Microbiological Aspects of High-Pressure Processing

Mor-Mur, M.; Escriu, R.; Yuste, J.

doi:10.1016/b978-0-12-411479-1.00005-x

Cited by 8 publications

(7 citation statements)

References 99 publications

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“…Carbohydrates are generally more baroprotective than salts. The effect of fat content was not clear: in some cases, either there was no baroprotection or increasing fat content did not result in increasing baroprotection (Ray et al ., ; Mor‐Mur & Yuste, ). The chemical composition of the substrate during treatment can also have a significant effect on the response of microorganisms to pressure.…”

Section: Discussionmentioning

confidence: 97%

High hydrostatic pressure (HHP) inactivation of foodborne pathogens in low‐acid juices

Pilavtepe-Çelik

2012

Int J of Food Sci Tech

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Summary Consumption of unpasteurised fruit/vegetable juices has increased in recent years due to their freshness, low calorie contribution and good nutritional quality. However, unpasteurised fresh juices with low acidity (pH > 4.6) and high water activity (aw > 0.85) can support the growth of pathogens. Hence, pasteurisation is a necessary process in the production of low‐acid juices. Consumer demand has required minimally processed high‐quality foods that are free from additives, that are fresh tasting and microbiologically safe, and with an extended shelf life. High hydrostatic pressure (HHP) treatment is considered to be an alternative to thermal pasteurisation for fruit and vegetable juices. HHP treatment could preserve nutritional value and the sensory properties of fruits and vegetables due to its limited effect on the covalent bonds of low‐molecular‐mass compounds such as colour, flavour compounds and vitamins. However, inactivation of important foodborne pathogens in low‐acid foods by HHP is most urgent and critical. More research should be performed in order to satisfy consumer demands for fresh‐tasting products while retaining safety.

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Section: Discussionmentioning

confidence: 97%

High hydrostatic pressure (HHP) inactivation of foodborne pathogens in low‐acid juices

Pilavtepe-Çelik

2012

Int J of Food Sci Tech

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“…The low water activity of the system also protects microorganisms against the pressure effects, except those that are injured. It is also known that pH and pressure can act synergistically leading to an increased microbial inactivation (Patterson, 2005;Considine et al, 2008;Mor-Mur et al, 2014).…”

Section: Accepted Manuscriptmentioning

confidence: 98%

“…needs to be combined with heat (Raso and Barbosa-Cánovas, 2003;Mújica-Paz et al, 2011;Mor-Mur et al, 2014).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety

Pinela

Ferreira

2015

Critical Reviews in Food Science and Nutrition

122

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Minimally processed fruits and vegetables are one of the major growing sectors in food industry. This growing demand for healthy and convenient foods with fresh-like properties is accompanied by concerns surrounding efficacy of the available sanitizing methods to appropriately deal with food-borne diseases. In fact, chemical sanitizers do not provide an efficient microbial reduction, besides being perceived negatively by the consumers, dangerous for human health, and harmful to the environment, and the conventional thermal treatments may negatively affect physical, nutritional, or bioactive properties of these perishable foods. For these reasons, the industry is investigating alternative nonthermal physical technologies, namely innovative packaging systems, ionizing and ultraviolet radiation, pulsed light, high-power ultrasound, cold plasma, high hydrostatic pressure, and dense phase carbon dioxide, as well as possible combinations between them or with other preservation factors (hurdles). This review discusses the potential of these novel or emerging technologies for decontamination and shelf-life extension of fresh and minimally processed fruits and vegetables. Advantages, limitations, and challenges related to its use in this sector are also highlighted.

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“…The capabilities and limitations of high-pressure processing have been extensively reviewed (Thakur and Nelson 1998 ;Smelt 1998 ;Cheftel 1995 ;Knorr 1995 ;Farr 1990 ;Tiwari et al 1999 ;Cheftel et al 2000 ;Messens et al 1997 ;Hugas et al 2002 al. 2003 ;Balasubramaniam 2003 ;Matser et al 2004 ;Hogan et al 2005 ;Mor-Mur and Yuste 2005 ;Rastogi et al 2007 ;Rastogi 2009aRastogi , b , 2010Campus 2010 ). Many of the early reviews primarily focused on the microbial effi cacy or general aspects of high-pressure processing.…”

Section: Forewordmentioning

confidence: 99%

Recent Developments in High Pressure Processing of Foods

Rastogi¹

2013

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Microbiological Aspects of High-Pressure Processing

Cited by 8 publications

References 99 publications

High hydrostatic pressure (HHP) inactivation of foodborne pathogens in low‐acid juices

High hydrostatic pressure (HHP) inactivation of foodborne pathogens in low‐acid juices

Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety

Recent Developments in High Pressure Processing of Foods

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