Effect of high-pressure carbon dioxide processing on the inactivation of aerobic mesophilic bacteria and Escherichia coli in human milk. Issue 1 (1st January 2018)

• Record Type: Journal Article
• Authors: Berenhauser, Ana Claudia; Soares, Douglas; Komora, Norton; De Dea Lindner, Juliano; Schwinden Prudêncio, Elane; Oliveira, J. Vladimir; Block, Jane Mara
• Is Part Of: CyTA: journal of food. Volume 16:Issue 1(2018)
• Page Start: 122
• Page End: 126
• Publication Date: 2018-01-01
• Subjects: Human milk -- high-pressure carbon dioxide -- Escherichia coli -- aerobic mesophilic bacteria -- microbial inactivation; leche materna -- dióxido de carbono de alta presión -- Escherichia coli -- bacterias aerobias mesófilas -- inactivación microbiana; Food -- Periodicals; Nutrition -- Periodicals; Food -- Research -- Periodicals; 641.05
• DOI: 10.1080/19476337.2017.1345983
• Languages: English
• ISSNs: 1947-6337

Abstract

ABSTRACT: The effect of high-pressure carbon dioxide processing on inactivation of aerobic mesophilic bacteria and Escherichia coli ATCC 25922 inoculated in human milk was investigated. The effect of the ratio between sample mass and CO2 (1:0.2; 1:0.6 and 1:1 m/m); depressurization rate (1, 5.5 and 10 MPa/min); and pressure cycling (1, 3 and 5) were the process variables studied. The best reductions in aerobic mesophilic bacteria as well as in E. coli (>6.0 and >5.0 log, respectively) were obtained with a ratio of 1:1, a depressurization rate of 10 MPa/min, and one cycle of pressurization/depressurization. The depressurization rate was found to be an important variable in the inactivation process. The results suggest that high-pressure carbon dioxide processing can be applied to human milk as a safe alternative to the pasteurization employed in human milk banks.