Inactivation of Yersinia pseudotuberculosis 197 and Francisella tularensis LVS in beverages by high pressure processing.
Identifieur interne : 000917 ( PubMed/Checkpoint ); précédent : 000916; suivant : 000918Inactivation of Yersinia pseudotuberculosis 197 and Francisella tularensis LVS in beverages by high pressure processing.
Auteurs : Joseph E. Schlesser [États-Unis] ; Brian ParisiSource :
- Journal of food protection [ 0362-028X ] ; 2009.
English descriptors
- KwdEn :
- Animals, Beverages (microbiology), Citrus sinensis (microbiology), Colony Count, Microbial, Consumer Product Safety, Food Contamination (analysis), Food Contamination (prevention & control), Food Handling (methods), Francisella tularensis (growth & development), Humans, Hydrostatic Pressure, Milk (microbiology), Temperature, Time Factors, Yersinia pseudotuberculosis (growth & development).
- MESH :
- analysis : Food Contamination.
- growth & development : Francisella tularensis, Yersinia pseudotuberculosis.
- methods : Food Handling.
- microbiology : Beverages, Citrus sinensis, Milk.
- prevention & control : Food Contamination.
- Animals, Colony Count, Microbial, Consumer Product Safety, Humans, Hydrostatic Pressure, Temperature, Time Factors.
Abstract
In 2003, the U.S. Department of Health and Human Services announced a new research program to develop technologies and strategies to prevent and minimize potential food safety and security threats. The threat of terrorist attacks against the nation's food supplies has created the need to study microorganisms not typically associated with foodborne illness. High-pressure processing has been proposed as a treatment to reduce Yersinia pestis and Francisella tularensis LVS levels in beverages. The objectives of this work were to determine the pressure resistance of Y. pseudotuberculosis 197 (surrogate for Y. pestis) and F. tularensis LVS (vaccine strain). For each bacterium, samples of ultrahigh-temperature pasteurized skim milk and pasteurized reduced-acid orange juice (pH ca. 4.2) were inoculated at a minimum level of 5 log CFU/ml. Ten-milliliter samples of the inoculated product were vacuum sealed in polyester pouches and subjected to pressures of 300 and 500 MPa for holding times ranging from 30 s to 6 min. One set of trials was performed at an initial temperature of 10 degrees C and another at 25 degrees C. Processed samples were immediately plated and enumerated. A pressure treatment of 300 MPa at 25 degrees C for less than 6 min was not sufficient to achieve a 5-log reduction of Y. pseudotuberculosis 197 or F. tularensis LVS in milk. However, a pressure treatment of 500 MPa was effective at hold times as low as 30 s. Overall, F. tularensis LVS demonstrated less pressure resistance than Y. pseudotuberculosis 197. Based on these findings, a high-pressure process designed to inactivate 5 log CFU of Y. pseudotuberculosis 197 per ml and F. tularensis LVS in orange juice or milk should be set at or above 500 MPa with a hold time of 2 min or greater.
PubMed: 19205479
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Schlesser</name><affiliation wicri:level="1"><nlm:affiliation>Food and Drug Administration, National Center for Food Safety and Technology, Moffett Campus, Summit-Argo, Illinois 60501, USA. joseph.schlesser@fda.hhs.gov</nlm:affiliation><country xml:lang="fr">États-Unis</country><wicri:regionArea>Food and Drug Administration, National Center for Food Safety and Technology, Moffett Campus, Summit-Argo, Illinois 60501</wicri:regionArea><wicri:noRegion>Illinois 60501</wicri:noRegion></affiliation></author><author><name sortKey="Parisi, Brian" sort="Parisi, Brian" uniqKey="Parisi B" first="Brian" last="Parisi">Brian Parisi</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2009">2009</date><idno type="RBID">pubmed:19205479</idno><idno type="pmid">19205479</idno><idno type="wicri:Area/PubMed/Corpus">000995</idno><idno type="wicri:Area/PubMed/Curation">000995</idno><idno type="wicri:Area/PubMed/Checkpoint">000995</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Inactivation of Yersinia pseudotuberculosis 197 and Francisella tularensis LVS in beverages by high pressure processing.