2026-04-17T19:11:19Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/33292025-10-22T11:24:47Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Torrents-Masoliver, Berta
author
Jofré, Anna
author
Ribas-Agustí, Albert
author
Bover-Cid, Sara
other
Indústries Alimentàries
group
Funcionalitat i Seguretat Alimentària
2025-10-22T11:24:47Z
2025-10-22T11:24:47Z
2024-08-20
Torrents-Masoliver, Berta, Anna Jofré, Albert Ribas-Agustí, and Sara Bover-Cid. 2024. “Enumeration Agar, acid exposure and sampling time are relevant factors accounting for the High-Pressure inactivation of vegetative pathogens in fruit puree”. Foods, 13(16), 2600. doi:10.3390/foods13162600.
2304-8158
http://hdl.handle.net/20.500.12327/3329
https://doi.org/10.3390/foods13162600
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.
eng
Attribution 4.0 International
Enumeration agar, acid exposure and sampling time are relevant factors accounting for the high-pressure inactivation of vegetative pathogens in fruit puree
info:eu-repo/semantics/article