Efficiency of high hydrostatic pressure at 600 MPa against food-borne microorganisms by challenge tests on convenience meat products

Jofré, Anna; Aymerich, Teresa; Grèbol, Narcı́s; Garriga, Margarita

doi:10.1016/j.lwt.2008.12.001

Cited by 107 publications

(72 citation statements)

References 16 publications

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“…What is not less important, other authors mention that the microbial count is not reduced to the final effect immediately after the pressure treatment but shows a significant decrease during cold storage (Jofré et al, 2009;Simonin, Duranton, & de Lamballerie, 2012). Analysing the information in scientific literature and experiments data, it can be concluded that the prior amount of microorganisms (contamination level) play very significant role in the meat, and the stages of microorganism development were important.…”

Section: Resultsmentioning

confidence: 98%

Effect of high pressure processing on microbial load in pork

Sazonova¹,

Galoburda²,

Grāmatiņa³

2017

Research for Rural Development

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Fresh meat is a highly perishable product due to its biological composition as it serves as an ideal environment for the growth and propagation of microorganisms and common food-borne pathogens. High pressure processing (HPP) is a cold pasteurization treatment to extend shelf-life while preserving the sensory and nutritional characteristics of the product. The aim of this research was to evaluate the effects of HPP on the fresh porcine Musculus longissimus lumborum microbial load and related physical properties (pH, water activity a w , and moisture content). Vacuum packed meat samples were treated at 50, 100, 200, 300, 400, and 500 MPa for 1, 5, and 15 min in a high-pressure processor ISO-Lab S-FL-100-250-09-W (Stansted Fluid Power Ltd., UK). Pressure treatment above 300 MPa resulted in a significant (p < 0.05) decrease of total plate count. However, the studied pressurizing time had no significant effect on microbial lethality at the same pressure applied. Other important parameters such as water activity, moisture, and pH were determined as they directly affect microorganism growth and resistance to pressure. A slight increase in pork pH was observed with increased pressure. No significant changes in water activity and moisture content were observed as a result of high pressure treatment. For future researches it would be important to evaluate the dynamics of microbial growth during storing as part of cells after pressure treatment are injured and not eliminated immediately; therefore, microbial count may further decrease during cold storage.

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Section: Resultsmentioning

confidence: 98%

Effect of high pressure processing on microbial load in pork

Sazonova¹,

Galoburda²,

Grāmatiņa³

2017

Research for Rural Development

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“…High pressure processing (HPP) is a novel non thermal technique that can be used to retard the growth of different pathogens to ensure the safety of meat and meat products (Jofre et al 2009). This technology involves application of high pressure to packaged food to avoid contamination during processing.…”

Section: High Pressure Processingmentioning

confidence: 99%

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

et al. 2015

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Globally, the demand for safe, healthy and nutritious meat and allied products possesses improved taste with extended shelf life is mounting. Microbial safety is among the imperative challenges that prevails in meat products because they provide an ideal medium for the growth of microorganisms particularly pathogenic bacteria. The incidence of these microbes can result quality deterioration of products leading towards food borne diseases when consumed by peoples. Several preservation technologies like chemical and biological interventions are effective to retard or inactivate the growth of micro-organisms most commonly related to food-borne diseases. Despite these, innovative approaches like hydrostatic pressure processing, active packaging, pulse electric field, hurdle approach and use of natural antimicrobials can be deployed to enhance the safety of meat and meat products. The objective of review is to describe the current approaches and developing technologies for enhancing safety of meat and allied meat products.

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“…The piezoprotection given by low a w can be related to the stabilization of proteins (particularly enzymes), reducing its pressure-induced denaturation in biological systems (Georget et al, 2015). However, in the light of the application of HPP to real food matrices, it is important to highlight that this undesirable protective effect will be compensated by the inhibition of the recovery and potential growth of the cells during storage time Jofré, Aymerich, Grèbol, & Garriga, 2009).…”

Section: Monocytogenes Inactivationmentioning

confidence: 99%