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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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Hao J, Lei Y, Gan Z, Zhao W, Shi J, Jia C, Sun A. Synergetic Inactivation Mechanism of Protocatechuic Acid and High Hydrostatic Pressure against Escherichia coli O157:H7. Foods 2021; 10:foods10123053. [PMID: 34945604 PMCID: PMC8701084 DOI: 10.3390/foods10123053] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 11/12/2021] [Accepted: 12/03/2021] [Indexed: 11/16/2022] Open
Abstract
With the wide application of high hydrostatic pressure (HHP) technology in the food industry, safety issues regarding food products, resulting in potential food safety hazards, have arisen. To address such problems, this study explored the synergetic bactericidal effects and mechanisms of protocatechuic acid (PCA) and HHP against Escherichia coli O157:H7. At greater than 200 MPa, PCA (1.25 mg/mL for 60 min) plus HHP treatments had significant synergetic bactericidal effects that positively correlated with pressure. After a combined treatment at 500 MPa for 5 min, an approximate 9.0 log CFU/mL colony decline occurred, whereas the individual HHP and PCA treatments caused 4.48 and 1.06 log CFU/mL colony decreases, respectively. Mechanistically, membrane integrity and morphology were damaged, and the permeability increased when E. coli O157: H7 was exposed to the synergetic stress of PCA plus HHP. Inside cells, the synergetic treatment additionally targeted the activities of enzymes such as superoxide dismutase, catalase and ATPase, which were inhibited significantly (p ≤ 0.05) when exposed to high pressure. Moreover, an analysis of circular dichroism spectra indicated that the synergetic treatment caused a change in DNA structure, which was expressed as the redshift of the characteristic absorption peak. Thus, the synergetic treatment of PCA plus HHP may be used as a decontamination method owing to the good bactericidal effects on multiple targets.
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Affiliation(s)
- Jingyi Hao
- College of Biological Sciences and Biotechnology, Beijing Forestry University, No. 35 Qinghua East Road, Haidian District, Beijing 100083, China; (J.H.); (Y.L.); (Z.G.); (W.Z.); (J.S.); (C.J.)
- Beijing Key Laboratory of Food Processing and Safety in Forestry, No. 35 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Yuqing Lei
- College of Biological Sciences and Biotechnology, Beijing Forestry University, No. 35 Qinghua East Road, Haidian District, Beijing 100083, China; (J.H.); (Y.L.); (Z.G.); (W.Z.); (J.S.); (C.J.)
- Beijing Key Laboratory of Food Processing and Safety in Forestry, No. 35 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Zhilin Gan
- College of Biological Sciences and Biotechnology, Beijing Forestry University, No. 35 Qinghua East Road, Haidian District, Beijing 100083, China; (J.H.); (Y.L.); (Z.G.); (W.Z.); (J.S.); (C.J.)
- Beijing Key Laboratory of Food Processing and Safety in Forestry, No. 35 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Wanbin Zhao
- College of Biological Sciences and Biotechnology, Beijing Forestry University, No. 35 Qinghua East Road, Haidian District, Beijing 100083, China; (J.H.); (Y.L.); (Z.G.); (W.Z.); (J.S.); (C.J.)
- Beijing Key Laboratory of Food Processing and Safety in Forestry, No. 35 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Junyan Shi
- College of Biological Sciences and Biotechnology, Beijing Forestry University, No. 35 Qinghua East Road, Haidian District, Beijing 100083, China; (J.H.); (Y.L.); (Z.G.); (W.Z.); (J.S.); (C.J.)
- Beijing Key Laboratory of Food Processing and Safety in Forestry, No. 35 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Chengli Jia
- College of Biological Sciences and Biotechnology, Beijing Forestry University, No. 35 Qinghua East Road, Haidian District, Beijing 100083, China; (J.H.); (Y.L.); (Z.G.); (W.Z.); (J.S.); (C.J.)
- Beijing Key Laboratory of Food Processing and Safety in Forestry, No. 35 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Aidong Sun
- College of Biological Sciences and Biotechnology, Beijing Forestry University, No. 35 Qinghua East Road, Haidian District, Beijing 100083, China; (J.H.); (Y.L.); (Z.G.); (W.Z.); (J.S.); (C.J.)
