High-pressure inactivation and sublethal injury of pressure-resistant Escherichia coli mutants in fruit juices.
The potential of high-pressure-resistant mutants of Escherichia coli to survive high-pressure pasteurization in fruit juices and in low-pH buffers was investigated. Treatments with up to 500 MPa of pressure caused only a limited direct inactivation of the mutants but resulted in an accelerated low-pH inactivation during subsequent storage.
Garcia-Graells
C
C
Laboratory of Food Microbiology, Katholieke Universiteit Leuven, Heverlee, Belgium.
Hauben
K J
KJ
Michiels
C W
CW
D001628:Beverages / Q000382:microbiology*; D002957:Citrus / Q000382:microbiology; D004926:Escherichia coli / Q000235:genetics* / Q000302:isolation & purification* / Q000472:pathogenicity; D005638:Fruit / Q000382:microbiology*; D006863:Hydrogen-Ion Concentration; D009154:Mutation; D011312:Pressure; D012449:Safety; D013242:Sterilization / Q000379:methods*