Modelling the growth kinetic of spoilage microorganisms in a packaged cow’s ricotta processed with high pressure

2019 ◽  
Author(s):  
Roberta Stefanini ◽  
Giuseppe Vignali ◽  
Fabio Coloretti
Keyword(s):  
High Pressure ◽  
Dairy Products ◽  
Nutritional Value ◽  
High Pressure Processing ◽  
Food Preservation ◽  
Omega 3 ◽  
Food Components ◽  
Fresh Foods ◽  
Spoilage Microorganisms ◽  
Parmigiano Reggiano

Today consumers demand fresh foods without additives, preservatives and health risks: that is why non-thermal food preservation methods are receiving more interest, among them High Pressure Processing is able to avoid thermal degradation of food components, extend their shelf life and preserve colour, flavour and nutritional value. HPP is often used on dairy products because of its impact on physicochemical and sensory characteristics, its ability to improve their structure and texture and inactivate some microorganisms. The aim of this work is to evaluate the effect of HPP on a packaged ricotta rich in Conjugated Linoleic Acid (CLA) and Omega-3, resulting from cows fed with linseed in the Parmigiano Reggiano area, and processed with a hydrostatic pressure of 600 MPa for 5 minutes. The ultimate goal is to find a mathematical model able to show the treatment’s effect on spoilage microorganisms that grow spontaneously in this product during a month of refrigerated storage.

scholarly journals High pressure processing for food safety.

2005 ◽  
Vol 52 (3) ◽  
pp. 721-724 ◽  
Author(s):  
Monika Fonberg-Broczek ◽  
B Windyga ◽  
J Szczawiński ◽  
M Szczawińska ◽  
D Pietrzak ◽  
...  
Keyword(s):  
High Pressure ◽  
Nutritional Value ◽  
Pathogenic Bacteria ◽  
High Pressure Processing ◽  
Food Preservation ◽  
Duration Of Treatment ◽  
Gram Positive Bacteria ◽  
Organoleptic Characteristics ◽  
Cooked Ham ◽  
Two Factors

Food preservation using high pressure is a promising technique in food industry as it offers numerous opportunities for developing new foods with extended shelf-life, high nutritional value and excellent organoleptic characteristics. High pressure is an alternative to thermal processing. The resistance of microorganisms to pressure varies considerably depending on the pressure range applied, temperature and treatment duration, and type of microorganism. Generally, Gram-positive bacteria are more resistant to pressure than Gram-negative bacteria, moulds and yeasts; the most resistant are bacterial spores. The nature of the food is also important, as it may contain substances which protect the microorganism from high pressure. This article presents results of our studies involving the effect of high pressure on survival of some pathogenic bacteria -- Listeria monocytogenes, Aeromonas hydrophila and Enterococcus hirae -- in artificially contaminated cooked ham, ripening hard cheese and fruit juices. The results indicate that in samples of investigated foods the number of these microorganisms decreased proportionally to the pressure used and the duration of treatment, and the effect of these two factors was statistically significant (level of probability, P

scholarly journals Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products

Antioxidants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 54
Author(s):  
Monika Mieszczakowska-Frąc ◽  
Karolina Celejewska ◽  
Witold Płocharski
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Electric Fields ◽  
New Technologies ◽  
High Pressure Processing ◽  
Food Preservation ◽  
Fruit And Vegetable ◽  
Negative Effects ◽  
Minimal Processing ◽  
Processing Technologies

Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit products by inactivating microorganisms and enzymes. On the other hand, heat treatments often induce undesirable changes in the quality of the final product, e.g., losses of nutrients, color alterations, changes in flavor, and smell. Therefore, the food industry is opening up to new technologies that are less aggressive than thermal treatment to avoid the negative effects of thermal pasteurization. Non-thermal processing technologies have been developed during the last decades as an alternative to thermal food preservation. Processing changes the structure of fruit and vegetables, and hence the bioavailability of the nutrients contained in them. In this review, special attention has been devoted to the effects of modern technologies of fruit and vegetable processing, such as minimal processing (MPFV), high-pressure processing (HPP), high-pressure homogenization (HPH), ultrasounds (US), pulsed electric fields (PEF), on the stability and bioavailability of vitamin C.

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

2017 ◽  
Vol 84 (2) ◽  
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.

