Acid adaptation increased the resistance of Escherichia coli O157:H7 in bok choy ( Brassica rapa subsp. chinensis ) juice to high-pressure processing

Based on the U.S. Food and Drug Administration regulations, E. coli O157:H7 is a pertinent pathogen in high acid juices that needs to be inactivated during the pasteurization process. The results of this study suggest that the effect of acid adaptation should be considered in the selection of HPP parameters for E. coli O157:H7 inactivation to ensure that pasteurization objectives are achieved.