- Beijing Key Laboratory of Food Processing and Safety in Forestry, No. 35 Qinghua East Road, Haidian District, Beijing 100083, China
- Correspondence: ; Tel.: +86-010-62336700
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High-Pressure-Induced Sublethal Injuries of Food Pathogens-Microscopic Assessment. Foods 2021; 10:foods10122940. [PMID: 34945491 PMCID: PMC8700888 DOI: 10.3390/foods10122940] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 11/17/2021] [Accepted: 11/23/2021] [Indexed: 11/16/2022] Open
Abstract
High Hydrostatic Pressure (HHP) technology is considered an alternative method of food preservation. Nevertheless, the current dogma is that HHP might be insufficient to preserve food lastingly against some pathogens. Incompletely damaged cells can resuscitate under favorable conditions, and they may proliferate in food during storage. This study was undertaken to characterize the extent of sublethal injuries induced by HHP (300-500 MPa) on Escherichia coli and Listeria inncua strains. The morphological changes were evaluated using microscopy methods such as Scanning Electron Microscopy (SEM), Transmission Electron Microscopy (TEM), and Epifluorescence Microscopy (EFM). The overall assessment of the physiological state of tested bacteria through TEM and SEM showed that the action of pressure on the structure of the bacterial membrane was almost minor or unnoticeable, beyond the L. innocua wild-type strain. However, alterations were observed in subcellular structures such as the cytoplasm and nucleoid for both L. innocua and E. coli strains. More significant changes after the HHP of internal structures were reported in the case of wild-type strains isolated from raw juice. Extreme condensation of the cytoplasm was observed, while the outline of cells was intact. The percentage ratio between alive and injured cells in the population was assessed by fluorescent microscopy. The results of HHP-treated samples showed a heterogeneous population, and red cell aggregates were observed. The percentage ratio of live and dead cells (L/D) in the L. innocua collection strain population was higher than in the case of the wild-type strain (69%/31% and 55%/45%, respectively). In turn, E. coli populations were characterized with a similar L/D ratio. Half of the cells in the populations were distinguished as visibly fluorescing red. The results obtained in this study confirmed sublethal HHP reaction on pathogens cells.
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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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Vella J, Hemar Y, Gu Q, Wu ZR, Li N, Söhnel T. In-situ SAXS investigation of high-pressure triglyceride polymorphism in milk cream and anhydrous milk fat. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110174] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Bahrami A, Moaddabdoost Baboli Z, Schimmel K, Jafari SM, Williams L. Efficiency of novel processing technologies for the control of Listeria monocytogenes in food products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.009] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Nasiłowska J, Sokołowska B, Fonberg-Frączek M. Behavior of Listeria innocua Strains Under Pressure Treatment – Inactivation and Sublethal Injury. POL J FOOD NUTR SCI 2019. [DOI: 10.31883/pjfns-2019-0004] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
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Misiou O, van Nassau TJ, Lenz CA, Vogel RF. The preservation of Listeria -critical foods by a combination of endolysin and high hydrostatic pressure. Int J Food Microbiol 2018; 266:355-362. [DOI: 10.1016/j.ijfoodmicro.2017.10.004] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2017] [Revised: 08/31/2017] [Accepted: 10/01/2017] [Indexed: 10/18/2022]
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Buzrul S. Evaluation of Different Dose-Response Models for High Hydrostatic Pressure Inactivation of Microorganisms. Foods 2017; 6:E79. [PMID: 28880255 PMCID: PMC5615291 DOI: 10.3390/foods6090079] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2017] [Revised: 08/25/2017] [Accepted: 09/05/2017] [Indexed: 11/17/2022] Open
Abstract
Modeling of microbial inactivation by high hydrostatic pressure (HHP) requires a plot of the log microbial count or survival ratio versus time data under a constant pressure and temperature. However, at low pressure and temperature values, very long holding times are needed to obtain measurable inactivation. Since the time has a significant effect on the cost of HHP processing it may be reasonable to fix the time at an appropriate value and quantify the inactivation with respect to pressure. Such a plot is called dose-response curve and it may be more beneficial than the traditional inactivation modeling since short holding times with different pressure values can be selected and used for the modeling of HHP inactivation. For this purpose, 49 dose-response curves (with at least 4 log10 reduction and ≥5 data points including the atmospheric pressure value (P = 0.1 MPa), and with holding time ≤10 min) for HHP inactivation of microorganisms obtained from published studies were fitted with four different models, namely the Discrete model, Shoulder model, Fermi equation, and Weibull model, and the pressure value needed for 5 log10 (P₅) inactivation was calculated for all the models above. The Shoulder model and Fermi equation produced exactly the same parameter and P₅ values, while the Discrete model produced similar or sometimes the exact same parameter values as the Fermi equation. The Weibull model produced the worst fit (had the lowest adjusted determination coefficient (R²adj) and highest mean square error (MSE) values), while the Fermi equation had the best fit (the highest R²adj and lowest MSE values). Parameters of the models and also P₅ values of each model can be useful for the further experimental design of HHP processing and also for the comparison of the pressure resistance of different microorganisms. Further experiments can be done to verify the P₅ values at given conditions. The procedure given in this study can also be extended for enzyme inactivation by HHP.
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Affiliation(s)
- Sencer Buzrul
- Auditing Department, Tütün ve Alkol Piyasası Düzenleme Kurumu (TAPDK), 06520 Ankara, Turkey.
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Dallagnol AM, Barrio Y, Cap M, Szerman N, Castellano P, Vaudagna SR, Vignolo G. Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1956-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Liu HB, Li P, Sun C, Du XJ, Zhang Y, Wang S. Inhibitor-Assisted High-Pressure Inactivation of Bacteria in Skim Milk. J Food Sci 2017; 82:1672-1681. [DOI: 10.1111/1750-3841.13737] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2016] [Revised: 04/07/2017] [Accepted: 04/14/2017] [Indexed: 12/21/2022]
Affiliation(s)
- Hai-bin Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
| | - Ping Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
| | - Chang Sun
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
| | - Xin-jun Du
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
| | - Yan Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
| | - Shuo Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology & Business Univ. (BTBU); Beijing 100048 China
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