Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages

Increasing consumer demand for high-quality foods has driven adoption by the food industry of non-thermal technologies such as high pressure processing (HPP). The technology is employed a post-packaging treatment step inactivation vegetative microorganisms. In order to evaluate HPP Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid acidified juices beverages, tolerance parameters were determined using log-linear Weibull models pH-adjusted apple juice (pH 4.5) at 5 °C. A commercial unit was used. model better described kinetics three tested pathogens. According estimates from model, 1.5, 0.9, 1.5 min are required 600 MPa produce 5-log reductions E. coli, Salmonella, L. monocytogenes, respectively, whereas according 3.2, 1.8, 2.1 required. effects process conditions verified products between 3.02 4.21). all or greater than achieved pathogens 550 1 min. These findings demonstrate that 3 min, typically used provide an adequate safety margin control relevant beverages < 4.5). Results this study can be processors support validation studies may useful future establishment safe harbors industry.