Efficiency of high pressure treatment for destruction of Listeria monocytogenes in fruit juices.
The objective of this study was to compare high pressure resistance of Listeria monocytogenes strains at 25 degrees C and 50 degrees C at 350 MPa and to use high pressure (250 MPa and 350 MPa) at 30 degrees C and 40 degrees C for the inactivation of the relatively most pressure resistant strain inoculated in pasteurized apple, apricot, cherry and orange juices. L. monocytogenes CA was found to be the relatively most pressure resistant strain and increasing pressurization from 250 MPa to 350 MPa at 30 degrees C had an additional three to four log cycle reduction in viability, still leaving viable cells after 5 min. When 350 MPa at 40 degrees C for 5 min was applied more than eight log cycle reduction in cell population of all fruit juices was achieved. This study demonstrated that low temperature (40 degrees C) high pressure (350 MPa) treatment has the potential to inactivate relatively pressure resistant L. monocytogenes strains inoculated in different fruit juices within 5 min.
Alpas
Hami
H
Food Engineering Department, Middle East Technical University, 06531 Ankara, Turkey. imah@metu.edu.tr
Bozoglu
Faruk
F
D001628:Beverages / Q000382:microbiology*; D032084:Citrus sinensis; D005638:Fruit; D006358:Hot Temperature; D008089:Listeria monocytogenes / Q000302:isolation & purification*; D027845:Malus; D011312:Pressure; D027861:Prunus; D013696:Temperature