BioMed Research International

Research Article

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

Table 4

Changes of sublethal injuries of bacterial strains during juices long-term storage at 25°C.

Type of juice

Sublethal injuries in beetroot juice

Sublethal injuries in carrot juice

[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

1.75 ± 0.19

1.12 ± 0.91

0.35 ± 0.49

0.00 ± 0.00

2.95 ± 0.08

0.05 ± 0.10

3.15 ± 0.99

0.11 ± 0.14

0.48 ± 0.70

0.10 ± 0.09

0.39 ± 0.55

Listeria innocua-wild type strain 23/13

3.22 ± 0.22

0.41 ± 0.27

0.00 ± 0.00

0.55 ± 0.78

4.46 ± 0.37

0.06 ± 0.08

0.08 ± 0.08

0.08 ± 0.06

0.69 ± 0.78

Escherichia coli ATCC 7839

4.53 ± 0.04

0.58 ± 0.21

2.41 ± 1.08

1.18 ± 0.10

2.58 ± 2.24

1.50 ± 0.45

0.00 ± 0.95

4.66 ± 0.58

1.12 ± 0.04

0.00±0.00

0.27 ± 0.02

0.68 ± 0.10

2.60 ± 0.05

3.60 ± 0.45

Escherichia coli-wild type strain 61/14

2.90 ± 0.56

0.42 ± 0.11

1.07 ± 0.10

1.15 ± 0.27

0.67 ± 0.32

0.64 ± 0.25

1.00 ± 0.00

2.98 ± 0.02

0.42 ± 0.02

0.27 ± 0.07

0.42 ± 0.07

0.45 ± 0.02

1.02 ± 0.09

2.63 ± 0.42

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.