High Pressure Inactivation Kinetics of Salmonella enterica and Listeria monocytogenes in Milk, Orange Juice, and Tomato Juice

다국어 초록 (Multilingual Abstract)

Effects of pressure come-up and holding times on the inactivation of Salmonella enterica and Listeria monocytogenes were evaluated in deionized water, milk, orange juice, and tomato juice with pH 6.76, 6.85, 3.46, and 4.11, respectively. The inoculated samples were subjected to high pressure treatments at 300, 400, and 500 ㎫ for less than10 min at 30℃. At 500 ㎫, the numbers of S. enterica and L. monocytogenes in deionized water, orange juice, and tomato juice were reduced by more than 6 log CFU/㎖ during the come-up time. Compared to orange and tomato juices, milk showed a considerable baroprotective effect against S. enterica and L. monocytogenes. At 300 ㎫, the D values for S. enterica in milk, orange juice, and tomato juice were 0.94, 0.41, and 0.45 min, while those for L. monocytogenes were 9.56, 1.11, and 0.94 min, respectively. Low pH resulted in a noticeable synergistic effect on the inactivation of S. enterica and L. monocytogenes in orange and tomato juices. Therefore, these results might provide more useful information for designing the entire high hydrostatic pressure (HHP) conditions, taking the come-up time reduction, and food system.

목차 (Table of Contents)

• Abstract
• Introduction
• Materials and Methods
• Results and Discussion
• Acknowledgment
• References

참고문헌 (Reference)

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