The Inactivation of Pathogens in Fruit Juice: Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes

Several foodborne infection outbreaks caused by consumption of fruit juices containing the acid-resistant pathogens Escherichia coli O157:H7 and Salmonella spp. have been reported. Inactivation of pathogens in fruit juices is important in order to maintain safety and to extend product shelf life. The final juice Hazard Analysis and Critical Control Point (HACCP) regulation required that pasteurization processing used to prevent biological contamination must achieve at least a 5-log reduction in pathogen levels for species of concern to public health. Conventional thermal pasteurization techniques have been used to achieve microbiological safety and preservation of fruit juices. However, temperature used during thermal pasteurization can affect sensory characteristics and cause deterioration in nutritive values of fruit juices. Researchers and food industry scientists have explored novel methods that can be used for inactivation of pathogens without affecting sensory and nutritional properties during commercial processing of fruit juices. This chapter focuses on inactivation of E. coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes using innovative nonthermal technologies applied alone and in combination with other preservation methods for the effective preservation of fruit juices.