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Yang P, Liao X. High pressure processing plus technologies: Enhancing the inactivation of vegetative microorganisms. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 110:145-195. [PMID: 38906586 DOI: 10.1016/bs.afnr.2024.02.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/23/2024]
Abstract
High pressure processing (HPP) is a non-thermal technology that can ensure microbial safety without compromising food quality. However, the presence of pressure-resistant sub-populations, the revival of sub-lethally injured (SLI) cells, and the resuscitation of viable but non-culturable (VBNC) cells pose challenges for its further development. The combination of HPP with other methods such as moderate temperatures, low pH, and natural antimicrobials (e.g., bacteriocins, lactate, reuterin, endolysin, lactoferrin, lactoperoxidase system, chitosan, essential oils) or other non-thermal processes (e.g., CO2, UV-TiO2 photocatalysis, ultrasound, pulsed electric fields, ultrafiltration) offers feasible alternatives to enhance microbial inactivation, termed as "HPP plus" technologies. These combinations can effectively eliminate pressure-resistant sub-populations, reduce SLI or VBNC cell populations, and inhibit their revival or resuscitation. This review provides an updated overview of microbial inactivation by "HPP plus" technologies and elucidates possible inactivation mechanisms.
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Affiliation(s)
- Peiqing Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, P.R. China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, P.R. China; Beijing Key laboratory for Food Non-thermal processing, Beijing, P.R. China.
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2
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Scepankova H, Majtan J, Estevinho LM, Saraiva JA. The High Pressure Preservation of Honey: A Comparative Study on Quality Changes during Storage. Foods 2024; 13:989. [PMID: 38611294 PMCID: PMC11011302 DOI: 10.3390/foods13070989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 03/11/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
In commercially available honey, the application of a heat treatment to prevent spoilage can potentially compromise its beneficial properties and quality, and these effects worsen with extended storage. The high-pressure processing (HPP) of honey is being explored, but its long-term impact on honey quality has not been characterised yet. This study evaluated the effects of HPP and thermal processing on the microbial load, physicochemical quality (i.e., hydroxymethylfurfural content and diastase activity), and antioxidant capacity of honey after treatment and following extended storage (6, 12, and 24 months) at 20 °C. Pasteurization (78 °C/6 min) effectively eliminated the microorganisms in honey but compromised its physicochemical quality and antioxidant activity. HPP initially showed sublethal inactivation, but storage accelerated the decrease in yeasts/moulds and aerobic mesophiles in honey (being <1 log CFU/g after 24 months of storage) compared to unprocessed honey and honey thermally treated under mild conditions (55 °C/15 min). The physicochemical characteristics of the quality of HPP-treated honey and raw unprocessed honey did change after long-term storage (24 months) but remained within regulatory standards. In conclusion, HPP emerged as a more suitable and safe preservation method for Apis mellifera honey, with a minimal risk of a loss of antioxidant activity compared to traditional industrial honey pasteurization.
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Affiliation(s)
- Hana Scepankova
- LAQV-REQUIMTE, Department of Chemistry, Campus Universitario de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal; (H.S.); (J.A.S.)
- CIMO, Mountain Research Center, Polytechnic Institute of Bragança, Campus de Santa Apolonia, 5300-252 Bragança, Portugal
| | - Juraj Majtan
- Laboratory of Apidology and Apitherapy, Department of Microbial Genetics, Institute of Molecular Biology, Slovak Academy of Sciences, Dubravska Cesta 21, 845 51 Bratislava, Slovakia;
- Department of Microbiology, Faculty of Medicine, Slovak Medical University, Limbova 12, 833 03 Bratislava, Slovakia
| | - Leticia M. Estevinho
- CIMO, Mountain Research Center, Polytechnic Institute of Bragança, Campus de Santa Apolonia, 5300-252 Bragança, Portugal
- SusTEC, Associate Laboratory for Sustainability and Technology in Mountains Regions, Polytechnic Institute of Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Jorge A. Saraiva
- LAQV-REQUIMTE, Department of Chemistry, Campus Universitario de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal; (H.S.); (J.A.S.)
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Astráin-Redín L, Skipnes D, Cebrián G, Álvarez-Lanzarote I, Rode TM. Effect of the Application of Ultrasound to Homogenize Milk and the Subsequent Pasteurization by Pulsed Electric Field, High Hydrostatic Pressure, and Microwaves. Foods 2023; 12:foods12071457. [PMID: 37048276 PMCID: PMC10093751 DOI: 10.3390/foods12071457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 03/21/2023] [Accepted: 03/27/2023] [Indexed: 04/03/2023] Open
Abstract
The efficacy of applying ultrasound (US) as a system to homogenize emulsions has been widely demonstrated. However, research has not yet shown whether the effect achieved by homogenizing milk with US is modified by subsequent pasteurization treatments that use new processing technologies such as pulsed electric fields (PEF), microwaves (MW), and high hydrostatic pressure (HPP). The aim of this study was, therefore, to optimize the application of US for milk homogenization and to evaluate the effect of PEF, HPP, and MW pasteurization treatments on the sensorial, rheological, and microbiological properties of milk throughout its shelf life. To homogenize whole milk, a continuous US system (20 kHz, 0.204 kJ/mL, 100%, 40 °C) was used, and different ultrasonic intensities (0.25, 0.5, and 1.0 kJ/mL) were evaluated. The optimal ultrasonic treatment was selected on the basis of fat globule size distribution and pasteurization treatments by MW (5800 W, 1.8 L/min), PEF (120 kJ/kg, 20 kV/cm) and HPP (600 MPa, 2 min, 10 °C) was applied. The ultrasound intensity that achieved the highest reduction in fat globule size (0.22 ± 0.02 µm) and the most homogeneous distribution was 1.0 kJ/mL. Fat globule size was smaller than in commercial milk (82% of volume < 0.5 µm for US milk versus 97% of volume < 1.2 µm for commercial milk). That size was maintained after the application of the different pasteurization treatments, and the resulting milk had better emulsion stability than commercial milk. After 28 days of storage, no differences in viscosity (4.4–4.9 mPa s) were observed. HPP pasteurization had the greatest impact on color, leading to higher yellowness values than commercial milk. Microbial counts did not vary significantly after 28 days of storage, with counts below 102 CFU/mL for samples incubated at 15 °C and at 37 °C. In summary, the homogenization of milk obtained by US was not affected by subsequent pasteurization processes, regardless of the technology applied (MW, PEF, or HPP). Further research is needed to evaluate these procedures’ effect on milk’s nutritional and functional properties.
