High hydrostatic pressure: Can we trust published data?

Open access

Abstract

There are numerous new technologies whose implementation in food industry is hampered by the fact that people hesitate to invest in expensive systems which they cannot be sure will work or at least are questionable in terms of a given product. Until recently, preservation by HHP, high hydrostatic pressure, was such a technology, and still is today in some branches of the food industry. Investigations were conducted to answer the question of whether the literature, the laboratory, and the industrial (or at least pilot plant) measurements and results agree with one another. We compared the literature data with two HHP systems which were significantly different in terms of treatment capacity, but their efficiency in killing microbes was studied under the same treatment parameters. Our results show that in nearly all cases only minimal differences exist between the data in the literature and the measurements taken on the two appliances.

If the inline PDF is not rendering correctly, you can download the PDF file here.

  • [1] I. Dalmadi J. Farkas Gyümölcskész´ıtmények tartós´ıtása nagy hidrosztatikus nyomással. ´ Elelmezési Ipar 60. (2006) 262-264.

  • [2] M. F. San Martin G. V. Barbosa-Cánovas B. G. Swanson Food processing by high hydrostatic pressure. Critical Reviews in Food Science and Nutrition 42. (2002) 627-645.

  • [3] D. Farr High pressure technology in the food industry. Trends Food Sci. Tech. 1. (1990) 14-16.

  • [4] R. V. Lechowich Food safety implications of high hydrostatic pressure as a food processing method. Food Technol. Chicago 47. (1993) 170-172.

  • [5] D. Rici A. B. Martin-Diana J. M. Barat C. Barry-Ryana Extending and measuring the quality of fresh-cut fruit and vegetables: a review. Trends Food Sci. Tech. 18. (2007) 373-386.

  • [6] M. Oey Lille A. V. Loeya M. Hendrickxa Effect of high-pressure processing on colour texture and flavour of fruit- and vegetable-based food products: a review. Trends Food Sci. Tech. 19. (2008) 320-328.

  • [7] D. Knorr A. Froehling H. Jaeger K. Reineke O. Schlueter K. Schoessler Emerging technologies in food processing. Annual Reviews in Food Science and Technology 2. (2011) 203-235.

  • [8] H. Alpas N. Kalchayanand F. Bozoglu B. Ray Interactions of high hydrostatic pressure pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens. Int. J. Food Microbiol. 60. (2000) 33-42.

  • [9] J. L. Tholozan M. Ritz F. Jugiau M. Federichi J. P. Tissier Physiological effects of high hydrostatic pressure treatments on Listeria monocytogenes and Salmonella Typhimurium. J. Appl. Microbiol. 88. (2000) 202-212.

  • [10] M. T. Aymerich A. Jofré M. Garriga M. Hugas Inhibition of Listeria monocytogenes and Salmonella by natural antimicrobials and high hydrostatic pressure in sliced cooked ham. J. Food Prot. 68. (2005) 173-177.

  • [11] J. Yuste R. Pla M. Mor-Mur Salmonella Enteritidis and aerobic mesophiles in inoculated poultry sausages manufactured with highpressure processing. Lett. Appl. Microbiol. 31. (2000) 374-377.

  • [12] B. M. Mackey K. Forestiere N. Isaacs R. Stenning B. Brooker The effect of high hydrostatic pressure on Salmonella Thompson and Listeria monocytogenes examined by electron microscopy. Lett. Appl. Microbiol. 19. (1994) 429-432.

  • [13] M. F. Patterson M. Quinn R. K. Simpson A. Gilmour Sensitivity of vegetative pathogens to high hydrostatic pressure treatment in phosphate buffered saline and foods. J. Food Protect. 58. (1995) 524-529.

  • [14] H. Chen Temperature assisted pressure inactivation of Listeria monocytogenes in turkey breast meat. Int. J. Food Microbiol. 117. (2007) 55-60.

  • [15] P. Morales J. Calzada M. Nunez Effect of high pressure treatment on the survival of Listeria monocytogenes Scott A in sliced vacuum-packaged Iberian and serrano cured hams. J. Food Prot. 69. (2006) 2539-2543.

  • [16] E. Ponce R. Pla E. Sendra B. Guamis M. Mor-Mur Combined effect of nisin and high hydrostatic pressure on destruction of Listeria inocua and Escherichia coli in liquid whole egg. Int. J. Food Microbiol. 43. (1998) 15-19.

  • [17] K. J. Hauben D. H. Bartlett C. C. Soontjens K. Cornelis E. Y.Weytack C. W. Michiels Escherichia coli mutants resistant to inactivation by high hydrostatic pressure. Lett. Appl. Microbiol. 63. (1997) 945-950.

  • [18] G. Arroyo P. D. Sanz G. Préstamo Response to high-pressure lowtemperature treatment in vegetables: determination of survival rates of microbial populations using flow cytometry and detection of peroxidase activity using confocal microscopy. J. Appl. Microbiol. 86. (1999) 544-556.

  • [19] J. Trujillo M. Cappelas J. Saldo R. Gervilla B. Guamis Applications of high-hydrostatic pressure on milk and dairy products: a review. Innovative Food Science and Emerging Technologies 3. (2002) 295-307.

  • [20] B. Rubio B. Martinez M. D. Garcia-Gachán J. Rovira I. Jaime Effect of high pressure preservation on the quality of dry cured beef “Cecina de Leon”. Innovative. Food Sci Emerg Technol. 8. (2007) 102-110.

  • [21] E. Tuboly Nagy hidrosztatikus nyomás´u technológiai alkalmazásának hatásai néhány élelmiszer mikrobiológiai állapotára és más minőségjellemz őjére. Doktori értekezés. (2009)

  • [22] G. D. Aleman D. F. Farkas J. A. Torrws E. Wilhelmsen S. Mcintyre Ultra-high pressure pasteurization of fresh cut pineapple. J. Food Prot. 57. (1994) 931-934.

  • [23] Cs. Németh I. Dalmadi B. Mráz L. Friedrich I. Zeke R. Juhász Á. Suhajda Cs. Balla Effect of high pressure treatment on liquid whole egg. High Pressure Res. 32. (2012) 330-336.

  • [24] M. Garriga N. Grébol M. T. Aymerich J. M. Monfort M. Hugas Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf-life. Innovative Food Science and Emerging Technologies 5. (2004) 451-457.

Search
Journal information
Metrics
All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 257 94 1
PDF Downloads 85 42 2