Publications
- Année de publication : 2022-01-01
Référence
M. A. Pitino, S. Unger, A. Gill, A. J. McGeer, A. Doyen, Y. Pouliot, R. P. Bazinet, A. Kothari, T. Mazzulli, D. Stone, D. O'Connor. 2022. High pressure processing inactivates human cytomegalovirus and hepatitis A virus while preserving macronutrients and native lactoferrin in human milk. Innovative Food Science & Emerging Technologies, 75, 102891.
Information Complémentaire
Lien vers l'article: https://www.sciencedirect.com/science/article/abs/pii/S1466856421002927
Résumé
The effect of high pressure processing (HPP) compared to Holder pasteurization (HoP) (62.5 °C, 30 min), on the inactivation of cytomegalovirus (CMV) and hepatitis A virus (HAV) inoculated human milk pools (n = 10) and culture media (n = 3) was studied. Samples were retained as untreated controls, treated by HoP (62.5 °C, 30 min) or with one of six different HPP protocols (350 MPa, 500 MPa, 600 MPa for 8- or 10-min at <10 °C). Macronutrient concentration and lactoferrin were measured to confirm milk quality. Both HPP and HoP reduced CMV by >4.8-log PFU/mL and >0.9-log PFU/mL in culture medium and human milk, respectively. HoP reduced HAV by 3.4-log PFU/mL and 3.1-log PFU/mL in culture medium and human milk, respectively. HPP treatments of 500 or 600 MPa reduced HAV by >5.7-log PFU/mL and >4-log PFU/mL in culture medium and in human milk, respectively. Macronutrients (fat, total protein, carbohydrate) and energy composition was not affected by any treatment. Lactoferrin concentration decreased by 35% ± 21% (SD) after HoP, but not HPP.
