Case study no.2
Juices and beverages
Consumers expect premium juice not only to be safe but also to have fresh, just-squeezed appearance and this is the most natural way possible. HPP processing not only reaches these expectations, but also allows distribution of fresh juices and beverages to a larger territory.
By reducing the level of harmful pathogens as well as minimising enzymatic activity, fruit products retain the sensory qualities, texture, color and nutritional content of the fresh fruit products, which adds great consumer value.
Vitamin C Retention
Valencia Orange Juice – After 20 weeks storage
Data source: Université of Leuven, Belgium
Freshly squeezed orange juice
Pressure inactivation of foodborne pathogens and native spoilage organisms
| Pressure | HPP time (seconds) | E. coli 0157:H7 (12-strain mix) | Salmonella (13-strain mix) | L. monocytogenes (3-strain mix) | Aerobic plate count | Yeast and mold |
|---|---|---|---|---|---|---|
| MPN/ml | CFU/ml | |||||
| 70,000 psi (483 MPa) | Not treated | 1.4 x 107 CFU/ml | 8.8 x 107 CFU/ml | 3.6 x 108 CFU/ml | 7.3 x 104 CFU/ml | 3.0 x 103 CFU/ml |
| 15 | 0.4 | <0.3 | <0.3 | <1.0 | <1.0 | |
| 30 | <0.3 | <0.3 | <0.3 | <1.0 | <1.0 | |
| 45 | <0.3 | <0.3 | <0.3 | <1.0 | <1.0 | |
| 60 | <0.3 | <0.3 | <0.3 | <1.0 | <1.0 | |
| 80,000 psi (545 MPa) | Not treated | 1.4 x 107 CFU/ml | 8.8 x 107 CFU/ml | 3.6 x 108 CFU/ml | 7.3 x 104 CFU/ml | 3.0 x 103 CFU/ml |
| 15 | <0.3 | <0.3 | <0.3 | <1.0 | <1.0 | |
| 30 | <0.3 | <0.3 | <0.3 | <1.0 | <1.0 | |
| 45 | <0.3 | <0.3 | <0.3 | <1.0 | <1.0 | |
| 60 | <0.3 | <0.3 | <0.3 | <1.0 | <1.0 | |
Date source: The National Food Processors Association (NFPA), Dublin, CA
Apple juice
Pressure inactivation of foodborne pathogens in apple juice
| Pressure | HPP time (seconds) | 6 hours post HPP | 24 hours post HPP | 1 week post HPP | 1 month post HPP |
|---|---|---|---|---|---|
| MPN/ml | |||||
| E. coli O157:H7 (9-strain mix) at 2.8 x 106 CFU/ml | |||||
| 80,000 psi (545 MPa) | No treated | 7.8 x 105 CFU/ml | 7.0 x 105 CFU/ml | 1.1 x 105 CFU/ml | 4.3 MPN/ml |
| 30 | 460 | <0.3 | <0.3 | <0.3 | |
| 60 | <0.3 | <0.3 | <0.3 | <0.3 | |
| Listeria monocytogenes (2-mélanges de souches) at 2,3 x 106 CFU/ml | |||||
| 80,000 psi (545 MPa) | No treated | 4.2 x 105 CFU/ml | 1.7 x 105 CFU/ml | 1.2 x 105 CFU/ml | 2.7 x 104 CFU/ml |
| 30 | 240 | <0.3 | <0.3 | <0.3 | |
| 60 | <0.3 | <0.3 | <0.3 | <0.3 | |
| Salmonella (8-mélanges de souches) at 9.45 x 106 CFU/ml | |||||
| 80,000 psi (545 MPa) | No treated | 6.1 x 105 CFU/ml | 1.7 x 105 CFU/ml | 1.9 x 104 CFU/ml | 4.3 x 102 MPN/ml |
| 30 | <0.3 | <0.3 | <0.3 | <0.3 | |
| 60 | <0,.3 | <0.3 | <0.3 | <0.3 | |
4°C storage / Date source: The National Food Processors Association (NFPA), Dublin, CA / Avure Technologies Incorporated, Kent, WA
