Effect of high-pressure carbon dioxide processing on the inactivation of aerobic mesophilic bacteria and Escherichia coli in human milk

• Published in: CYTA: journal of food Vol. 16; no. 1; pp. 122 - 126
• Main Authors: Berenhauser, Ana Claudia, Soares, Douglas, Komora, Norton, De Dea Lindner, Juliano, Schwinden Prudêncio, Elane, Oliveira, J. Vladimir, Block, Jane Mara
• Format: Journal Article
• Language: English
• Published: Abingdon Taylor & Francis 01-01-2018; Taylor & Francis Ltd; Taylor & Francis Group
• Subjects: aerobic mesophilic bacteria; Baby foods; Bacteria; bacterias aerobias mesófilas; Breast milk; Carbon dioxide; Deactivation; dióxido de carbono de alta presión; E coli; Escherichia coli; high-pressure carbon dioxide; Human milk; inactivación microbiana; Inactivation; leche materna; Mesophilic bacteria; microbial inactivation; Milk; Pasteurization; Pressure; Pressure effects; Pressure reduction; Pressurization; Process variables
• ISSN: 1947-6337; 1947-6345
• DOI: 10.1080/19476337.2017.1345983

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 CO
2
(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.