Although the pressure pilot plant process was applied to peppers and soft fruits, no detailed results were reported. The manufacturer reported 1.2 to 3.4 log reductions in APC of beef treated at temperatures of 100, 120, or 135°C, depending on whether it was lean or fat. In a comparison of various decontamination methods, pressurized steam gave a 1.5 to 5 log reduction in APC on peppers. Reductions in APC for chilled raspberries and blackberries were 3 to 5 logs. The subatmospheric steam unit was used for peppers, apples, and lettuce. Bacterial reductions up to 2 logs were achieved after exposure for 10 seconds at 65°C, and up to 4logs were achieved following exposure to 80 to 85°C for 40 seconds.
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