scholarly journals Analysis of temporal gene regulation of Listeria monocytogenes revealed distinct regulatory response modes after exposure to high pressure processing

BMC Genomics ◽  
2021 ◽  
Vol 22 (1) ◽  
Author(s):  
Bahareh Nikparvar ◽  
Margarita Andreevskaya ◽  
Ilhan C. Duru ◽  
Florentina I. Bucur ◽  
Leontina Grigore-Gurgu ◽  
...  
Keyword(s):  
High Pressure ◽  
Gene Regulation ◽  
Food Industry ◽  
Target Genes ◽  
High Pressure Processing ◽  
Post Treatment ◽  
Food Storage ◽  
Preservation Method ◽  
Response Modes ◽  
Survival Mode

Abstract Background The pathogen Listeria (L.) monocytogenes is known to survive heat, cold, high pressure, and other extreme conditions. Although the response of this pathogen to pH, osmotic, temperature, and oxidative stress has been studied extensively, its reaction to the stress produced by high pressure processing HPP (which is a preservation method in the food industry), and the activated gene regulatory network (GRN) in response to this stress is still largely unknown. Results We used RNA sequencing transcriptome data of L. monocytogenes (ScottA) treated at 400 MPa and 8∘C, for 8 min and combined it with current information in the literature to create a transcriptional regulation database, depicting the relationship between transcription factors (TFs) and their target genes (TGs) in L. monocytogenes. We then applied network component analysis (NCA), a matrix decomposition method, to reconstruct the activities of the TFs over time. According to our findings, L. monocytogenes responded to the stress applied during HPP by three statistically different gene regulation modes: survival mode during the first 10 min post-treatment, repair mode during 1 h post-treatment, and re-growth mode beyond 6 h after HPP. We identified the TFs and their TGs that were responsible for each of the modes. We developed a plausible model that could explain the regulatory mechanism that L. monocytogenes activated through the well-studied CIRCE operon via the regulator HrcA during the survival mode. Conclusions Our findings suggest that the timely activation of TFs associated with an immediate stress response, followed by the expression of genes for repair purposes, and then re-growth and metabolism, could be a strategy of L. monocytogenes to survive and recover extreme HPP conditions. We believe that our results give a better understanding of L. monocytogenes behavior after exposure to high pressure that may lead to the design of a specific knock-out process to target the genes or mechanisms. The results can help the food industry select appropriate HPP conditions to prevent L. monocytogenes recovery during food storage.

scholarly journals Non-Thermal Preservation of Fruit Juices

2008 ◽  
Author(s):  
V. M. (Bala) Balasubramaniam
Keyword(s):  
United States ◽  
High Pressure ◽  
Electric Field ◽  
Food Industry ◽  
Pulsed Electric Field ◽  
The United States ◽  
High Pressure Processing ◽  
Fruit Juices ◽  
Microbial Inactivation ◽  
Juice Processing

Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resulting from the rapid pressurization of the sample. Pulsed electric field (PEF) processing uses short bursts of electricity for microbial inactivation and causes minimal or no detrimental effect on food quality attributes. The process involves treating foods placed between electrodes by high voltage pulses in the order of 20–80 kV (usually for a couple of microseconds). PEF processing offers high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life. Pressure in combination with other antimicrobial agents, including CO2, has been investigated for juice processing. Both HPP and PEF are quite effective in inactivating harmful pathogens and vegetative bacteria at ambient temperatures. Both HPP and PEF do not present any unique issues for food processors concerning regulatory matters or labeling. The requirements are similar to traditional thermal pasteurization such as development of a Hazard Analysis Critical Control Point (HACCP) plan for juices and beverages. Examples of high pressure, pasteurized, value added products commercially available in the United States include smoothies, fruit juices, guacamole, ready meal components, oysters, ham, poultry products, and salsa. PEF technology is not yet widely utilized for commercial processing of food products in the United States. The presentation will provide a brief overview of HPP and PEF technology fundamentals, equipment choices for food processors, process economics, and commercialization status in the food industry, with emphasis on juice processing. Paper published with permission.

