Fate of in Ready-to-Eat Refrigerated Dips Treated with High Pressure Processing.

Various outbreaks and recalls have been associated with contamination of ready-to-eat (RTE) food products, including dips. High pressure processing (HPP) is useful for reducing levels of bacteria in many RTE food products, but its efficacy for reduction of pathogens in RTE dips is not well understood. In this study, laboratory-prepared hummus, tahini, baba ghanoush, guacamole, and pesto were initially treated with HPP at 350 MPa for up to 240 s to assess inactivation and determine -values. -values in hummus, guacamole, and baba ghanoush were 105.3, 71.3, and 34.0 s, respectively. No significant reduction in levels was observed in tahini or pesto at 350 MPa for 240 s or after additional treatment for up to 600 s at 600 MPa ( > 0.05). Overall, the results of this study highlight the efficacy of HPP for reducing levels in certain RTE dips and but not in others.