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Affiliation(s)
- Leire Astráin-Redín
- Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón—IA2—(Universidad de Zaragoza-CITA), 50013 Zaragoza, Spain
| | - Dagbjørn Skipnes
- NOFIMA Norwegian Institute of Food, Fisheries and Aquaculture Research, 4021 Stavanger, Norway
| | - Guillermo Cebrián
- Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón—IA2—(Universidad de Zaragoza-CITA), 50013 Zaragoza, Spain
| | - Ignacio Álvarez-Lanzarote
- Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón—IA2—(Universidad de Zaragoza-CITA), 50013 Zaragoza, Spain
- Correspondence:
| | - Tone Mari Rode
- NOFIMA Norwegian Institute of Food, Fisheries and Aquaculture Research, 4021 Stavanger, Norway
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4
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Yang D, Li R, Dong P, Rao L, Wang Y, Liao X. Influence of pressurization rate and mode on cell damage of Escherichia coli and Staphyloccocus aureus by high hydrostatic pressure. Front Microbiol 2023; 14:1108194. [PMID: 36937272 PMCID: PMC10018152 DOI: 10.3389/fmicb.2023.1108194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Accepted: 02/13/2023] [Indexed: 03/06/2023] Open
Abstract
As a non-thermal technology, high hydrostatic pressure (HHP) has been widely investigated for inactivating microorganisms in food. Few studies have been presented on the pressurization/depressurization rate and mode of microbial inactivation. In this study, effect of pressurization rate and mode on Escherichia coli and Staphylococcus aureus cell damage during HHP treatment was investigated. The results showed that fast pressurization + linear mode (FL) treatment has the best bactericidal effect on E. coli and S. aureus, followed by fast pressurization + stepwise mode (FS) and slow pressurization + stepwise mode (SS) treatments. FL treatment caused more morphological damage to the cell wall, cell membrane, and cytoplasmic components compared with FS and SS treatment detected by SEM and TEM. Additionally, the damage to membrane permeability of them was also enhanced after FL treatment. Therefore, our results indicated that FL treatment could be applied to enhance the bactericidal effect of HHP on bacteria by increasing the damage to cell morphological structure and membrane integrity.
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Affiliation(s)
- Dong Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
- Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing, China
| | - Renjie Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
- Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing, China
| | - Peng Dong
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
- Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing, China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
- Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
- Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing, China
- *Correspondence: Yongtao Wang,
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
- Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing, China
- Xiaojun Liao,
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Zhang S, Meenu M, Hu L, Ren J, Ramaswamy HS, Yu Y. Recent Progress in the Synergistic Bactericidal Effect of High Pressure and Temperature Processing in Fruits and Vegetables and Related Kinetics. Foods 2022; 11:foods11223698. [PMID: 36429290 PMCID: PMC9689688 DOI: 10.3390/foods11223698] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/13/2022] [Accepted: 11/16/2022] [Indexed: 11/19/2022] Open
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.
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Affiliation(s)
- Sinan Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Maninder Meenu
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Lihui Hu
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
- Hangzhou Jiangnan Talent Service Co., Ltd., 681 Qingchun East Road, Hangzhou 310000, China
| | - Junde Ren
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Hosahalli S. Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore Road, St-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Yong Yu
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
- Correspondence: ; Tel.: +86-571-88982181
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Chen WT, Kuo YL, Chen CH, Wu HT, Chen HW, Fang WP. Improving the stability and bioactivity of curcumin using chitosan-coated liposomes through a combination mode of high-pressure processing. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113946] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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7
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Deng H, Cao J, Wang D, Zhu J, Ma L. Effects of high hydrostatic pressure on inactivation, morphological damage, and enzyme activity of
Escherichia coli
O157:H7. J Food Saf 2022. [DOI: 10.1111/jfs.12998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Haotian Deng
- College of Food Science Shenyang Agricultural University Shenyang Liaoning Province China
| | - Jijuan Cao
- Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education Dalian Minzu University Dalian Liaoning Province China
| | - Dianfu Wang
- Eastern Liaoning University Dandong Liaoning Province China
| | - Jinyan Zhu
- College of Food Science Shenyang Agricultural University Shenyang Liaoning Province China
- Food Inspection Monitoring Center of Zhuanghe Dalian Liaoning Province China
| | - Lidan Ma
- Dandong Customs of the People's Republic of China Dandong Liaoning Province China
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8
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Soto-Caballero MC, Cano-Monge EE, Cano-Monge SM, Welti-Chanes J, Escobedo-Avellaneda Z. Effect of high hydrostatic pressures on microorganisms, total phenolic content and enzyme activity of mamey (Pouteria sapota) nectar. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2599-2604. [PMID: 35734125 PMCID: PMC9206978 DOI: 10.1007/s13197-021-05278-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/13/2021] [Accepted: 09/13/2021] [Indexed: 06/01/2023]
Abstract
Mamey (Pouteria sapota) is a Mexican native fruit of sweet flavor and high content of antioxidants. Some of these antioxidants are sensitive to high temperatures. Nonthermal technologies such as high hydrostatic pressures (HHP) could be an adequate alternative to traditional thermal pasteurization. Mamey nectars were treated under different HHP conditions and the effects on native microorganisms (mesophilic bacteria, molds and yeast), pectinmethylesterase (PME) and polyphenoloxidase (PPO) activities as well as on total phenolic content (TPC), were evaluated. Most HHP treatments conditions were equally effective to inactive native microorganisms. The application of HHP improved the extraction of TPC showing increments of 24% (400 MPa/2 min) to 64% (500 MPa/2 min) compared with the control samples. At 500 MPa/5 and 10 min maximum inactivation levels of PPO of about 40% were obtained, while PME activity showed decrements up to 70% at 400 MPa/5 min. HHP showed to be a potential technology to preserve mamey nectar, but more conditions should be tested to reach higher enzyme inactivation.
