Microbiological effects of high pressure processing on food
Paper Details
Microbiological effects of high pressure processing on food
Abstract
In recent years high pressure (HP) processing has been investigated as an alternative method for food preservation. HP technology allows inactivation of microorganisms while maintaining sensory and nutritional properties of foods. Consumers have increased their demand for high-quality foods that are convenient and nutritious, that have fresh flavour, texture, colour and minimal or no chemical preservatives, and above all, that are safe. The use of non-thermal methods for food preservation is due to consumer demands for microbiological safe products, without changes in the sensory and nutritional qualities of the product. High hydrostatic pressure (HHP) has emerged as an alternative totraditional thermal processing methods for foods. High-pressure processing (HPP) entails the pasteurization of food using pressure in the 100-600 MPa range, which results in a reduction of microbial loads and thus extends the shelf life of the processed food. The scientific theories behind HPP should be fully understood before appropriate parameter conditions such as pressure, temperature, time, and pH can be accurately selected. Among these, the pressure-resistant characteristics of various microorganisms, as well as their potential physiological response to HPP, are key factors that must be considered when developing HPP foods.
Aannou S, Garriga M, Jofre A, Aymerich T, Galvez A, Maqueda M. 2010. Combined effect of enterocin AS-48 and high hydrostatic pressure to control food-borne pathogens inoculated in low acid fermented sausages. Meat Science 84, 594-600.
Abe F. 2007. Exploration of the effects of high hydrostatic pressure on microbial growth, physiology, and survival: perspectives from piezophysiology. Bioscience, Biotechnology and Biochemistry 71, 2347-2357.
Bermúdez-Aguirre D, Barbosa-Cánovas GV. 2011. An update on high hydrostatic pressure, from the laboratory to industrial applications. Food Engineering Reviews 3, 44-61.
Cheftel JC. 1995. Review: High pressure, microbial inactivation and food preservation. Food Science and Technology International 1, 75– 90.
Chiao-Ping Hsu, Hsiao-Wen Huang, Chung-Yi Wang. 2014. Effects of high-pressure processing on the quality of chopped raw Octopus. Food Science and Technology 56, 303-308.
Chilton P, Isaacs NS, Mackey B, Stenning R. 1997. The effects of high hydrostatic pressure on bacteria. In K. Heremans (Ed.), High pressure research in the biosciences and biotechnology. Belgium’ Leuven University Press (225–228 p).
Chung YK, Yosuef AE. 2010. Synergistic effect of high pressure processing and Lactobacillus casei antimicrobial activity against pressure resistant Listeria monocytogenes. New Biotechnology 27, 403-408.
Chung KS, Kim JY, Kim YM. 2003. Comparison of antibacterial activities of garlic juice and heat-treated garlic juice. Korean Journal of Food Science and Technology 35, 540-543.
Da Poian AT, Gomes AM O, Oliveira RJN, Silva JL. 1996. Migration of vesicular stomatitis virus glycoprotein to the nucleus of infected cells. Proceedings of the National Academy of Science United States of America 93, 8268– 8273.
Farkas DF, Hoover DG. 2000. High pressure processing. Journal of Food Science, Supplement-Kinetics of Microbial Inactivation for Alternative Food Processing Technologies 65, 47– 64.
Farkas DF, Hoover DG. 2000. High pressure processing. Journal of Food Science, Supplement-Kinetics of Microbial Inactivation for Alternative Food Processing Technologies 65, 47– 64.
Fengxia L, Yongtao W, Renjie L, Xiufang B, Xiaojun L. 2013. Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars. Innovative Food Science and Emerging Technologies. In Press.
Gaspar LP, Johnson JE, Silva JL, Da Poian AT. 1997. Partially folded states of the capsid protein of cowpea severe mosaic virus in the disassembly pathway. Journal of Molecular Microbiology and Biotechnology 273, 456– 466.
Gaspar LP, Silva ACB, Gomes AMO, Freitas MS, Ano Bom APD, Schwarcz WD. 2002. Hydrostatic pressure induces the fusion-active state of enveloped viruses. The Journal of Biological Chemistry 277, 8433–8439.
Gudmundsson M, Hafsteinsson H. 2002. Minimal processing in practice: Seafood. In T. Ohlsson, & N. Berngtsson (Eds.), Minimal processing technologies in the food industry. Cambridge’ Woodland Publishing Ltd. (245– 266 p).
