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

Effects of pressure come-Up and holding times oil the inactivation of Salmonella enterica and Listeria monocylogenes 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 M Pa for less than 10 in in at 30 degrees C. At 500 MPa, the numbers of S. enterica and L. monocytogenes in deionized water, orange juice, and tomato juice were reduced by more than 6 log CFU/mL 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 MPa, 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 oil the inactivation of S. enterica and L. monocylogenes 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.