Destruction of Salmonella Enteriditis inoculated onto raw almonds by high hydrostatic pressure

High hydrostatic pressure can improve the microbial quality of sauerkraut during storage

“…However some microorganisms, including potential pathogens, are very resistant to thermal treatments and can proliferate quickly in pasteurised sauerkraut reducing its shelf-life and increasing the likelihood of food-borne illness. High hydrostatic pressure (HHP) is a non-thermal technology that is receiving a great deal of interest as a technique to inactivate microorganism extending the shelf-life of food products (Goodridge, Willford, & Kalchayanand, 2006). In contrast to conventional heat treatment, HHP causes slight or no deterioration of food quality attributes such as colour, flavour, and nutritional constituents (Oey, Van der Plancken, Van Loey, & Hendrickx, 2008).…”

Response surface methodology to investigate the effect of high pressure processing on Salmonella inactivation on dry-cured ham

“…In agreement with this fact, no loss in viability of Salmonella spp. inoculated onto raw almonds (a w = 0.56) was found after HPP at 414 MPa/5 min/25°C (Goodridge et al, 2006). These findings demonstrate the relevant influence of the food matrix on the HPP-induced bacterial inactivation.…”

“…in laboratory media or food products. For instance, more than 7 Log reductions were observed when Salmonella was pressurised in phosphate buffer pH 7 at 400 MPa/10 min/24°C (Chapleau et al, 2006), in 0.1% peptone at 414 MPa/5 min/25°C (Goodridge et al, 2006) or deionised water at 400 MPa/5 min/25°C (Gou, Hyeon-Yong, & Juhee, 2010). Inoculated in UHT whole milk, strains of Salmonella spp.…”

“…), the nature and characteristics of the substrate are known to clearly determine the lethal effects of HPP. The baroresistance of microorganisms is generally higher in foods than in buffered suspensions or microbiological culture media (Goodridge, Willford, & Kalchayanand, 2006;Patterson, 2005) and the HPP efficiency evaluated in laboratory systems cannot be extrapolated under realistic conditions in foods. Therefore, it is important to assess and validate the effect of HPP in the product of interest (Erkmen & Dogan, 2004;Patterson, 2005;Rendueles et al, 2011).…”

Recent Advances in the Application of Non Thermal Methods for the Prevention of Salmonella in Foods

“…The applicability of HPP as a preservation method against Salmonella has also been evaluated for products with lower water activity such as raw almonds. Goodridge et al (2006) studied the effect of continuous and oscillatory HPP treatment on the viability of two Salmonella Enteriditis strains (FDA and PT30) inoculated onto raw almonds. Continuous pressurization of raw almonds resulted in less than one log reduction whereas the oscillatory process provided 1.27 and 1.16 log reduction for FDA and PT30 strains, respectively.…”