A combination of TiO2-UV photocatalysis and high hydrostatic pressure to inactivate Bacillus cereus in freshly squeezed Angelica keiskei juice

abstract High hydrostatic pressure (HHP) is an effective nonthermal food processing method for microbialinactivation with minimal change to sensory and nutritional values. However, the resistance of endo-spores to high pressure hinders application of HHP to freshly squeezed vegetable juice, especially fromleafy vegetables that are susceptible to contamination of soil bacteria, such as endospore-forming Bacilluscereus. A combination of TiO 2 eUV photocatalysis and HHP was used in the processing of freshlysqueezedAngelica keiskei juice, and inactivation of naturally occurring microbes, especially B. cereus, was inves-tigated. Yeasts and molds, coliform bacteria, and Pseudomonas were inactivated by HHP to levels belowthe detection limit, but B. cereus survived HHP and grew during 8 days of subsequent refrigerated storage(4 C). However, no colonies of yeasts and molds, coliform bacteria, Pseudomonas,orB. cereus weredetected in A. keiskei juice after processing with a combination of TiO 2 eUV photocatalysis and HHP.Although B. cereus in juice processed with the combination treatment recovered and grew to2.02 log CFU/mL on day 6 of storage, this level was less than the population of B. cereus in unprocessedAngelica keiskei juice immediately after squeezing. 2013 Elsevier Ltd. All rights reserved.

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