Inactivation and recovery of bacterial strains, individually and mixed, in milk after high pressure processing

Abstract High pressure treatments at 400, 500, 550, and 600 MPa for 15–30 min at room temperature were applied to milk inoculated with a single strain of Gram-positive (Listeria monocytogenes and Staphylococcus aureus) or Gram-negative (Escherichia coli) bacteria or their mixture. This study showed that the high pressure-induced inactivation of microorganisms depends on such factors as microbial species, pressure, concentration of the inoculant, and presence of other bacterial species. There were significant (p