High hydrostatic pressure (HHP) inactivation of foodborne pathogens in low-acid juices


Correspondent: E-mail: mpilavtepe@gmail.com, mutlu.celik@kocaeli.edu.tr


Consumption of unpasteurised fruit/vegetable juices has increased in recent years due to their freshness, low calorie contribution and good nutritional quality. However, unpasteurised fresh juices with low acidity (pH > 4.6) and high water activity (aw > 0.85) can support the growth of pathogens. Hence, pasteurisation is a necessary process in the production of low-acid juices. Consumer demand has required minimally processed high-quality foods that are free from additives, that are fresh tasting and microbiologically safe, and with an extended shelf life. High hydrostatic pressure (HHP) treatment is considered to be an alternative to thermal pasteurisation for fruit and vegetable juices. HHP treatment could preserve nutritional value and the sensory properties of fruits and vegetables due to its limited effect on the covalent bonds of low-molecular-mass compounds such as colour, flavour compounds and vitamins. However, inactivation of important foodborne pathogens in low-acid foods by HHP is most urgent and critical. More research should be performed in order to satisfy consumer demands for fresh-tasting products while retaining safety.