The survival populations of both the “Big Six” non-O157 and
O157:H7 strains were significantly decreased with elevated pressure
and time. The populations of surviving STEC cells were below
the detectable level (1.5-log CFU/g), when the applied pressurewas
above 350 MPa. The reduction of the “Big Six” non-O157 STECs or
E. coli O157:H7 was greater than 5-log cycles under a 10 C initial
processing environment. STEC survival results with HPP at 550 and
650 MPa were not shown in Table 1 since they were all under the
detective limit of 1.5 log CFU/g level. The FDA has required food
processors to achieve a 5-log reduction of the most resistant
pathogens in the finished products (FDA, 2002). HPP treatments
may achieve this goal.