High Hydrostatic Pressure Sterilization of Vibrio parahaemolyticus and Escherichia coli in Raw Oyster

생굴 중 Vibrio parahaemolyticus와 Escherichia coli의 초고압 살균

  • Park, Whan-Jun (Dept. of Food Bioengineering, Cheju National University) ;
  • Jwa, Mi-Kyung (Dept. of Food Bioengineering, Cheju National University) ;
  • Hyun, Sun-Hee (Dept. of Food Bioengineering, Cheju National University) ;
  • Lim, Sang-Bin (Dept. of Food Bioengineering, Cheju National University) ;
  • Song, Dae-Jin (Dept. of Food Bioengineering, Cheju National University)
  • 박환준 (제주대학교 식품생명공학과) ;
  • 좌미경 (제주대학교 식품생명공학과) ;
  • 현선희 (제주대학교 식품생명공학과) ;
  • 임상빈 (제주대학교 식품생명공학과) ;
  • 송대진 (제주대학교 식품생명공학과)
  • Published : 2006.08.30


Raw oyster (Crassostrea gigas) was inoculated with Vibrio parahaemolyticus and Escherichia coli, treated with high hydrostatic pressure and evaluated for microbial counts. Cell death of V. parahaemolyticus (Vp) increased with the increase of applied pressure. Vp starting inoculum of $3.8{\times}10^5\;CFU/mL$ was totally eliminated after exposure to 200 MPa for 10 min at $22^{\circ}C$ Viable cell of Vp decreased with the increase in treatment time and dropped below the detection limit with treament of 25 min at $22^{\circ}C/150\;MPa$. The number of Vp by treatment of $0^{\circ}C$ and $10^{\circ}C$ for 20 and 25 mon at 100 MPa, respectively. For E. coli, there was an initial lag up to 250 MPa gollowed by a rapid decline. Treatment at 325 MPa/$22^{\circ}C$ for 15 min caused 5-log reduction, while that at 375 MPa resulted in total reduction of starting inoculum of $4.0{\times}10^7\;CFU/mL$. Lower treatment temperature showed higher killing effect of E. coli at the same treatment pressure and time. Viable cell of E. coli decreased with the increase in treatment time, and 4-log reduction was achieved with treatment of 5 min at $10^{\circ}C$/350 MPa and then total reduction was achieved after treatment of 15 mon. Higher pressure, lower temperature and longer time were more effective in sterilizing V. parahaemolyticus and E. coli.


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