Effect of low-temperature, high-pressure treatment on the survival of Escherichia coli O157: H7 and Salmonella in unpasteurized fruit juices

A. Y L Teo, Sadhana Ravishankar, C. E. Sizer

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49 Citations (Scopus)

Abstract

The destructive effect of high pressure (615 MPa) combined with low temperature (15°C) on various strains of Escherichia coli O157:H7 and various serovars of Salmonella in grapefruit, orange, apple, and carrot juices was investigated. The three-strain cocktail of E. coli O157:H7 (SEA13B88, ATCC 43895, and 932) was found to be most sensitive in grapefruit juice (8.34-log reduction) and least in apple juice (0.41-log reductions) when pressurized at 615 MPa for 2 min at 15°C. Correspondingly, no injured survivor was detected in grapefruit and carrot juices under similar treatment conditions. No Salmonella spp. were detected in a 2-min pressure treatment (615 MPa, 15°C) of grapefruit and orange fruit juices. Except for Enteritidis, all four serovars tested in the present study have viability loss of between 3.92- and 5.07-log reductions when pressurized in apple juice at 615 MPa for 2 min at 15°C. No injured cells were recovered from grapefruit and orange juices, whereas the same treatment demonstrated reduction in numbers of Salmonella serovars Agona and Muenchen in apple juices and to a lesser extent with Typhimurium, Agona, and Muenchen in carrot juice. The present study demonstrated that low-temperature, high-pressure treatment has the potential to inactivate E. coli O157:H7 strains and different Salmonella spp. in different fruit juices.

Original languageEnglish (US)
Pages (from-to)1122-1127
Number of pages6
JournalJournal of Food Protection
Volume64
Issue number8
StatePublished - 2001
Externally publishedYes

Fingerprint

grapefruit juice
Citrus paradisi
Escherichia coli O157
apple juice
high pressure treatment
fruit juices
carrot juice
Salmonella
Malus
orange juice
Daucus carota
Pressure
serotypes
Temperature
temperature
pressure treatment
grapefruits
viability
Fruit and Vegetable Juices
cells

ASJC Scopus subject areas

  • Food Science
  • Applied Microbiology and Biotechnology
  • Biotechnology

Cite this

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title = "Effect of low-temperature, high-pressure treatment on the survival of Escherichia coli O157: H7 and Salmonella in unpasteurized fruit juices",
abstract = "The destructive effect of high pressure (615 MPa) combined with low temperature (15°C) on various strains of Escherichia coli O157:H7 and various serovars of Salmonella in grapefruit, orange, apple, and carrot juices was investigated. The three-strain cocktail of E. coli O157:H7 (SEA13B88, ATCC 43895, and 932) was found to be most sensitive in grapefruit juice (8.34-log reduction) and least in apple juice (0.41-log reductions) when pressurized at 615 MPa for 2 min at 15°C. Correspondingly, no injured survivor was detected in grapefruit and carrot juices under similar treatment conditions. No Salmonella spp. were detected in a 2-min pressure treatment (615 MPa, 15°C) of grapefruit and orange fruit juices. Except for Enteritidis, all four serovars tested in the present study have viability loss of between 3.92- and 5.07-log reductions when pressurized in apple juice at 615 MPa for 2 min at 15°C. No injured cells were recovered from grapefruit and orange juices, whereas the same treatment demonstrated reduction in numbers of Salmonella serovars Agona and Muenchen in apple juices and to a lesser extent with Typhimurium, Agona, and Muenchen in carrot juice. The present study demonstrated that low-temperature, high-pressure treatment has the potential to inactivate E. coli O157:H7 strains and different Salmonella spp. in different fruit juices.",
author = "Teo, {A. Y L} and Sadhana Ravishankar and Sizer, {C. E.}",
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T1 - Effect of low-temperature, high-pressure treatment on the survival of Escherichia coli O157

T2 - H7 and Salmonella in unpasteurized fruit juices

AU - Teo, A. Y L

AU - Ravishankar, Sadhana

AU - Sizer, C. E.

PY - 2001

Y1 - 2001

N2 - The destructive effect of high pressure (615 MPa) combined with low temperature (15°C) on various strains of Escherichia coli O157:H7 and various serovars of Salmonella in grapefruit, orange, apple, and carrot juices was investigated. The three-strain cocktail of E. coli O157:H7 (SEA13B88, ATCC 43895, and 932) was found to be most sensitive in grapefruit juice (8.34-log reduction) and least in apple juice (0.41-log reductions) when pressurized at 615 MPa for 2 min at 15°C. Correspondingly, no injured survivor was detected in grapefruit and carrot juices under similar treatment conditions. No Salmonella spp. were detected in a 2-min pressure treatment (615 MPa, 15°C) of grapefruit and orange fruit juices. Except for Enteritidis, all four serovars tested in the present study have viability loss of between 3.92- and 5.07-log reductions when pressurized in apple juice at 615 MPa for 2 min at 15°C. No injured cells were recovered from grapefruit and orange juices, whereas the same treatment demonstrated reduction in numbers of Salmonella serovars Agona and Muenchen in apple juices and to a lesser extent with Typhimurium, Agona, and Muenchen in carrot juice. The present study demonstrated that low-temperature, high-pressure treatment has the potential to inactivate E. coli O157:H7 strains and different Salmonella spp. in different fruit juices.

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