| Autor: |
Torrents-Masoliver B; IRTA (Institute of Agrifood Research and Technology), Food Safety and Functionality, Finca Camps i Armet s/n, 17121 Monells, Spain., Jofré A; IRTA (Institute of Agrifood Research and Technology), Food Safety and Functionality, Finca Camps i Armet s/n, 17121 Monells, Spain., Ribas-Agustí A; IRTA (Institute of Agrifood Research and Technology), Food Safety and Functionality, Finca Camps i Armet s/n, 17121 Monells, Spain., Bover-Cid S; IRTA (Institute of Agrifood Research and Technology), Food Safety and Functionality, Finca Camps i Armet s/n, 17121 Monells, Spain. |
| Abstrakt: |
High pressure processing (HPP) is a non-thermal technology with emerging application within the fruit and vegetable sector. The impact of the enumeration agar on the recorded HPP inactivation of L. monocytogenes , Salmonella spp. and E. coli in banana-apple and apple purees was evaluated. Additionally, the HPP inactivation and sublethal injury was quantified in apple puree, considering the impact of acid exposure (24 h before HPP) and sampling time. Inoculated purees were pressurized at 300 MPa for 2 min. Enumeration was performed immediately and 24 h after HPP. HPP inactivation was 0.9-to-4.5-fold higher in apple than banana-apple puree. Compared with nutrient-rich media, selective agar enumeration overestimated the inactivation. HPP inactivation and sublethal injury of L. monocytogenes , Salmonella and E. coli was variable, mainly dependent on the exposure to acid and the sampling time. The 24 h-delayed enumeration slightly increased the inactivation. In apple puree, the CECT5947 strain of E. coli O157:H7 was the most piezo-resistant strain (1.5 log reduction), while L. monocytogenes Scott A was the most piezo-sensitive (6-log reduction when exposed to acid and sampled 24 h after HPP). All the studied factors should be taken into account when designing HPP treatments, performing product-specific validation studies and setting verification procedures. |
