{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,23]],"date-time":"2026-06-23T17:15:31Z","timestamp":1782234931669,"version":"3.54.5"},"reference-count":35,"publisher":"MDPI AG","issue":"23","license":[{"start":{"date-parts":[[2023,11,29]],"date-time":"2023-11-29T00:00:00Z","timestamp":1701216000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2022YFD2100404"],"award-info":[{"award-number":["2022YFD2100404"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>High-pressure homogenization has been extensively studied for its excellent homogenization effect and the prospect of continuous liquid food production, but its sterilization ability still needs to be improved. In this study, we replaced the homogenization valve with two opposing diamond nozzles (0.05 mm inner diameter) so that the fluid collided at high velocity, corresponding to high-pressure micro-fluidization (HPM). Moreover, HPM treatment significantly inactivated Staphylococcus aureus ~7 log in the liquid with no detectable sub-lethal state at a pressure of 400 MPa and a discharge temperature of 50 \u00b0C. The sterilization effect of HPM on S. aureus subsp. aureus was attributed to a significantly disrupted cell structure and increased membrane permeability, which led to the leakage of intracellular proteins, resulting in bacterial death. At the same time, HPM treatment was able to significantly reduce the ability of S. aureus subsp. aureus to form biofilms, which, in turn, reduced its virulence. Finally, compared to the simulated system, more effective sterilization was observed in apple juice, with its color and pH remaining unchanged, which suggested that HPM can be used to process other liquid foods.<\/jats:p>","DOI":"10.3390\/foods12234306","type":"journal-article","created":{"date-parts":[[2023,11,29]],"date-time":"2023-11-29T03:53:52Z","timestamp":1701230032000},"page":"4306","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Effect of High-Pressure Micro-Fluidization on the Inactivation of Staphylococcus aureus in Liquid Food"],"prefix":"10.3390","volume":"12","author":[{"given":"Zequn","family":"Zhang","sequence":"first","affiliation":[{"name":"National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, Beijing 100083, China"},{"name":"Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, No. 17, East Qinghua Road, Haidian District, Beijing 100083, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tianlin","family":"Cui","sequence":"additional","affiliation":[{"name":"National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, Beijing 100083, China"},{"name":"Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, No. 17, East Qinghua Road, Haidian District, Beijing 100083, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Luyang","family":"Tai","sequence":"additional","affiliation":[{"name":"National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, Beijing 100083, China"},{"name":"Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, No. 17, East Qinghua Road, Haidian District, Beijing 100083, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kangyi","family":"Mu","sequence":"additional","affiliation":[{"name":"National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, Beijing 100083, China"},{"name":"Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, No. 17, East Qinghua Road, Haidian District, Beijing 100083, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yicong","family":"Shi","sequence":"additional","affiliation":[{"name":"National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, Beijing 100083, China"},{"name":"Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, No. 17, East Qinghua Road, Haidian District, Beijing 100083, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fang","family":"Chen","sequence":"additional","affiliation":[{"name":"National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, Beijing 100083, China"},{"name":"Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, No. 17, East Qinghua Road, Haidian District, Beijing 100083, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6231-293X","authenticated-orcid":false,"given":"Xiaojun","family":"Liao","sequence":"additional","affiliation":[{"name":"National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, Beijing 100083, China"},{"name":"Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, No. 17, East Qinghua Road, Haidian District, Beijing 100083, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaosong","family":"Hu","sequence":"additional","affiliation":[{"name":"National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, Beijing 100083, China"},{"name":"Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, No. 17, East Qinghua Road, Haidian District, Beijing 100083, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Li","family":"Dong","sequence":"additional","affiliation":[{"name":"National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, Beijing 100083, China"},{"name":"Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, No. 17, East Qinghua Road, Haidian District, Beijing 100083, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,11,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"110545","DOI":"10.1016\/j.lwt.2020.110545","article-title":"Inactivation and recovery of Staphylococcus aureus in milk, apple juice and broth treated with ohmic heating","volume":"139","author":"Shao","year":"2021","journal-title":"LWT"},{"key":"ref_2","unstructured":"World Health Organization (2023, April 18). Assessing Microbiological Risks in Food, Available online: https:\/\/www.who.int\/activities\/assessing-microbiological-risks-in-food."