EFFECT OF HIGH-PRESSURE POST-PACKAGING PASTEURIZATION ON MICROBIOLOGICAL QUALITY OF READY-TO-USE VEGETABLES

초록

This study was designed to estimate the potential use of high-pressure processing as a post-lethality treatment for inactivating Listeria monocytogenes, Staphyloccoccus aureus and Salmonella Typhimurium in vacuum-packed ready-to-use vegetables. The ready-to-use vegetable samples were subjected to 500 MPa for 0, 5, 10, 20 and 30 min. The numbers of L. monocytogenes and S. aureus in bean sprout and spinach treated at 500 MPa still remained at the detectable level of 1.3 log cfu/g. The numbers of S. Typhimurium in balloon flower root, bean sprout, bracken, carrot, cucumber, radish, mushroom and spinach were reduced to below the detection limit after a 10-min pressure holding time. The Weibull model provided a better fit at all survival curves (n < 1) of L. monocytogenes, S. aureus and S. Typhimurium. Therefore, the results provide practical information on using high-pressure processing as an effective post-packaging intervention technology for ensuring microbiological safety of ready-to-use vegetables.

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