D. G. Black

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...