Replication Data for: Enumeration Agar, Acid Exposure and Sampling Time Are Relevant Factors Accounting for the High-Pressure Inactivation of Vegetative Pathogens in Fruit Puree

The aim was to assess the impact of the enumeration agar (non-selective or selective agar) on High pressure processing (HPP)  inactivation of L. monocytogenes, Salmonella spp. and E. coli in banana–apple and apple purees pressurized at 300 MPa for 2 min. Additionally, the HPP inactivation and sublethal injury was quantified in apple puree, considering the impact of acid exposure (24 h before HPP) and sampling time (immediately or 24h after HPP). Inactivation was computed as the logarithm of the ratio between cell counts of samples after HPP, AE and AEHPP treatments (N), and samples were enumerated just after the inoculation (N0). Sublethal injury was estimated as the difference between log counts on TSAYE (T) and TSAYE + 4% NaCl (TS), which is equivalent to the logarithm of the ratio between the cell counts on T and TS.

本研究旨在评估计数琼脂（非选择性或选择性琼脂）对经300 MPa压力处理2 min的香蕉苹果混合果泥与苹果果泥中单核细胞增生李斯特菌（Listeria monocytogenes）、沙门氏菌属（Salmonella spp.）及大肠杆菌（E. coli）的高压加工（High pressure processing, HPP）灭活效果的影响。此外，本研究还针对苹果果泥中的HPP灭活效应与亚致死损伤进行定量分析，同时考察酸暴露（HPP实施前24 h）及取样时间（HPP处理后即刻或24 h）的影响。灭活值以经HPP、AE及AEHPP处理的样品菌落数与接种后即刻计数的初始样品菌落数（N0）之比的对数进行计算。亚致死损伤则通过胰蛋白胨大豆酵母提取物琼脂（Tryptic Soy Agar with Yeast Extract, TSAYE，简写为T）与添加4%氯化钠的TSAYE（简写为TS）平板上的菌落数对数差值估算，其等价于T平板与TS平板上菌落数之比的对数。