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1/2019 vol. 69
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ORIGINAL ARTICLE
Behavior of Listeria innocua Strains Under Pressure Treatment – Inactivation and Sublethal Injury
Justyna Nasiłowska 1,2
,
 
Barbara Sokołowska 1,2
,
 
Monika Fonberg-Broczek 2
 
 
 
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1
Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Department of Fruit and Vegetable Product Technology, 36 Rakowiecka str., 02-532 Warsaw, Poland
 
2
Institute of High Pressure Physics, Polish Academy of Sciences, Laboratory of Biological Materials, 29/37 Sokołowska str., 01-142 Warsaw, Poland
 
 
Submission date: 2018-03-01
 
 
Final revision date: 2018-07-16
 
 
Acceptance date: 2018-10-17
 
 
Online publication date: 2019-01-22
 
 
Publication date: 2019-01-22
 
 
Corresponding author
Justyna Nasiłowska   

Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Department of Fruit and Vegetable Product Technology, 36 Rakowiecka str., 02-532 Warsaw, Poland
 
 
Pol. J. Food Nutr. Sci. 2019;69(1):45-52
DOI: https://doi.org/10.31883/pjfns-2019-0004
 
 
Article (PDF)
References (31) Citations (10)
 
KEYWORDS
Listeria innocua
beetroot juice
high hydrostatic pressure
sublethal injury
transmission electron microscopy
 
ABSTRACT
The inactivation and sublethal injury of two strains of Listeria innocua (one collection strain and one wild strain isolated from beetroot juice) suspended in beetroot juice and in model solutions, after high hydrostatic pressure (HHP) were investigated. Changes within the population assessed by plating count methods of both L. innocua strains suspended in a buffer pH 4.0 were more noticeable than in the natural beetroot juice environment. In beetroot juice the lethal effect was reported after 1 min of pressure treatment at 400 MPa for the collection strain. In the case of the wild type strain, exposure to the maximal parameters of the compression process (400 MPa, 10 min) decreased the population number below 1 log (CFU/mL) but did not cause complete injury. The collection strain of L. innocua was easier to inactivate in beetroot juice than the strain isolated from this environment. The maximum level of sublethal injury was observed when the cells were suspended in a buffer pH 7.0. Structural damage in cell membranes after HHP processing was observed using a transmission electron microscope (TEM).
 
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CITATIONS (10):
1.
Effect of static and multi-pulsed high pressure processing on the rheological properties, microbial and physicochemical quality, and antioxidant potential of apple juice during refrigerated storage
Justyna Szczepańska, Carlos Pinto, Sylwia Skąpska, Jorge Saraiva, Krystian Marszałek
LWT
 
CrossRef
 
 
2.
High-Pressure-Induced Sublethal Injuries of Food Pathogens—Microscopic Assessment
Justyna Nasiłowska, Aleksandra Kocot, Paulina Osuchowska, Barbara Sokołowska
Foods
 
CrossRef
 
 
3.
Synergetic Inactivation Mechanism of Protocatechuic Acid and High Hydrostatic Pressure against Escherichia coli O157:H7
Jingyi Hao, Yuqing Lei, Zhilin Gan, Wanbin Zhao, Junyan Shi, Chengli Jia, Aidong Sun
Foods
 
CrossRef
 
 
4.
Escherichia coli and Listeria innocua stability in carrot juice preserved by high hydrostatic pressure.
Justyna Nasiłowska, Barbara Sokołowska, Monika Fonberg-Broczek
AIMS Agriculture and Food
 
CrossRef
 
 
5.
Integrative Physiological and Transcriptome Analysis Reveals the Mechanism for the Repair of Sub-Lethally Injured Escherichia coli O157:H7 Induced by High Hydrostatic Pressure
Jing-Yi Hao, Yu-Qing Lei, Jun-Yan Shi, Wan-Bin Zhao, Zhi-Lin Gan, Xin Hu, Ai-Dong Sun
Foods
 
CrossRef
 
 
6.
Evaluation of the disinfection effect and mechanism of SO4•- and HO• in UV / persulfate salts from the perspective of VBNC bacteria
Zaihui Huang, Zheng Qi, Chunguang Liu
 
CrossRef
 
 
7.
Sublethally injured microorganisms in food processing and preservation: Quantification, formation, detection, resuscitation and adaption
Lele Shao, Yingying Sun, Bo Zou, Yijie Zhao, Xingmin Li, Ruitong Dai
Food Research International
 
CrossRef
 
 
8.
Evaluation of the disinfection effect and mechanism of SO4•− and HO• UV/persulfate salts
Zaihui Huang, Zheng Qi, Chunguang Liu
Environmental Science and Pollution Research
 
CrossRef
 
 
9.
Enumeration Agar, Acid Exposure and Sampling Time Are Relevant Factors Accounting for the High-Pressure Inactivation of Vegetative Pathogens in Fruit Puree
Berta Torrents-Masoliver, Anna Jofré, Albert Ribas-Agustí, Sara Bover-Cid
Foods
 
CrossRef
 
 
10.
The Effect of High Pressure on Levilactobacillus brevis in Beer—Inactivation and Sublethal Injury
Justyna Nasiłowska, Barbara Sokołowska, Marzena Woszczyk, Joanna Bucka-Kolendo, Adrian Wojtczak
Beverages
 
CrossRef
 
 
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