Microbial inactivation and quality impact assessment of red pepper paste treated by high pressure processing

Woldemariam, Henock Woldemichael; Emire, Shimelis Admassu; Teshome, Paulos Getachew; Toepfl, Stefan; Aganovic, Kemal

doi:10.1016/j.heliyon.2022.e12441

Cited by 3 publications

(2 citation statements)

References 58 publications

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“…A 550 MPa treatment for 1 min resulted in more than 5 log reduction for all tested microorganisms. Woldemariam et al, (2022) [38] performed a study with the aim of determining the inactivation of naturally occurring microorganisms by HPP (100-600 MPa for 30-600 s) in red pepper paste. The aerobic mesophilic bacteria count was reduced by 4.5 log CFU/g at 527 MPa for 517 s and yeast count was reduced to 1 log CFU/g at 600 MPa for 315 s.…”

Section: High-pressure Processing (Hpp)mentioning

confidence: 99%

Trends in Food Pathogens Risk Attenuation

Popa

Ungureanu²,

Geicu-Cristea

et al. 2023

Microorganisms

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Foodborne pathogens represent one of the most dangerous threats to public health along the food chain all over the world. Over time, many methods were studied for pathogen inhibition in food, such as the development of novel packaging materials with enhanced properties for microorganisms’ growth inhibition (coatings, films) and the use of emerging technologies, like ultrasound, radio frequency or microwave. The aim of this study was to evaluate the current trends in the food industry for pathogenic microorganisms’ inhibition and food preservation in two directions, namely technology used for food processing and novel packaging materials development. Five technologies were discussed in this study, namely high-voltage atmospheric cold plasma (HVACP), High-Pressure Processing (HPP), microwaves, radio frequency (RF) heating and ultrasound. These technologies proved to be efficient in the reduction of pathogenic microbial loads in different food products. Further, a series of studies were performed, related to novel packaging material development, by using a series of antimicrobial agents such as natural extracts, bacteriocins or antimicrobial nanoparticles. These materials proved to be efficient in the inhibition of a wide range of microorganisms, including Gram-negative and Gram-positive bacteria, fungi and yeasts.

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Section: High-pressure Processing (Hpp)mentioning

confidence: 99%

Trends in Food Pathogens Risk Attenuation

Popa

Ungureanu²,

Geicu-Cristea

et al. 2023

Microorganisms

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“…HHP consists in the application of pressures from 400 MPa up to 600 MPa, causing critical damage to the microorganisms present in food [14,15]. For microbial inactivation, the HHP treatment required depends on the type of microorganism, the growth stage, and the level of pressure applied as well as the matrix composition.…”

Section: Introductionmentioning

confidence: 99%

Effect of Single and Two-Cycles of High Hydrostatic Pressure Treatment on the Safety and Quality of Chicken Burgers

Timón,

Palacios,

López-Parra

et al. 2023

Foods

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The aim of this study was to evaluate the effect of two cycles of high hydrostatic pressure (HHP) treatment on chicken burgers after storage at refrigeration (4 °C) for 15 days, in comparison with the application of a single cycle of high hydrostatic pressure treatment, as well as compared with non-treated burgers. Samples were treated at 400 and 600 MPa and a single or two cycles were applied. The results showed that mesophilic, psychrotrophic molds, yeast, and coliforms were significantly reduced by HHP treatment (p < 0.05), 600 MPa/1 s (2 cycles) leading to the maximum inactivation. Concerning color parameters, a significant increase in lightness/paleness (L*) and a reduction in redness (a*) and yellowness (b*) (p < 0.05) was observed in samples as 600 MPa were applied. Moreover, 600 MPa/1 s (2 cycles) caused the highest differences in the meat color (ΔE processing) of the chicken burgers. No HHP treatment significantly affected the degree of oxidation of samples (p > 0.05). However, 600 MPa/1 s (2 cycles) samples showed the highest values of TBA RS content after 15 days of storage (p < 0.05). Finally, the appearance, odor, taste, and global perception of cooked burgers were similar in all groups (p < 0.05). Therefore, treatments at 600 MPa produced a significant reduction in microbial counts but modified the color; however, the discoloration effect in the cooked burgers was not noticed by panelists.

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