Inactivation of Escherichia coli and Listeria innocua in kiwifruit and pineapple juices by high hydrostatic pressure

Date

2008-06-10

Author

Buzrul, Sencer
Alpas, Hami
Largeteau, Alain
Demazeau, Gerard

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Escherichia coli and Listeria innocua in kiwifruit and pineapple juices were exposed to high hydrostatic Pressure (HHP) at 300 MPa for 5 min. Both bacteria showed equal resistance to HHR Using low (0 degrees C) or subzero (- 10 degrees C) temperatures instead of room temperature (20 degrees C) during pressurization did not change the effectiveness of HHP treatment oil both bacteria in Studied juices. Pulse pressure treatment (multiple Pulses for a total holding time of 5 min at 300 MPa) instead of continuous (single Pulse) treatment had no significant (p > 0.05) effect on the microbial inactivation in kiwifruit juice: however, in pineapple juice pulse treatment, especially after 5 Pulses, increased the inactivation significantly (p<0.05) for both bacteria. Following storage of pressure-treated (350 MPa, 20 degrees C for 60 s x 5 pulses) juices at 4, 20 and 37 degrees C up to 3 weeks, the level of microbial inactivation further increased and no injury recovery of the bacteria were detected. This work has shown that HHP treatment can be used to inactivate E. coli and L. innocua in kiwifruit and pineapple juices at lower pressure Values at room temperature than the conditions used in commercial applications (>400 MPa). However, storage period and temperature should carefully be optimized to increase the safety of HHP treated fruit juices.

Subject Keywords

Food Science, Microbiology, General Medicine

URI

https://hdl.handle.net/11511/48463

Journal

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

DOI

https://doi.org/10.1016/j.ijfoodmicro.2008.03.015

Collections

Department of Food Engineering, Article

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Citation Formats

S. Buzrul, H. Alpas, A. Largeteau, and G. Demazeau, “Inactivation of Escherichia coli and Listeria innocua in kiwifruit and pineapple juices by high hydrostatic pressure,” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, pp. 275–278, 2008, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/48463.