</title><author><name sortKey="Schlesser, Joseph E" sort="Schlesser, Joseph E" uniqKey="Schlesser J" first="Joseph E" last="Schlesser">Joseph E. Schlesser</name><affiliation wicri:level="1"><nlm:affiliation>Food and Drug Administration, National Center for Food Safety and Technology, Moffett Campus, Summit-Argo, Illinois 60501, USA. joseph.schlesser@fda.hhs.gov</nlm:affiliation><country xml:lang="fr">États-Unis</country><wicri:regionArea>Food and Drug Administration, National Center for Food Safety and Technology, Moffett Campus, Summit-Argo, Illinois 60501</wicri:regionArea><wicri:noRegion>Illinois 60501</wicri:noRegion></affiliation></author><author><name sortKey="Parisi, Brian" sort="Parisi, Brian" uniqKey="Parisi B" first="Brian" last="Parisi">Brian Parisi</name></author></analytic><series><title level="j">Journal of food protection</title><idno type="ISSN">0362-028X</idno><imprint><date when="2009" type="published">2009</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Animals</term><term>Beverages (microbiology)</term><term>Citrus sinensis (microbiology)</term><term>Colony Count, Microbial</term><term>Consumer Product Safety</term><term>Food Contamination (analysis)</term><term>Food Contamination (prevention & control)</term><term>Food Handling (methods)</term><term>Francisella tularensis (growth & development)</term><term>Humans</term><term>Hydrostatic Pressure</term><term>Milk (microbiology)</term><term>Temperature</term><term>Time Factors</term><term>Yersinia pseudotuberculosis (growth & development)</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Food Contamination</term></keywords><keywords scheme="MESH" qualifier="growth & development" xml:lang="en"><term>Francisella tularensis</term><term>Yersinia pseudotuberculosis</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Handling</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Beverages</term><term>Citrus sinensis</term><term>Milk</term></keywords><keywords scheme="MESH" qualifier="prevention & control" xml:lang="en"><term>Food Contamination</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Animals</term><term>Colony Count, Microbial</term><term>Consumer Product Safety</term><term>Humans</term><term>Hydrostatic Pressure</term><term>Temperature</term><term>Time Factors</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">In 2003, the U.S. Department of Health and Human Services announced a new research program to develop technologies and strategies to prevent and minimize potential food safety and security threats. The threat of terrorist attacks against the nation's food supplies has created the need to study microorganisms not typically associated with foodborne illness. High-pressure processing has been proposed as a treatment to reduce Yersinia pestis and Francisella tularensis LVS levels in beverages. The objectives of this work were to determine the pressure resistance of Y. pseudotuberculosis 197 (surrogate for Y. pestis) and F. tularensis LVS (vaccine strain). For each bacterium, samples of ultrahigh-temperature pasteurized skim milk and pasteurized reduced-acid orange juice (pH ca. 4.2) were inoculated at a minimum level of 5 log CFU/ml. Ten-milliliter samples of the inoculated product were vacuum sealed in polyester pouches and subjected to pressures of 300 and 500 MPa for holding times ranging from 30 s to 6 min. One set of trials was performed at an initial temperature of 10 degrees C and another at 25 degrees C. Processed samples were immediately plated and enumerated. A pressure treatment of 300 MPa at 25 degrees C for less than 6 min was not sufficient to achieve a 5-log reduction of Y. pseudotuberculosis 197 or F. tularensis LVS in milk. However, a pressure treatment of 500 MPa was effective at hold times as low as 30 s. Overall, F. tularensis LVS demonstrated less pressure resistance than Y. pseudotuberculosis 197. Based on these findings, a high-pressure process designed to inactivate 5 log CFU of Y. pseudotuberculosis 197 per ml and F. tularensis LVS in orange juice or milk should be set at or above 500 MPa with a hold time of 2 min or greater.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">19205479</PMID><DateCreated><Year>2009</Year><Month>2</Month><Day>11</Day></DateCreated><DateCompleted><Year>2009</Year><Month>03</Month><Day>03</Day></DateCompleted><DateRevised><Year>2009</Year><Month>2</Month><Day>11</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Print">0362-028X</ISSN><JournalIssue CitedMedium="Print"><Volume>72</Volume><Issue>1</Issue><PubDate><Year>2009</Year><Month>Jan</Month></PubDate></JournalIssue><Title>Journal of food protection</Title><ISOAbbreviation>J. Food Prot.</ISOAbbreviation></Journal><ArticleTitle>Inactivation of Yersinia pseudotuberculosis 197 and Francisella tularensis LVS in beverages by high pressure processing.