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The effect of high hydrostatic pressure on the microbiological quality and safety of carrot juice during refrigerated storage.
Food Microbiol. 2012 May; 30(1):205-12.FM

Abstract

The microbial quality of untreated and pressure-treated carrot juice was compared during storage at 4, 8 and 12 °C. High pressure treatment at 500 MPa and 600 MPa (1 min/20 °C) reduced the total counts by approximately 4 log CFU ml⁻¹ and there was very little growth of the survivors during storage at 4 °C for up to 22 days. Total counts increased during storage of pressure-treated juice at 8 °C and 12 °C but took significantly longer to reach maximum levels compared to the untreated juice. The microflora in the untreated juice consisted predominantly of Gram-negative bacteria, identified as mostly Pantoea spp., Erwinia spp. and Pseudomonas spp. Initially the pressure-treated juice contained low numbers of spore-forming bacteria (Bacillus spp. and Paenibacillus spp.) and Gram-positive cocci; the spore-formers continued to dominate during storage. When irradiation-sterilised juice was inoculated with a cocktail of Listeria monocytogenes, numbers decreased during storage at 4 °C and 8 °C by 1.50 and 0.56 log CFU ml⁻¹ respectively. When the inoculated carrot juice was pressure treated (500 MPa/1 min/20 °C) no L. monocytogenes were found immediately after pressure treatment or during storage at 4, 8 and 12 °C (>6 log inactivation). In contrast, pressure treatment in TSBYE only resulted in 1.65 log inactivation and survivors grew rapidly. This suggests that the antilisterial effect of carrot juice is enhanced by HPP.

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Authors+Show Affiliations

Patterson MF
Food Microbiology Branch, Agriculture, Food and Environmental Science Division, Agri-Food and Biosciences Institute, Newforge Lane, Belfast BT9 5PX, Northern Ireland, UK. margaret.patterson@afbini.gov.uk
McKay AM
No affiliation info available
Connolly M
No affiliation info available
Linton M
No affiliation info available

MeSH

BeveragesColony Count, MicrobialConsumer Product SafetyDaucus carotaFood ContaminationFood HandlingFood MicrobiologyFood PreservationHydrostatic PressureListeria monocytogenesPressureRefrigeration

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22265302

Citation

Patterson, Margaret F., et al. "The Effect of High Hydrostatic Pressure On the Microbiological Quality and Safety of Carrot Juice During Refrigerated Storage." Food Microbiology, vol. 30, no. 1, 2012, pp. 205-12.
Patterson MF, McKay AM, Connolly M, et al. The effect of high hydrostatic pressure on the microbiological quality and safety of carrot juice during refrigerated storage. Food Microbiol. 2012;30(1):205-12.
Patterson, M. F., McKay, A. M., Connolly, M., & Linton, M. (2012). The effect of high hydrostatic pressure on the microbiological quality and safety of carrot juice during refrigerated storage. Food Microbiology, 30(1), 205-12. https://doi.org/10.1016/j.fm.2011.09.013
Patterson MF, et al. The Effect of High Hydrostatic Pressure On the Microbiological Quality and Safety of Carrot Juice During Refrigerated Storage. Food Microbiol. 2012;30(1):205-12. PubMed PMID: 22265302.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The effect of high hydrostatic pressure on the microbiological quality and safety of carrot juice during refrigerated storage. AU - Patterson,Margaret F, AU - McKay,Alan M, AU - Connolly,Malachy, AU - Linton,Mark, Y1 - 2011/10/01/ PY - 2011/06/16/received PY - 2011/09/19/revised PY - 2011/09/21/accepted PY - 2012/1/24/entrez PY - 2012/1/24/pubmed PY - 2012/5/11/medline SP - 205 EP - 12 JF - Food microbiology JO - Food Microbiol VL - 30 IS - 1 N2 - The microbial quality of untreated and pressure-treated carrot juice was compared during storage at 4, 8 and 12 °C. High pressure treatment at 500 MPa and 600 MPa (1 min/20 °C) reduced the total counts by approximately 4 log CFU ml⁻¹ and there was very little growth of the survivors during storage at 4 °C for up to 22 days. Total counts increased during storage of pressure-treated juice at 8 °C and 12 °C but took significantly longer to reach maximum levels compared to the untreated juice. The microflora in the untreated juice consisted predominantly of Gram-negative bacteria, identified as mostly Pantoea spp., Erwinia spp. and Pseudomonas spp. Initially the pressure-treated juice contained low numbers of spore-forming bacteria (Bacillus spp. and Paenibacillus spp.) and Gram-positive cocci; the spore-formers continued to dominate during storage. When irradiation-sterilised juice was inoculated with a cocktail of Listeria monocytogenes, numbers decreased during storage at 4 °C and 8 °C by 1.50 and 0.56 log CFU ml⁻¹ respectively. When the inoculated carrot juice was pressure treated (500 MPa/1 min/20 °C) no L. monocytogenes were found immediately after pressure treatment or during storage at 4, 8 and 12 °C (>6 log inactivation). In contrast, pressure treatment in TSBYE only resulted in 1.65 log inactivation and survivors grew rapidly. This suggests that the antilisterial effect of carrot juice is enhanced by HPP. SN - 1095-9998 UR - https://www.unboundmedicine.com/medline/citation/22265302/The_effect_of_high_hydrostatic_pressure_on_the_microbiological_quality_and_safety_of_carrot_juice_during_refrigerated_storage_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0740-0020(11)00233-4 DB - PRIME DP - Unbound Medicine ER -