Fat content increases the lethality of ultra-high-pressure homogenization on Listeria monocytogenes in milk

Listeria monocytogenes evolution in milk with 0.3% fat during cold storage at 4°C for 15 d. Milk samples were treated with ultra-high-pressure homogenization at 200, 300, and 400MPa and inoculated at an initial load of approximately 7.0log₁₀cfu/mL (mean values±standard error bars are shown).

Listeria monocytogenes evolution in milk with 3.6% fat during cold storage at 4°C for 15 d. Milk samples were treated with ultra-high-pressure homogenization at 200, 300, and 400MPa and inoculated at an initial load of approximately 7.0log₁₀cfu/mL (mean values±standard error bars are shown).

Listeria monocytogenes evolution in milk with 10% fat during cold storage at 4°C for 15 d. Milk samples were treated with ultra-high-pressure homogenization at 200, 300, and 400MPa and inoculated at an initial load of approximately 7.0log₁₀cfu/mL (mean values±standard error bars are shown).

Listeria monocytogenes evolution in milk with 15% fat during cold storage at 4°C for 15 d. Milk samples were treated with ultra-high-pressure homogenization at 200, 300, and 400MPa and inoculated at an initial load of approximately 7.0log₁₀cfu/mL (mean values±standard error bars are shown).

Listeria monocytogenes evolution in milk with 0.3% fat during cold storage at 4°C for 15 d. Milk samples were treated with ultra-high-pressure homogenization at 200, 300, and 400MPa and inoculated at an initial load of approximately 3.0log₁₀cfu/mL (mean values±standard error bars are shown).

Listeria monocytogenes evolution in milk with 3.6% fat during cold storage at 4°C for 15 d. Milk samples were treated with ultra-high-pressure homogenization at 200, 300, and 400MPa and inoculated at an initial load of approximately 3.0log₁₀cfu/mL (mean values±standard error bars are shown).