High pressure/temperature treatments to inactivate highly infectious prion subpopulations

Heindl, Philipp; García, Avelina Fernández; Butz, Peter; Trierweiler, Bernhard; Voigt, Heiner; Pfaff, Eberhard; Tauscher, B.

doi:10.1016/j.ifset.2007.07.013

Cited by 15 publications

(5 citation statements)

References 40 publications

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“…Brown and others (2003) significantly reduced prion infectivity in hot dogs by applying several ultra‐high pressure pulses (690 to 1200 MPa) at high temperatures (121 to and temperature (1000 to 1250 MPa, 135 to 142 °C) could also be applied to meat products that contain other TSE agents (Cardone and others 2006). However, according to Heindl and others (2008), TSE infectivity can already be decreased by up to 6 to 8 log units with shorter treatments (5 min) at 800 MPa and 80 °C. The authors stated that the decrease in infectivity with this treatment was faster than prion protein degradation and that these treatments may be less aggressive than heat treatments that are known to denature prion proteins.…”

Section: Recent Advances In Knowledge Of the Effects Of High‐pressurementioning

confidence: 98%

New Insights into the High‐Pressure Processing of Meat and Meat Products

Simonin¹,

Duranton²,

Lamballerie³

2012

Comp Rev Food Sci Food Safe

190

104

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For years, high-pressure processing has been viewed as useful for pasteurizing food while maintaining the quality of fresh food. However, even at moderate pressure, this process is not without effects on food, especially on meat products. These effects are especially important because pressure greater than 400 MPa is generally necessary to achieve efficient microbial inactivation. In this review, recent advances in the understanding of the impacts of high pressure on the overall quality of raw and processed meat are discussed. Many factors, including meat product formulation and processing parameters, can influence the efficiency of high pressure in pasteurizing meat products. It appears that new strategies are applied either (i) to improve the microbial inactivation that results from high pressure while minimizing the adverse effects of high pressure on meat quality or (ii) to take advantage of changes in meat attributes under high pressure. Most of the time, multiple preservation factors or techniques are combined to produce safe, stable, and high-quality food products. Among the new applications of high-pressure techniques for meat and meat-derivative products are their use in combination with temperature manipulation to texturize and pasteurize new meat products simultaneously.

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Section: Recent Advances In Knowledge Of the Effects Of High‐pressurementioning

confidence: 98%

New Insights into the High‐Pressure Processing of Meat and Meat Products

Simonin¹,

Duranton²,

Lamballerie³

2012

Comp Rev Food Sci Food Safe

190

104

View full text Add to dashboard Cite

show abstract

“…Another system would be through the combined, simultaneous use of HHP and mild heating (Clery-Barraud, Gaubert, Masson, & Vidal, 2004;Lee, Dougherty, & Kang, 2002;Margosch et al, 2006;Margosch, Ganzle, et al, 2004;Patazca, Koutchma, & Ramaswamy, 2006). The use of combined cycles seems to have particular relevance to the inactivation of spores (Ahn et al, 2007;Heindl et al, 2008;Shen, Urrutia Benet, Brul, & Knorr, 2005). Nonetheless, these methods cannot yet reliably be adopted commercially for food sterilization without a proper assessment of the effectiveness against pressure-resistant pathogenic spores, due to the variable effects of HHP on spore germination (Ahn et al, 2007;Wilson et al, 2008).…”

Section: Identification Of Microbiological Hazards Associated With Hhpmentioning

confidence: 99%

Microbiological food safety assessment of high hydrostatic pressure processing: A review

Rendueles

Omer

Alvseike

et al. 2011

LWT - Food Science and Technology

336

209

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“…These survive even in autoclaves and other extreme conditions (Cardone et al , 2006). HPP of about 800 MPa and a temperature of 60°C to 80°C after three cycles for 5 min can obliterate these prions (Heindl et al , 2008).…”

Section: Effect Of Hpp On Microbial Activitiesmentioning

confidence: 99%

Impact of high pressure processing on microbiological, nutritional and sensory properties of food: a review

Amsasekar

Mor

Kishore

et al. 2022

NFS

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Purpose The increased demand for high-quality, nutritionally rich processed food has led to non-thermal food processing technologies like high pressure processing (HPP), a novel process for microbial inactivation with minimal loss of nutritional and sensory properties. The purpose of this paper is to highlight the impact of HPP on the microbiological, nutritional and sensory properties of food. Design/methodology/approach Recent research on the role of HPP in maintaining food quality and safety and the impact of process conditions with respect to various food properties have been explored in this paper. Also, the hurdle approach and the effectiveness of HPP on food quality have been documented. Findings HPP has been verified for industrial application, fulfilling the consumer demand for processed food with minimum nutrition loss at low temperatures. The positive impact of HPP with other treatments is known as the hurdle approach that enhances its impact against microorganism activity and minimizes the effects on nutrition and sensory attributes. Originality/value This paper highlights the impact of HPP on various food properties and a good alternative as non-thermal technology for maintaining shelf life, sensory properties and retention of nutrients.

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High pressure/temperature treatments to inactivate highly infectious prion subpopulations

Cited by 15 publications

References 40 publications

New Insights into the High‐Pressure Processing of Meat and Meat Products

New Insights into the High‐Pressure Processing of Meat and Meat Products

Microbiological food safety assessment of high hydrostatic pressure processing: A review

Impact of high pressure processing on microbiological, nutritional and sensory properties of food: a review

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