoskaInstitute of High Pressure Physic of Polish Academy of Sciences, Laboratory of Biomaterials, Warsaw, Poland
Pages 147-155 | Received 30 Aug 2013, Accepted 16 Dec 2013, Published online: 23 Jan 2014

Citations (29)

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Barbara Sokołowska, Łukasz Woźniak, Sylwia Skąpska, Izabela Porębska, Justyna Nasiłowska & Sylwester J. Rzoska. (2017) Evaluation of quality changes of beetroot juice after high hydrostatic pressure processing. High Pressure Research 37:2, pages 214-222.
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Articles from other publishers (28)

Yujun Zhai, Weina Tian, Kewei Chen, Linshu Lan, Jianquan Kan & Hui Shi. (2024) Flagella-mediated adhesion of Escherichia coli O157:H7 to surface of stainless steel, glass and fresh produces during sublethal injury and recovery. Food Microbiology 117, pages 104383.
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Dong Yang, Zhidong Jiang, Qiuyu Meng, Shengkang Wang, Hanxu Pan, Lei Rao & Xiaojun Liao. (2023) Analyzing the pressure resistant, sublethal injury and resuscitable viable but non-culturable state population of Escherichia coli, Staphylococcus aureus, Bacillus amyloliquefaciens and Lactiplantibacillus plantarum under high pressure processing. Food Research International 173, pages 113336.
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Eun-Jung Lee, Soo-Hwan Kim & Sang-Hyun Park. (2023) Effect of high hydrostatic pressure treatment on the inactivation and sublethal injury of foodborne pathogens and quality of apple puree at different pH. Food Microbiology 114, pages 104302.
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Eun Jung Lee & Sang Hyun Park. (2023) Antimicrobial Effect of Combination Treatment with High Pressure Processing and Mild Heat Against Foodborne Pathogens in Apple Puree. Food and Bioprocess Technology.
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Min-Ju Kim & Sang-Hyun Park. (2023) Effect of high-pressure processing on the inactivation of foodborne pathogens in egg salad. Letters in Applied Microbiology 76:6.
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Fabiola S. Gouvea, Tatiana Koutchma, Elisa Helena R. Ferreira, Eduardo Henrique M. Walter & Amauri Rosenthal. (2023) Resistance of Escherichia coli, Salmonella spp., and Listeria monocytogenes in high and low-acidity juices processed by high hydrostatic pressure. International Journal of Food Microbiology 395, pages 110189.
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Lele Shao, Yingying Sun, Bo Zou, Yijie Zhao, Xingmin Li & Ruitong Dai. (2023) Sublethally injured microorganisms in food processing and preservation: Quantification, formation, detection, resuscitation and adaption. Food Research International 165, pages 112536.
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Jing-Yi Hao, Yu-Qing Lei, Jun-Yan Shi, Wan-Bin Zhao, Zhi-Lin Gan, Xin Hu & Ai-Dong Sun. (2022) Integrative Physiological and Transcriptome Analysis Reveals the Mechanism for the Repair of Sub-Lethally Injured Escherichia coli O157:H7 Induced by High Hydrostatic Pressure. Foods 11:15, pages 2377.
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Prashant Raj Pokhrel, Camille Boulet, Semanur Yildiz, Shyam Sablani, Juming Tang & Gustavo V. Barbosa-Cánovas. (2022) Effect of high hydrostatic pressure on microbial inactivation and quality changes in carrot-orange juice blends at varying pH. LWT 159, pages 113219.
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Justyna Nasiłowska, Barbara Sokołowska & Monika Fonberg-Broczek. (2022) <i>Escherichia coli</i> and <i>Listeria innocua</i> stability in carrot juice preserved by high hydrostatic pressure. AIMS Agriculture and Food 7:3, pages 623-636.
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Atul Dhiman, Rajat Suhag, Divya Singh Chauhan, Dhruv Thakur, Shubham Chhikara & Pramod K. Prabhakar. (2021) Status of beetroot processing and processed products: Thermal and emerging technologies intervention. Trends in Food Science & Technology 114, pages 443-458.
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Ceren Ates, Gulsun Akdemir Evrendilek & Sibel Uzuner. (2021) High‐pressure processing of shalgam with respect to quality characteristics, microbial inactivation, and shelflife extension. Journal of Food Processing and Preservation 45:7.
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Sara Martillanes, Javier Rocha-Pimienta, Jaime Llera-Oyola, María Victoria Gil, María Concepción Ayuso-Yuste, Jesús García-Parra & Jonathan Delgado-Adámez. (2021) Control of Listeria monocytogenes in sliced dry-cured Iberian ham by high pressure processing in combination with an eco-friendly packaging based on chitosan, nisin and phytochemicals from rice bran. Food Control 124, pages 107933.
