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

Table 3

Changes of sublethal injuries of bacterial strains during juices long-term storage at 5°C.

Type of juice

Sublethal injuries in beetroot juice

Sublethal injuries in carrot juice

[log CFU/ml]

[log CFU/ml]

Strains/storage time [days]

0 d

1 d

4 d

7 d

14 d

21 d

28 d

0 d

1 d

4 d

7 d

14 d

21 d

28 d

Listeria innocua; CIP 80.11T

2.95 ± 0.32

3.13 ± 0.07

2.51 ± 0.19

2.13 ± 0.08

2.59 ± 0.11

2.15 ± 0.46

Nd

3.15 ± 0.99

1.52 ± 0.16

0.22 ± 0.10

0.48 ± 0.26

0.07 ± 0.01

0.02 ± 0.03

-0.02 ± 0.02

Listeria innocua-wild type strain 23/13

3.22 ± 0.22

3.56 ± 0.63

2.59 ± 0.61

1.56 ± 0.24

0.89 ± 0.41

Nd

Nd

4.46 ± 0.37

1.04 ± 0.29

0.19 ± 0.17

0.26 ± 0.01

0.02 ± 0.02

0.08 ± 0.01

0.00 ± 0.00

Escherichia coli ATCC 7839

4.53 ± 0.04

1.73 ± 0.38

0.98 ± 0.03

0.86 ± 0.23

0.83 ± 0.25

0.18 ± 0.25

1.79 ± 0.95

4.66 ± 0.63

4.18 ± 0.01

2.96 ± 0.24

1.69 ± 0.15

1.83 ± 0.09

1.97 ± 0.03

1.49 ± 0.18

Escherichia coli-wild type strain 61/14

2.90 ± 0.56

3.63 ± 0.46

4.41 ± 0.25

2.68 ± 0.97

1.13 ± 0.60

0.52 ± 0.31

1.71 ± 0.41

2.98 ± 0.02

3.46 ± 0.02

3.04 ± 0.23

1.11 ± 0.76

2.01 ± 0.12

2.67 ± 0.57

5.43 ± 0.14

All data were the mean ± SD, n=2.
a-f: values in rows denoted with the same letter are significantly different (p<0.05).
Nd: not detected.