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

Figure 3

Survival of E. coli strains in HHP treated carrot (—) and beetroot juice (--) stored at 5°C (a) and 25°C (b) for up to 28 days. E. coli ATCC 7839IP80.11T (▲) and E. coli 61/14 (◆). HHP sublethal treatment conditions for each strain are in Table 1. The error bars represent the standard deviation of measurements for 2 samples in two separate sample runs. Limit of detection was 1 log CFU/mL.

(a)

(b)