Pasteurization of Fruit Juices of Different pH Values by Combined High Hydrostatic Pressure and Carbon Dioxide

The inactivation of the selected vegetative bacteria Escherichia coli, Listeria innocua, and Lactobacillus plantarum by high hydrostatic pressure (HHP) in physiological saline (PS) and in four fruit juices with pHs ranging from 3.4 to 6.3, with or without dissolved CO(2), was investigated. The inact...

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Veröffentlicht in:	Journal of food protection 2012-10, Vol.75 (10), p.1873-1877
Hauptverfasser:	Li, Wang, Pan, Jian, Xie, Huiming, Yang, Yi, Zhou, Dianfei, Zhu, Zhaona
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Bacteria Beverages - microbiology Biological and medical sciences Carbon dioxide Carbon Dioxide - pharmacology Carrots Citrus Colony Count, Microbial Combined treatment Consumer Product Safety Daucus E coli Escherichia coli Escherichia coli - drug effects Escherichia coli - growth & development Food Contamination - analysis Food Contamination - prevention & control Food engineering Food industries Food microbiology Food Preservation - methods Food safety Fruit - microbiology Fruit juices Fruits Fundamental and applied biological sciences. Psychology General aspects Humans Hydrogen-Ion Concentration Hydrostatic Pressure Inactivation Lactobacillus plantarum Lactobacillus plantarum - drug effects Lactobacillus plantarum - growth & development Listeria Listeria - drug effects Listeria - growth & development Listeria innocua Lycopersicon esculentum Microbial Viability Microorganisms Pasteurization Pathogens Physiology Pressure vessels Tomatoes Vegetable juices
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