High-Pressure Inactivation and Sublethal Injury of Pressure-Resistant Escherichia coli Mutants in Fruit Juices

AUTOR(ES)

Garcia-Graells, Cristina

FONTE

American Society for Microbiology

RESUMO

The potential of high-pressure-resistant mutants of Escherichia coli to survive high-pressure pasteurization in fruit juices and in low-pH buffers was investigated. Treatments with up to 500 MPa of pressure caused only a limited direct inactivation of the mutants but resulted in an accelerated low-pH inactivation during subsequent storage.

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