Recent Progress in the Synergistic Bactericidal Effect of High Pressure and Temperature Processing in Fruits and Vegetables and Related Kinetics

Abstract

Background: Traditional thermal processing is a widely used method to ensure food safety. However, thermal processing leads to a significant decline in food quality, especially in the case of fruits and vegetables. To overcome this drawback, researchers are extensively exploring alternative non-thermal High-Pressure Processing (HPP) technology to ensure microbial safety and retaining the sensory and nutritional quality of food. However, HPP is unable to inactivate the spores of some pathogenic bacteria; thus, HPP in conjunction with moderate- and low-temperature is employed for inactivating the spores of harmful microorganisms. Scope and approach: In this paper, the inactivation effect of high-pressure and high-pressure thermal processing (HPTP) on harmful microorganisms in different food systems, along with the bactericidal kinetics model followed by HPP in certain food samples, have been reviewed. In addition, the effects of different factors such as microorganism species and growth stage, process parameters and pressurization mode, and food composition on microbial inactivation under the combined high-pressure and moderate/low-temperature treatment were discussed. Key findings and conclusions: The establishment of a reliable bactericidal kinetic model and accurate prediction of microbial inactivation will be helpful for industrial design, development, and optimization of safe HPP and HPTP treatment conditions.

Ultrasonic cavitation induced Vibrio parahaemolyticus entering an apoptosis-like death process through SOS response

“…This apparent “trailing phenomenon” in the kinetic process of ultrasound lethality of Vibrio parahaemolyticus had attracted our interest and attention. This also occurred in some other modalities of sterilization kinetics, such as high hydrostatic pressure (HHP) [25] , pulsed electric field [28] , high-pressure thermal processing (HPTP) [42] , and others. Indeed, the existence of subpopulations of microbial populations that are more resistant to pressure treatments is the most common hypothesis used to explain the “trailing effect”, as they survive even after prolonged pressure maintenance [9] .…”

The Evolution of Sonochemistry: From the Beginnings to Novel Applications

“…Conventional methods, such as thermal sterilization or high-pressure processing, involve high temperatures and pressure. [219] Other methods, such as the use of antibiotics or NM, can affect bacterial adhesion, growth and bacteria death. [220] However, the methods allow different restrictions which depend on the substrate.…”

Impact of Prior Pulsed Electric Field and Chitooligosaccharide Treatment on Trypsin Activity and Quality Changes in Whole and Beheaded Harpiosquillid Mantis Shrimp during Storage in Iced Water

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