High-pressure processing treatment of beef burgers: Effect on Escherichia coli O157 inactivation evaluated by plate count and PMA-qPCR.

Propidium monoazide coupled to real time PCR (PMA-qPCR) is a novel methodology proposed for the quantification of viable bacteria in food after microbial inactivation treatments. The aim of this work was to assess the effectiveness of different pressure levels on the lethality of a pool of Escherichia coli O157 strains in beef burgers by plate count and PMA-qPCR using uidA as target gene. Also, the effect on native microbiota counts, E.

Effect of dynamic high pressure on functional and structural properties of bovine serum albumin.

Dynamic high pressure (DHP) has been investigated as an innovative suitable method to induce protein modifications. This work evaluated the effect of DHP (up to three passes at 100, 150 and 200MPa, with an inlet temperature of 20°C) on functional and structural properties of bovine serum albumin (BSA). Results indicated that DHP process applied up to an energy limit of 100MPa increased the protein foaming capacity (FC) (p<0.