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

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


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The objective of this: study is to determine the interactions between high hydrostatic pressure, pressurization temperature, time and pH during pressurization on death and injury of pressure-resistant and pressure-sensitive strains of four foodborne pathogens: Staphylococcus aureus 485 and 765, Listeria monocytogenes CA and OH2, Escherichia coli O157:H7 933 and 931, Salmonella enteritidis FDA and Salmonella typhimurium E21274. Among these strains S. aureus 485, L. monocytogenes CA, E, coli O157:H7 933 and S...
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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: