Several recent HPP applications in E. coli O157:H7 reduction for
the fruit and vegetable juices are available in literature.reported that while a 4-log reduction of E. coli O157:H7 was
achieved in kiwifruit juice with a treatment of 300 MPa for 5 min at
20 C, and only 1-log reduction was observed in pineapple juice.found that a pressure treatment
of 400 MPa for 10 min produced a 6-log inactivation of E. coli
O157:H7 in mango juice.studied the E. coli
O157:H7 in the frozen strawberry puree, the pressure treatments of
450 MPa for 2 min at 21 C were able to eliminate E. coli O157:H7 in
strawberry puree with 6-log CFU/g inoculation levels.reported a treatment with HPP at 350 MPa and 40 C
for 5 min led to >8-log reductions of E. coli O157:H7 in the fruit
juices (apple, orange, apricot and sour cherry juice).In our results, a
similar pressure treatment (350 MPa, 5 min) without the thermal
effect reduced the population of E. coli O157:H7 by 6-log cycles.
Therefore, the effect of HPP on the survival of E. coli O157:H7 in FSP
is in agreement with the results reported in the literature.
Several recent HPP applications in E. coli O157:H7 reduction forthe fruit and vegetable juices are available in literature.reported that while a 4-log reduction of E. coli O157:H7 wasachieved in kiwifruit juice with a treatment of 300 MPa for 5 min at20 C, and only 1-log reduction was observed in pineapple juice.found that a pressure treatmentof 400 MPa for 10 min produced a 6-log inactivation of E. coliO157:H7 in mango juice.studied the E. coliO157:H7 in the frozen strawberry puree, the pressure treatments of450 MPa for 2 min at 21 C were able to eliminate E. coli O157:H7 instrawberry puree with 6-log CFU/g inoculation levels.reported a treatment with HPP at 350 MPa and 40 Cfor 5 min led to >8-log reductions of E. coli O157:H7 in the fruitjuices (apple, orange, apricot and sour cherry juice).In our results, asimilar pressure treatment (350 MPa, 5 min) without the thermaleffect reduced the population of E. coli O157:H7 by 6-log cycles.Therefore, the effect of HPP on the survival of E. coli O157:H7 in FSPis in agreement with the results reported in the literature.
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