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Inactivation and Damage of Histamine-Forming Bacteria by Treatment with High Hydrostatic Pressure
Yi-Chen Lee1, Yung-Hsiang Tsai1, Shao-Lan Chen1
1Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan.
Abstract:
The inactivation and damage of histamine-forming bacteria (HFB), Enterobacter aerogenes and Staphylococcus capitis, in a 0.1 M potassium phosphate buffer (pH 6.8) and marlin meat slurry by high hydrostatic pressure (HHP) treatments were studied using viability measurement and scanning electron microscopy (SEM). HHP treatments showed first order destruction kinetics to E. aerogenes and S. capitis during the pressure holding period. HFB in marlin meat slurry had higher D values and were more resistant to HHP treatments than in phosphate buffer. In phosphate buffer, E. aerogenes had higher D values than S. capitis at >380 MPa of pressure, whereas the reverse trend was noticed at lower pressures (<380 MPa). In marlin meat slurry, S. capitis had a higher D value than E. aerogenes at the same treatment pressure, indicating that S. capitis was more resistant to HHP treatment. To our knowledge, this is the first report to demonstrate that HHP can be used to inactivate HFB, E. aerogenes, and S. capitis, by causing disruption to bacterial cell membrane and cell wall as demonstrated by SEM micrographs.
Insights
High hydrostatic pressure (HHP) effectively inactivates histamine-forming bacteria (HFB) like Enterobacter aerogenes and Staphylococcus capitis. HHP damages bacterial cell structures, with resistance varying between bacterial species and food matrices.
Area of Science:
- Food Microbiology
- Food Safety
- High-Pressure Processing
Background:
- Histamine-forming bacteria (HFB) pose a significant food safety risk.
- Enterobacter aerogenes and Staphylococcus capitis are common HFB found in seafood.
Purpose of the Study:
- To investigate the inactivation of E. aerogenes and S. capitis by high hydrostatic pressure (HHP).
- To determine the effect of HHP on HFB in both a phosphate buffer and a marlin meat slurry.
- To elucidate the mechanism of HHP inactivation using scanning electron microscopy (SEM).
Main Methods:
- Bacterial inactivation kinetics were studied using viability measurements.
- Scanning electron microscopy (SEM) was employed to visualize bacterial cell damage.
- Treatments were conducted in a 0.1 M potassium phosphate buffer (pH 6.8) and a marlin meat slurry.
Main Results:
- HHP treatments followed first-order destruction kinetics for both bacterial species.
- HFB in marlin meat slurry exhibited greater resistance to HHP compared to those in phosphate buffer.
- Bacterial resistance to HHP varied between E. aerogenes and S. capitis depending on pressure and matrix.
Conclusions:
- HHP is a viable method for inactivating E. aerogenes and S. capitis.
- HHP causes physical disruption of bacterial cell membranes and cell walls.
- The efficacy of HHP against HFB is influenced by the food matrix and treatment pressure.
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