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Evaluation of Mycobacterium smegmatis as indicator of the efficacy of high hydrostatic pressure and ultra-high pressure homogenization treatments for pasteurization-like purposes in milk

Published online by Cambridge University Press:  05 February 2020

Rita M. Velázquez-Estrada ,
Tomás J. López-Pedemonte ,
María Manuela Hernández-Herrero  and
Artur Xavier Roig-Sagués
Rita M. Velázquez-Estrada
Affiliation:
Laboratorio Integral de Investigación de Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Col. Lagos del Country, C.P. 63175, Tepic, Nayarit, Mexico
Tomás J. López-Pedemonte
Affiliation:
Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Avda. Gral. Flores 2124, 11800, Montevideo, Uruguay
María Manuela Hernández-Herrero
Affiliation:
Centre d'Innovació, Recerca i Transfèrencia en Tecnologia dels Aliments (CIRTTA), XaRTA, TECNIO-CERTA, Malta
Artur Xavier Roig-Sagués*
Affiliation:
Centre d'Innovació, Recerca i Transfèrencia en Tecnologia dels Aliments (CIRTTA), XaRTA, TECNIO-CERTA, Malta
*
Author for correspondence: Artur Xavier Roig-Sagués, Email: arturxavier.roig@uab.cat
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Abstract

The objectives of this study were: to assess the efficiency of high hydrostatic pressure or ultra-high pressure homogenization against Mycobacterium smegmatis in milk and to discuss whether M. smegmatis can be considered a suitable surrogate for other Mycobacterium spp. in high pressure inactivation trials using milk. Three strains of this specie (CECT 3017, 3020 and 3032) were independently inoculated into both skimmed (0.2% fat) and whole milk (3.4% fat) at an approximate load of 6.5 Log CFU/ml and submitted to HHP treatments at 300, 400 or 500 MPa for 10 m at 6°C and 20°C. Evolution of the surviving cells of the inoculated strains was evaluated analysing milk immediately after the treatments and after 5 and 8 d of storage at 6°C. HHP treatments at 300 MPa were seldom efficient at inactivating M. smegmatis strains, but lethality increased with pressure applied in all cases. Generation of sub-lethal injured cells was observed only after 400 MPa treatments since inactivation at 500 MPa was shown to be complete. Significant differences were not observed due to either temperature of treatment or fat content of milk, except for strain CECT3032, which was shown to be the most sensitive to HHP treatments. Milk inoculated with strain CECT3017 was submitted to ultra-high pressure homogenization (UHPH) treatments at 200, 300 and 400 MPa. Maximum reductions were obtained after 300 and 400 MPa treatments, although less than 3.50 Log CFU/ml were inactivated. UHPH did not cause significant number of injured cells. The usefulness of this species as a marker for pressure-based processing seems limited since it showed greater sensitivity than some pathogenic species including other Mycobacteria reported in previous studies.

Keywords

High hydrostatic pressuremilkMycobacterium smegmatisultra high pressure homogenization
Type
Research Article
Information
Journal of Dairy Research , Volume 87 , Issue 1 , February 2020 , pp. 94 - 102
Copyright
Copyright © Hannah Dairy Research Foundation 2020

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