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Affiliation(s)
- Mayra Cristina Soto-Caballero
- Facultad de Ciencias Agrotecnologicas, Universidad Autonoma de Chihuahua, Av. Presa de la Amistad 2015, Col. Barrio La Presa., 31510 Cuauhtémoc, Chihuahua, Mexico
| | - Erick Eduardo Cano-Monge
- Facultad de Ciencias Agrotecnologicas, Universidad Autonoma de Chihuahua, Av. Presa de la Amistad 2015, Col. Barrio La Presa., 31510 Cuauhtémoc, Chihuahua, Mexico
| | - Sayra Mayret Cano-Monge
- Facultad de Ciencias Agrotecnologicas, Universidad Autonoma de Chihuahua, Av. Presa de la Amistad 2015, Col. Barrio La Presa., 31510 Cuauhtémoc, Chihuahua, Mexico
| | - Jorge Welti-Chanes
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, 64849 Monterrey, Nuevo León, Mexico
| | - Zamantha Escobedo-Avellaneda
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, 64849 Monterrey, Nuevo León, Mexico
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9
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Consumer Attitudes towards Food Preservation Methods. Foods 2022; 11:foods11091349. [PMID: 35564072 PMCID: PMC9099755 DOI: 10.3390/foods11091349] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 04/29/2022] [Accepted: 05/01/2022] [Indexed: 02/04/2023] Open
Abstract
The development and scope of using various food preservation methods depends on the level of consumers’ acceptance. Despite their advantages, in the case of negative attitudes, producers may limit their use if it determines the level of sales. The aim of this study was to evaluate the perception of seven different food processing methods and to identify influencing factors, such as education as well as living area and, at the same time, to consider whether consumers verify this type of information on the labels. Additionally, the study included the possibility of influencing consumer attitudes by using alternative names for preservation methods, on the example of microwave treatment. The results showed that conventional heat treatments were the most preferred preservation methods, whereas preservatives, irradiation, radio waves and microwaves were the least favored, suggesting that consumers dislike methods connected with “waves” to a similar extent as their dislike for preservatives. The control factors proved to significantly modify the evaluation of the methods. The analysis of alternative names for microwave treatment showed that “dielectric heating” was significantly better perceived. These research findings are important as the basis for understanding consumer attitudes. Implications for business and directions of future research are also indicated.
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10
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Koutsoumanis K, Alvarez‐Ordóñez A, Bolton D, Bover‐Cid S, Chemaly M, Davies R, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Castle L, Crotta M, Grob K, Milana MR, Petersen A, Roig Sagués AX, Vinagre Silva F, Barthélémy E, Christodoulidou A, Messens W, Allende A. The efficacy and safety of high-pressure processing of food. EFSA J 2022; 20:e07128. [PMID: 35281651 PMCID: PMC8902661 DOI: 10.2903/j.efsa.2022.7128] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
High-pressure processing (HPP) is a non-thermal treatment in which, for microbial inactivation, foods are subjected to isostatic pressures (P) of 400-600 MPa with common holding times (t) from 1.5 to 6 min. The main factors that influence the efficacy (log10 reduction of vegetative microorganisms) of HPP when applied to foodstuffs are intrinsic (e.g. water activity and pH), extrinsic (P and t) and microorganism-related (type, taxonomic unit, strain and physiological state). It was concluded that HPP of food will not present any additional microbial or chemical food safety concerns when compared to other routinely applied treatments (e.g. pasteurisation). Pathogen reductions in milk/colostrum caused by the current HPP conditions applied by the industry are lower than those achieved by the legal requirements for thermal pasteurisation. However, HPP minimum requirements (P/t combinations) could be identified to achieve specific log10 reductions of relevant hazards based on performance criteria (PC) proposed by international standard agencies (5-8 log10 reductions). The most stringent HPP conditions used industrially (600 MPa, 6 min) would achieve the above-mentioned PC, except for Staphylococcus aureus. Alkaline phosphatase (ALP), the endogenous milk enzyme that is widely used to verify adequate thermal pasteurisation of cows' milk, is relatively pressure resistant and its use would be limited to that of an overprocessing indicator. Current data are not robust enough to support the proposal of an appropriate indicator to verify the efficacy of HPP under the current HPP conditions applied by the industry. Minimum HPP requirements to reduce Listeria monocytogenes levels by specific log10 reductions could be identified when HPP is applied to ready-to-eat (RTE) cooked meat products, but not for other types of RTE foods. These identified minimum requirements would result in the inactivation of other relevant pathogens (Salmonella and Escherichia coli) in these RTE foods to a similar or higher extent.
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11
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High pressure processing of raw meat with essential oils-microbial survival, meat quality, and models: A review. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108529] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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12
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Hamanaka D, Naka M, Arimura K. Effect of the Combination of High Hydrostatic Pressure and Alkaline Electrolyzed Water on the Reduction of Heat Resistance of Bacterial Spores. Biocontrol Sci 2022; 26:193-199. [PMID: 35013015 DOI: 10.4265/bio.26.193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
The effect of combined use of alkaline electrolyzed water (AlEW) on the reduction of heat resistance of bacterial spores by high hydrostatic pressure processing( HPP) was investigated in this study. No reduction of heat resistance of bacterial spores, which was defined as the spore survival by heat treatment at 80℃ for 15 min, was observed by the treatment of single HPP with 30MPa at 50℃ even for 6 hours. However, a 3-log decrease in the viable bacterial spores was obtained by the combination of AlEW pretreatment with 1 hour of HPP treatment. An additional 2 hours duration of HPP treatment could inactivate more 2 logs of the viable bacterial spores. The obtained D value of bacterial spores treated by HPP was decreased to one-eighth by the pretreatment with AlEW when compared with the control sample. In case of the temperature during HPP treatment was 70℃, bacterial spores did not reduce its heat resistance with lower pressuring levels. In case of the temperature during HPP treatment is high with lower pressure levels, bacterial spores did not reduce its heat resistance even when AlEW was combined as the pretreatment. It was considered that the decrease in heat resistance by AlEW was resulted from the weakening of surface layer of spores by protein dissolution with alkaline substance. No clear effect of high negative redox potential, which is a unique property of AlEW, on the reduction of heat resistance was recognized.
