Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices

Table 4

Effect of high hydrostatic pressure on microorganisms in fruit juices.

Fruit juice(s)	Target microorganisms	Treatment parameters	Log reduction	References
Orange juice	Escherichia coli; O157:H7	550 MPa, 30°C, 5 min	6	[107]
Apple juice	E. coli 29055	400 MPa, 25°C	>5	[108]
Apricot, sour cherry, and apple juices	Staphylococcus aureus; E. coli O157:H7, Salmonella  enteritidis	350 MPa, 30°C, 5 minutes	>5	[109]
Apple juice	E. coli, Listeria innocua, and Salmonella	545 MPa, 1 min	5	[110]
Orange juice	E. coli, L. innocua	241 MPa, 3 min	5	[111]