Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Physical Methods for Controlling Microbial Growth: Temperature

Physical Methods for Controlling Microbial Growth: Temperature

Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...

Methods of Sterilization I: Physical Methods

Methods of Sterilization I: Physical Methods

As used in a healthcare facility, sterilization destroys all microorganisms through physical or chemical methods. The physical method includes steam, dry heat, boiling water, and radiation.
Steam sterilization uses non-toxic, low-cost moist heat in the form of saturated steam under pressure, which is fast, microbicidal, and sporicidal, and quickly warms and penetrates fabrics. Autoclaves, or steam sterilizers, expose each item to direct steam contact for a predetermined time at the necessary...

Pasteurization and Food Preservation

Pasteurization and Food Preservation

Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...

Endospores and Sporulation

Endospores and Sporulation

Endospores are specialized, dormant cells primarily formed by Gram-positive bacteria, including Bacillus and Clostridium, enabling survival under extreme environmental conditions. Due to their unique composition and formation process, these structures are highly resistant to physical and chemical insults, such as extreme heat, ultraviolet and ionizing radiation, desiccation, and toxic chemicals. Rare instances of endospore-like structures have also been observed in some Gram-negative bacteria,...

Methods of Sterilization II: Chemical Methods

Methods of Sterilization II: Chemical Methods

In healthcare, the chemical method of sterilization uses chemical sterilants to treat surgical instruments and medical supplies to help prevent the transmission of infectious pathogens to patients. Due to heat sensitivity, most medical supplies and equipment should not be exposed to high temperatures. These parts include rubber, plastic, glass, and other similar elements.
Using chemical sterilization rather than heat to clean out equipment is recommended. It eradicates and removes all bacteria,...

Physical Methods for Controlling Microbial Growth: Radiation and Filtration

Physical Methods for Controlling Microbial Growth: Radiation and Filtration

Radiation and filtration are essential tools for microbial control, targeting microorganisms through distinct mechanisms. Radiation eliminates microbes by damaging their DNA, either killing them or inhibiting their growth. Based on wavelength, radiation is classified into two types: nonionizing and ionizing radiation.Non-ionizing radiation, such as UV radiation (200–400 nm), is absorbed by DNA, causing defects that effectively disinfect surfaces, air, and water, including safety cabinets.

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Novel antibody screening cells, MUT+Mur kodecytes, created by attaching peptides onto red blood cells.

Transfusion·2009

Same author

Breathhold time-resolved three-directional MR velocity mapping of aortic flow in patients after aortic valve-sparing surgery.

Journal of magnetic resonance imaging : JMRI·2009

Same author

Synthetic glycolipid modification of red blood cell membranes.

Transfusion·2007

Same author

Milk and dairy products in the 21st century. Prepared for the 50th anniversary of the journal of agricultural and food chemistry.

Journal of agricultural and food chemistry·2002

Search research articles

Related Experiment Video

Updated: Jul 4, 2026

Investigating the Detrimental Effects of Low Pressure Plasma Sterilization on the Survival of Bacillus subtilis Spores Using Live Cell Microscopy

Investigating the Detrimental Effects of Low Pressure Plasma Sterilization on the Survival of Bacillus subtilis Spores Using Live Cell Microscopy

Published on: November 30, 2017

Bacillus spore inactivation differences after combined mild temperature and high pressure processing using two

Rosalind E Robertson¹, Tim Carroll, Lindsay E Pearce

¹Fonterra Research Centre, Private Bag 11029, Palmerston North, New Zealand. ros.robertson@fonterra.com

Journal of Food Protection

|July 3, 2008

Summary

This summary is machine-generated.

Using silicon oil as a pressurizing fluid for high pressure processing resulted in greater inactivation of dairy Bacillus spores compared to water-based fluids. This difference is attributed to increased heating during pressurization in oil, impacting food safety assessments.

More Related Videos

Physical Isolation of Endospores from Environmental Samples by Targeted Lysis of Vegetative Cells

Physical Isolation of Endospores from Environmental Samples by Targeted Lysis of Vegetative Cells

Published on: January 21, 2016

Visualization of Germinosomes and the Inner Membrane in Bacillus subtilis Spores

Visualization of Germinosomes and the Inner Membrane in Bacillus subtilis Spores

Published on: April 15, 2019

Related Experiment Videos

Last Updated: Jul 4, 2026

Investigating the Detrimental Effects of Low Pressure Plasma Sterilization on the Survival of Bacillus subtilis Spores Using Live Cell Microscopy

Investigating the Detrimental Effects of Low Pressure Plasma Sterilization on the Survival of Bacillus subtilis Spores Using Live Cell Microscopy

Published on: November 30, 2017

Physical Isolation of Endospores from Environmental Samples by Targeted Lysis of Vegetative Cells

Physical Isolation of Endospores from Environmental Samples by Targeted Lysis of Vegetative Cells

Published on: January 21, 2016

Visualization of Germinosomes and the Inner Membrane in Bacillus subtilis Spores

Visualization of Germinosomes and the Inner Membrane in Bacillus subtilis Spores

Published on: April 15, 2019

Area of Science:

Food Science
Microbiology
Process Engineering

Background:

High pressure processing (HPP) is a non-thermal technology used for food preservation.
HPP involves applying high hydrostatic pressure to food products, often with mild heating.
The pressurizing fluid used in HPP systems can influence the temperature and microbial inactivation.

Purpose of the Study:

To compare the inactivation of dairy Bacillus spores using HPP with water-based versus silicon oil-based pressurizing fluids.
To investigate the impact of pressurizing fluid type on temperature profiles during HPP.
To assess the implications of these differences for food safety evaluations.

Main Methods:

Spores from six dairy Bacillus species (28 strains) were processed using HPP (600 MPa, 60 s, 75°C).
Two pressurizing fluids were used: a water-based fluid and silicon oil.
Temperature profiles and log inactivation of spores were recorded for both fluid types.

Main Results:

Log inactivation of Bacillus spores was consistently higher when using silicon oil compared to the water-based fluid.
Silicon oil systems exhibited higher peak temperatures (7-15°C) during pressurization due to greater adiabatic heat of compression.
Temperatures converged at the target pressure, but initial heating differences influenced inactivation.

Conclusions:

Silicon oil as a pressurizing fluid enhances Bacillus spore inactivation during HPP, likely due to increased adiabatic heating.
Differences in pressurizing fluid behavior have significant implications for extrapolating laboratory-scale HPP data to industrial applications.
Food safety assessments of combined pressure-temperature processes must consider the influence of the pressurizing fluid's thermal properties.