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Affiliation(s)
| | - Masaki Naka
- Faculty of Agriculture, Kagoshima University
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13
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High pressure processing at ultra-low temperatures: Inactivation of foodborne bacterial pathogens and quality changes in frozen fish fillets. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102811] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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14
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Rajendran S, Mallikarjunan PK, O’Neill E. High pressure processing for raw meat in combination with other treatments: A review. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16049] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Sasireka Rajendran
- Department of Food Process Engineering Tamil Nadu Agricultural University Coimbatore India
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15
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Ceylan E, Amezquita A, Anderson N, Betts R, Blayo L, Garces-Vega F, Gkogka E, Harris LJ, McClure P, Winkler A, den Besten HMW. Guidance on validation of lethal control measures for foodborne pathogens in foods. Compr Rev Food Sci Food Saf 2021; 20:2825-2881. [PMID: 33960599 DOI: 10.1111/1541-4337.12746] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 02/03/2021] [Accepted: 03/03/2021] [Indexed: 11/30/2022]
Abstract
Food manufacturers are required to obtain scientific and technical evidence that a control measure or combination of control measures is capable of reducing a significant hazard to an acceptable level that does not pose a public health risk under normal conditions of distribution and storage. A validation study provides evidence that a control measure is capable of controlling the identified hazard under a worst-case scenario for process and product parameters tested. It also defines the critical parameters that must be controlled, monitored, and verified during processing. This review document is intended as guidance for the food industry to support appropriate validation studies, and aims to limit methodological discrepancies in validation studies that can occur among food safety professionals, consultants, and third-party laboratories. The document describes product and process factors that are essential when designing a validation study, and gives selection criteria for identifying an appropriate target pathogen or surrogate organism for a food product and process validation. Guidance is provided for approaches to evaluate available microbiological data for the target pathogen or surrogate organism in the product type of interest that can serve as part of the weight of evidence to support a validation study. The document intends to help food manufacturers, processors, and food safety professionals to better understand, plan, and perform validation studies by offering an overview of the choices and key technical elements of a validation plan, the necessary preparations including assembling the validation team and establishing prerequisite programs, and the elements of a validation report.
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Affiliation(s)
- Erdogan Ceylan
- Silliker Food Science Center, Merieux NutriSciences, Crete, Illinois, USA
| | - Alejandro Amezquita
- Safety and Environmental Assurance Centre, Unilever R&D Colworth, Sharnbrook, Bedfordshire, UK
| | - Nathan Anderson
- U.S. Food and Drug Administration, Bedford Park, Illinois, USA
| | - Roy Betts
- Campden BRI, Chipping Campden, Gloucestershire, UK
| | - Laurence Blayo
- Société des Produits Nestlé S.A, Nestlé Research, Lausanne, Switzerland
| | | | - Elissavet Gkogka
- Arla R&D, Arla Innovation Centre, Aarhus N, Central Jutland Region, Denmark
| | - Linda J Harris
- Department of Food Science and Technology, University of California, Davis, Davis, California, USA
| | - Peter McClure
- Mondelēz International, Mondelēz R&D UK, Birmingham, UK
| | - Anett Winkler
- Microbiology and Food Safety CoE, Cargill Deutschland GmbH, Krefeld, Germany
| | - Heidy M W den Besten
- Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands
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16
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A modified Weibull model for design of oscillated high hydrostatic pressure processes. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111118] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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17
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Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02648-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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18
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Gómez-López VM, Pataro G, Tiwari B, Gozzi M, Meireles MÁA, Wang S, Guamis B, Pan Z, Ramaswamy H, Sastry S, Kuntz F, Cullen PJ, Vidyarthi SK, Ling B, Quevedo JM, Strasser A, Vignali G, Veggi PC, Gervilla R, Kotilainen HM, Pelacci M, Viganó J, Morata A. Guidelines on reporting treatment conditions for emerging technologies in food processing. Crit Rev Food Sci Nutr 2021; 62:5925-5949. [PMID: 33764212 DOI: 10.1080/10408398.2021.1895058] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
In the last decades, different non-thermal and thermal technologies have been developed for food processing. However, in many cases, it is not clear which experimental parameters must be reported to guarantee the experiments' reproducibility and provide the food industry a straightforward way to scale-up these technologies. Since reproducibility is one of the most important science features, the current work aims to improve the reproducibility of studies on emerging technologies for food processing by providing guidelines on reporting treatment conditions of thermal and non-thermal technologies. Infrared heating, microwave heating, ohmic heating and radiofrequency heating are addressed as advanced thermal technologies and isostatic high pressure, ultra-high-pressure homogenization sterilization, high-pressure homogenization, microfluidization, irradiation, plasma technologies, power ultrasound, pressure change technology, pulsed electric fields, pulsed light and supercritical CO2 are approached as non-thermal technologies. Finally, growing points and perspectives are highlighted.
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Affiliation(s)
- Vicente M Gómez-López
- Departamento de Ciencia y Tecnología de Alimentos, Universidad Católica de Murcia (UCAM), Guadalupe, Murcia, Spain
| | - Gianpiero Pataro
- Department of Industrial Engineering, University of Salerno, Fisciano, SA, Italy
| | - Brijesh Tiwari
- Food Biosciences Department, Teagasc Food Research Centre, Dublin, Ireland
| | - Mario Gozzi
- Catelli Food Technology Group; CFT S.p.A., Parma, Italy
| | - María Ángela A Meireles
- Department of Chemical Engineering, Institute of Environmental, Chemical and Pharmaceutical Sciences, Universidade Federal de São Paulo, Diadema, SP, Brazil
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Buenaventura Guamis
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO, XaRTA, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, Bellaterra, Spain
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, California, USA
| | - Hosahalli Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, Macdonald Campus, Montreal, Quebec, Canada
| | - Sudhir Sastry
- Department of Food, Agricultural and Biological Engineering, The Ohio State University, Columbus, Ohio, USA
| | | | - Patrick J Cullen
- School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney, NSW, Australia
| | - Sriram K Vidyarthi
- Department of Biological and Agricultural Engineering, University of California, Davis, California, USA
| | - Bo Ling
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Joan Miquel Quevedo
- SPTA-Servei Planta Tecnologia Aliments, Universitat Autònoma de Barcelona, Bellaterra, Barcelona, Spain
| | | | - Giuseppe Vignali
- Department of Engineering and Architecture, University of Parma, Parma, Italy
| | - Priscilla C Veggi
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Ramon Gervilla
- SPTA-Servei Planta Tecnologia Aliments, Universitat Autònoma de Barcelona, Bellaterra, Barcelona, Spain
| | | | | | - Juliane Viganó
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Antonio Morata
- Dept. Química y Tecnología de Alimentos, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
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19
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Yang P, Rao L, Zhao L, Wu X, Wang Y, Liao X. High pressure processing combined with selected hurdles: Enhancement in the inactivation of vegetative microorganisms. Compr Rev Food Sci Food Saf 2021; 20:1800-1828. [PMID: 33594773 DOI: 10.1111/1541-4337.12724] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 12/28/2020] [Accepted: 01/21/2021] [Indexed: 12/15/2022]
Abstract
High pressure processing (HPP) as a nonthermal processing (NTP) technology can ensure microbial safety to some extent without compromising food quality. However, for vegetative microorganisms, the existence of pressure-resistant subpopulations, the revival of sublethal injury (SLI) state cells, and the resuscitation of viable but nonculturable (VBNC) state cells may constitute potential food safety risks and pose challenges for the further development of HPP application. HPP combined with selected hurdles, such as moderately elevated or low temperature, low pH, natural antimicrobials (bacteriocin, lactate, reuterin, endolysin, lactoferrin, lactoperoxidase system, chitosan, essential oils), or other NTP (CO2 , UV-TiO2 photocatalysis, ultrasound, pulsed electric field, ultrafiltration), have been highlighted as feasible alternatives to enhance microbial inactivation (synergistic or additive effect). These combinations can effectively eliminate the pressure-resistant subpopulation, reduce the population of SLI or VBNC state cells and inhibit their revival or resuscitation. This review provides an updated overview of the microbial inactivation by the combination of HPP and selected hurdles and restructures the possible inactivation mechanisms.
