LAUSR

Traditional and novel technologies for food preservation are being investigated to obtain safer products and fulfil consumer demands for less processed foods. These technologies inactivate microorganisms present in foods through their action on different cellular targets, but the final cause of cell loss of viability often remains not well characterized. The main objective of this work was to study and compare cellular events that could play a role on E. coli inactivation upon exposure to treatments with technologies of different nature. E. coli cells were exposed to heat, high hydrostatic pressure (HHP), pulsed electric fields (PEF) and acid treatments, and the occurrence of several alterations, including presence of sublethal injury, membrane permeabilization, increased levels of reactive oxygen species (ROS), DNA damage and protein damage were studied. Results reflected differences among the relevance of the several cellular events depending on the agent applied. Sublethally injured cells appeared after all the treatments. Cells consistently recovered in a higher percentage in non-selective medium, particularly in minimal medium, as compared to selective medium; however this effect was less relevant in PEF-treated cells. Increased levels of ROS were detected inside cells after all the treatments, although their order of appearance and relationship with membrane permeabilization varied depending on the technology. A high degree of membrane permeabilization was observed in PEF treated cells, DNA damage appeared as an important target in acid treatment, and protein damage, in HHP treated cells. Results obtained help to understand the mode of action of food preservation technologies on bacterial cells.