Journal: BioMed Research International

Article Title: Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety

doi: 10.1155/2018/7389381

Figure Lengend Snippet: High hydrostatic pressure conditions.

Article Snippet: E. coli ATCC 7839 (obtained from American Typed Culture Collection, Manassas, USA) and L. innocua CIP80.11T (obtained from the Culture Collection of the Institut Pasteur, Paris, France) wild strains, which were isolated from unpasteurized, commercial beetroot juice, L. innocua 23/13 and E. coli 61/14, obtained from the Department's collection of Fruit and Vegetable Product Technology at IAFB (Warsaw, Poland), were used in this investigation.

Techniques:

Journal: BioMed Research International

Article Title: Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety

doi: 10.1155/2018/7389381

Figure Lengend Snippet: Survival of L. innocua strains: (●) CIP80.11T, (■) 23/13 and E. coli strains, (▲) ATCC 7839IP80.11T, and (◆) 61/14 in untreated juice samples: (a) carrot juice stored at 5°C, (b) beetroot juice stored at 5°C, (c) carrot juice stored at 25°C, and (d) beetroot juice stored at 25°C, for up to 28 days.

Article Snippet: E. coli ATCC 7839 (obtained from American Typed Culture Collection, Manassas, USA) and L. innocua CIP80.11T (obtained from the Culture Collection of the Institut Pasteur, Paris, France) wild strains, which were isolated from unpasteurized, commercial beetroot juice, L. innocua 23/13 and E. coli 61/14, obtained from the Department's collection of Fruit and Vegetable Product Technology at IAFB (Warsaw, Poland), were used in this investigation.

Techniques:

Journal: BioMed Research International

Article Title: Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety

doi: 10.1155/2018/7389381

Figure Lengend Snippet: Survival of E. coli strains in HHP treated carrot ( — ) and beetroot juice (----) stored at 5°C (a) and 25°C (b) for up to 28 days. E. coli ATCC 7839IP80.11T (▲) and E. coli 61/14 (◆). HHP sublethal treatment conditions for each strain are in . The error bars represent the standard deviation of measurements for 2 samples in two separate sample runs. Limit of detection was 1 log CFU/mL.

Article Snippet: E. coli ATCC 7839 (obtained from American Typed Culture Collection, Manassas, USA) and L. innocua CIP80.11T (obtained from the Culture Collection of the Institut Pasteur, Paris, France) wild strains, which were isolated from unpasteurized, commercial beetroot juice, L. innocua 23/13 and E. coli 61/14, obtained from the Department's collection of Fruit and Vegetable Product Technology at IAFB (Warsaw, Poland), were used in this investigation.

Techniques: Standard Deviation

Journal: BioMed Research International

Article Title: Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety

doi: 10.1155/2018/7389381

Figure Lengend Snippet: Results of the growth potential.

Article Snippet: E. coli ATCC 7839 (obtained from American Typed Culture Collection, Manassas, USA) and L. innocua CIP80.11T (obtained from the Culture Collection of the Institut Pasteur, Paris, France) wild strains, which were isolated from unpasteurized, commercial beetroot juice, L. innocua 23/13 and E. coli 61/14, obtained from the Department's collection of Fruit and Vegetable Product Technology at IAFB (Warsaw, Poland), were used in this investigation.

Techniques:

Journal: BioMed Research International

Article Title: Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety

doi: 10.1155/2018/7389381

Figure Lengend Snippet: Changes of sublethal injuries of bacterial strains during juices long-term storage at 5°C.

Article Snippet: E. coli ATCC 7839 (obtained from American Typed Culture Collection, Manassas, USA) and L. innocua CIP80.11T (obtained from the Culture Collection of the Institut Pasteur, Paris, France) wild strains, which were isolated from unpasteurized, commercial beetroot juice, L. innocua 23/13 and E. coli 61/14, obtained from the Department's collection of Fruit and Vegetable Product Technology at IAFB (Warsaw, Poland), were used in this investigation.

Techniques:

Journal: BioMed Research International

Article Title: Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety

doi: 10.1155/2018/7389381

Figure Lengend Snippet: Changes of sublethal injuries of bacterial strains during juices long-term storage at 25°C.

Article Snippet: E. coli ATCC 7839 (obtained from American Typed Culture Collection, Manassas, USA) and L. innocua CIP80.11T (obtained from the Culture Collection of the Institut Pasteur, Paris, France) wild strains, which were isolated from unpasteurized, commercial beetroot juice, L. innocua 23/13 and E. coli 61/14, obtained from the Department's collection of Fruit and Vegetable Product Technology at IAFB (Warsaw, Poland), were used in this investigation.

Techniques:

Journal: BioMed Research International

Article Title: Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety

doi: 10.1155/2018/7389381

Figure Lengend Snippet: High hydrostatic pressure conditions.

Article Snippet: , Escherichia coli ATCC 7839 , T=0 , 7,42 , -3,56.

Techniques:

Journal: BioMed Research International

Article Title: Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety

doi: 10.1155/2018/7389381

Figure Lengend Snippet: Survival of L. innocua strains: (●) CIP80.11T, (■) 23/13 and E. coli strains, (▲) ATCC 7839IP80.11T, and (◆) 61/14 in untreated juice samples: (a) carrot juice stored at 5°C, (b) beetroot juice stored at 5°C, (c) carrot juice stored at 25°C, and (d) beetroot juice stored at 25°C, for up to 28 days.

