Table 4 displays the microbiological qualities of
fresh and HHP treated Yanang-honey juices. It was found that total plate counts, yeasts-moulds and fecal
coliforms in pressurized Yanang-honey juices were
practically eliminated (P≤0.05), though there were
some traces of microbes detected at 400 MPa/25°C.
However, all pressurized juices had microbiological
qualities that complied with the Thai Community
Product Standard (TCPS No. 1443/2009) for Yanang
juice (Thai Industrial Standard Institute, 2009), which
established that Yanang juice should have total plate
counts below 104 CFU/ml, fecal coliforms below
2.2 MPN/100 ml and no detectable yeasts-moulds.
Thus, it was suitable to use HHP as a replacement
for conventional thermal processing, since this study
showed that pressure could inactivate the indicator
microorganisms to a satisfactory level. For others
products, Lavinas et al. (2008) found that aerobic
mesophilic bacteria, yeasts, filamentous fungi
and Escherichia coli in cashew apple juice were
completely inactivated after being treated at 350-
400 MPa for 3-7 min. Landl et al. (2010) reported
that total aerobic mesophilic microorganisms and
yeasts-moulds in pressurized apple purée (400-600
MPa/20°C/5 min) were below 50 CFU/g.