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High hydrostatic pressure-induced inactivation of bacterial spores Public Deposited

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This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published article is copyrighted by Informa Healthcare and can be found at:  http://informahealthcare.com/loi/mby.

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  • High hydrostatic pressure (HHP) is the most-widely adopted novel non-thermal technology for the commercial pasteurization of foods. However, HHP-induced inactivation of bacterial spores remains a challenge due their resistance to the treatment limits of currently available industrial HHP units (i.e., ~650 MPa and 50°C). Several reports have demonstrated that high pressure can modulate the germination machinery of bacterial spores rendering them susceptible to subsequent inactivation treatments. Unfortunately, high pressure-induced germination is a unique phenomenon for spores of the genus Bacillus but not Clostridium. Alternative strategies to inactivate bacterial spores at commercially available pressure and temperature levels include the germination step by inclusion of known germinants into the food formulation to increase the lethality of HHP treatments on bacterial spores. The aim of this review is to provide an overview of the molecular basis involved in pressure-triggered germination of bacterial spores and of novel strategies to inactivate bacterial spores with HHP treatments.
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  • Sarker, M. R., Akhtar, S., Torres, J. A., & Paredes-Sabja, D. (2015). High hydrostatic pressure-induced inactivation of bacterial spores. Critical Reviews in Microbiology, 41(1), 18-26. doi:10.3109/1040841X.2013.788475
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  • This work was supported by a grant from MECESUP (UAB0802), the Fondo Nacional de Ciencia y Tecnología de Chile (FONDECYT) (grant no. 110569) and the Research Office of Universidad Andres Bello (DI-275-13/R) awarded to D.P-S.
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  • description.provenance : Approved for entry into archive by Deanne Bruner(deanne.bruner@oregonstate.edu) on 2014-07-09T23:25:13Z (GMT) No. of bitstreams: 1 TorresJAntonioFoodScienceTechnologyHighHydrostaticPressure.pdf: 380671 bytes, checksum: 4f568ae41cec4067d69b5a5075ffab5d (MD5)
  • description.provenance : Submitted by Deanne Bruner (deanne.bruner@oregonstate.edu) on 2014-07-09T23:24:35Z No. of bitstreams: 1 TorresJAntonioFoodScienceTechnologyHighHydrostaticPressure.pdf: 380671 bytes, checksum: 4f568ae41cec4067d69b5a5075ffab5d (MD5)
  • description.provenance : Made available in DSpace on 2014-07-09T23:25:13Z (GMT). No. of bitstreams: 1 TorresJAntonioFoodScienceTechnologyHighHydrostaticPressure.pdf: 380671 bytes, checksum: 4f568ae41cec4067d69b5a5075ffab5d (MD5) Previous issue date: 2013-04-30

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