Hurdle Approach to Increase the Microbial Inactivation by High Pressure Processing: Effect of Essential Oils

Identifying suitableListeria innocuastrains as surrogates forListeria monocytogenesfor horticultural products

“…In general, the synergistic hurdle effect of the three combined treatments was mirrored in both the individual strains and the cocktails. Although hurdle technology has been applied to different fresh-cut-produce and food products (41, 56, 57), our laboratory-based hurdle study cannot be compared with these studies as they involved different treatments as combinations including spray washing, essential oils, high-pressure processing, sonication and other as suited for different food products.…”

“…Some of more recent hurdle technologies include nano-thermosonication, ultrahigh pressure, photodynamic inactivation, modified atmosphere packaging of both non-respiring and respiring products, edible coatings, ethanol and products to control Maillard reactions. These have been gaining popularity in the recent years (reviewed by Gayan et al and by Pundhir & Murtaza (40, 41)).…”

High Pressure Bioscience

“…An effective way to decrease the temperature required for effective spore inactivation during HPT processes is the addition of antimicrobial compounds such as essential oils (Gayan et al 2012) or sucrose laurate (only effective at pH Ä 6.0; (Stewart et al 2000)). Especially nisin has been demonstrated to be very effective in combination with HHP treatments, e.g.…”

Natural Acidification with Low‐pH Fruits and Incorporation of Essential Oil Constituents for Organic Preservation of Unpasteurized Juices

“…de Souza, da Cruz Almeida, and de Sousa Guedes () reported that different EOs have bactericidal effects on Escherichia coli, Listeria monocytogenes, Bacillus cereus, Salmonella Enteriditis , Alicyclobacillus acidoterrestris , Saccharomyces cerevisiae , among microorganisms. Typically, EOs are more effective on Gram‐positive microorganisms, but clove, cinnamon, among other EOs have been shown to be effective against both Gram classifications (Gayán, Torres, & Paredes‐Sabja, ). EOs are comprised of many constituents; eugenol is the main component of clove (Syzygium aromaticum) oil, ranging from 75% to 85%, while cinnamon ( Cinnamomum zeylandicum ) oil consists of approximately 65% trans‐cinnamaldehyde (Burt, ).…”