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Affiliation(s)
- Peiqing Yang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Xiaomeng Wu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
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20
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Hsiao YT, Chen BY, Huang HW, Wang CY. Inactivation Mechanism of Aspergillus flavus Conidia by High Hydrostatic Pressure. Foodborne Pathog Dis 2021; 18:123-130. [PMID: 33544050 DOI: 10.1089/fpd.2020.2825] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
This study investigated the inactivation mechanism of Aspergillus flavus conidia by high hydrostatic pressure (HHP). Activity counts, scanning electron microscopic (SEM) analysis, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) were used to study the effects of the HHP treatment on the morphology and protein composition of A. flavus spores. The results showed that that a 3-min-lasting 600 MPa treatment could completely abolish 107 colony-forming units/mL of live fungi. Furthermore, we also observed that lower spore viability corresponded to a higher Propidium Iodide absorption rate. The SEM images revealed that HHP disrupted the spore morphology and resulted in pore formation that led to the release of intracellular molecules, such as nucleic acids and proteins. The nucleic acid and protein concentration in the spore suspension increased in parallel with the increasing treatment pressure. The SDS-PAGE analysis showed that there were differences in the protein bands between the HHP-treated and untreated A. flavus spores, as the HHP treatment caused partial protein degradation and extracellular release. Therefore, the results of this study proved that high pressure could induce a morphological disruption in the internal and external cellular structures and degrade intracellular and extracellular proteins leading to an inactive state in A. flavus.
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Affiliation(s)
- Yun-Ting Hsiao
- Department of Biotechnology, National Formosa University, Yunlin, Taiwan
| | - Bang-Yuan Chen
- Department of Food Science, Fu Jen Catholic University, Taipei, Taiwan
| | - Hsiao-Wen Huang
- Department of Animal science and Technology, National Taiwan University, Taipei, Taiwan
| | - Chung-Yi Wang
- Department of Biotechnology, National Formosa University, Yunlin, Taiwan
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21
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Yamamoto K, Zhang X, Inaoka T, Morimatsu K, Kimura K, Nakaura Y. Bacterial Injury Induced by High Hydrostatic Pressure. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-020-09271-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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22
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Huang H, Dai C, Shen H, Gu M, Wang Y, Liu J, Chen L, Sun L. Recent Advances on the Model, Measurement Technique, and Application of Single Cell Mechanics. Int J Mol Sci 2020; 21:E6248. [PMID: 32872378 PMCID: PMC7504142 DOI: 10.3390/ijms21176248] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 08/19/2020] [Accepted: 08/27/2020] [Indexed: 02/06/2023] Open
Abstract
Since the cell was discovered by humans, it has been an important research subject for researchers. The mechanical response of cells to external stimuli and the biomechanical response inside cells are of great significance for maintaining the life activities of cells. These biomechanical behaviors have wide applications in the fields of disease research and micromanipulation. In order to study the mechanical behavior of single cells, various cell mechanics models have been proposed. In addition, the measurement technologies of single cells have been greatly developed. These models, combined with experimental techniques, can effectively explain the biomechanical behavior and reaction mechanism of cells. In this review, we first introduce the basic concept and biomechanical background of cells, then summarize the research progress of internal force models and experimental techniques in the field of cell mechanics and discuss the latest mechanical models and experimental methods. We summarize the application directions of cell mechanics and put forward the future perspectives of a cell mechanics model.
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Affiliation(s)
| | | | | | | | | | - Jizhu Liu
- School of Mechanical and Electric Engineering, Jiangsu Provincial Key Laboratory of Advanced Robotics, Soochow University, Suzhou 215123, China; (H.H.); (C.D.); (H.S.); (M.G.); (Y.W.); (L.S.)
| | - Liguo Chen
- School of Mechanical and Electric Engineering, Jiangsu Provincial Key Laboratory of Advanced Robotics, Soochow University, Suzhou 215123, China; (H.H.); (C.D.); (H.S.); (M.G.); (Y.W.); (L.S.)
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23
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Li H, Sun X, Liao X, Gänzle M. Control of pathogenic and spoilage bacteria in meat and meat products by high pressure: Challenges and future perspectives. Compr Rev Food Sci Food Saf 2020; 19:3476-3500. [PMID: 33337070 DOI: 10.1111/1541-4337.12617] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 07/10/2020] [Accepted: 07/19/2020] [Indexed: 01/18/2023]
Abstract
High-pressure processing is among the most widely used nonthermal intervention to reduce pathogenic and spoilage bacteria in meat and meat products. However, resistance of pathogenic bacteria strains in meats at the current maximum commercial equipment of 600 MPa questions the ability of inactivation by its application in meats. Pathogens including Escherichia coli, Listeria, and Salmonelle, and spoilage microbiota including lactic acid bacteria dominate in raw meat, ready-to-eat, and packaged meat products. Improved understanding on the mechanisms of the pressure resistance is needed for optimizing the conditions of pressure treatment to effectively decontaminate harmful bacteria. Effective control of the pressure-resistant pathogens and spoilage organisms in meats can be realized by the combination of high pressure with application of mild temperature and/or other hurdles including antimicrobial agents and/or competitive microbiota. This review summarized applications, mechanisms, and challenges of high pressure on meats from the perspective of microbiology, which are important for improving the understanding and optimizing the conditions of pressure treatment in the future.