Effects of High Pressure Processing on the Quality of Vacuum Packed Fish Patties

2014 ◽  
Vol 644-650 ◽  
pp. 4671-4676
Author(s):  
Ying Chun Zhu ◽  
Li Zhen Ma ◽  
Yu Jing Tian ◽  
Hua Yang ◽  
Yao Hua Guo ◽  
...  
Keyword(s):  
High Pressure ◽  
Bacterial Growth ◽  
Reduction Potential ◽  
Meat Products ◽  
High Pressure Processing ◽  
Control Group ◽  
Oxidation Reduction ◽  
Preservation Method ◽  
Oxidation Reduction Potential

The objective of this study was to evaluate the use of high pressure processing (HPP) as a preservation method of meat products. Vacuum-packaged fish patties were subjected to HPP (300 MPa for 30 min 15°C or 500 Mpa for 10 min at 15°C). Untreated samples represented the control group. The three groups were stored at 4°C for 0–5 weeks. Color parameters, pH, thiobarbituric (TBARS), bacterial growth, and Oxidation-Reduction Potential (ORP) were determined. The results revealed that the 500-MPa treatment inhibited bacterial growth and extended the shelf-life of fish patties to four weeks with insignificant effects on the physicochemical attributes.

Studies the Influence of HPP on Celery’s Transverse Texture and Tissue

2010 ◽  
Vol 113-116 ◽  
pp. 1456-1459
Author(s):  
Shu Lai Xu
Keyword(s):  
High Pressure ◽  
Food Industry ◽  
High Pressure Processing ◽  
Advanced Technology ◽  
World Food ◽  
Ultra High Pressure ◽  
The World ◽  
Before And After

In order to process and preserve vegetables by High Pressure Processing (HPP), the texture and tissue of celery processed by HPP was studied in this paper. HPP is gaining in popularity with the world food industry. However, processing and preservation of vegetables by HPP is an advanced technology. In this study, ten celery samples had been treated at the diverse pressure for different time respectively. Furthermore, the slices of the samples before and after HPP had been made and observed by microscope. Although little celery juice effused at ultra high pressure (600 MPa) for 5 min or at 400 MPa for longer time (more than 20 min), the comprehensive observations and analyses showed that in general the texture and tissue of celery could not be damaged by high pressure. The conclusion is that processing celery at 600 MPa for 5 min is the practicable technology.

Current status and future trends of high-pressure processing in food industry

Food Control ◽  
2017 ◽  
Vol 72 ◽  
pp. 1-8 ◽  
Author(s):  
Hsiao-Wen Huang ◽  
Sz-Jie Wu ◽  
Jen-Kai Lu ◽  
Yuan-Tay Shyu ◽  
Chung-Yi Wang
Keyword(s):  
High Pressure ◽  
Food Industry ◽  
High Pressure Processing ◽  
Current Status ◽  
Future Trends

scholarly journals High Pressure Processing in Food Industry – Characteristics and Applications

2016 ◽  
Vol 10 ◽  
pp. 377-383 ◽  
Author(s):  
Mircea-Valentin Muntean ◽  
Ovidiu Marian ◽  
Victor Barbieru ◽  
Giorgiana M. Cătunescu ◽  
Ovidiu Ranta ◽  
...  
Keyword(s):  
High Pressure ◽  
Food Industry ◽  
High Pressure Processing

scholarly journals Inactivation of Foodborne Viruses by High-Pressure Processing (HPP)

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 215
Author(s):  
Alexander Govaris ◽  
Andreana Pexara
Keyword(s):  
High Pressure ◽  
Hepatitis A Virus ◽  
Human Adenovirus ◽  
Processing Parameters ◽  
High Pressure Processing ◽  
Food Preservation ◽  
Aichi Virus ◽  
Published Data ◽  
Foodborne Viruses ◽  
Preservation Method

High-pressure processing (HPP) is an innovative non-thermal food preservation method. HPP can inactivate microorganisms, including viruses, with minimal influence on the physicochemical and sensory properties of foods. The most significant foodborne viruses are human norovirus (HuNoV), hepatitis A virus (HAV), human rotavirus (HRV), hepatitis E virus (HEV), human astrovirus (HAstV), human adenovirus (HuAdV), Aichi virus (AiV), sapovirus (SaV), and enterovirus (EV), which have also been implicated in foodborne outbreaks in various countries. The HPP inactivation of foodborne viruses in foods depends on high-pressure processing parameters (pressure, temperature, and duration time) or non-processing parameters such as virus type, food matrix, water activity (aw), and the pH of foods. HPP was found to be effective for the inactivation of foodborne viruses such as HuNoV, HAV, HAstV, and HuAdV in foods. HPP treatments have been found to be effective at eliminating foodborne viruses in high-risk foods such as shellfish and vegetables. The present work reviews the published data on the effect of HPP processing on foodborne viruses in laboratory media and foods.

