High hydrostatic pressure processing reduces Salmonella enterica serovars in diced and whole tomatoes

The ability of Salmonella enterica serovars to survive in high fat content, low water activity foods like peanut butter has been demonstrated by large foodborne illness outbreaks in recent years. This study investigates the potential of high hydrostatic pressure processing, including pressure cycling, to inactivate Salmonella inoculated into creamy peanut butter. A cocktail of pathogenic strains of Salmonella Enteritidis PT30, Salmonella Tennessee, Salmonella Oranienburg, Salmonella Anatum, Salmonella Enteritidis PT 9c, and Salmonella Montevideo obtained from peanut butter– and nut-related outbreaks was inoculated (106 to 107 CFU/g) into creamy peanut butter and high pressure processed under five different sets of conditions, which varied from 400 to 600 MPa and from 4 to 18 min. The log CFU reductions achieved varied from 1.6 to 1.9. Control experiments in which Salmonella was inoculated (109 CFU/g) into 0.1% peptone buffer and high pressure processed at 600 MPa for 18 min showed inactivation to below the detection limit of 100 CFU/g, confirming that high pressure processing is effective at destroying Salmonella in high-moisture environments. Pressure cycling under three sets of conditions consisting of pressures from 400 to 600 MPa, 3 to 10 pressure cycles, and hold times of 6 min for each cycle showed reductions similar to those seen in noncycling experiments. The results of our experiments suggest that the peanut butter food matrix facilitates the survival of Salmonella when exposed to high hydrostatic pressure processing.

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High hydrostatic pressure processing of foods

Green Food Processing Techniques ◽

10.1016/b978-0-12-815353-6.00004-5 ◽

2019 ◽

pp. 87-137

Author(s):

Maria Tsevdou ◽

Eleni Gogou ◽

Petros Taoukis

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

High Hydrostatic Pressure Processing

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Impacts of high hydrostatic pressure processing on the structure and properties of pectin

LWT ◽

10.1016/j.lwt.2021.111793 ◽

2021 ◽

pp. 111793

Author(s):

Lijuan Zhong ◽

Xiang Li ◽

Mengwen Duan ◽

Yibo Song ◽

Ning He ◽

...

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Structure And Properties ◽

High Hydrostatic Pressure Processing

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High hydrostatic pressure processing of human milk preserves milk oligosaccharides and avoids formation of Maillard reaction products

Clinical Nutrition ◽

10.1016/j.clnu.2021.11.013 ◽

2021 ◽

Author(s):

Lucie Marousez ◽

Norbert Sprenger ◽

Marie De Lamballerie ◽

Sarahi Jaramillo-Ortiz ◽

Léa Tran ◽

...

Keyword(s):

Hydrostatic Pressure ◽

Human Milk ◽

Maillard Reaction ◽

High Hydrostatic Pressure ◽

Maillard Reaction Products ◽

Reaction Products ◽

Milk Oligosaccharides ◽

High Hydrostatic Pressure Processing

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Effects of High Hydrostatic Pressure Processing on the Number of Bacteria and Texture of Beef Liver

Journal of Food Quality ◽

10.1155/2017/7835714 ◽

2017 ◽

Vol 2017 ◽

pp. 1-7 ◽

Cited By ~ 2

Author(s):

Hirokazu Ogihara ◽

Hodaka Suzuki ◽

Masaki Michishita ◽

Hitoshi Hatakeyama ◽

Yumiko Okada

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Ultrastructural Analysis ◽

Lower Pressure ◽

Mitochondrial Swelling ◽

Beef Liver ◽

High Hydrostatic Pressure Processing ◽

Rough Endoplasmic Reticula ◽

Endoplasmic Reticula ◽

Number Of Bacteria

Providing beef liver for raw consumption was banned in Japan on July 1, 2012. To lift the ban, the establishment of effective countermeasures for safe raw consumption is necessary. In this study, we examined the effects of high hydrostatic pressure processing on raw beef liver. Beef liver samples subjected to 300 MPa of pressure or higher for 10 min at 25°C became firmer and showed a paler color and were considered unsuitable for raw consumption. More than 3.0 log reductions of bacteria were seen after treatments at 400 and 500 MPa, but the treatment with lower pressure did not show enough microcidal effects for safe consumption. Histological and ultrastructural analysis revealed that high hydrostatic pressure processing increased mitochondrial swelling and reduced rough endoplasmic reticula in hepatocytes, and such changes might be related to the observed changes of texture in the treated raw beef liver.

