Open access
Sep 2026
The impact of E. coli O157:H7, Salmonella spp., and L. monocytogenes preparation methods on high pressure processing efficacy in apple and orange juices.
The use of high pressure processing (HPP) to inactivate foodborne pathogens within fruit- and vegetable-based juices is well understood, however, less is known regarding HPP induced sublethal injury of bacterial cells and potential detection of stress-adapted bacterial cells during post-HPP cold storage. FDA Juice HACC...
Catherine A. Felice, Nathan M. Anderson, D. G. Black et al.
· Journal of Food Protection · 0 citations