Table 1.

Effects of HPP on the inactivation of microorganisms of milk.

Sample		Treatment	Microorganism	Logarithmic Reductions	Reference
Raw, whole		600 MPa, 5 min, 40 °C	Total bacterial count	3.00	[13]
			E. coli	3.00
Raw, whole		350 MPa, 20 min, 10 °C	L. monocytogenes	0.65	[18]
		400 MPa, 10 min, 10 °C		2.10
Raw, whole		400 MPa, 1 min, 25 °C	E. coli	0.85	[15]
		600 MPa, 3 min, 25°C		5.60
		600 MPa, 5 min, 25 °C		6.80
		400 MPa, 1 min, 25 °C	Salmonella spp.	1.09
		400 MPa, 5 min, 25 °C		2.36
		500 MPa, 5 min, 25 °C		3.28
		600 MPa, 5 min, 25 °C		6.27
		400 MPa, 5 min, 25 °C	L. monocytogenes	1.42
		500 MPa, 5 min, 25 °C		5.48
		600 MPa, 1 min, 25 °C		5.91
		600 MPa, 3 min, 25 °C	TVC	3.95
		600 MPa, 3 min, 25 °C	Enterobacteriaceae	Below detection limit
		600 MPa, 3 min, 25 °C	LAB	Below detection limit
		600 MPa, 3 min, 25 °C	Pseudomonas spp.	Below detection limit
Raw, whole		600 MPa, 10 min, 25 °C	L. monocytogenes	6.47	[19]
		600 MPa, 10 min, 25 °C	TVC	5.09
Pasteurized, whole	200 MPa, CUT, 25 °C		E. coli K12	0.50	[20]
	200 MPa, 15 min, 25 °C			1.20
	300 MPa, CUT, 25 °C			0.50
	300 MPa, 5 min, 25 °C			1.50
Pasteurized, whole	500 MPa,10 min, 5 °C		S. aureus CECT4013	1.90	[21]
	500 MPa, 10 min, 20 °C			3.40
	500 MPa, 10 min, 5 °C		S. aureus ATCC13565	1.50
	500 MPa, 10 min, 20 °C			2.00
UHT, whole	600 MPa, 10 min, 25 °C		S. typhimurium	5.10	[22]
UHT, whole	500 MPa, 10 min, 25 °C		L. monocytogenes	6.20	[23]
Sterile, whole	500 MPa, 5 min, 25 °C		L. monocytogenes	5.00	[24]
Sterile, buffer	448 MPa, 11 min, 41 °C		L. monocytogenes	6.00	[25]
UHT, skim	530 MPa, 30 min, 8 °C		B. sporothermodurans LTIS27 spores	5.00	[26]
UHT, skim	600 MPa, 15 min, 25 °C		E. coli	6.70	[27]

LAB = lactic acid bacteria; TVC = total mesophilic aerobic bacteria; room temperature considered as 25 °C; UHT = ultra-high temperature.