## 9 Inactivation of Other Vegetative Pathogens by HPP  
Outbreaks of the following pathogenic vegetative bacteria associated with meat products can also pose a health risk to consumers: _Streptococcus faecalis, Campylobacter jejuni, Yersinia enterocolitica, Citrobacter freundii_, and _Aeromonas hydrophilia_ ([PERSON] et al., 1987; [PERSON] et al., 1988; [PERSON] and [PERSON] 1996; [PERSON] et al., 2013; [PERSON] et al., 2007) [108; 109; 110; 111; 112].  
According to studies carried out with ground pork, pork slurry, chicken puree, milk, and soy drink, presented in Table 6, HPP treatments with pressures within 400-600 Mpa for 10 min ensured proper inactivation (>6-log reductions) of _Streptococcus faecalis_, Cronobacter sakazakii, Campylobacter jejuni, and _Yersinia enterocolitica_ ([PERSON] et al., 1991; [PERSON] et al., 2021; [PERSON] and [PERSON], 2004; [PERSON] and [PERSON], 1999) [47; 54; 113; 114]. _Citrobacter freundii_ and _Aeromonas hydrophilia_ were more susceptible to HPP and required a lower pressure, i.e., 250-300 MPa ([PERSON] et al., 1993; [PERSON] and [PERSON], 1999) [114; 115].  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Vegetative cells** & **Strain** & **Meat products** & **pH** & **Pressure (MPa)** & **Time (min)** & **Log Reduction** & **Reference** \\ \hline _Streptococcus faecalis_ & nr & Fork slurry & nr & 600 & 10 & \textgreater{}6.0 & [47] \\ \hline _Cronobacter sakazakii_ & ATCC 51329 & Human milk & nr & 450 & 15 & \textgreater{}5.9 & [54] \\ \hline _Campylobacter jejuni_ & T1 & Fork slurry & nr & 400 & 10 & \textgreater{}6.0 & [47] \\ \hline \multirow{3}{*}{_C. jejuni_} & ATCC 35921 & Chicken puree & nr & 400 & 10 & \textgreater{}8.0 & [113] \\  & & Soy drink & nr & 400 & 10 & \textgreater{}8.0 & \\  & & Milk & nr & 375 & 10 & \textgreater{}8.0 & \\ \hline _Yersinia enterocolitica_ & nr & Fork slurry & nr & 400 & 10 & \textgreater{}6.0 & [47] \\ \hline _Y. enterocolitica_ & 9610 & Ground pork & 6.0 & 304 & 15 & \textgreater{}7.0 & [114] \\ \hline _Citrobacter freundii_ & nr & Minced beef & 5.6-5.8 & 300 & 20 & \textgreater{}6.0 & [115] \\ \hline _Aeromonas hydrophilia_ & ATCC 7965 & Ground pork & 6.0 & 253 & 15 & \textgreater{}6.0 & [114] \\ \hline \hline \end{tabular}  
* nr—not reported.  
\end{table}
Table 6: Inactivation of other pathogenic vegetative cells in meat products by high pressure processing (HPP) *.  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Species** & **Strains** & **Food Products** & **pH** & **Pressure (MPa)** & **Time (min)** & **Log Reduction** & **Reference** \\ \hline _Vibrio vulnificus_ & MO-624 & Oyster & nr & 586 & 0 & \textgreater{}6.5 & [106] \\ \hline \multirow{2}{*}{_Vibrio parahaemolyticus_} & TX-2103, serotype O3:K6 & Oyster & nr & 586 & 0 & \textgreater{}5.5 & [106] \\ \hline _V. vulnificus_ & MLT 403 & Oyster & nr & 300 & 2 & \textgreater{}7.0 & [104] \\ \hline _V. parahaemolyticus_ & 10 different strains & Homogenized oyster & nr & 300 & 3 & \textgreater{}6.0 & [105] \\ \hline _V. parahaemolyticus_ & ATCC 43996 & Oyster & nr & 300 & 2 & 7.0 & [104] \\ \hline _V. vulnificus_ & nr & Homogenized oyster & nr & 275 & 3 & \textgreater{}7.0 & [105] \\ \hline _V. parahaemolyticus_ & T-3765-1 & Clam juice & 7.5 & 170 & 10 & \textgreater{}5.0 & [107] \\ \hline \hline \end{tabular}  
* nr—not reported.  
\end{table}
Table 5: Inactivation of _Vibrio_ in oysters and clam juice by high-pressure processing (HPP) *.