Batches of freshly squeezed conventionally pasteurized
smoothies labelled “wild berries” were prepared in a local fruit
factory and maintained at 2 C until their use in our laboratory.
Before processing, the fresh fruits were superficially treated by
200 ppm of free chlorine. “Wild berries” smoothies contained 45%
wild berries (bilberries, blackberries, raspberries and red currants),
8% strawberries, 7% apples, 29% grapes and 9% oranges.