Effect of temperature and compression/decompression rates on high pressure inactivation of Listeria

Abstract

The main objective of the present study was to evaluate the effect of temperature and different compression/ decompression rates on the effi ciency of Listeria inactivation by HPP.Stationary phase cultures of Listeria innocua were subjected to 300 MPa for 5 min at 4, 10, and 20 °C using different compression and decompression rates. Inactivation was more effi cient at low temperature and with lowest compression and decompression rates (1.5 MPa s -1 and 3.2 MPa s -1 , respectively). Kinetics of pressure building up and decompression, as well as temperature, have a signifi cant impact on the outcome of Listeria inactivation by HPP. The results may contribute to the design of HPP protocols that ensure food safety, while preserving nutritional and organoleptic properties better.

Effect of high hydrostatic pressure (HHP) processing on organoleptic properties and shelf life of fish salad with mayonnaise

“…Several studies have shown the presence and growth potential of L. monocytogenes in mayonnaise-based salads, with the highest prevalence of this pathogen being observed in products containing processed seafood (GOMBAS et al, 2003;COILLIE et al, 2004;UYTTENDAELE et al, 2009;DI PINTO et al, 2010). HHP has been demonstrated to be capable of inactivating L. monocytogenes or E. coli in seafood (LAKSHMANAN & DALGAARD, 2004;RAMASWAMY et al, 2008), other Listeria strains (FERREIRA et al, 2016), and Salmonella enteritidis in egg products (ISIKER et al, 2003). At the same time, it maintains sensory properties in various kinds of food products (ANDRÁSSY et al, 2006;FARKAS et al, 2014).…”