Journal of Food Processing & Technology

Md L. Bari

Publications

• Research Article
  Membrane Damage and Viability Loss of E. coli O157:H7 and Salmonella spp in Apple Juice Treated with High Hydrostatic Pressure and Thermal Death Time Disks
  Author(s): Dike O. Ukuku, Kazutaka Yamamoto, Md L. Bari, Sudarsan Mukhopadhaya, Vijay Juneja and Shinishi KawamotoDike O. Ukuku, Kazutaka Yamamoto, Md L. Bari, Sudarsan Mukhopadhaya, Vijay Juneja and Shinishi Kawamoto
  
  Differences in membrane damage including leakage of intracellular UV-materials and loss of viability of Salmonella spp. and Escherichia coli O157:H7 bacteria in apple juice following thermal-death-time (TDT) disk and high hydrostatic pressure treatments were investigated. Salmonella spp. and E. coli O157H:H7 bacteria were inoculated in apple juice to a final 7.8 log10 CFU/ml and were thermally treated with TDT disks at 25, 35, 45, 50, 55 and 60°C for 4 min or pressurized at 350, 400 and 450 MPa at 25, 35, 45, 50, 55 and 60°C for 20 min. Sublethal injury, leakage of UV- materials and viability loss as a function of membrane damage of these bacterial pathogens was investigated by plating 0.1 ml of treated and untreated samples on non selective Trypticase Soy Agar (TSA) and selective Xylose Lysine Sodium Tetradecylsufate (XLT4) for Salmonella and Cefixime Potassium Tellurite So.. View More»
  DOI: 10.4172/2157-7110.1000236

  Abstract PDF