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

Buzrul S., ALPAS H., Largeteau A., Demazeau G.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol.124, no.3, pp.275-278, 2008 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 124 Issue: 3
  • Publication Date: 2008
  • Doi Number: 10.1016/j.ijfoodmicro.2008.03.015
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.275-278
  • Keywords: high hydrostatic pressure, pulse pressure treatment, kiwifruit juice, pineapple juice, E. coli, L. innocua, MONOCYTOGENES, TEMPERATURE, SURVIVAL, O157-H7, INJURY, MODEL, FATE
  • Middle East Technical University Affiliated: Yes


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. (C) 2008 Elsevier B.V. All rights reserved.