Reaction of B-cereus bacteria and peroxidase enzymes under pressures > 400MPa

It is known that B. cereus (Gram-positive bacteria) and peroxidase enzymes are resistant to pressures of similar to 400 MPa in fruit and vegetable pro ducts among others. The aim of the present work is to have knowledge about their behavior when using pressures > 400 MPa without other combined treatm ents. The results showed that B. cereus was not inactivated at pressures of 1000 MPa for 15 min at 20 degreesC. In peroxidase enzymes the results rema ined similar and the pressure of 1000 MPa for 30 min was:not enough to inac tivate them. The apple cell structure at these high-pressure levels reveale d that: it changed and the cells were less cemented. The treated apple pres ented a translucent aspect, and some fluids migrated from the inside to the outside of the cell.