The Combined Use of High Pressure Processing and Lactic Acid Containing Fermentate on Inactivation of Salmonella, Shiga Toxin-producing E. coli, and Listeria monocytogenes in Raw Pet Foods.

Raw meat pet foods can pose health risks to pets and humans. High-pressure processing (HPP) was used in a previous study to demonstrate its effectiveness in achieving a 5-log reduction of Salmonella, E. coli STEC, and L.

Coupling between microbial assemblages and environmental drivers along a tropical estuarine gradient.

The change in the community structure of phytoplankton and bacterioplankton, and in the degree of coupling between them as well as the environmental conditions, have substantial impacts on the transfer of energy to higher trophic levels and finally on the fate of organic matter. The microbial community structure, usually described only by the abundance of the different taxonomic or functional groups, can be extended to include other levels of descriptors, like physiological state and single-cell properties. These features play a role in the ecological regulation of microbial communities but are not generally studied as additional descriptors of the community structure.

Role of Dipicolinic Acid in Heat Resistance of Spores of Clostridium botulinum and Clostridium sporogenes PA3679 by Thermal and Pressure-assisted Thermal Processing.

Dipicolinic acid (DPA) is a major constituent of spores and reportedly provides protection against inactivation by various thermal processes; however, the relationship between DPA and resistance towards pressure-assisted thermal processing is not well understood. Thermal and pressure-assisted thermal inactivation studies of Clostridium botulinum nonproteolytic strains QC-B and 610-F, proteolytic strain Giorgio-A, and thermal surrogate Clostridium sporogenes PA3679 spores suspended in ACES buffer (0.05 M, pH 7.