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Effect of High Hydrostatic Pressure on Salmonella Inoculated into Creamy Peanut Butter with Modified Composition

Journal of Food Protection ◽

10.4315/0362-028x.jfp-14-062 ◽

2014 ◽

Vol 77 (10) ◽

pp. 1664-1668 ◽

Cited By ~ 5

Author(s):

TANYA D'SOUZA ◽

MUKUND KARWE ◽

DONALD W. SCHAFFNER

Keyword(s):

High Pressure ◽

Hydrostatic Pressure ◽

Water Activity ◽

High Hydrostatic Pressure ◽

Peanut Butter ◽

High Pressure Processing ◽

Peanut Oil ◽

Peanut Flour ◽

Log Reduction ◽

High Hydrostatic Pressure Processing

Peanut butter has been associated with several large foodborne salmonellosis outbreaks. This research investigates the potential of high hydrostatic pressure processing (HPP) for inactivation of Salmonella in peanut butter of modified composition, both by modifying its water activity as well by the addition of various amounts of nisin. A cocktail of six Salmonella strains associated with peanut butter and nut-related outbreaks was used for all experiments. Different volumes of sterile distilled water were added to peanut butter to increase water activity, and different volumes of peanut oil were added to decrease water activity. Inactivation in 12% fat, light roast, partially defatted peanut flour, and peanut oil was also quantified. Nisaplin was incorporated into peanut butter at four concentrations corresponding to 2.5, 5.0, 12.5, and 25.0 ppm of pure nisin. All samples were subjected to 600 MPa for 18 min. A steady and statistically significant increase in log reduction was seen as added moisture was increased from 50 to 90%. The color of all peanut butter samples containing added moisture contents darkened after high pressure processing. The addition of peanut oil to further lower the water activity of peanut butter further reduced the effectiveness of HPP. Just over a 1-log reduction was obtained in peanut flour, while inactivation to below detection limits (2 log CFU/g) was observed in peanut oil. Nisin alone without HPP had no effect. Recovery of Salmonella after a combined nisin and HPP treatment did show increased log reduction with longer storage times. The maximum log reduction of Salmonella achieved was 1.7 log CFU/g, which was comparable to that achieved by noncycling pressure treatment alone. High pressure processing alone or with other formulation modification, including added nisin, is not a suitable technology to manage the microbiological safety of Salmonella-contaminated peanut butter.

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Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara (Euterpe edulis) Juice

Foods ◽

10.3390/foods10102246 ◽

2021 ◽

Vol 10 (10) ◽

pp. 2246

Author(s):

Andressa Alves de Oliveira ◽

Alexandre Guedes Torres ◽

Daniel Perrone ◽

Mariana Monteiro

Keyword(s):

Antioxidant Activity ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Consumer Acceptance ◽

Sensory Acceptance ◽

High Hydrostatic Pressure Processing ◽

Euterpe Edulis ◽

Significant Difference ◽

Strong Candidate ◽

The Ideal

Jussara (Euterpe edulis) fruit is a strong candidate for exportation due to its high content of anthocyanins. However, its rapid perishability impairs its potential for further economic exploration, highlighting the relevance of producing ready-to-drink juices by applying innovative processing, such as high hydrostatic pressure (HHP). The effect of HHP (200, 350, and 500 MPa for 5, 7.5, and 10 min) on anthocyanins content and antioxidant activity (AA) by FRAP and TEAC assays, and the most effective HHP condition on overall sensory acceptance and stability of jussara juice, were investigated. While mild pressurization (200 MPa for 5 min) retained anthocyanins and AA, 82% of anthocyanins content and 46% of TEAC values were lost at the most extreme pressurization condition (500 MPa for 10 min). The addition of 12.5% sucrose was the ideal for jussara juice consumer acceptance. No significant difference was observed for overall sensory acceptance scores of unprocessed (6.7) and HHP-processed juices (6.8), both juices being well-accepted. However, pressurization was ineffective in promoting the retention of anthocyanins and AA in jussara juice stored at refrigeration temperature for 60 days, probably due to enzymatic browning.

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