Physiological Changes of Escherichia coli O157:H7 and Staphylococcus aureus Following Exposure to High Hydrostatic Pressure

Morphological changes and membrane integrity of Escherichia coli O157:H7 and Staphylococcus aureus cells before and after high hydrostatic pressure (HHP)...

Physiological Changes of Escherichia coli O157:H7 and Staphylococcus aureus Following Exposure to High Hydrostatic Pressure

Mutlu Pilavtepe-Çelik, Ahmed Yousef, Hami Alpas
Journal für Verbraucherschutz und Lebensmittelsicherheit
(Impact Factor: 0.72). 09/2013; 8(3). DOI: 10.1007/s00003-013-0828-x

ABSTRACT

Morphological changes and membrane integrity of Escherichia coli O157:H7 and Staphylococcus aureus cells before and after high hydrostatic pressure (HHP) treatments (200–400 MPa) and time (1–5 min), at a constant temperature (40 °C), in peptone water were examined by using scanning electron microscopy (SEM) and fluorescent microscopy, respectively. SEM images showed that unpressurized cells exhibited a smooth surface appearance. E. coli O157:H7 cells exposed to pressure treatments first appeared larger, then with increasing pressure distorted with dimples and pinches. In case of S. aureus, the cells pressurized at low pressure levels did not show any significant change. The surface appearance became rough and cracked when the cells were exposed to higher pressure levels. Images of fluorescent microscopy showed that a small proportion of bacterial cells were not green fluorescent at lower pressure levels. The other part of the cell population was red fluorescent representing dead cells and the number of red fluorescent cells increased with increasing pressure. The cells with a yellowish color showed that varying levels of membrane damage occurred under HHP. The combinations of mild heat, antimicrobial substances and HHP treatment can be used to inactivate food borne pathogens of varying pressure resistance in the food industry for safe processing conditions. However, the resultant damaged cells at different levels should be taken into account during storage to prevent their recovery.