The impact of high-pressure processing treatment on microbial inactivation of
seafood – a review

Seafood is categorized as high perishable food and commonly contaminated by foodborne pathogens such as bacteria and viruses. The heat processing treatment is usually applied to improve the quality and safety of seafood products and give detrimental impact to the sensory and nutritional quality. High pressure processing (HPP) has been described as an excellent alternative method to inactivate numerous bacteria and viruses in seafood products, while the organoleptic and nutritional properties could be maintained like a fresh product. HPP has been explored for a wide range of parameters operation, which is specific for each bacteria and viruses. HPP usually runs at the pressure range of 100-600 MPa with the holding time range of 1-60 mins. This review summarized the principle of high-pressure processing treatment and research findings, which emphasized the association between HPP treatment and food-borne pathogen reduction in seafood. The success of HPP treatment to inactivate foodborne pathogens depends on the optimization of parameters operation in order to spread this method to more applicable in seafood industries.

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Impact of high pressure processing on microbiological, nutritional and sensory properties of food: a review

Nutrition & Food Science ◽

10.1108/nfs-08-2021-0249 ◽

2022 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Ajith Amsasekar ◽

Rahul S. Mor ◽

Anand Kishore ◽

Anupama Singh ◽

Saurabh Sid

Keyword(s):

High Pressure ◽

Food Quality ◽

High Pressure Processing ◽

Microbial Inactivation ◽

Sensory Properties ◽

Process Conditions ◽

Processed Food ◽

Content Type ◽

Food Properties ◽

The Impact

Purpose The increased demand for high-quality, nutritionally rich processed food has led to non-thermal food processing technologies like high pressure processing (HPP), a novel process for microbial inactivation with minimal loss of nutritional and sensory properties. The purpose of this paper is to highlight the impact of HPP on the microbiological, nutritional and sensory properties of food. Design/methodology/approach Recent research on the role of HPP in maintaining food quality and safety and the impact of process conditions with respect to various food properties have been explored in this paper. Also, the hurdle approach and the effectiveness of HPP on food quality have been documented. Findings HPP has been verified for industrial application, fulfilling the consumer demand for processed food with minimum nutrition loss at low temperatures. The positive impact of HPP with other treatments is known as the hurdle approach that enhances its impact against microorganism activity and minimizes the effects on nutrition and sensory attributes. Originality/value This paper highlights the impact of HPP on various food properties and a good alternative as non-thermal technology for maintaining shelf life, sensory properties and retention of nutrients.

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Impact of Thermal and High-Pressure Treatments on the Microbiological Quality and In Vitro Digestibility of Black Soldier Fly (Hermetia illucens) Larvae

Animals ◽

10.3390/ani10040682 ◽

2020 ◽

Vol 10 (4) ◽

pp. 682

Author(s):

Mairead Campbell ◽

Jordi Ortuño ◽

Alexandros Ch. Stratakos ◽

Mark Linton ◽

Nicolae Corcionivoschi ◽

...

Keyword(s):

High Pressure ◽

Large Scale ◽

Microbiological Quality ◽

Nutritional Composition ◽

High Pressure Processing ◽

Heat Processing ◽

In Vitro Digestibility ◽

Black Soldier Fly ◽

The Impact

Black soldier fly larvae (BSFL) are gaining importance in animal feeding due to their ability to upcycle low-value agroindustry by-products into high-protein biomass. The present study evaluated the nutritional composition of BSFL reared on brewer’s by-product (BBP) and the impact of thermal (90 °C for 10/15 min) and high-pressure processing (HPP; 400/600MPa for 1.5/10 min) treatments on the microbial levels and in vitro digestibility in both ruminant and monogastric models. BBP-reared BSFL contained a high level of protein, amino acids, lauric acid, and calcium, and high counts of total viable counts (TVC; 7.97), Enterobacteriaceae (7.65), lactic acid bacteria (LAB; 6.50), and yeasts and moulds (YM; 5.07). Thermal processing was more effective (p < 0.05) than any of the HPP treatments in reducing TVC. Both temperature of 90 °C and pressure of 600 MPa reduced the levels of Enterobacteriaceae, LAB, and YM below the detection limit. In contrast, the application of the 400 MPa showed a reduced inactivation (p < 0.05) potential. Heat-treated samples did not result in any significant changes (p > 0.05) on any of the in vitro digestibility models, whereas HPP showed increased and decreased ruminal and monogastric digestibility, respectively. HPP did not seem to be a suitable, cost-effective method as an alternative to heat-processing for the large-scale treatment of BSFL.

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In situstudies of microbial inactivation during high pressure processing

High Pressure Research ◽

10.1080/08957959.2015.1111887 ◽

2015 ◽

Vol 36 (1) ◽

pp. 79-89 ◽

Cited By ~ 2

Author(s):

Jose Antonio Maldonado ◽

Donald W. Schaffner ◽

Alberto M. Cuitiño ◽

Mukund V. Karwe

Keyword(s):

High Pressure ◽

High Pressure Processing ◽

Microbial Inactivation

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Non-Thermal Preservation of Fruit Juices

ASME 2008 Citrus Engineering Conference ◽

10.1115/cec2008-5404 ◽

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.

