caa a22 4500 46315634X CHVBK 20180406164735.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s00217-006-0469-8 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0469-8 Synergy between high-pressure, temperature and ascorbic acid on the inactivation of Bacillus cereus [Elektronische Daten] [Guadalupe Préstamo, Ana Pedrazuela, Berenger Guignon, Pedro Sanz] B. cereus strain (CECF 148) was used as a model system in the study of the behaviour of bacillus under high pressure, at temperatures over and below 0°C and with ascorbic acid added to the culture. Three different assays were carried out in the present experiment. The first assay was performed to observe how B. cereus reacted to pressure shift freezing (PSF) treatment at different subzero temperatures (−8, −12, −20 and −17°C) and pressures (120, 150, 210 and 350MPa) in their vegetative form. In the second assay, we observed how different concentrations of ascorbic acid (1, 2, 5 and 20mM) added to the growing brought decreased B. cereus on its vegetative form. Finally, we tried to inactivate the vegetative and spore form of B. cereus under pressure of 210MPa at room (20°C) (HP) and at subzero (−20°C) (PSF) temperatures, in presence of ascorbic acid (20mM), added to the growing culture (TSB). The results confirmed that pressures of 210 and 350MPa at low temperatures (−20 and −17°C) in the PSF treatment were not enough to inactivate bacillus and only about 10% of B. cereus at the assayed conditions (350MPa at −17°C) lost its growth capacity. The presence of ascorbic acid reduced the amount of B. cereus. The initial amount of B. cereus in the vegetative form was 108 to 109cfu/mL. After HP (210MPa at 20°C) and PSF (210MPa at −20°C) treatments, the amount of B. cereus decreased by 4 and 2 logarithmic units, respectively. However, in both treatments, the presence of ascorbic acid (20mM concentration) reduced the B. cereus growth capacity in about 5 logarithmic units. The presence of ascorbic acid in the spore form decreased the amount of B. cereus only by 2 logarithmic units, but without the antioxidant, the values remained close to control. The present research is a contribution to elicit the safety standards of food treated by high pressure. Springer-Verlag, 2006 Bacillus cereus nationallicence High pressure nationallicence Subzero temperatures nationallicence Pressure shift freezing nationallicence Préstamo Guadalupe Departamento de Ciencia y Tecnología de Productos Vegetales, Instituto del Frío, Ciudad Universitaria, c/José Antonio Nováis 10, 28040, Madrid, Spain aut Pedrazuela Ana Departamento de Ciencia y Tecnología de Productos Vegetales, Instituto del Frío, Ciudad Universitaria, c/José Antonio Nováis 10, 28040, Madrid, Spain aut Guignon Berenger Departamento de Ingeniería, Instituto del Frío, Ciudad Universitaria, c/José Antonio Nováis 10, 28040, Madrid, Spain aut Sanz Pedro Departamento de Ingeniería, Instituto del Frío, Ciudad Universitaria, c/José Antonio Nováis 10, 28040, Madrid, Spain aut European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 693-698 1438-2377 225:5-6<693 2007 225 217 https://doi.org/10.1007/s00217-006-0469-8 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0469-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Préstamo Guadalupe Departamento de Ciencia y Tecnología de Productos Vegetales, Instituto del Frío, Ciudad Universitaria, c/José Antonio Nováis 10, 28040, Madrid, Spain aut NATIONALLICENCE 700 1- Pedrazuela Ana Departamento de Ciencia y Tecnología de Productos Vegetales, Instituto del Frío, Ciudad Universitaria, c/José Antonio Nováis 10, 28040, Madrid, Spain aut NATIONALLICENCE 700 1- Guignon Berenger Departamento de Ingeniería, Instituto del Frío, Ciudad Universitaria, c/José Antonio Nováis 10, 28040, Madrid, Spain aut NATIONALLICENCE 700 1- Sanz Pedro Departamento de Ingeniería, Instituto del Frío, Ciudad Universitaria, c/José Antonio Nováis 10, 28040, Madrid, Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 693-698 1438-2377 225:5-6<693 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer