Effect of high hydrostatic pressure on Salmonella enterica subsp. Enterica in Nutrient Broth and dried parsley

Abstract The effect of high hydrostatic pressure on Salmonella isolates in Nutrient Broth (103, 108 CFU mL−1) and dried parsley (103, 107 CFU g−1) was determined at 250–550 MPa for 2.5–10.0 min at 25 °C. Reduction efficiency as well as quality parameters (total chlorophyll, phenolic compounds, spectrophotometric colour) of parsley were investigated. At selected parameters (2.5, 5.0 min; 550 MPa) sensory analysis was performed and the impact of prolonging Salmonella inoculation time before treatment (48 h) and post-treatment storage (70 days) were examined. Reductions of 0.9–8.8 log CFU were achieved in Nutrient Broth, with higher pressures or longer dwell times required to completely reduce viable cells at 108 CFU mL−1. In parsley, reductions were significantly lower (p