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"924","DOI":"10.1007\/s13197-017-3000-2","article-title":"Antibacterial activity and mode of action of totarol against Staphylococcus aureus in carrot juice","volume":"55","author":"Shi","year":"2018","journal-title":"J. Food Sci. Technol."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"M2279","DOI":"10.1111\/1750-3841.13017","article-title":"Biofilm Formation of Staphylococcus aureus on Various Surfaces and Their Resistance to Chlorine Sanitizer","volume":"80","author":"Lee","year":"2015","journal-title":"J. Food Sci."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"627","DOI":"10.1080\/20024091054274","article-title":"Food processing by high hydrostatic pressure","volume":"42","author":"Swanson","year":"2002","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.ijfoodmicro.2007.02.018","article-title":"High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future","volume":"117","author":"Geeraerd","year":"2007","journal-title":"Int. J. Food Microbiol."},{"key":"ref_7","first-page":"143","article-title":"Engineering Process Characterization of High-Pressure Homogenization\u2014From Laboratory to Industrial Scale","volume":"9","author":"Yan","year":"2016","journal-title":"Food Eng. Rev."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"2848","DOI":"10.1021\/jf903968x","article-title":"Preparation of Curcumin Sub-micrometer Dispersions by High-Pressure Homogenization","volume":"58","author":"Wang","year":"2010","journal-title":"J. Agric. Food Chem."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1111\/lam.13487","article-title":"High pressure homogenization inactivation of Escherichia coli and Staphylococcus aureus in phosphate buffered saline, milk and apple juice","volume":"73","author":"Dong","year":"2021","journal-title":"Lett. Appl. Microbiol."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"1007","DOI":"10.4315\/0362-028X-70.4.1007","article-title":"Inactivation of Escherichia coli K-12 exposed to pressures in excess of 300 MPa in a high-pressure homogenizer","volume":"70","author":"Taylor","year":"2007","journal-title":"J. Food Prot."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"281","DOI":"10.1016\/j.ijfoodmicro.2004.11.011","article-title":"Inactivation of Escherichia coli by high-pressure homogenisation is influenced by fluid viscosity but not by water activity and product composition","volume":"101","author":"Diels","year":"2005","journal-title":"Int. J. Food Microbiol."},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Dons\u00ec, F., Esposito, L., Lenza, E., Senatore, B., and Ferrari, G. (2009). Production of Shelf-Stable Annurca Apple Juice with Pulp by High Pressure Homogenization. Int. J. Food Eng., 5.","DOI":"10.2202\/1556-3758.1602"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1080\/08957950802715112","article-title":"Use of ultra-high-pressure homogenization to preserve apple juice without heat damage","volume":"29","author":"Saldo","year":"2009","journal-title":"High Press. Res."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"1101","DOI":"10.1007\/s11947-021-02611-4","article-title":"Continuous High-pressure Cooling-Assisted Homogenization Process for Stabilization of Apple Juice","volume":"14","year":"2021","journal-title":"Food Bioprocess Technol."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Patrignani, F., Mannozzi, C., Tappi, S., Tylewicz, U., Pasini, F., Castellone, V., Riciputi, Y., Rocculi, P., Romani, S., and Caboni, M.F. (2019). (Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice. Front. Microbiol., 10.","DOI":"10.3389\/fmicb.2019.00246"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"131023","DOI":"10.1016\/j.foodchem.2021.131023","article-title":"High pressure homogenization with a cooling circulating system: The effect on physiochemical and rheological properties, enzymes, and carotenoid profile of carrot juice","volume":"370","author":"Szczepanska","year":"2022","journal-title":"Food Chem."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"12","DOI":"10.1111\/j.1365-2672.1962.tb01113.x","article-title":"An Improved Diagnostic and Selective Medium for Isolating Coagulase Positive Staphylococci","volume":"25","year":"1962","journal-title":"J. Appl. Bacteriol."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"150","DOI":"10.1016\/j.foodcont.2018.08.011","article-title":"Action mechanism of pulsed magnetic field against E. coli O157:H7 and its application in vegetable juice","volume":"95","author":"Lin","year":"2019","journal-title":"Food Control"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1016\/j.jcou.2017.09.005","article-title":"CO2-assisted high pressure processing on inactivation of Escherichia coli and Staphylococcus aureus","volume":"22","author":"Zhao","year":"2017","journal-title":"J. CO2 Util."