High hydrostatic pressure is an alternative to thermal processing to inactivate spoilage and pathogenic microorganisms. Cashew apple juice has a pleasant flavor and is rich in vitamin C. Studies to determine the effect of high pressure on microorganisms in cashew apple juice are still lacking. In this study, the inactivation of natural micropopulation and inoculated Escherichia coli by high pressure was evaluated in fresh cashew apple juice. The microbiological stability of pressure-treated juice was also evaluated. The applied high pressure levels ranged from 250 to 400 MPa for periods of 3 to 7 min. Treatments with 350 MPa for 7 min and 400 MPa for either 3 or 7 min reduced the aerobic mesophilic bacteria count to a level below the detection limit. Pressure treatments were also efficient in inactivating yeast and filamentous fungi. The inoculated E. coli (10(6) CFU/mL) was reduced to below 10 CFU/mL after a pressure treatment of 400 MPa for 3 min. The inactivation of this microorganism followed a 1st-order reaction kinetics. The decimal reduction time (D-value) ranged from 1.21 to 16.43 min, while pressure resistance value (z-value) was 123.46 MPa. Neither natural micropopulation growth nor E. coli repair was observed in postprocessed (400 MPa for 3 min) cashew apple juice kept under refrigerated storage (at 4 degrees C) during 8 wk. The results of this study demonstrated the efficacy of high-pressure treatment for preserving cashew apple juice.

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Interest in the nonthermal method of high hydrostatic pressure (HHP) for food preservation has increased recently due to the possibility of inactivating microorganisms and enzymes while maintaining product sensorial and nutritional properties. This work deals with HHP use for the preservation of tropical fruit products. HHP is shown to be a practical approach to obtaining high-quality tropical fruit products that are both nutritive and safe.

EFFECT OF HIGH HYDROSTATIC PRESSURE ON MICROORGANISMS INACTIVATIONThis article presents a review of the scientific literature on the high hydrostatic pressure (HHP) technology application in food preservation and its effects on vegetative cells and bacterial spores as well as microorganisms inactivation kinetics. Factors as level influence, period and temperature of high pressure treatment, type and age of microorganisms, composition of the suspension media, or food and microorganisms were approached. HHP, a non-thermal technology, is capable to maintain the food sensorial attributes and nutritional value. The researches reviewed showed that HHP processing has the ability to inactivate many types of microorganisms and several enzymes of food interest, although, some bacterial spores are resistant to the treatment. HHP is a preservation technology with great potential for the food industry applications in a world-wide level.