Table 5.

Effect of high pressure homogenization on microorganisms in fruit juices.

Fruit juice(s)	Target microorganisms	Treatment parameters	Log reduction	References
Orange juice	Escherichia coli O58:H21   ATCC 10536  E. coli O157:H7 CCUG 44857	300 MPa	4	[112]
Orange juice	Saccharomyces cerevisiae, Lactobacillus plantarum	>250 MPa	>5	[113]
Apple juice	Saccharomyces, Penicillium, Aureobasidium, and Aspergillus	300 MPa	>5	[114]
Apricot juice	S. cerevisiae	100 MPa (4 times)	2.2	[115]
Carrot juice	S. cerevisiae	100 MPa (3 times)	3	[115]
Apricot juice	Zygosaccharomyces bailli	100 MPa (8 times)	2.5	[116]
Carrot juice	Z. bailli	100 MPa (8 times)	2.5	[116]