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High pressure processing effect on different Listeria spp. in a commercial starter-free fresh cheese

机译：高压处理对不同李斯特菌属的影响。在无干酪的新鲜奶酪中

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In this study, both microbial inactivation and growth of Listeria spp. inoculated in commercial free-starter fresh cheese was evaluated after high-pressure processing (HPP). HPP conditions (300, 400, 500 and 600 MPa at 6 degrees C for 5 min) and inoculum level (3-4 or 6-7 log CFU/g of cheese), as well as differences among strains inoculated (Listeria innocua, L. monocytogenes CECT 4031 and L. monocytogenes Scott A) were investigated. Inactivation and generation of sublethal injury were determined after HPP using ALOA (Agar Listeria according to Ottaviani and Agosti) and TAL (Thin Agar Layer) plating methods, respectively. Listeria inactivation increased with the pressure applied, presenting some statistical differences between the employed strains, inoculum level and sublethal injury. The highest lethality values were obtained at 600 MPa for the three strains tested, although the 500 MPa treatment presented high lethality for L. innocua and L. monocytogenes CECT 4031. After treatment, L. innocua and L. monocytogenes CECT 4031 counts in fresh cheese increased gradually during cold storage. By contrast, counts in cheeses inoculated with L. monocytogenes Scott A did not change significantly (p = 0.05), being this strain the most pressure resistant and with the slowest growth rate. The manuscript present information supporting that, strains with high-level resistance should be employed during inactivation studies, instead of surrogate microorganisms. Application of HPP treatments of 500 MPa and especially 600 MPa on fresh cheeses would be effective to eliminate the most resistant microorganism to a level that should not present a public health risk under normal conditions of distribution and storage.
机译：在这项研究中，李斯特氏菌的微生物灭活和生长。经过高压加工（HPP）后，评估了在商业免费发酵剂中新鲜奶酪的接种量。 HPP条件（6摄氏度下5分钟的300、400、500和600 MPa）和接种量（3-4或6-7 log CFU / g奶酪），以及接种菌株之间的差异（无毒李斯特菌，L研究了单核细胞增生李斯特菌CECT 4031和单核细胞增生李斯特菌Scott A）。在HPP后分别使用ALOA（琼脂李斯特菌，根据Ottaviani和Agosti）和TAL（薄琼脂层）铺板方法确定灭活和亚致死损伤。李斯特菌灭活随着施加压力的增加而增加，在所用菌株，接种物水平和亚致死性损伤之间呈现出一些统计学差异。尽管以500 MPa的处理对无毒李斯特菌和单核细胞增生李斯特氏菌CECT 4031具有很高的杀伤力，但对于三种测试菌株，在600 MPa时可获得最高的致死率。处理后，新鲜干酪中的无毒李斯特菌和单核细胞增生李斯特菌CECT 4031计数。冷藏期间逐渐增加。相比之下，接种单核细胞增生李斯特菌的奶酪中的计数没有明显变化（p> = 0.05），这是该菌株最耐压且生长速度最慢。手稿提供的信息支持在灭活研究中应使用具有高水平抗性的菌株，而不是替代微生物。在新鲜奶酪上施加500 MPa尤其是600 MPa的HPP处理将有效地消除最抗性微生物，使其水平在正常的分配和储存条件下不会对公众健康造成危害。

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