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Peiqing Yang, Lei Rao, Liang Zhao, Xiaomeng Wu, Yongtao Wang & Xiaojun Liao. (2021) High pressure processing combined with selected hurdles: Enhancement in the inactivation of vegetative microorganisms. Comprehensive Reviews in Food Science and Food Safety 20:2, pages 1800-1828.
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Fabiola S. Gouvea, Olga I. Padilla-Zakour, Randy W. Worobo, Bruno M. Xavier, Eduardo H.M. Walter & Amauri Rosenthal. (2020) Effect of high-pressure processing on bacterial inactivation in açaí juices with varying pH and soluble solids content. Innovative Food Science & Emerging Technologies 66, pages 102490.
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Nagwa Ali, Vladimir Popović, Tatiana Koutchma, Keith Warriner & Yan Zhu. (2019) Effect of thermal, high hydrostatic pressure, and ultraviolet‐C processing on the microbial inactivation, vitamins, chlorophyll, antioxidants, enzyme activity, and color of wheatgrass juice. Journal of Food Process Engineering 43:1.
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Dan Wu, Fereidoun Forghani, Eric Banan-Mwine Daliri, Jiao Li, Xinyu Liao, Donghong Liu, Xingqian Ye, Shiguo Chen & Tian Ding. (2020) Microbial response to some nonthermal physical technologies. Trends in Food Science & Technology 95, pages 107-117.
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Barbara Sokołowska & Justyna Nasiłowska. 2020. Safety Issues in Beverage Production. Safety Issues in Beverage Production 79 104 .
Elisa Gayán, Nele Rutten, Jan Van Impe, Chris W. Michiels & Abram Aertsen. (2019) Identification of novel genes involved in high hydrostatic pressure resistance of Escherichia coli. Food Microbiology 78, pages 171-178.
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Justyna Nasiłowska, Barbara Sokołowska & Monika Fonberg-Frączek. (2019) Behavior of Listeria innocua Strains Under Pressure Treatment – Inactivation and Sublethal Injury. Polish Journal of Food and Nutrition Sciences 69:1, pages 45-52.
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Yan Zhu, Asma A. Elbrhami, Vladimir Popović, Tatiana Koutchma & Keith Warriner. (2019) Comparative Effects of Thermal, High Hydrostatic Pressure, and UV-C Processing on the Quality, Nutritional Attributes, and Inactivation of Escherichia coli, Salmonella, and Listeria Introduced into Tiger Nut Milk. Journal of Food Protection 82:6, pages 971-979.
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Krystian Marszałek, Justyna Szczepańska, Łukasz Woźniak, Sylwia Skąpska, Francisco J. Barba, Mladen Brnčić & Suzana R. Brnčić. 2019. Encyclopedia of Food Security and Sustainability. Encyclopedia of Food Security and Sustainability 481 492 .
Justyna Nasiłowska, Barbara Sokołowska & Monika Fonberg-Broczek. (2018) Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety. BioMed Research International 2018, pages 1-12.
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Beatriz Quiroz-González, Verónica Rodríguez-Martínez, María del Rosario García-Mateos, J. Antonio Torres & Jorge Welti-Chanes. (2018) High hydrostatic pressure inactivation and recovery study of Listeria innocua and Saccharomyces cerevisiae in pitaya (Stenocereus pruinosus) juice. Innovative Food Science & Emerging Technologies 50, pages 169-173.
Crossref
Xiufang Bi, Yongtao Wang, Xiaosong Hu & Xiaojun Liao. (2018) Decreased resistance of sublethally injured Escherichia coli O157:H7 to salt, mild heat, nisin and acids induced by high pressure carbon dioxide. International Journal of Food Microbiology 269, pages 137-143.
Crossref
Hafiz Muhammad Shahbaz, Bora Jeong, Jeong Un Kim, Namho Ha, Hyunah Lee, Sang-Do Ha & Jiyong Park. (2018) Application of high pressure processing for prevention of greenish-gray yolks and improvement of safety and shelf-life of hard-cooked peeled eggs. Innovative Food Science & Emerging Technologies 45, pages 10-17.
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Amauri Rosenthal, Prashant Raj Pokhrel, Elisa Helena da Rocha Ferreira, Julia Hauck Tiburski, Gustavo V. Barbosa-Cánovas & Jorge Welti-Chanes. 2018. Fruit Preservation. Fruit Preservation 351 398 .
Xiufang Bi, Yongtao Wang, Xiaosong Hu & Xiaojun Liao. (2017) iTRAQ-Based Proteomic Analysis of Sublethally Injured Escherichia coli O157:H7 Cells Induced by High Pressure Carbon Dioxide. Frontiers in Microbiology 8.
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