High-pressure inactivation and sublethal injury of pressure-resistant Escherichia coli mutants in fruit juices

The potential of high-pressure-resistant mutants of Escherichia coli to survive high-pressure pasteurization in fruit juices and in low-pH buffers was investigated. Treatments with up to 500 MPa of pressure caused only a limited direct inactivation of the mutants but resulted in an accelerated low-p...

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Bibliographic Details
Published in:Applied and Environmental Microbiology 1998-04, Vol.64 (4), p.1566-1568
Main Authors: Garcia-Graells, C. (Katholieke Universiteit Leuven, Heverlee, Belgium), Hauben, K.J.A, Michiels, C.W
Format: Article
Language:English
Subjects:
ALIMENTOS
Beverages - microbiology
Biological and medical sciences
BIOLOGICAL CONTAMINATION
Citrus - microbiology
CONTAMINACION
CONTAMINACION BIOLOGICA
CONTAMINATION
CONTAMINATION BIOLOGIQUE
ESCHERICHIA COLI
Escherichia coli - genetics
Escherichia coli - isolation & purification
Escherichia coli - pathogenicity
Food industries
Food Microbiology
FOODS
Fruit - microbiology
Fruit and vegetable industries
FRUIT JUICES
Fundamental and applied biological sciences. Psychology
Hydrogen-Ion Concentration
JUGO DE FRUTAS
JUS DE FRUITS
MICROBIAL CONTAMINATION
Mutation
Pressure
PRODUIT ALIMENTAIRE
Safety
Sterilization - methods
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Summary:The potential of high-pressure-resistant mutants of Escherichia coli to survive high-pressure pasteurization in fruit juices and in low-pH buffers was investigated. Treatments with up to 500 MPa of pressure caused only a limited direct inactivation of the mutants but resulted in an accelerated low-pH inactivation during subsequent storage
ISSN:0099-2240
1098-5336
DOI:10.1128/aem.64.4.1566-1568.1998