Inactivation of Morganella morganii by high hydrostatic pressure combined with lemon essential oil

摘要

The inactivation and damage of histamine‐forming bacterium, , in phosphate buffer and tuna meat slurry by high hydrostatic pressure (HHP) alone or in combination with 0.2% lemon essential oil (LEO) treatments were studied using viability measurement and scanning electron microscopy ( ). HHP alone or in combination with LEO treatments showed first‐order destruction kinetics to during pressure holding period. The D values of (200 to 600 MPa) in phosphate buffer ranged from 16.4 to 0.08 min, whereas those in tuna meat slurry ranged from 51.0 to 0.10 min, respectively. in tuna meat slurry had higher D values and were more resistant to HHP treatments than in phosphate buffer. In addition, the D values of HHP in combination with LEO treatment were lower than those of HHP treatment alone at <400 MPa of pressure, indicating that it is more effective to inactivate under the same pressure. The results showed the at HHP in combination with LEO treatment was more susceptible to pressure treatment alone. HHP with or without LEO treatments can be used to inactivate by causing disruption to bacterial cell membrane and cell wall as demonstrated by micrographs.