High pressure processing (HPP) of foods and its combination with electron beam processing

Bolumar, Tomás; Georget, Erika; Mathys, Alexander

doi:10.1533/9781782421085.2.127

Cited by 10 publications

(9 citation statements)

References 107 publications

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“…Current state of art HP treatments alone cannot induce 100% germination (Mathys, 2008; Knorr et al, 2010; Reineke, 2012; Georget et al, 2014c,d; Dong et al, 2015; Georget, 2015; Sevenich and Mathys, 2018). The percentage of SD spores that remain dormant after HP treatment highly depends on the treatment conditions, including pH, water activity, pressure level, temperature, and dwell time (Mills et al, 1998; Wuytack et al, 1998; Considine et al, 2008; Reineke et al, 2013; Georget et al, 2014b; Bolumar et al, 2015; Rao et al, 2018). For example, decrease in water activities largely inhibits the germination of B. cereus spores by HP treatment (Al-Holy et al, 2007; Rao et al, 2018).…”

Section: Sd Spore Isolation and Characterizationmentioning

confidence: 99%

Superdormant Spores as a Hurdle for Gentle Germination-Inactivation Based Spore Control Strategies

Zhang

Mathys

2019

Front. Microbiol.

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Bacterial spore control strategies based on the germination-inactivation principle can lower the thermal load needed to inactivate bacterial spores and thus preserve food quality better. However, the success of this strategy highly depends on the germination of spores, and a subpopulation of spores that fail to germinate or germinate extremely slowly hinders the application of this strategy. This subpopulation of spores is termed ‘superdormant (SD) spores.’ Depending on the source of the germination stimulus, SD spores are categorized as nutrient-SD spores, Ca2+-dipicolinic acid SD spores, dodecylamine-SD spores, and high pressure SD spores. In recent decades, research has been done to isolate these different groups of SD spores and unravel the cause of their germination deficiency as well as their germination capacities. This review summarizes the challenges caused by SD spores, their isolation and characterization, the underlying mechanisms of their germination deficiency, and the future research directions needed to tackle this topic in further depth.

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Section: Sd Spore Isolation and Characterizationmentioning

confidence: 99%

Superdormant Spores as a Hurdle for Gentle Germination-Inactivation Based Spore Control Strategies

Zhang

Mathys

2019

Front. Microbiol.

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“…High-pressure processing (HPP) and pulsed electric fields (PEFs) have been greatly researched and proved to be successful in assuring food safety, and by that, they were successfully commercialized [4,40,41] dealing with nonthermal inactivation of microorganisms. PEF provides minimal changes in food attributes while assuring optimum safety.…”

Section: Microbial Food Safetymentioning

confidence: 99%

“…ey are used in inactivation of microorganisms in radical formation (plasma, ultrasound, ozonation, UV light, etc. ); mechanical action through hydrodynamic e ects, shock waves (ultrasound and plasma), electric and magnetic elds (pulsed electric elds, cold plasma, radiofrequency and oscillating magnetic elds, electrohydrodynamic processing, and electron beam processing); or extremely high pressures that are causing rupturing and bursting of microorganisms [3][4][5][6]. ese treatments may be used alone or in combination, within the so-called "hurdle" concept [7][8][9].…”

Section: Introductionmentioning

confidence: 99%

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Jambrak

Vukušić

Donsı̀

et al. 2018

Journal of Food Quality

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is review gives an overview of the impact of novel nonthermal food technologies on food safety, on quality, and on the environment. It con rms that research in this eld is mainly focused on analyzing microbial and/or chemical aspects of food safety. However, recent research shows that in spite of various food safety bene ts, some negative (quality oriented) features occur. Finally, this paper shows the necessity of analyzing the environmental dimension of using these technologies.

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“…High-pressure machine in 2014 had increased five times more than that produced ten years ago in 2004. The consumer market trends in these countries mentioned above regarding processed foods help to raise the number of implementation [22]. On the other hand, numerous commercial food products had already benefitted from the HPP technology.…”

Section: Commercial Application and Equipment Of Hppmentioning

confidence: 99%

“…At present days, HPP vegetable products, meat products, seafood, fresh fruits, and beverages are regularly sold in some markets throughout the developed world. Even so, HPP condiments, dressings, soups and sauces are already in the markets [22]. Figure 3 presents the categories of foods processed by HPP and its associated percentages.…”

Section: Commercial Application and Equipment Of Hppmentioning

confidence: 99%

High Pressure Processing Technology and Equipment Evolution : A Review

Elamin¹,

Endan²,

Yosuf³

et al. 2015

JESTR

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High pressure processing (HPP) is an interesting non-thermal technology that involves the sterilization of food by the mean of ultra-high pressures, which lead to extending the shelf life of processed food, as well as maintaining nutritional value and quality of food products. The consumers' increasing demand for this new products graped the interest of several already-existing high pressure equipment manufacturers around the globe. The successful of this technology encouraged them to enter the field of food processing and adjust their existing technologies to adapt to the new process. This review spots the major discoveries in HPP equipment history, describes the current applications of HHP in processing and provides comprehensive information about HPP equipment technology used in commercial and research applications. In addition, this paper presents the major manufacturers in HPP equipment industry around the world.

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High pressure processing (HPP) of foods and its combination with electron beam processing

Cited by 10 publications

References 107 publications

Superdormant Spores as a Hurdle for Gentle Germination-Inactivation Based Spore Control Strategies

Superdormant Spores as a Hurdle for Gentle Germination-Inactivation Based Spore Control Strategies

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

High Pressure Processing Technology and Equipment Evolution : A Review

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