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Applied and Environmental Microbiology, July 2005, p. 3399-3404, Vol. 71, No. 7
0099-2240/05/$08.00+0     doi:10.1128/AEM.71.7.3399-3404.2005
Copyright © 2005, American Society for Microbiology. All Rights Reserved.

Combined Effect of High-Pressure Treatments and Bacteriocin-Producing Lactic Acid Bacteria on Inactivation of Escherichia coli O157:H7 in Raw-Milk Cheese

Eva Rodriguez, Juan L. Arques, Manuel Nuñez, Pilar Gaya, and Margarita Medina*

Departamento Tecnología de Alimentos, INIA, Carretera de La Coruña km 7, 28040 Madrid, Spain

Received 29 July 2004/ Accepted 6 January 2005

The effect of high-pressure (HP) treatments combined with bacteriocins of lactic acid bacteria (LAB) produced in situ on the survival of Escherichia coli O157:H7 in cheese was investigated. Cheeses were manufactured from raw milk inoculated with E. coli O157:H7 at approximately 105 CFU/ml. Seven different bacteriocin-producing LAB were added at approximately 106 CFU/ml as adjuncts to the starter. Cheeses were pressurized on day 2 or 50 at 300 MPa for 10 min or 500 MPa for 5 min, at 10°C in both cases. After 60 days, E. coli O157:H7 counts in cheeses manufactured without bacteriocin-producing LAB and not pressurized were 5.1 log CFU/g. A higher inactivation of E. coli O157:H7 was achieved in cheeses without bacteriocin-producing LAB when 300 MPa was applied on day 50 (3.8-log-unit reduction) than if applied on day 2 (1.3-log-unit reduction). Application of 500 MPa eliminated E. coli O157:H7 in 60-day-old cheeses. Cheeses made with bacteriocin-producing LAB and not pressurized showed a slight reduction of the pathogen. Pressurization at 300 MPa on day 2 and addition of lacticin 481-, nisin A-, bacteriocin TAB 57-, or enterocin AS-48-producing LAB were synergistic and reduced E. coli O157:H7 counts to levels below 2 log units in 60-day-old cheeses. Pressurization at 300 MPa on day 50 and addition of nisin A-, bacteriocin TAB 57-, enterocin I-, or enterocin AS-48-producing LAB completely inactivated E. coli O157:H7 in 60-day-old cheeses. The application of reduced pressures combined with bacteriocin-producing LAB is a feasible procedure to improve cheese safety.

* Corresponding author. Mailing address: Dpto. Tecnología de Alimentos, INIA, Carretera de La Coruña km 7, 28040 Madrid, Spain. Phone: 34-91-3476774. Fax: 34-91-3572293. E-mail: mmedina{at}inia.es.

Applied and Environmental Microbiology, July 2005, p. 3399-3404, Vol. 71, No. 7
0099-2240/05/$08.00+0     doi:10.1128/AEM.71.7.3399-3404.2005
Copyright © 2005, American Society for Microbiology. All Rights Reserved.



This article has been cited by other articles:

  • Bravo, D., Rodriguez, E., Medina, M. (2009). Nisin and lacticin 481 coproduction by Lactococcus lactis strains isolated from raw ewes' milk. J DAIRY SCI 92: 4805-4811 [Abstract] [Full Text]  
  • Arques, J. L., Rodriguez, E., Nunez, M., Medina, M. (2008). Antimicrobial Activity of Nisin, Reuterin, and the Lactoperoxidase System on Listeria monocytogenes and Staphylococcus aureus in Cuajada, a Semisolid Dairy Product Manufactured in Spain. J DAIRY SCI 91: 70-75 [Abstract] [Full Text]  
  • Arques, J. L., Garde, S., Fernandez-Garcia, E., Gaya, P., Nunez, M. (2007). Volatile Compounds, Odor, and Aroma of La Serena Cheese High-Pressure Treated at Two Different Stages of Ripening. J DAIRY SCI 90: 3627-3639 [Abstract] [Full Text]  
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