Document Detail


Inactivation of Escherichia coli O157:H7 and Salmonella spp. in strawberry puree by high hydrostatic pressure with/without subsequent frozen storage.
MedLine Citation:
PMID:  23290243     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
The objectives of this study were to investigate the survival of Escherichia coli O157:H7 and Salmonella spp. in frozen strawberry puree and to assess the application of high pressure processing (HPP) to decontaminate strawberry puree from both pathogens. Fresh strawberry puree was inoculated with high (~6logCFU/g) and low (~3logCFU/g) levels of E. coli O157:H7 or Salmonella spp. and stored at -18°C for 12weeks. Both pathogens were able to persist for at least 4weeks and samples with high inoculums were still positive for both pathogens after 12weeks. Pressure treatment of 450MPa for 2min at 21°C was able to eliminate both pathogens in strawberry puree. Frozen storage at -18°C after pressure treatment substantially enhanced the inactivation of both pathogens and 4-8days of frozen storage was able to reduce the pressure level needed for elimination of both pathogens to 250-300MPa. Natural yeasts and molds in strawberry puree were effectively reduced by pressure of 300MPa for 2min at 21°C. No adverse impacts on physical properties such as color, soluble solids content, pH and viscosity of strawberry puree was found for pressure-treated samples. Therefore, the treatment of 300MPa for 2min at 21°C followed by 4days frozen storage at -18°C was recommended for the minimal processing of strawberry puree with great retention of fresh-like sensory properties. HPP could be a promising alternative to traditional thermal processing for berry purees.
Authors:
Yaoxin Huang; Mu Ye; Haiqiang Chen
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Publication Detail:
Type:  Journal Article     Date:  2012-11-20
Journal Detail:
Title:  International journal of food microbiology     Volume:  160     ISSN:  1879-3460     ISO Abbreviation:  Int. J. Food Microbiol.     Publication Date:  2013 Jan 
Date Detail:
Created Date:  2013-01-07     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8412849     Medline TA:  Int J Food Microbiol     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  337-43     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier B.V. All rights reserved.
Affiliation:
Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150, USA.
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