Multi-pulsed high hydrostatic pressure inactivation of microorganisms: A review

Buzrul, Sencer

doi:10.1016/j.ifset.2014.07.004

Cited by 26 publications

(10 citation statements)

References 60 publications

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“…These results are in agreement with results obtained with some strains of E. coli by Vanlint et al (2012). Buzrul (2014) and Fioretto et al (2005) also suggested that HHP treatments applied consecutively without a recovery step to food products could increase microbial resistance to pressure and temperature.…”

Section: Resultssupporting

confidence: 91%

Resistance changes in Salmonella enterica serovar Typhimurium treated by High Hydrostatic Pressure and Pulsed Electric Fields and assessment of virulence changes by using Caenorhabditis elegans as a test organism

Sanz-Puig

Velázquez-Moreira

Torres

et al. 2019

Innovative Food Science & Emerging Technologies

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Section: Resultssupporting

confidence: 91%

Resistance changes in Salmonella enterica serovar Typhimurium treated by High Hydrostatic Pressure and Pulsed Electric Fields and assessment of virulence changes by using Caenorhabditis elegans as a test organism

Sanz-Puig

Velázquez-Moreira

Torres

et al. 2019

Innovative Food Science & Emerging Technologies

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“…, pulse holding time, number of pulses, off-pressure time (duration between the pulses), compression and decompression rates or times, and pulse shape (ramp, square, sinusoidal) may also affect the outcomes of the mpHHP treatment ( Figure 2 ). The effect of these process parameters on microbial inactivation was given by Buzrul [ 16 ] and will not be deeply investigated here.…”

Section: Process Parameters Of the Mphhp Treatmentmentioning

confidence: 99%

“…Although there is now enough evidence that the mpHHP treatment is an effective way of inactivating microorganisms and enzymes, there is no commercial application of the mpHHP treatment up to date. One and most important reason for this is that the mpHHP treatment is a longer application and thus more expensive than the spHHP treatment [ 8 , 13 , 16 , 25 , 41 ]—see Figure 1 and Figure 2 . Besides, most probably a more complicated HHP equipment which can withstand fast compression and decompression rates (to reduce the total duration of the treatment) is needed for commercial applications.…”

Section: Commercial Application Of the Mphhpmentioning

confidence: 99%

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Multi-Pulsed High Hydrostatic Pressure Treatment of Foods

Buzrul¹

2015

Foods

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Multi-pulsed high hydrostatic pressure (mpHHP) treatment of foods has been investigated for more than two decades. It was reported that the mpHHP treatment, with few exceptions, is more effective than the classical or single-pulsed HHP (spHHP) treatment for inactivation of microorganisms in fruit juice, dairy products, liquid whole egg, meat products, and sea foods. Moreover, the mpHHP treatment could be also used to inactivate enzymes in foods and to increase the shelf-life of foods. The effects of the mpHHP treatment of foods are summarized and the differences between the mpHHP and spHHP are also emphasized.

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“…High hydrostatic pressure (HHP) is considered an alternative to traditional preservation techniques for the pasteurization of food products [ 1 , 2 ] and HHP has become a reality in the food industry especially in the past couple of years [ 3 , 4 , 5 ]. HHP can inactivate microorganisms in food even at room temperature and can minimize the damage to sensitive food components caused by heat [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Different Dose-Response Models for High Hydrostatic Pressure Inactivation of Microorganisms

Buzrul

2017

Foods

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Modeling of microbial inactivation by high hydrostatic pressure (HHP) requires a plot of the log microbial count or survival ratio versus time data under a constant pressure and temperature. However, at low pressure and temperature values, very long holding times are needed to obtain measurable inactivation. Since the time has a significant effect on the cost of HHP processing it may be reasonable to fix the time at an appropriate value and quantify the inactivation with respect to pressure. Such a plot is called dose-response curve and it may be more beneficial than the traditional inactivation modeling since short holding times with different pressure values can be selected and used for the modeling of HHP inactivation. For this purpose, 49 dose-response curves (with at least 4 log10 reduction and ≥5 data points including the atmospheric pressure value (P = 0.1 MPa), and with holding time ≤10 min) for HHP inactivation of microorganisms obtained from published studies were fitted with four different models, namely the Discrete model, Shoulder model, Fermi equation, and Weibull model, and the pressure value needed for 5 log10 (P5) inactivation was calculated for all the models above. The Shoulder model and Fermi equation produced exactly the same parameter and P5 values, while the Discrete model produced similar or sometimes the exact same parameter values as the Fermi equation. The Weibull model produced the worst fit (had the lowest adjusted determination coefficient (R2adj) and highest mean square error (MSE) values), while the Fermi equation had the best fit (the highest R2adj and lowest MSE values). Parameters of the models and also P5 values of each model can be useful for the further experimental design of HHP processing and also for the comparison of the pressure resistance of different microorganisms. Further experiments can be done to verify the P5 values at given conditions. The procedure given in this study can also be extended for enzyme inactivation by HHP.

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Multi-pulsed high hydrostatic pressure inactivation of microorganisms: A review

Cited by 26 publications

References 60 publications

Resistance changes in Salmonella enterica serovar Typhimurium treated by High Hydrostatic Pressure and Pulsed Electric Fields and assessment of virulence changes by using Caenorhabditis elegans as a test organism

Resistance changes in Salmonella enterica serovar Typhimurium treated by High Hydrostatic Pressure and Pulsed Electric Fields and assessment of virulence changes by using Caenorhabditis elegans as a test organism

Multi-Pulsed High Hydrostatic Pressure Treatment of Foods

Evaluation of Different Dose-Response Models for High Hydrostatic Pressure Inactivation of Microorganisms

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