Exploring the potential of high–pressure processing

High Pressure Processing of Innocent vegetable juices

Campden BRI case study

Company Microbiologist and Technical Expert at Innocent, Kathryn Robinson contacted us to investigate how high pressure processing (HPP) could improve the safety of their two vegetable juices, which were about to be launched. Innocent wanted to determine if HPP would be sufficient to destroy the relevant microorganisms and if any surviving microorganisms would be able to grow at 5°C for up to 35 days after processing.

We were able to advise her on the target microorganisms to assess. Our HPP equipment is situated in a class 2 microbiology laboratory, where challenge tests can be performed on pathogens such as Clostridium botulinum, Bacillus cereus, and Salmonella. Our experts on HPP could also advise on appropriate packaging, treatment conditions and potential effects on the product, as well as assist in new product development.

Following HPP treatment, there was a decrease in microorganisms of the order of 4-5 log cfu/mL, resulting in less than 1log cfu/mL present in the juices. Pathogens such as Escherichia coli O157, Salmonella and Listeria monocytogenes were all absent following HPP and for at least 35 days after.

Kathryn commented: "Thanks to the expertise and work carried out at Campden BRI, we were able to launch our products safe in the knowledge that our products were microbiologically stable. These developments are part of our ongoing commitment to innovation and applying emerging technology"

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Craig Leadley, Head of Production and Processing Research
+44(0)1386 842059

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