Title: Effect of high pressure treatment on the survival of Shiga-Toxin producing Escherichia coli in strawberries
Authors: Hsu H, Sheen S, Sites JE, Huang L, Wu J
Journal: Food Microbiol
Accepted date: 2013 Nov 29
Interpretive summary: High pressure processing (HPP), a non-thermal means to kill microbes, has been demonstrated effective in reducing the Shiga Toxin-producing Escherichia coli strains (STECs) in strawberries. At moderate operation conditions (e.g. 350MPa, 10 degree C, 5 min), six log microbial counts reduction (1000000 per gram food) is achievable in high acid fruits (e.g. strawberry, pH less than 4.6), which may provide a useful processing alternative for food producers to produce temperature sensitive products and enhance microbial (food-borne pathogens) food safety.
Publication date: 2014 Jun
Related projects: Alternative Food Processing Technologies