Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Cientificas (CSIC), Valencia, Spain.
Foodborne Pathog Dis. 2011 Jun;8(6):681-5. doi: 10.1089/fpd.2010.0712. Epub 2011 Mar 7.
The aim of this work was to study the effect of olive powder combined with high hydrostatic pressure (HHP) on the inactivation of Bacillus cereus spores, to use it as an additional control hurdle in beverages pasteurised by this technology. With this purpose, reference medium prepared at different concentrations of olive powder was inoculated with B. cereus spores and subjected to different pressure treatments. The outgrowth capacity of the treated spores was then determined at 20°C and 32°C. The addition of olive powder was found to slightly reduce the effectiveness of HHP, although in post-treatment storage there was an increased bacteriostatic effect in the samples with 2.5% of olive powder at both temperatures in the samples pressurised at 400 and 500 MPa, and only at 20°C in the samples pressurised at 200 MPa. The addition of olive powder therefore had an additive effect with storage temperature and HHP processing and could act as an additional control hurdle during the shelf-life of products pasteurised by HHP technologies or in the case of cold-chain breakage.
本工作旨在研究橄榄粉与高静压（HHP）联合对蜡状芽孢杆菌孢子灭活的影响，将其用作该技术巴氏杀菌饮料的附加控制障碍。为此，将在不同浓度的橄榄粉的参考培养基中接种蜡状芽孢杆菌孢子，并进行不同的压力处理。然后在 20°C 和 32°C 下测定处理后的孢子的生长能力。发现添加橄榄粉略微降低了 HHP 的有效性，尽管在处理后储存过程中，在 400 和 500 MPa 下加压的样品中添加 2.5%橄榄粉在两个温度下，以及仅在 200 MPa 下加压的样品在 20°C 时，样品中的抑菌效果增加。因此，橄榄粉的添加具有与储存温度和 HHP 加工的附加作用，并且可以在 HHP 技术巴氏杀菌的产品的保质期内或冷链中断的情况下充当附加的控制障碍。