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Affiliation(s)
- Hui Li
- Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xiaohong Sun
- College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Michael Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada
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24
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Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102427] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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25
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Harper CE, Hernandez CJ. Cell biomechanics and mechanobiology in bacteria: Challenges and opportunities. APL Bioeng 2020; 4:021501. [PMID: 32266323 PMCID: PMC7113033 DOI: 10.1063/1.5135585] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Accepted: 02/27/2020] [Indexed: 12/11/2022] Open
Abstract
Physical forces play a profound role in the survival and function of all known forms of life. Advances in cell biomechanics and mechanobiology have provided key insights into the physiology of eukaryotic organisms, but much less is known about the roles of physical forces in bacterial physiology. This review is an introduction to bacterial mechanics intended for persons familiar with cells and biomechanics in mammalian cells. Bacteria play a major role in human health, either as pathogens or as beneficial commensal organisms within the microbiome. Although bacteria have long been known to be sensitive to their mechanical environment, understanding the effects of physical forces on bacterial physiology has been limited by their small size (∼1 μm). However, advancements in micro- and nano-scale technologies over the past few years have increasingly made it possible to rigorously examine the mechanical stress and strain within individual bacteria. Here, we review the methods currently used to examine bacteria from a mechanical perspective, including the subcellular structures in bacteria and how they differ from those in mammalian cells, as well as micro- and nanomechanical approaches to studying bacteria, and studies showing the effects of physical forces on bacterial physiology. Recent findings indicate a large range in mechanical properties of bacteria and show that physical forces can have a profound effect on bacterial survival, growth, biofilm formation, and resistance to toxins and antibiotics. Advances in the field of bacterial biomechanics have the potential to lead to novel antibacterial strategies, biotechnology approaches, and applications in synthetic biology.
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Affiliation(s)
- Christine E. Harper
- Meinig School of Biomedical Engineering, Cornell University, Ithaca, New York 14853, USA
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26
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Chuang S, Sheen S, Sommers CH, Zhou S, Sheen LY. Survival Evaluation of Salmonella and Listeria monocytogenes on Selective and Nonselective Media in Ground Chicken Meat Subjected to High Hydrostatic Pressure and Carvacrol. J Food Prot 2020; 83:37-44. [PMID: 31809196 DOI: 10.4315/0362-028x.jfp-19-075] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
High pressure processing (HPP) and treatment with the essential oil extract carvacrol had synergistic inactivation effects on Salmonella and Listeria monocytogenes in fresh ground chicken meat. Seven days after HPP treatment at 350 MPa for 10 min, Salmonella treated with 0.75% carvacrol was reduced to below the detection limit (1 log CFU/g) at 4°C and was reduced by ca. 6 log CFU at 10°C. L. monocytogenes was more sensitive to these imposed stressors, remaining below the detection limit during storage at both 4 and 10°C after HPP treatment at 350 MPa for 10 min following treatment with 0.45% carvacrol. However, pressure-injured bacterial cells may recover and lead to an overestimation of process lethality when a selective medium is used without proper justification. For HPP-stressed Salmonella, a 1- to 2-log difference was found between viable counts on xylose lysine Tergitol 4 agar and aerobic plate counts, but no significant difference was found for HPP-stressed L. monocytogenes between polymyxin-acriflavine-lithium chloride-ceftazidime-esculin-mannitol (PALCAM) agar and aerobic plate counts. HPP-induced bacterial injury and its recovery have been investigated by comparing selective and nonselective agar plate counts; however, few investigations have addressed this issue in the presence of essential oil extracts, taking into account the effect of high pressure and natural antimicrobial compounds (e.g., carvacrol) on bacterial survival in various growth media. Use of selective media may overestimate the efficacy of bacterial inactivation in food processing evaluation and validation studies, and the effects of various media should be systematically investigated.
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Affiliation(s)
- Shihyu Chuang
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA.,Institute of Food Science and Technology, National Taiwan University, Taipei 10617, Taiwan
| | - Shiowshuh Sheen
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA
| | - Christopher H Sommers
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA
| | - Siyuan Zhou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Lee-Yan Sheen
- Institute of Food Science and Technology, National Taiwan University, Taipei 10617, Taiwan
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27
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Meloni D. High-Hydrostatic-Pressure (HHP) Processing Technology as a Novel Control Method for Listeria monocytogenes Occurrence in Mediterranean-Style Dry-Fermented Sausages. Foods 2019; 8:E672. [PMID: 31842401 PMCID: PMC6963505 DOI: 10.3390/foods8120672] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 12/05/2019] [Accepted: 12/09/2019] [Indexed: 12/30/2022] Open
Abstract
Although conventional microbial control techniques are currently employed and largely successful, their major drawbacks are related to their effects on quality of processed food. In recent years, there has been a growing demand for high-quality foods that are microbially safe and retain most of their natural freshness. Therefore, several modern and innovative methods of microbial control in food processing have been developed. High-hydrostatic-pressure (HHP) processing technology has been mainly used to enhance the food safety of ready-to-eat (RTE) products as a new pre-/post-packaging, non-thermal purification method in the meat industry. Listeria monocytogenes is a pertinent target for microbiological safety and shelf-life; due to its capacity to multiply in a broad range of food environments, is extremely complicated to prevent in fermented-sausage-producing plants. The frequent detection of L. monocytogenes in final products emphasizes the necessity for the producers of fermented sausages to correctly overcome the hurdles of the technological process and to prevent the presence of L. monocytogenes by applying novel control techniques. This review discusses a collection of recent studies describing pressure-induced elimination of L. monocytogenes in fermented sausages produced in the Mediterranean area.
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Affiliation(s)
- Domenico Meloni
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, Italy
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28
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Huang HW, Hsu CP, Wang CY. Healthy expectations of high hydrostatic pressure treatment in food processing industry. J Food Drug Anal 2019; 28:1-13. [PMID: 31883597 DOI: 10.1016/j.jfda.2019.10.002] [Citation(s) in RCA: 80] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 10/05/2019] [Accepted: 10/23/2019] [Indexed: 12/19/2022] Open
Abstract
High hydrostatic pressure processing (HPP) is a non-thermal pasteurization technology which has already been applied in the food industries. Besides maintaining the food safety and quality, HPP also has potential applications in the enhancement of the health benefits of food products. This study examines the current progress of research on the use of HPP in the development of health foods. Through HPP, the nutritional value of food products can be enhanced or retained, including promotes the biosynthesis of γ-aminobutyric acid (GABA) in the food materials, retains immunoglobulin components in dairy products, increases resistant starch content in cereals, and reduces the glycemic index of fruit and vegetable products, which facilitates better control of blood glucose levels and decreases calorie intake. HPP can also be utilized as a hurdle technology in combination with existing processing technologies for the development of low-sodium food products and the maintenance of microbial safety, thereby lowering the risk of triggering cardiovascular disease. Additionally, HPP can be used to enhance the diversity of probiotic food products. Appropriate sporogenous probiotics can be screened and added to various high-pressure processed food products as a certain bacterial count is still retained in the products after HPP. As HPP causes physical damage to the structures of food products, it can also be used as a synergistic extraction technology to enhance the extraction efficiency of functional components, thereby reducing extraction time. By applying HPP in the extraction of functional components from food waste, the production costs of such components can be effectively reduced. This study provides a summary of the mechanisms by which HPP enhances the health benefits of food products and the current progress of relevant research. HPP possesses huge potential in the development of novel health foods and may provide an abundance of benefits to human health in the future.