Guerrero-Beltran J, Barbosa-Canovas G, Swanson B. 2005. High hydrostatic pressure processing of fruit and vegetable products. Food Reviews International 21, 411–425.
Hendrickx M, Ludikhuyze L, Van den Broeck I, Weemaes C. 1998. Effects of high pressure on enzymes related to food quality. Trends in Food Science and Technology 9, 197– 203.
Hiremath N, Ramaswamy HS. 2012. High-pressure destruction kinetics of spoilage and pathogenic microorganisms in mango juice. Journal of Food Processing and Preservation 36, 113-125.
Hoover DG. Metrick C, Papineau AM, Farkas DF, Knorr D. 1989. Biological effects of high hydrostatic pressure on food microorganisms. Food Technology 43, 99– 107.
Huang HW, Lung HM, Yang BB,Wang CY. 2014. Responses of microorganisms to high hydrostatic pressure processing. Food Control 40, 250- 259.
Huang Y, Haiqiang MY Chen. 2013. Inactivation of Escherichia coli O157:H7 and Salmonella spp. in strawberry puree by high hydrostatic pressure with/without subsequent frozen storage. International Journal of Food Microbiology 160 ,337–343.
Isaacs NS, Chilton P, Mackey B. 1995. Studies on the inactivation of microorganisms by high pressure. In D. A. Ledward, D. E. Johnston, R. G. Earnshaw, & A. P. M. Hasting (Eds.), High pressure processing of foods. UK’ Nottingham University Press. ( 65– 79 p).
Jofrè A, Aymerich T, Bover-Cid S, Garriga M. 2010. Inactivation and recovery of Listeria monocytogenes, Salmonella enterica and Staphylococcus aureus after high pressure treatments up to 900 MPa. International Microbiology 13, 105-112.
Jofrè A, Aymerich T, Bover-Cid S, Garriga M. (2010). Inactivation and recovery of Listeria monocytogenes, Salmonella enterica and Staphylococcus aureus after high pressure treatments up to 900 MPa. International Microbiology 13, 105-112.
Kim YD, Kim KM, Hur CK, Kim ES, Cho IK, Kim KJ. (2004). Antimicrobial activity of garlic extracts according to different cooking methods. Korean Journal of Food Preservation 11, 400-404.
Kingsley DH, Hoover DG, Papfragkou E, Richards GP. (2002). Inactivation of hepatitis A virus and a calicivirus by high hydrostatic pressure. Journal of Food Protection 65, 1605– 1609.
Kingsley DH, Hoover DG, Papfragkou E, Richards GP. (2002). Inactivation of hepatitis A virus and a calicivirus by high hydrostatic pressure. Journal of Food Protection 65, 1605– 1609.
Knorr D. 1999. Novel approaches in food-processing technology: New technologies for preserving foods and modifying function. Current Opinion in Biotechnology 10, 485– 491.
Kyung K, Young Kim, Miryung K, Bong N, Won-Seok CH. 2014. Effect of high hydrostatic pressure (HHP) treatment on flavor, physicochemical properties and biological functionalities of garlic. Food Science and Technology 55 , 347-354.
Laura WM, Malco CR, Joseph PK, Mark L, Margaret FP, Mary S, Alan LK. 2005. High pressure processing of shellfish: A review of microbiological and other quality aspects. Innovative Food Science and Emerging Technologies 6, 257 – 270.
Linton M, McClements JMJ, Patterson MF. (2001). Inactivation of pathogenic Escherichia coli in skimmed milk using high hydrostatic pressure. Innovative Food Science and Emerging Technologies 2, 99– 104.
Mackey BM, Foristie`re K, Isaacs N. 1995. Factors affecting the pressure resistance of Listeria monocytogenes to high hydrostatic pressure. Food Biotechnology 9, 1–11.
Marina Muñoz-Cuevas, Leymaya Guevara, Arantxa Aznar , Antonio Martínez, Paula M. Periago, Pablo S. Fernández. 2013. Characterisation of the resistance and the growth variability of Listeria monocytogenes after high hydrostatic pressure treatments. Food Control 29, 409-415.
Marquis RE. (1976). High pressure microphysiology. Advances in Microbial Physiology 14, 159– 241.
McClements JMJ, Patterson MF, Linton M. (2001). The effect of growth stage and growth temperature in high hydrostatic pressure inactivation of some psychrotrophic bacteria in milk. Journal of Food Protection 64, 514– 522.