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Population-Wide Survey of Salmonella enterica Response to High-Pressure Processing Reveals a Diversity of Responses and Tolerance Mechanisms

Applied and Environmental Microbiology ◽

10.1128/aem.01673-17 ◽

2017 ◽

Vol 84 (2) ◽

Cited By ~ 3

Author(s):

Sandeep Tamber

Keyword(s):

High Pressure ◽

Foodborne Pathogens ◽

Salmonella Enterica ◽

High Pressure Processing ◽

Food Preservation ◽

Iodide Uptake ◽

Membrane Fatty Acid Composition ◽

Content Type ◽

Pressure Resistance ◽

Treatment Sensitivity

ABSTRACTHigh-pressure processing is a nonthermal method of food preservation that uses pressure to inactivate microorganisms. To ensure the effective validation of process parameters, it is important that the design of challenge protocols consider the potential for resistance in a particular species. Herein, the responses of 99 diverseSalmonella entericastrains to high pressure are reported. Members of this population belonged to 24 serovars and were isolated from various Canadian sources over a period of 26 years. When cells were exposed to 600 MPa for 3 min, the average reduction in cell numbers for this population was 5.6 log10CFU/ml, with a range of 0.9 log10CFU/ml to 6 log10CFU/ml. Eleven strains, from 5 serovars, with variable levels of pressure resistance were selected for further study. The membrane characteristics (propidium iodide uptake during and after pressure treatment, sensitivity to membrane-active agents, and membrane fatty acid composition) and responses to stressors (heat, nutrient deprivation, desiccation, and acid) for this panel suggested potential roles for the cell membrane and the RpoS regulon in mediating pressure resistance inS. enterica. The data indicate heterogeneous and multifactorial responses to high pressure that cannot be predicted for individualS. entericastrains.IMPORTANCEThe responses of foodborne pathogens to increasingly popular minimal food decontamination methods are not understood and therefore are difficult to predict. This report shows that the responses ofSalmonella entericastrains to high-pressure processing are diverse. The magnitude of inactivation does not depend on how closely related the strains are or where they were isolated. Moreover, strains that are resistant to high pressure do not behave similarly to other stresses, suggesting that more than one mechanism might be responsible for resistance to high pressure and the mechanisms used may vary from one strain to another.

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High pressure processing treatment prevents embryonation of eggs of Trichuris vulpis and Ascaris suum and induces delay in development of eggs

Veterinary Parasitology ◽

10.1016/j.vetpar.2011.05.002 ◽

2011 ◽

Vol 181 (2-4) ◽

pp. 350-353 ◽

Cited By ~ 7

Author(s):

Alexa C. Rosypal ◽

Anne M. Zajac ◽

George J. Flick ◽

Dwight D. Bowman ◽

David S. Lindsay

Keyword(s):

High Pressure ◽

Ascaris Suum ◽

High Pressure Processing ◽

Processing Treatment ◽

Trichuris Vulpis

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Copigmentation with Sinapic Acid Improves the Stability of Anthocyanins in High-Pressure-Processed Strawberry Purees

Journal of Chemistry ◽

10.1155/2019/3138608 ◽

2019 ◽

Vol 2019 ◽

pp. 1-8 ◽

Cited By ~ 1

Author(s):

Netsanet Shiferaw Terefe ◽

Gabriele A. Netzel ◽

Michael E. Netzel

Keyword(s):

High Pressure ◽

Antioxidant Capacity ◽

Thermal Processing ◽

Sinapic Acid ◽

Processing Technique ◽

High Pressure Processing ◽

Significant Difference ◽

Total Antioxidant ◽

The Stability ◽

The Impact

This study investigated the impact of copigmentation with sinapic acid on the stability of anthocyanins in strawberry purees of three commercial cultivars (Camarosa, Rubygem, and Festival) after high-pressure processing (HPP; 600 MPa/5 min) and thermal processing (TP; 88°C/2 min) and during three months of refrigerated storage. Copigmentation did not have a significant effect on the stability of anthocyanins during processing with 14% to 30% degradation observed with no significant difference among cultivars or the processing technique. On the contrary, copigmentation significantly (p<0.05) improved the stability of anthocyanins in HPP samples during storage, most probably via the formation of intramolecular complexes which improve the resistance of anthocyanins to degradation. The anthocyanin contents of the copigmented HPP Camarosa, Rubygem, and Festival samples were, respectively, 42%, 40%, and 33% higher than their noncopigmented counterparts at the end of the three-month storage. Copigmentation also improved the retention of the total antioxidant capacity of the HPP-processed strawberry samples. The TPC of the copigmented HPP Camarosa, Rubygem, and Festival samples was, respectively, 66%, 65%, and 85% higher than that of the non-copigmented samples after three months of storage, whereas the respective ORAC values were 36.5%, 59.3%, and 35.3% higher. In contrast, copigmentation did not improve the stability of anthocyanins in TP samples, although significant (p<0.05) improvement in antioxidant capacity was also observed in TP samples due to the antioxidant nature of the copigment.

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