},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Yang, H., Wang, M., Yu, J., and Wei, H. (2015). Aspartate inhibits Staphylococcus aureus biofilm formation. FEMS Microbiol. Lett., 362.","DOI":"10.1093\/femsle\/fnv025"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"282","DOI":"10.1016\/j.foodcont.2015.05.032","article-title":"Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus","volume":"59","author":"Zhang","year":"2016","journal-title":"Food Control"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"11357","DOI":"10.3390\/molecules200611357","article-title":"Individual Constituents from Essential Oils Inhibit Biofilm Mass Production by Multi-Drug Resistant Staphylococcus aureus","volume":"20","author":"Espina","year":"2015","journal-title":"Molecules"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"112089","DOI":"10.1016\/j.foodres.2022.112089","article-title":"Effect of microfluidization on quality characteristics of sapodilla (Manilkara achras L.) juice","volume":"162","author":"Singh","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"1282","DOI":"10.1016\/j.foodcont.2006.09.002","article-title":"Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high pressure homogenisation at inlet temperatures of 6 and 20 \u00b0C","volume":"18","author":"Herrero","year":"2007","journal-title":"Food Control"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1016\/S0168-1605(03)00050-3","article-title":"Modelling inactivation of Staphylococcus aureus and Yersinia enterocolitica by high-pressure homogenisation at different temperatures","volume":"87","author":"Diels","year":"2003","journal-title":"Int. J. Food Microbiol."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"205","DOI":"10.1016\/S0168-1605(02)00054-5","article-title":"Bacterial inactivation by high-pressure homogenisation and high hydrostatic pressure","volume":"77","author":"Wuytack","year":"2002","journal-title":"Int. J. Food Microbiol."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"109954","DOI":"10.1016\/j.foodres.2020.109954","article-title":"Resistance of detached-cells of biofilm formed by Staphylococcus aureus to ultra high pressure homogenization","volume":"139","author":"Zhang","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"241","DOI":"10.1051\/lait:2006006","article-title":"Inactivation of two strains of Escherichia coli inoculated into whole and skim milk by ultrahigh-pressure homogenisation","volume":"86","year":"2006","journal-title":"Le Lait"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"5396","DOI":"10.3168\/jds.2009-2495","article-title":"Fat content increases the lethality of ultra-high-pressure homogenization on Listeria monocytogenes in milk","volume":"92","author":"Velazquez","year":"2009","journal-title":"J. Dairy Sci."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"313","DOI":"10.1016\/j.foodcont.2010.07.029","article-title":"Inactivation of Listeria monocytogenes and Salmonella enterica serovar Senftenberg 775W inoculated into fruit juice by means of ultra high pressure homogenisation","volume":"22","year":"2011","journal-title":"Food Control"},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Zhang, L., Yang, N., Jin, Y., and Xu, X. (2023). Putative inactivation mechanism and germicidal efficacy of induced electric field against Staphylococcus aureus. Food Microbiol., 111.","DOI":"10.1016\/j.fm.2022.104208"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"362","DOI":"10.1016\/j.jfoodeng.2012.10.046","article-title":"Microbial inactivation by high pressure homogenization: Effect of the disruption valve geometry","volume":"115","author":"Annunziata","year":"2013","journal-title":"J. Food Eng."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"165","DOI":"10.1016\/j.ijfoodmicro.2005.04.027","article-title":"Sensitisation of Escherichia coli to antibacterial peptides and enzymes by high-pressure homogenisation","volume":"105","author":"Diels","year":"2005","journal-title":"Int. J. Food Microbiol."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"e02110-21","DOI":"10.1128\/spectrum.02110-21","article-title":"Generation of Distinct Differentially Culturable Forms of Burkholderia following Starvation at Low Temperature","volume":"10","author":"Auty","year":"2022","journal-title":"Microbiol. Spectr."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"1426","DOI":"10.1016\/j.fm.2011.06.013","article-title":"A comparative study of changes in the microbiota of apple juice treated by high hydrostatic pressure (HHP) or high pressure homogenisation (HPH)","volume":"28","author":"McKay","year":"2011","journal-title":"Food Microbiol."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/23\/4306\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T21:32:58Z","timestamp":1760131978000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/23\/4306"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,11,29]]},"references-count":35,"journal-issue":{"issue":"23","published-online":{"date-parts":[[2023,12]]}},"alternative-id":["foods12234306"],"URL":"https:\/\/doi.org\/10.3390\/foods12234306","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,11,29]]}}}