Ultra high pressure inactivation of Saccharomyces cerevisiae and Listeria innocua on apples and blueberries

This study was undertaken to determine the pressure and time required to inactivate Saccharomyces cerevisiae and Listeria innocua on apples and blueberries while maintaining a "fresh-like" fruit texture and color.d-values for inactivation of S. cerevisiae and L. innocua inoculated on diced apples and blueberries following ultra high pressure treatment at 300 and 375 MPa at room temperature were determined.D-values for inactivation of S. cerevisiae at 300 MPa ranged from 19.7 s on diced apples to 22.4 s on blueberries.d-values for inactivation of L. innocua at 375 MPa ranged from 67.1 s on diced apples to 46.7 s on blueberries. Ultra high pressure is an efficient and effective option for inactivating S. cerevisiae and L. innocua on apples, blueberries or other fruit while preserving a fresh appearance and texture.