Challenging a range of high pressure processing parameters to inactivate pathogens in orange juice

Author(s)

Petrus, Rodrigo Rodrigues ^[1] ; Churey, John Joseph ^[2] ; Worobo, Randy William ^[2]

Affiliation

^[1] Univ Sao Paulo, Fac Zootecnia & Engn Alimentos, Av Duque Caxias Norte 225, BR-13635900 Pirassununga, SP - Brazil

^[2] Cornell Univ, Coll Agr & Life Sci, Geneva, NY - USA

• Document type: Journal article
• Source: HIGH PRESSURE RESEARCH; v. 40, n. 4, p. 537-542, OCT 1 2020.
• Web of Science Citations: 0

Abstract

Among the non-thermal food technologies, high pressure processing (HPP) is currently the most widespread intervention in the juice industry. The study herein was conducted to challenge a wide range of pressure (401-599 MPa) and dwell time (87-313 s) in orange juice processing. The parameters were combined and targeted a minimum of 5-log cycle reductions in a cocktail for the pathogens of reference -Escherichia coliO157:H7,Salmonella entericaeListeria monocytogenes- inoculated into the juice. Eleven trials were carried out based on a central composite rotational design. All combinations of pressure and dwell time succeeded in reducing all pathogens.E. coliO157:H7 exhibited more resistance to HPP thanS. entericaandL. monocytogenes. The findings demonstrated that relatively low pressure (similar to 400 MPa) and short dwell time (similar to 200 s) can be successfully used to produce a safe orange juice. (AU)

• FAPESP's process: 17/24172-6 - Combined effect of high pressure processing and dimethyl dicarbonate to inactivate foodborne pathogens
• Grantee: Rodrigo Rodrigues Petrus
• Support Opportunities: Scholarships abroad - Research