Czech J. Food Sci., 2009, 27(2):134-141 | DOI: 10.17221/1052-CJFS

High pressure inactivation of Enterococcus faecium - modelling and verification

Aleš Landfeld1, Jan Strohalm1, Karel Kýhos1, Jiřina Průchová1, Milan Houška1, Pavla Novotná1, Ljuba Schlemmerová2, Hana Šmuhařová2, Vladimir Špelina2, Pavel Čermák3, Kveta Pavlišová3, Pavel Měřicka3
1 Food Research Institute Prague, Prague, Czech Republic
2 National Institute of Public Health, Prague, Czech Republic
3 University Hospital Hradec Kralove, Hradec Kralové, Czech Republic

High-pressure inactivation data were obtained for model working suspensions of Enterococcus faecium in saline solutions in pH range from 5.5 to 6.8, at water activity 0.99 (corresponding to the saline solution). The data were predicted for the pressure range of 450 MPa to 550 MPa, at the initial model suspension temperature 6-7°C prior to pressurising. The results indicate that E. faecium is a highly resistant organism under physiological pH values. With decreasing the substrate pH, the tolerance to the inactivation effects of high pressure decreased. The high-pressure inactivation proved ineffective for the above organism in the range of physiological pH values. The values for high-pressure inactivation model were specified and the calculated parameters of high-pressure inactivation were compared to the experimental data for the working suspensions of E. faecium in cow and human milks. As to cow milk, the predicted data showed some deviation from the model experimental results, while with human milk the model failed completely. High-pressure inactivation of E. faecium in human milk proved to be significantly more effective than that predicted by a model based on the saline solution.

Keywords: high pressure inactivation; Enterococcus faecium; model; verification

Published: April 30, 2009  Show citation

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Landfeld A, Strohalm J, Kýhos K, Průchová J, Houška M, Novotná P, et al.. High pressure inactivation of Enterococcus faecium - modelling and verification. Czech J. Food Sci.. 2009;27(2):134-141. doi: 10.17221/1052-CJFS.
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