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Affiliation(s)
- Hsiao-Wen Huang
- Department of Animal Science and Technology, National Taiwan University, Taipei, 106, Taiwan
| | - Chiao-Ping Hsu
- Food Industry Research and Development Institute, Chiayi, 60060, Taiwan
| | - Chung-Yi Wang
- Department of Biotechnology, National Formosa University, Yunlin, 632, Taiwan.
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29
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Guillou S, Membré JM. Inactivation of Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica under High Hydrostatic Pressure: A Quantitative Analysis of Existing Literature Data. J Food Prot 2019; 82:1802-1814. [PMID: 31545104 DOI: 10.4315/0362-028x.jfp-19-132] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
High hydrostatic pressure processing (HPP) is a mild preservation technique, and its use for processing foods has been widely documented in the literature. However, very few quantitative synthesis studies have been conducted to gather and analyze bacterial inactivation data to identify the mechanisms of HPP-induced bacterial inactivation. The purpose of this study was to conduct a quantitative analysis of three-decimal reduction times (t3δ) from a large set of existing studies to determine the main influencing factors of HPP-induced inactivation of three foodborne pathogens (Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica) in various foods. Inactivation kinetics data sets from 1995 to 2017 were selected, and t3δ values were first estimated by using the nonlinear Weibull model. Bayesian inference was then used within a metaregression analysis to build and test several models and submodels. The best model (lowest error and most parsimonious) was a hierarchical mixed-effects model including pressure intensity, temperature, study, pH, species, and strain as explicative variables and significant factors. Values for t3δ and ZP associated with inactivation under HPP were estimated for each bacterial pathogen, with their associated variability. Interstudy variability explained most of the variability in t3δ values. Strain variability was also important and exceeded interstudy variability for S. aureus, which prevented the development of an overall model for this pathogen. Meta-analysis is not often used in food microbiology but was a valuable quantitative tool for modeling inactivation of L. monocytogenes and Salmonella in response to HPP treatment. Results of this study could be useful for refining quantitative assessment of the effects of HPP on vegetative foodborne pathogens or for more precisely designing costly and labor-intensive experiments with foodborne pathogens.
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Affiliation(s)
- Sandrine Guillou
- SECALIM, INRA, Oniris, Université Bretagne Loire, Nantes 44307, France (ORCID: https://orcid.org/0000-0002-0607-9229 [S.G.])
| | - Jeanne-Marie Membré
- SECALIM, INRA, Oniris, Université Bretagne Loire, Nantes 44307, France (ORCID: https://orcid.org/0000-0002-0607-9229 [S.G.])
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31
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Monteiro MLG, Mársico ET, Mano SB, da Silveira Alvares T, Rosenthal A, Lemos M, Ferrari E, Lázaro CA, Conte-Junior CA. Combined effect of high hydrostatic pressure and ultraviolet radiation on quality parameters of refrigerated vacuum-packed tilapia (Oreochromis niloticus) fillets. Sci Rep 2018; 8:9524. [PMID: 29934566 PMCID: PMC6015073 DOI: 10.1038/s41598-018-27861-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2017] [Accepted: 06/12/2018] [Indexed: 11/09/2022] Open
Abstract
This study investigated the effects of high hydrostatic pressure (HHP) and ultraviolet radiation (UV-C), individually and combined, on the physical, chemical and bacterial parameters of Nile tilapia (Oreochromis niloticus) fillets stored at 4 °C for 14 days. Tilapia fillets were divided into four groups: control (untreated samples), UV-C, HHP, and UV-C combined with HHP (UV-C+HHP); UV-C was applied at dose of 0.103 ± 0.002 J/cm2, and HHP at a pressure of 220 MPa for 10 min at 25 °C. All samples were analyzed for total aerobic mesophilic count (TAMC), total aerobic psychrotrophic count (TAPC), Enterobacteriaceae count, pH, lipid oxidation, total volatile basic nitrogen (TVB-N), ammonia (NH3), and biogenic amines. Although UV-C accelerated (P ≤ 0.05) the formation of cadaverine, both UV-C and HHP, alone or together, retarded bacterial growth and delayed the increase (P ≤ 0.05) in pH, TVB-N, NH3 and biogenic amines during refrigerated storage, extending the shelf life of refrigerated tilapia fillets at least 2.5 times considering the TAMC counts. Lipid oxidation was unaffected (P > 0.05) by UV-C radiation, and decreased (P ≤ 0.05) by HHP and UV-C+HHP. HHP alone or combined with UV-C showed higher potential benefits for tilapia fillets preservation considering the positive influence on cadaverine levels and lipid oxidation.
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Affiliation(s)
- Maria Lúcia Guerra Monteiro
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil.,Chemistry Institute, Universidade Federal do Rio de Janeiro, 21941-909, Rio de Janeiro, Brazil
| | - Eliane Teixeira Mársico
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil
| | - Sérgio Borges Mano
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil
| | | | | | - Mosar Lemos
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil
| | - Elisa Ferrari
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil
| | - Cesar Aquiles Lázaro
- Facultad de Medicina Veterinaria, Universidad Nacional Mayor de San Marcos, 03-5137, Lima, Peru
| | - Carlos Adam Conte-Junior
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil. .,Chemistry Institute, Universidade Federal do Rio de Janeiro, 21941-909, Rio de Janeiro, Brazil. .,National Institute of Health Quality Control, Fundação Oswaldo Cruz, 21040-900, Rio de Janeiro, Brazil.
