Resistance of Escherichia coli, Salmonella spp., and Listeria monocytogenes in high and low-acidity juices processed by high hydrostatic pressure

High-pressure processing (HPP) has emerged in the food industry as an alternative to thermal juice preservation treatments, with its appeal being its assurance of safety for products with nutritional and sensory qualities similar to those of fresh food. However, HPP remains to be fully understood, particularly regarding hazards and process validation to mitigate microbiological risks. One of the challenges is understanding the large variation in the sensitivity of pathogenic strains to pressure associated with microbial genotypes, phenotypes, and food composition. This manuscript provides an overview of barotolerance mechanisms and the influence of pH and soluble solids in low- and high-acidity juices in the resistance of pathogenic strains of Escherichia coli, Salmonella spp., and Listeria monocytogenes, as well as their surrogates. The presented information can be used in the selection of challenge microorganisms for validation tests, including the results of a few studies with tropical and blended fruit and vegetable juices and the influence of the food matrix on the high pressure resistance of pathogenic strains.