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영어

Effects of pressure come-up and holding times on the inactivation of Salmonella enterica and Listeriamonocytogenes were evaluated in deionized water, milk, orange juice, and tomato juice with pH 6.76, 6.85, 3.46, and 4.11,respectively. The inoculated samples were subjected to high pressure treatments at 300, 400, and 500MPa for less than10 minat 30oC. At 500 MPa, the numbers of S. enterica and L. monocytogenes in deionized water, orange juice, and tomato juicewere reduced by more than 6 log CFU/mL during the come-up time. Compared to orange and tomato juices, milk showed aconsiderable baroprotective effect against S. enterica and L. monocytogenes. At 300 MPa, the D values for S. enterica in milk,orange juice, and tomato juice were 0.94, 0.41, and 0.45min, while those for L. monocytogenes were 9.56, 1.11, and 0.94 min,respectively. Low pH resulted in a noticeable synergistic effect on the inactivation of S. enterica and L. monocytogenes inorange and tomato juices. Therefore, these results might provide more useful information for designing the entire highhydrostatic pressure (HHP) conditions, taking the come-up time reduction, and food system.