Article Snippet: , Escherichia coli ATCC 7839 , T=0 , 7,42 , -3,56.

Techniques:

Journal: BioMed Research International

Article Title: Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety

doi: 10.1155/2018/7389381

Figure Lengend Snippet: Survival of E. coli strains in HHP treated carrot ( — ) and beetroot juice (----) stored at 5°C (a) and 25°C (b) for up to 28 days. E. coli ATCC 7839IP80.11T (▲) and E. coli 61/14 (◆). HHP sublethal treatment conditions for each strain are in . The error bars represent the standard deviation of measurements for 2 samples in two separate sample runs. Limit of detection was 1 log CFU/mL.

Article Snippet: , Escherichia coli ATCC 7839 , T=0 , 7,42 , -3,56.

Techniques: Standard Deviation

Journal: BioMed Research International

Article Title: Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety

doi: 10.1155/2018/7389381

Figure Lengend Snippet: Results of the growth potential.

Article Snippet: , Escherichia coli ATCC 7839 , T=0 , 7,42 , -3,56.

Techniques:

Journal: BioMed Research International

Article Title: Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety

doi: 10.1155/2018/7389381

Figure Lengend Snippet: Changes of sublethal injuries of bacterial strains during juices long-term storage at 5°C.

Article Snippet: , Escherichia coli ATCC 7839 , T=0 , 7,42 , -3,56.

Techniques:

Journal: BioMed Research International

Article Title: Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety

doi: 10.1155/2018/7389381

Figure Lengend Snippet: Changes of sublethal injuries of bacterial strains during juices long-term storage at 25°C.

Article Snippet: , Escherichia coli ATCC 7839 , T=0 , 7,42 , -3,56.

Techniques:

Journal: Foods

Article Title: High-Pressure-Induced Sublethal Injuries of Food Pathogens—Microscopic Assessment

doi: 10.3390/foods10122940

Figure Lengend Snippet: Representative images of E. coli ATCC 7839 before and after HHP treatment (500 MPa for 5 min). TEM micrographs scale bar, 0.5 µm. SEM micrograph shows bacteria at 10,000 times magnification. Images were made at an accelerating voltage of 10.0 kV with the use of an ETD. Uptake of Syto ® 9 (emission of green fluorescence) and PI (emission of red fluorescence) included in Live/Dead BacLightTM viability kit visualized by EFM.

Article Snippet: Listeria innocua (CIP80.11T) obtained from the Culture Collection of the Institute Pasteur (Paris, France), Escherichia coli (ATCC 7839) obtained from American Type Culture Collection (Manassas, VA, USA), and two wild isolates (wild-type strains) from unpasteurized commercial Polish beetroot juice Listeria innocua 23/13 and Escherichia coli 61/14, obtained from our own culture collection of the Department of Fruit and Vegetable Product Technology at IAFB (Warsaw, Poland), were used in this study.

Techniques: Fluorescence

Journal: Foods

Article Title: High-Pressure-Induced Sublethal Injuries of Food Pathogens—Microscopic Assessment

doi: 10.3390/foods10122940

Figure Lengend Snippet: Representative images of E. coli 61/14 before and after HHP treatment (500 MPa for 5 min). TEM micrographs scale bar, 0.5 µm. SEM micrograph shows bacteria at 10,000 times magnification. Images were made at an accelerating voltage of 10.0 kV with the use of an ETD. Uptake of Syto ® 9 (emission of green fluorescence) and PI (emission of red fluorescence) included in Live/Dead BacLightTM viability kit visualized by EFM.

Article Snippet: Listeria innocua (CIP80.11T) obtained from the Culture Collection of the Institute Pasteur (Paris, France), Escherichia coli (ATCC 7839) obtained from American Type Culture Collection (Manassas, VA, USA), and two wild isolates (wild-type strains) from unpasteurized commercial Polish beetroot juice Listeria innocua 23/13 and Escherichia coli 61/14, obtained from our own culture collection of the Department of Fruit and Vegetable Product Technology at IAFB (Warsaw, Poland), were used in this study.

Techniques: Fluorescence

Journal: Foods

Article Title: High-Pressure-Induced Sublethal Injuries of Food Pathogens—Microscopic Assessment

doi: 10.3390/foods10122940

Figure Lengend Snippet: The percentage ratio of live and dead cells (with membrane permeabilization) after HHP process ( E. coli strains—500 MPa/5 min and L. innocua strains—400 MPa/5 min). Results were calculated for 10 photographs of each strain. All experiments were performed twice. a, b values: live or dead cells denoted with the same letter are significantly different ( p < 0.05).

Article Snippet: Listeria innocua (CIP80.11T) obtained from the Culture Collection of the Institute Pasteur (Paris, France), Escherichia coli (ATCC 7839) obtained from American Type Culture Collection (Manassas, VA, USA), and two wild isolates (wild-type strains) from unpasteurized commercial Polish beetroot juice Listeria innocua 23/13 and Escherichia coli 61/14, obtained from our own culture collection of the Department of Fruit and Vegetable Product Technology at IAFB (Warsaw, Poland), were used in this study.

Techniques: