Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety

Food business operators search for new, mild technologies, which extend the shelf life of product without changing the sensory and nutritional properties. High hydrostatic pressure (HHP) meets these requirements; however it also triggers sublethal injury of bacterial cells. Sublethal injuries could spoil the product during storage and potentially pose major public health concerns. This study aims to examine the changes of sublethally injured pathogens cells in two vegetable juices: carrot juice (pH 6.0-6.7) and beetroot juice (pH 4.0-4.2) that are induced by HHP (300-500 M Pa). The possibilities of recovery of bacterial cells during 28 days of juices storage at two different temperatures (5 degrees C and 25 degrees C) were determined using plate count methods. During the entire period of storage of carrot juice at refrigerated temperature, the propagation and regeneration of L. innocua strains were observed. Storage at 25 degrees C showed that the number of these bacteria drastically decreased between 14 and 21 days. The above phenomenon was not detected in E. coli case. There was no cells recovery during long-term refrigerated storage for all strains in beetroot juice. However, in some cases spoiling of this product intermittently occurred at 25 degrees C storage temperature. This work demonstrates that carrot juice supports growth and regeneration of HHP-sublethally injured L. innocua, while beetroot juice can be classified as a safe product.