Mohamed HMH, Diono BHS, Yousef EY. 2012. Structural changes in Listeria monocytogenes treated with gamma radiation, pulsed electric field and ultra-high pressure. Journal of Food Safety 32, 66-73.
Myers K, Montoya D, Cannon J, Dickson J, Sebranek MJ. 2013. The effect of high hydrostatic pressure, sodium nitrite and salt concentration on the growth of Listeria monocytogenes on RTE ham and turkey. Meat Science 93, 263–268.
Niven GW, Miles CA, Mackey BM. 1999. The effects of hydrostatic pressure on ribosome conformation in Escherichia coli: An in vivo study using differential scanning calorimetry. Microbiology 145, 419–425.
Patterson MF, Quinn M, Simpson R, Gilmour A. 1995. Sensitivity of vegetative pathogens to high hydrostatic pressure treatment in phosphate-buffered saline and foods. Journal of Food Protection 58, 524– 529.
Pontes L, Cordeiro Y, Giongo V, Villas-Boas M, Barreto A, Arau´ jo JR. 2001. Pressure-induced formation of inactive tripleshelled rotavirus particles is associated with changes in the spike protein VP4. Journal of Molecular Biology 307, 1171– 1179.
Pontes L, Cordeiro Y, Giongo V, Villas-Boas M, Barreto A, Arau´ jo JR. 2001. Pressure-induced formation of inactive tripleshelled rotavirus particles is associated with changes in the spike protein VP4. Journal of Molecular Biology 307, 1171– 1179.
Ramaswamy HS, Zaman SU, Smith JP. 2008. High pressure destruction kinetics of Escherichia coli (O157:H7) and Listeria monocytogenes (Scott A) in a fish slurry. Journal of Food Engineering 87, 99-106.
Shigehisa T, Ohmori T, Saito A, Taji S, Hayashi R. 1991. Effects of high pressure on the characteristics of pork slurries and inactivation of microorganisms associated with meat and meat products. International Journal of Food Microbiology 12, 207– 216.
Silva JL, Oliveira AC, Gomes AMO, Lima LMTR, Mohana-Borges R, Pacheco ABF. 2002. Pressure induces folding intermediates that are crucial for protein-DNA recognition and virus assembly. Biochimica et Biophysica Acta 1595, 250– 265.
Silva JL, Oliveira AC, Gomes AMO, Lima LMTR, Mohana-Borges R, Pacheco ABF. 2002. Pressure induces folding intermediates that are crucial for protein-DNA recognition and virus assembly. Biochimica et Biophysica Acta 1595, 250– 265.
Simpson RK, Gilmour A. 1997. The effect of high hydrostatic pressure in Listeria monocytogenes in phosphate-buffered saline and model food systems. Journal of Applied Microbiology 83, 181–188.
Smelt JPPM. 1998. Recent advances in the microbiology of high pressure processing. Trends in Food Science and Technology 9, 152– 158.
Smelt JPPM, Hellemons JC, Wouters PC, Van Gerwen SJC. 2002. Physiological and mathematical aspects in setting criteria for decontamination of foods by physical means. International Journal of Food Microbiology 78, 57– 77.
Torres JA, Velazquez G. 2005. Commercial opportunities and research challenges in the high pressure processing of foods. Journal of Food Engineering 67, 95-112.
Van Dolah FM. 2000. Diversity of marine and freshwater algal toxins. In L. M. Botana (Ed.), Seafood and freshwater toxins: Pharmacology, physiology and detection. New York’ Marcel Dekker. (19–43 p).
Wilkinson N, Kurdziel AS, Langton S, Needs E, Cook N. 2001. Resistance of poliovirus to inactivation by hydrostatic pressures. Innovative Food Science and Emerging Technologies 2, 95– 98.
Wouters PC, Galaasker E, Smelt JPPM. 1998. Effects of high pressure on inactivation kinetics and events related to proton efflux in Lactobacillus plantarum. Applied and Environmental Microbiology 64, 509– 514.
Nila Ghasemkhani, Afsaneh Morshedi, Zahra Poursharif, Banafsheh Aghamohammadi, Mina Akbarian, Fatemeh Moayedi (2014), Microbiological effects of high pressure processing on food; JBES, V4, N4, April, P133-145
https://innspub.net/microbiological-effects-of-high-pressure-processing-on-food/
Copyright © 2014
By Authors and International
Network for Natural Sciences
(INNSPUB) https://innspub.net
This article is published under the terms of the
Creative Commons Attribution License 4.0