Inactivation and recovery of bacterial strains, individually and mixed, in milk after high pressure processing

Zagorska, Jeļena; Galoburda, Ruta; Raita, Svetlana; Liepa, Marika

doi:10.1016/j.idairyj.2021.105147

Cited by 11 publications

(8 citation statements)

References 35 publications

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“…The degree of resistance of milk associated pathogenic and/or spoilage microorganisms against high pressure is affected by multiple factors such as species and strains, bacterial shape, inoculum level, physiological state of bacteria, milk composition, processing pressure, holding time, temperature, and growth phase (Zagorska et al 2021;Serna-Hernandez et al 2021).…”

Section: Effects Of Hpp On Microbial Inactivation In Milkmentioning

confidence: 99%

Recent Advances in High Pressure Processing of Milk and Milk Products - A review

Agriopoulou

SEVEROĞLU

Varzakas

et al. 2023

J Agr Sci-Tarim Bili

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As the global consumers’ demand towards minimally processed freshlike foods has been continuously increasing, efforts to develop novel food processing technologies have been intensified. Among non-thermal food processing technologies, high pressure processing (HPP) seems to be more advantageous due to its environmentally friendly nature, cost efficiency, suitability for processing foods in any form and its positive impacts on foods’ shelf-life as well as providing efficient microbial safety. Microbiological inactivation efficiency of HPP has been well documented but the role of this technology in digestion efficiency of milk compounds is yet to be elucidated in detail. Also, the potential safety hazards and challenges of HPP in foods require more intense studies. This review deals with the recent developments in HPP treatment to milk and milk products.

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Section: Effects Of Hpp On Microbial Inactivation In Milkmentioning

confidence: 99%

Recent Advances in High Pressure Processing of Milk and Milk Products - A review

Agriopoulou

SEVEROĞLU

Varzakas

et al. 2023

J Agr Sci-Tarim Bili

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“…HPP is more suitable for processed meat and fish products than for raw meat and fish (Bolumar et al, 2021). Zagorska et al (2021) found S. aureus (maximum 7 log reduction at 600 MPa/30 min) to be more pressure resistant than E. coli and L. monocytogenes (maximum inactivation was reached at 550 MPa/15 min) in milk samples. In fruit juice and beverages, HPP is considered the best alternative to traditional thermal processing for extending shelf-life and conserving sensory and nutritional quality (Petrus et al, 2019).…”

Section: High-pressure Processingmentioning

confidence: 99%

Management strategies emphasizing advanced food processing approaches to mitigate food borne zoonotic pathogens in food system

2022

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Foodborne zoonoses are the most neglected discipline due to a lack of awareness of potential health hazards, standardized detection methods, and identification of infectious host reservoirs. Food is the major carriage vehicle for the transmission of zoonotic pathogens and many outbreaks globally. Resilient surveillance and holistic intervention of effective mitigation strategies at both preharvest (bacteriophages, probiotics, vaccination, micronutrients, breeding, culling), postharvest (advanced food processing, biofilm removal, and disinfectant), retailer and consumer levels can reduce or prevent pathogens and cross-contamination. Rapid tracking of contamination sources and identification of the route of infection should be implemented using analytical techniques for targeted detection of causative organisms and microbiological risk assessment. An overview elaborating various farm-to-fork pathogenic mitigation strategies at different stages of the food chain is presented. However, special emphasis is placed on the application of advanced novel food processing and preservation techniques, such as high-pressure processing, pulsed light, ultrasound, ultraviolet light, ozone treatment, irradiation and other hurdle technologies for pathogen reduction and food quality assurance. This review will provide an overview of the overall scenario regarding foodborne pathogen-human health interactions and the possible prevention measures that would be helpful for producers, manufacturers, retailers, and consumers for the safer and sustainable development of food products.

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“…Table 2 shows the inactivation effect of high pressure on different kinds of microorganisms in the same food systems. The pressure tolerance order of general microorganisms is highest in spores > Gram-positive ( Listeria monocytogenes and Staphylococcus aureus ) bacteria > fungus > Gram-negative ( Escherichia coli ) bacteria [ 48 , 51 , 52 ]. However, this order can be changed based on the food system.…”

Section: Influence Of Different Factors On Microbial Inactivation Dur...mentioning

confidence: 99%

Recent Progress in the Synergistic Bactericidal Effect of High Pressure and Temperature Processing in Fruits and Vegetables and Related Kinetics

Meenu

Ren

et al. 2022

Foods

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Background: Traditional thermal processing is a widely used method to ensure food safety. However, thermal processing leads to a significant decline in food quality, especially in the case of fruits and vegetables. To overcome this drawback, researchers are extensively exploring alternative non-thermal High-Pressure Processing (HPP) technology to ensure microbial safety and retaining the sensory and nutritional quality of food. However, HPP is unable to inactivate the spores of some pathogenic bacteria; thus, HPP in conjunction with moderate- and low-temperature is employed for inactivating the spores of harmful microorganisms. Scope and approach: In this paper, the inactivation effect of high-pressure and high-pressure thermal processing (HPTP) on harmful microorganisms in different food systems, along with the bactericidal kinetics model followed by HPP in certain food samples, have been reviewed. In addition, the effects of different factors such as microorganism species and growth stage, process parameters and pressurization mode, and food composition on microbial inactivation under the combined high-pressure and moderate/low-temperature treatment were discussed. Key findings and conclusions: The establishment of a reliable bactericidal kinetic model and accurate prediction of microbial inactivation will be helpful for industrial design, development, and optimization of safe HPP and HPTP treatment conditions.

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Inactivation and recovery of bacterial strains, individually and mixed, in milk after high pressure processing

Cited by 11 publications

References 35 publications

Recent Advances in High Pressure Processing of Milk and Milk Products - A review

Recent Advances in High Pressure Processing of Milk and Milk Products - A review

Management strategies emphasizing advanced food processing approaches to mitigate food borne zoonotic pathogens in food system

Recent Progress in the Synergistic Bactericidal Effect of High Pressure and Temperature Processing in Fruits and Vegetables and Related Kinetics

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