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Ramaroson M, Guillou S, Rossero A, Rezé S, Anthoine V, Moriceau N, Martin JL, Duranton F, Zagorec M. Selection procedure of bioprotective cultures for their combined use with High Pressure Processing to control spore-forming bacteria in cooked ham. Int J Food Microbiol 2018; 276:28-38. [PMID: 29655009 DOI: 10.1016/j.ijfoodmicro.2018.04.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Revised: 03/09/2018] [Accepted: 04/04/2018] [Indexed: 10/17/2022]
Abstract
High Pressure Processing (HPP) and biopreservation can contribute to food safety by inactivation of bacterial contaminants. However these treatments are inefficient against bacterial endospores. Moreover, HPP can induce spore germination. The objective of this study was to select lactic acid bacteria strains to be used as bioprotective cultures, to control vegetative cells of spore-forming bacteria in ham after application of HPP. A collection of 63 strains of various origins was screened for their antagonistic activity against spore-forming Bacillus and Clostridium species and their ability to resist to HPP. Some safety requirements should also be considered prior to their introduction into the food chain. Hence, the selection steps included the assessment of biogenic amine production and antibiotic resistance. No strain produced histamine above the threshold detection level of 50 ppm. From the assessment of antibiotic resistance against nine antibiotics, 14 susceptible strains were kept. Antagonistic action of the 14 strains was then assessed by the well diffusion method against pathogenic or spoilage spore-forming species as Bacillus cereus, Clostridium sp. like botulinum, Clostridium frigidicarnis, and Clostridium algidicarnis. One Lactobacillus curvatus strain and one Lactococcus lactis strain were ultimately selected for their widest inhibitory spectrum and their potential production of bacteriocin. A Lactobacillus plantarum strain was included as control. Their resistance to HPP and ability to regrow during chilled storage was then assessed in model ham liquid medium. Treatments of pressure intensities of 400, 500, and 600 MPa, and durations of 1, 3, 6, and 10 min were applied. After treatment, cultures were incubated at 8 °C during 30 days. Inactivation curves were then fitted by using a reparameterized Weibull model whereas growth curves were modelled with a logistic model. Although the two Lactobacillus strains were more resistant than L. lactis to HPP, the latter was the only strain able to regrow following HPP. The absence of biogenic amine production of this strain after growth on diced cube cooked ham was also shown. In conclusion this L. lactis strain could be selected as representing the best candidate for a promising preservative treatment combining biopreservation and HPP to control spore-forming bacteria in cooked ham.
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Affiliation(s)
- Mihanta Ramaroson
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France
| | - Sandrine Guillou
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France
| | - Albert Rossero
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France
| | - Sandrine Rezé
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France
| | - Valérie Anthoine
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France
| | - Nicolas Moriceau
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France
| | - Jean-Luc Martin
- IFIP, French Institute for the Pig and Pork Industry, 94 700 Maisons-Alfort, France
| | - Frédérique Duranton
- CTCPA, French Food Industry Science and Technology Center, 44300 Nantes, France
| | - Monique Zagorec
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France.
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Possas A, Pérez-Rodríguez F, Valero A, García-Gimeno RM. Modelling the inactivation of Listeria monocytogenes by high hydrostatic pressure processing in foods: A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.10.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Castro S, Kolomeytseva M, Casquete R, Silva J, Queirós R, Saraiva J, Teixeira P. Biopreservation strategies in combination with mild high pressure treatments in traditional Portuguese ready-to-eat meat sausage. FOOD BIOSCI 2017. [DOI: 10.1016/j.fbio.2017.05.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Rubio B, Possas A, Rincón F, García-Gímeno RM, Martínez B. Model for Listeria monocytogenes inactivation by high hydrostatic pressure processing in Spanish chorizo sausage. Food Microbiol 2017; 69:18-24. [PMID: 28941900 DOI: 10.1016/j.fm.2017.07.012] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Revised: 07/13/2017] [Accepted: 07/17/2017] [Indexed: 11/16/2022]
Abstract
A central composite design was implemented to study the effect of three factors on HHP-induced L. monocytogenes inactivation in Spanish chorizo sausage, in order to increase its effectiveness: product aw (0.79-0.92), pressure intensities (349-600 MPa, at 18 °C) and holding time (0-12.53 min). Response surface methodology was implemented with backward stepwise regression to generate a model that best fitted to the experimental data. All the three factors studied significantly influenced HHP inactivation of L. monocytogenes (p < 0.05). Pathogen reductions increased as the pressure and duration of HHP treatments rose. Low values of aw seemed to exert a protective effect on L. monocytogenes and pressures below 400 MPa did not lead to significant pathogen reductions. The model was validated with independent published data. Accuracy and bias factors were also determined to evaluate the performance of the developed model, which was considered acceptable for prediction purposes. The model generated represents a mathematical tool that will help food manufacturers to improve the efficacy of HHP processing of chorizo sausage and observe the regulatory authority's specifications regarding L. monocytogenes levels while maintaining food safety.
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Affiliation(s)
- Begoña Rubio
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León, C/ Filiberto Villalobos s/n, 37770 Guijuelo, Salamanca, Spain.
| | - Arícia Possas
- Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales C-1, 14014 Córdoba, Spain
| | - Francisco Rincón
- Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales C-1, 14014 Córdoba, Spain
| | - Rosa María García-Gímeno
- Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales C-1, 14014 Córdoba, Spain
| | - Beatríz Martínez
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León, C/ Filiberto Villalobos s/n, 37770 Guijuelo, Salamanca, Spain
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Influence of High Hydrostatic Pressure Technology on Wine Chemical and Sensorial Characteristics: Potentialities and Drawbacks. ADVANCES IN FOOD AND NUTRITION RESEARCH 2017. [PMID: 28427533 DOI: 10.1016/bs.afnr.2017.01.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register]
Abstract
During last years, scientific research on high hydrostatic pressure (HHP) as a nonthermal processing technology for preservation or aging of wine has increased substantially. HHP between 200 and 500MPa is able to inactivate bacteria and yeasts in red and white wines, suggesting that it may be used for wine preservation. However, these treatments have been shown to promote changes on sensorial and physicochemical characteristics in both red and white wines, not immediately in the first month, but along storage. The changes are observed in wine color, aroma, and taste due mainly to reactions of phenolic compounds, sugars, and proteins. These reactions have been associated with those observed during wine aging, leading to aged-like wine characteristics perceived by sensorial analysis. This chapter will present the influence of HHP technology on wine chemical and sensorial characteristics, criticaly discussing its potentialities and drawbacks. The appropriate use of HHP, based on the scientific knowledge of the reactions occuring in wine promoted by HHP, will allow to exploit this technology for wine production achieving distinct characteristics to address particular market and consumer demands.
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Izydor M, Hainthaler M, Gaipl US, Frey B, Schlücker E. Static and Dynamic, but not Pulsed High-Pressure Treatment Efficiently Inactivates Yeast. Chem Eng Technol 2016. [DOI: 10.1002/ceat.201600290] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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