The effect of high hydrostatic pressure on the microbiological quality and safety of carrot juice during refrigerated storage

► ≥500 MPa for 1 min at 20 °C significantly reduced the microbial load in carrot juice. ► Little subsequent microbial growth in the juice during 22 days storage at 4 °C. ► Leuconostoc lactis found in some of pressure treated juices during storage at 8 °C. ► Inoculation studies found normal antilisterial effect of carrot juice enhanced by high pressure. ► Carrot juice enhanced the lethal effect of pressure on Escherichia coli, compared to lab broth.