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Appl Environ Microbiol, April 1998, p. 1566-1568, Vol. 64, No. 4
0099-2240/98/$04.00+0
Copyright © 1998, American Society for Microbiology. All rights reserved.

High-Pressure Inactivation and Sublethal Injury of Pressure-Resistant Escherichia coli Mutants in Fruit Juices

Cristina Garcia-Graells, Kristel J. A. Hauben, and Chris W. Michiels*

Laboratory of Food Microbiology, Katholieke Universiteit Leuven, B-3001 Heverlee, Belgium

Received 8 September 1997/Accepted 20 January 1998

The potential of high-pressure-resistant mutants of Escherichia coli to survive high-pressure pasteurization in fruit juices and in low-pH buffers was investigated. Treatments with up to 500 MPa of pressure caused only a limited direct inactivation of the mutants but resulted in an accelerated low-pH inactivation during subsequent storage.

* Corresponding author. Mailing address: Laboratory of Food Microbiology, Katholieke Universiteit Leuven, Kard. Mercierlaan 92, B-3001 Heverlee, Belgium. Phone: 32-16-321578. Fax: 32-16-321960. E-mail: chris.michiels{at}agr.kuleuven.ac.be.




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