High-Pressure Processing Equipment for the Food Industry

2016 ◽  
pp. 39-65 ◽  
Author(s):  
V. M. Balasubramaniam ◽  
Gustavo V. Barbosa-Cánovas ◽  
Huub L. M. Lelieveld
Keyword(s):  
High Pressure ◽  
Food Industry ◽  
High Pressure Processing ◽  
Processing Equipment

scholarly journals Application of Ultra-high Pressure Processing Technology

2019 ◽  
Vol 5 (3) ◽  
pp. p341
Author(s):  
Jun Chen ◽  
Yu Pei ◽  
Shi Yan Xu
Keyword(s):  
High Pressure ◽  
Supply Chain ◽  
Supply And Demand ◽  
Covalent Bond ◽  
High Pressure Processing ◽  
Long Distance ◽  
Ultra High Pressure ◽  
Preservation Method ◽  
Long Time ◽  
Food Freshness

High pressure processing is an innovation for the traditional food processing and preservation method. Since the method of ultra-high pressure processing (HPP) exerts a very little influence on the covalent bond of food, its influence on the nutrition, taste, and texture of food is minimized. However, HPP food is perishable in long distance transportation and sales process. Since food freshness directly affects the final demand in market, how to use the appropriate strategy to manage commodity stocks effectively during the long time and distance in food transportation and match the supply and demand of HPP food to improve the competitiveness of companies are the challenges faced by HPP food companies in upstream and downstream supply chain. This paper describes of the different features of HPP foods compared to that of traditional processed foods, and analyzes the collaboration of HPP foods supply chain members.

High-Pressure Processing Applied to Cooked Sausages: Bacterial Populations during Chilled Storage

2000 ◽  
Vol 63 (8) ◽  
pp. 1093-1099 ◽  
Author(s):  
J. YUSTE ◽  
R. PLA ◽  
M. CAPELLAS ◽  
E. PONCE ◽  
M. MOR-MUR
Keyword(s):  
High Pressure ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
High Pressure Processing ◽  
Bacterial Populations ◽  
Poultry Products ◽  
Preservation Method ◽  
Significant Difference ◽  
Heat Pasteurization ◽  
Mild Temperature

Vacuum-packaged cooked sausages were pressurized at 500 MPa for 5 or 15 min at mild temperature (65°C) and later stored at 2 and 8°C for 18 weeks. Counts of aerobic mesophiles and psychrotrophs, lactic acid bacteria, enterobacteria, Baird-Parker microbiota, and Listeria spp. were determined 1 day and 3, 6, 9, 12, 15, and 18 weeks after treatment and compared with those of cooked sausages treated at 80 to 85°C for 40 min. Pressurization generated reductions of about 4 log CFU/g in psychrotrophs and lactic acid bacteria. Enterobacteria and Listeria proved the most pressure sensitive; insignificant or no growth was detected throughout the study. Heat treatment inactivated psychrotrophs and enterobacteria similarly to pressure treatment. Listeria monocytogenes and enterotoxigenic Staphylococcus aureus were not found in treated samples. In general, there was no significant difference in counts of any bacterial populations either among treatments or between storage temperatures. High-pressure processing at mild temperature is an effective preservation method that can replace heat pasteurization applied to some cooked meat and poultry products after packaging.

scholarly journals Applications of Microfluidization and High Pressure Processing in Food Industry and the Effect of Them on Food Products

2019 ◽  
Vol 10 (04) ◽  
pp. 403-411
Author(s):  
Vidana Gamage Gayan Chandrajith ◽  
Dilukshi Vichakshana Karunasena ◽  
Roshima Vithanage
Keyword(s):  
High Pressure ◽  
Food Industry ◽  
Food Products ◽  
High Pressure Processing
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