High-pressure processing – effects on microbial food safety and food quality

Abstract

High-pressure processing (HPP) is a nonthermal process capable of inactivating and eliminating pathogenic and food spoilage microorganisms. This novel technology has enormous potential in the food industry, controlling food spoilage, improving food safety and extending product shelf life while retaining the characteristics of fresh, preservative-free, minimally processed foods. As with other food processing methods, such as thermal processing, HPP has somewhat limited applications as it cannot be universally applied to all food types, such as some dairy and animal products and shelf-stable low-acid foods. Herein, we discuss the effects of high-pressure processing on microbial food safety and, to a lesser degree, food quality.

Effects of High-Pressure Technology on the Functional Properties of Milk and Fermented Milk Products

“…Therefore, the interactions between the denatured whey proteins and the other milk proteins might be different in pressure-treated and heat-treated milk leading variations in yogurt gel. Treatments at > 250 MPa could increase the casein micelle [11,24,[32][33][34].…”

“…At pressures > 1,000 MPa even bacterial spores are killed. However, UHPP has not been used in sterilization processes yet [11,27].…”

“…In the case of HPP, it has shown that pressures ranging between 300 and 600 MPa can destroy yeasts, molds and most vegetative bacteria, including most infectious food-borne pathogens such as Escherichia coli, Salmonella and Listeria [7,11].…”

“…In dairy food processing HHP is used for milk stabilization and to define the pressure-induced structural modifications of the main milk constituents (caseins, whey proteins, fat globules, enzymes), inactivation of microorganisms, depression of freezing point of water, and recovery of lactose and proteins from dairy waste water (nutraceuticals, drugs, food additives [1,7,11,[19][20][21][22].…”

Dynamic Stresses of Lactic Acid Bacteria Associated to Fermentation Processes

“…High pressure stress response: High-pressure processing (HPP) or high pressure homogenization (HPH) are non-thermal processes capable of inactivating and eliminating pathogenic and food spoilage microorganisms in specific foods [11,72], and it represents an exceptional stimulus for most mesophilic bacteria. Several proteins are induced after high pressure treatment and some of these have also been involved in the response to other various stresses [8].…”