Microbial decontamination of food by high pressure processing

High hydrostatic pressure inactivation of total aerobic bacteria in raw meatball

“…However, 5 logarithmic unit reduction is required for processors of HP, to ensure the safety of foods by the specification of National Advisory Committee on Microbiological Criteria for Foods (NACMCF), in 2006 [15].…”

“…Mainly, jams were the foods processed in Japan by HP. Today, in many countries meat and poultry products is also being processed with HP to achieve a considerable shelf life [14], [15].…”

Inactivation of Staphylococcus aureus by high pressure processing: An overview

“…Nowadays, HPP is applied all over the world in a wide range of food products (Considine et al, 2008a;Daryaei & Balasubramaniam, 2012;Rastogi et al, 2007).…”

“…HPP stands on three basic principles: i) Le Chatelier's principle, which states that the application of pressure shifts the system equilibrium toward the state occupying the smallest volume and, thus, any phenomenon accompanied by a decrease in volume will be enhanced by an increase in pressure and vice versa; ii) Principle of microscopic ordering, which states that at constant temperature, an increase in pressure will increase the degrees of ordering of molecules of a given substance; and iii) Isostatic principle, which states that pressure is transmitted quasi-instantaneously and uniformly throughout the sample volume independently of the size and geometry of the product, this means that during HPP treatments all parts of the food will experience similar pressure, with pressure and temperature exerting antagonistic forces on molecular structure and chemical reactions (Balasubramaniam et al, 2008;Daryaei & Balasubramaniam, 2012;Yordanov & Angelova, 2014).…”

“…The pressurization of liquid or solid foods at room temperature is usually accompanied by a moderate temperature increase, termed adiabatic heating, which is of approximately 3°C per 100 MPa in foods with high water content or 8-9°C in foods with high fat content (Considine et al, 2008;Daryaei & Balasubramaniam, 2012).…”