Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety

<div>Survival of<i> L. innocua</i> strains: (●) CIP80.11T, (■) 23/13 and<i> E. coli</i> strains, (▲) ATCC 7839IP80.11T, and (◆) 61/14 in untreated juice samples: (a) carrot juice stored at 5°C, (b) beetroot juice stored at 5°C, (c) carrot juice stored at 25°C, and (d) beetroot juice stored at 25°C, for up to 28 days.</div>

BioMed Research International

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Figure 1

Figure 1: Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety 