•  
  •  
 

SYNERGISTIC INACTIVATION OF ESCHERICHIA COLI AND SALMONELLA USING HIGH-PRESSURE PROCESSING COMBINED WITH A TEN-COMPONENT NATURAL ANTIMICROBIAL BLEND

Abstract

Foodborne illnesses remain a persistent public health challenge, affecting millions of consumers worldwide each year. Microbial contamination at any point along the farm-to-table continuum poses significant risks to human health and undermines consumer confidence in food safety systems. Among the most troubling problems are Escherichia coli and Salmonella serovars, pathogens responsible for severe gastrointestinal illnesses that can have devastating consequences, particularly for vulnerable populations. The current study investigates the synergistic impact of HPP, combined with mild heat and ten bactericidal compounds, to enhance the inactivation of E. coli and Salmonella bacteria of concern to the food industry. This study emphasizes the importance of HPP combined with specific bactericidal compounds in achieving effective inactivation of E. coli and Salmonella. Various studies were conducted using Hub880 Barocycler Units with 400 MPa Elevated hydrostatic pressure combined with mild heat at 25°C and 37°C was applied to orange juice at target inoculations of 107 CFU/ml in a PULSE tube for 0 min (untreated control) 3, and 5 min with and without 0.01% Citrospet, Citricidal, Caprylic acid, Carvacrol, Lactic Acid, Benzoic Acid, Thymol, Citric Acid, DL – Malic Acid and Sorbic Acid. The results were statistically analyzed using Tukey- and Dunnett ’s-adjusted ANOVA. Results demonstrate remarkable efficacy: the synergistic application of pressure combined with mild heat at 25°C achieved >99.99% (≥4 logs CFU/mL) reduction of E. coli, while Salmonella was reduced by ≥5 logs CFU/mL using six of the tested compounds. Notably, sorbic acid, malic acid, carvacrol, caprylic acid, lactic acid, and thymol emerged as optimal antimicrobial partners, while benzoic acid and citric acid derivatives showed comparatively moderated effects. These findings provide a data-driven foundation for developing tailored, product-specific HPP protocols that maximize microbial safety without compromising food quality, ultimately translating scientific innovation into meaningful consumer protection and enhanced public health outcomes.

This document is currently not available here.

Share

COinS