High hydrostatic pressure inactivation of vegetative microorganisms, aerobic and anaerobic spores in pork Marengo, a low acidic particulate food product

Moerman, Floor

doi:10.1016/j.meatsci.2004.07.001

Cited by 55 publications

(43 citation statements)

References 15 publications

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“…As the inactivation of viruses and extinction of bacilli have been reported when the applied pressure was higher than 600 MPa [26], the pressure of 980 MPa in our HHP condition was high enough to ensure a high sterilization effect.…”

Section: In Vivo Studiesmentioning

confidence: 91%

The use of high-hydrostatic pressure treatment to decellularize blood vessels

Funamoto¹,

Nam²,

Kimura³

et al. 2010

Biomaterials

245

188

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Section: In Vivo Studiesmentioning

confidence: 91%

The use of high-hydrostatic pressure treatment to decellularize blood vessels

Funamoto¹,

Nam²,

Kimura³

et al. 2010

Biomaterials

245

188

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“…Although pressure levels in the range of 400-800 MPa inactivates the vegetative forms of pathogenic and spoilage bacteria (San Martin et al 2002;Smelt et al 2002;Velazquez et al 2002Velazquez et al , 2005aMoermann 2005;Torres and Velazquez 2008;Valdez-Fragoso et al 2010), the inactivation of bacterial spores by pressure alone is not possible. Therefore, current HPP products on the market rely on refrigeration, reduced water activity and/or low pH to prevent bacterial spore outgrowth.…”

Section: Inactivation Of Bacterial Sporesmentioning

confidence: 99%

High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods

Mújica-Paz

Valdez-Fragoso

Samson

et al. 2011

Food Bioprocess Technol

292

114

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The food-processing industry has made large investments in processing facilities relying mostly on conventional thermal processing technologies with well-established reliability and efficacy. Replacing them with one of the novel alternatives recently developed is a decision that must be carefully approached. Among them, high-pressure processing (HPP), at room or refrigerated temperature, is now a wellestablished option experiencing worldwide commercial growth. Surveys have shown an excellent consumer acceptance of HPP technology. For financial feasibility reasons, HPP treatments must be kept short, a challenge that can be met by some of the alternatives here reviewed such as the use of the hurdle technology concept. Although HPP technology is limited to pasteurization treatments, the combination of high pressure and high temperature used in pressureassisted thermal processing (PATP) can be used to sterilize foods. An analysis of alternatives to achieve the inactivation of bacterial spores at the lowest temperature possible highlights the need for additional research on the use of germinants. Because of incomplete research, PATP presents several implementation challenges, including the modeling of food temperature, the determination of inactivation kinetics particularly for bacterial spores, and the prediction of chemical changes including the potential formation of toxic compounds.

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“…decreasing microorganisms counts by a high hydrostatic pressure, is under examination as an alternative to the traditional heat pasteurisation. Moerman (2005) studied the inactivation of microorganisms, aerobic and anaerobic spores in pork. A mixture prepared by stewing bits of meat, carrot, and peas (pH neutral) was inoculated with several strains of spore-forming and vegetative microorganisms.…”

mentioning

confidence: 99%

High pressure inactivation of Enterococcus faecium - modelling and verification

Landfeld¹,

Strohalm²,

Kýhos³

et al. 2009

Czech J. Food Sci.

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Landfeld A., Strohalm J., Kýhos K., Průchová J., Houška M., Novotná P., Schlemmerová L., Šmuhařová H., Špelina V., Čermák P., Pavlišová K., Měřička P. High-pressure inactivation data were obtained for model working suspensions of Enterococcus faecium in saline solutions in pH range from 5.5 to 6.8, at water activity 0.99 (corresponding to the saline solution). The data were predicted for the pressure range of 450 MPa to 550 MPa, at the initial model suspension temperature 6-7°C prior to pressurising. The results indicate that E. faecium is a highly resistant organism under physiological pH values. With decreasing the substrate pH, the tolerance to the inactivation effects of high pressure decreased. The high-pressure inactivation proved ineffective for the above organism in the range of physiological pH values. The values for high-pressure inactivation model were specified and the calculated parameters of high-pressure inactivation were compared to the experimental data for the working suspensions of E. faecium in cow and human milks. As to cow milk, the predicted data showed some deviation from the model experimental results, while with human milk the model failed completely. High-pressure inactivation of E. faecium in human milk proved to be significantly more effective than that predicted by a model based on the saline solution.

show abstract

High hydrostatic pressure inactivation of vegetative microorganisms, aerobic and anaerobic spores in pork Marengo, a low acidic particulate food product

Cited by 55 publications

References 15 publications

The use of high-hydrostatic pressure treatment to decellularize blood vessels

The use of high-hydrostatic pressure treatment to decellularize blood vessels

High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods

High pressure inactivation of Enterococcus faecium - modelling and verification

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