Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety
Table 2
Results of the growth potential.
Type of sample
Time [days of storage]
log CFU/mL
growth potential ()
Carrot juice stored at 5°C
Listeria innocua CIP 80.11T
T=0
5,16
3,65
T=28
8,82
Listeria innocua-wild type strain 23/13
T=0
6,12
2,98
T=28
9,10
Escherichia coli ATCC 7839
T=0
7,42
-3,56
T=28
3,86
Escherichia coli -wild type strain 61/14
T=0
7,48
-2,05
T=28
5,43
Beetroot juice stored at 5°C
Listeria innocua CIP 80.11T
T=0
5,37
-5,37
T=28
0,00
Listeria innocua-wild type strain 23/13
T=0
5,15
-5,15
T=28
0,00
Escherichia coli ATCC 7839
T=0
6,53
-4,35
T=28
2,18
Escherichia coli -wild type strain 61/14
T=0
6,50
-3,38
T=28
3,11
Carrot juice stored at 25°C
Listeria innocua CIP 80.11T
T=0
5,16
-5,16
T=28
0,00
Listeria innocua-wild type strain 23/13
T=0
6,12
-6,12
T=28
0,00
Escherichia coli ATCC 7839
T=0
7,48
-1,42
T=28
6,06
Escherichia coli-wild type strain 61/14
T=0
7,48
0,46
T=28
7,94
Beetroot juice stored at 5°C
Listeria innocua CIP 80.11T
T=0
5,37
-1,06
T=28
4,31
Listeria innocua-wild type strain 23/13
T=0
5,15
-5,15
T=28
0,00
Escherichia coli ATCC 7839
T=0
6,53
-6,53
T=28
0,00
Escherichia coli-wild type strain 61/14
T=0
6,50
-3,50
T=28
3,00
The growth potential (δ) is the difference between the log at the end of shelf life and the log of the initial concentration. Criteria: > 0.5 log CFU/mL, growth of bacteria possible. ≤ 0.5 log CFU/mL, growth of bacteria impossible.