</ArticleTitle><Pagination><MedlinePgn>165-8</MedlinePgn></Pagination><Abstract><AbstractText>In 2003, the U.S. Department of Health and Human Services announced a new research program to develop technologies and strategies to prevent and minimize potential food safety and security threats. The threat of terrorist attacks against the nation's food supplies has created the need to study microorganisms not typically associated with foodborne illness. High-pressure processing has been proposed as a treatment to reduce Yersinia pestis and Francisella tularensis LVS levels in beverages. The objectives of this work were to determine the pressure resistance of Y. pseudotuberculosis 197 (surrogate for Y. pestis) and F. tularensis LVS (vaccine strain). For each bacterium, samples of ultrahigh-temperature pasteurized skim milk and pasteurized reduced-acid orange juice (pH ca. 4.2) were inoculated at a minimum level of 5 log CFU/ml. Ten-milliliter samples of the inoculated product were vacuum sealed in polyester pouches and subjected to pressures of 300 and 500 MPa for holding times ranging from 30 s to 6 min. One set of trials was performed at an initial temperature of 10 degrees C and another at 25 degrees C. Processed samples were immediately plated and enumerated. A pressure treatment of 300 MPa at 25 degrees C for less than 6 min was not sufficient to achieve a 5-log reduction of Y. pseudotuberculosis 197 or F. tularensis LVS in milk. However, a pressure treatment of 500 MPa was effective at hold times as low as 30 s. Overall, F. tularensis LVS demonstrated less pressure resistance than Y. pseudotuberculosis 197. Based on these findings, a high-pressure process designed to inactivate 5 log CFU of Y. pseudotuberculosis 197 per ml and F. tularensis LVS in orange juice or milk should be set at or above 500 MPa with a hold time of 2 min or greater.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Schlesser</LastName><ForeName>Joseph E</ForeName><Initials>JE</Initials><AffiliationInfo><Affiliation>Food and Drug Administration, National Center for Food Safety and Technology, Moffett Campus, Summit-Argo, Illinois 60501, USA. joseph.schlesser@fda.hhs.gov</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Parisi</LastName><ForeName>Brian</ForeName><Initials>B</Initials></Author></AuthorList><Language>ENG</Language><GrantList CompleteYN="Y"><Grant><GrantID>FD-000431</GrantID><Acronym>FD</Acronym><Agency>FDA HHS</Agency><Country>United States</Country></Grant></GrantList><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013487">Research Support, U.S. Gov't, P.H.S.</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>J Food Prot</MedlineTA><NlmUniqueID>7703944</NlmUniqueID><ISSNLinking>0362-028X</ISSNLinking></MedlineJournalInfo><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D000818" MajorTopicYN="N">Animals</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D001628" MajorTopicYN="N">Beverages</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="N">Citrus sinensis</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="N">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D015169" MajorTopicYN="N">Colony Count, Microbial</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D003257" MajorTopicYN="N">Consumer Product Safety</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005506" MajorTopicYN="N">Food Contamination</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName><QualifierName UI="Q000517" MajorTopicYN="N">prevention & control</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005511" MajorTopicYN="N">Food Handling</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="Y">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005604" MajorTopicYN="N">Francisella tularensis</DescriptorName><QualifierName UI="Q000254" MajorTopicYN="Y">growth & development</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D006801" MajorTopicYN="N">Humans</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D006874" MajorTopicYN="Y">Hydrostatic Pressure</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D008892" MajorTopicYN="N">Milk</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="N">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D013696" MajorTopicYN="N">Temperature</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D013997" MajorTopicYN="N">Time Factors</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D015011" MajorTopicYN="N">Yersinia pseudotuberculosis</DescriptorName><QualifierName UI="Q000254" MajorTopicYN="Y">growth & development</QualifierName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="entrez"><Year>2009</Year><Month>2</Month><Day>12</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2009</Year><Month>2</Month><Day>12</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2009</Year><Month>3</Month><Day>4</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">19205479</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>États-Unis</li></country></list><tree><noCountry><name sortKey="Parisi, Brian" sort="Parisi, Brian" uniqKey="Parisi B" first="Brian" last="Parisi">Brian Parisi</name></noCountry><country name="États-Unis"><noRegion><name sortKey="Schlesser, Joseph E" sort="Schlesser, Joseph E" uniqKey="Schlesser J" first="Joseph E" last="Schlesser">Joseph E. 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