1. Effect of high-pressure carbon dioxide processing on the inactivation of aerobic mesophilic bacteria and Escherichia coli in human milk
- Author
-
Ana Claudia Berenhauser, Douglas Soares, Norton Komora, Juliano De Dea Lindner, Elane Schwinden Prudêncio, J. Vladimir Oliveira, and Jane Mara Block
- Subjects
Human milk ,high-pressure carbon dioxide ,Escherichia coli ,aerobic mesophilic bacteria ,microbial inactivation ,Nutrition. Foods and food supply ,TX341-641 ,Food processing and manufacture ,TP368-456 - 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.
- Published
- 2018
- Full Text
- View/download PDF