FIG. 2.
Effectiveness of MNV-1 inactivation in DMEM, strawberry puree, and fresh-cut strawberries and lettuces by HPP. Fresh-cut iceberg lettuce and strawberries and strawberry puree were inoculated with MNV-1 to a final inoculation level of approximately 107 PFU/g and pressure treated at 350 MPa, 400 MPa, and 450 MPa at either 4°C or 20°C for 2 min. The surviving viruses were determined by plaque assay. Log virus reduction = log (titers of untreated samples) − log (titers of pressurized samples). Data are the means of three replicates. Error bars represent ±1 standard deviation.