Effects of High Pressure, Subzero Temperature, and pH on Survival of Listeria monocytogenes in Buffer and Smoked Salmon

2008 ◽  
Vol 71 (8) ◽  
pp. 1612-1618 ◽  
Author(s):  
M. RITZ ◽  
F. JUGIAU ◽  
M. FEDERIGHI ◽  
N. CHAPLEAU ◽  
M. de LAMBALLERIE
Keyword(s):  
High Pressure ◽  
Listeria Monocytogenes ◽  
Differential Resistance ◽  
High Pressure Processing ◽  
Food Preservation ◽  
Subzero Temperature ◽  
Freezing Process ◽  
Pressure Treatment ◽  
Bacterial Cells ◽  
Smoked Salmon

High pressure processing is a novel food preservation technology, applied for over 15 years in the food industry to inactivate spoilage and pathogenic microorganisms. Many studies have shown the differential resistance of bacterial cells to high pressure. Listeria monocytogenes is a bacterium able to grow at refrigerated temperature and to survive for a long time in minimally processed foods such as raw smoked fish. The freezing process does not cause significant decline of L. monocytogenes. The phase diagram of water under pressure permits a pressure treatment under subzero temperature, without the disadvantages of freezing for food quality. The aim of this study was to estimate if combined effects of pressure and subzero temperature could increase the destruction of L. monocytogenes in buffer and in smoked salmon. We investigated effects of high pressure processing (100, 150, and 200 MPa) combined with subzero temperatures (−10, −14, and −18°C) and pH (7.0 and 4.5). Results showed that the most effective high-pressure treatment to inactivate L. monocytogenes was 200 MPa, −18°C, and pH 4.5. The relevance of pressure holding time and the synergistic effect of pressure coupled with the subzero temperature to inactivate bacteria are highlighted. Modifications of physical properties (color and texture) were a lightening of color and an increase of toughness, which might be accepted by consumers, since safety is increased.

scholarly journals Effect of High-Pressure Processing (HPP) on the Fatty Acid Profile of Different Sized Ragworms (Hediste diversicolor) Cultured in an Integrated Multi-Trophic Aquaculture (IMTA) System

Molecules ◽  
2019 ◽  
Vol 24 (24) ◽  
pp. 4503 ◽  
Author(s):  
Bruna Marques ◽  
Ana Isabel Lillebø ◽  
Maria do Rosário M. Domingues ◽  
Jorge A. Saraiva ◽  
Ricardo Calado
Keyword(s):  
Fatty Acids ◽  
High Pressure ◽  
Circular Economy ◽  
Nutritional Value ◽  
High Pressure Processing ◽  
Double Bonds ◽  
Control Groups ◽  
Hediste Diversicolor ◽  
Lipid Quality ◽  
Quality Indexes

Ragworms (Hediste diversicolor) cultured under integrated multi-trophic aquaculture (IMTA) conditions display an improved fatty acids (FA) profile than conspecifics from the wild, thus being more suitable for maturation diets of marine fish and shrimp. Nonetheless, their use may represent a potential pathway for pathogens. The objective of the present study was to determine if high-pressure processing (HPP), as an approach to safeguard microbiological safety, could promote significant shifts on the FA profiles of different sized ragworms. An analysis of similarities (ANOSIM) revealed the existence of significant differences in the FA profile and lipid quality indexes (atherogenicity (AI), thrombogenicity (TI) and polyene (PI)) of control and HPP treated ragworms of all tested sizes (small, medium and large). Saturated (SFA) and monounsaturated FA (MUFA) increased after HPP, while polyunsaturated FA (PUFA; FA with 2 or 3 double bonds) and highly unsaturated FA (HUFA; FA with ≥ 4 double bonds) decreased. The amount of docosahexaenoic acid (DHA) in polychaetes exposed to HPP decreased an average of 25%, when compared with the levels recorded in control groups. The values of PI significantly decreased after HPP, while those of AI and TI displayed a significant increase. Despite the shifts in the FA profile of ragworms exposed to HPP, these still display a superior profile to that of wild specimens, namely the presence of DHA. Therefore, HPP can be considered as a suitable approach to safeguard the biosecurity of cultured polychaetes, without compromising their nutritional value, and support the principles of circular economy through the use of IMTA.

High-pressure processing for food preservation

2022 ◽  
pp. 495-518
Author(s):  
Aamir Iqbal ◽  
Ayesha Murtaza ◽  
Carlos A. Pinto ◽  
Jorge A. Saraiva ◽  
Xuan Liu ◽  
...  
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Food Preservation

Benefits and effectiveness of high pressure processing on cheese: a ricotta case study

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Roberta Stefanini ◽  
Anna Ronzano ◽  
Giulia Borghesi ◽  
Giuseppe Vignali
Keyword(s):  
High Pressure ◽  
Microbial Growth ◽  
Maximum Growth ◽  
Maximum Growth Rate ◽  
High Pressure Processing ◽  
Lag Phase ◽  
Starting Point ◽  
Volatile Organic ◽  
Parmigiano Reggiano

Abstract Today High Pressure Processing (HPP) is receiving interest thanks to its ability to stabilize foods preserving nutritional and sensorial characteristics. This work applies HPP on nutrient ricottas created in the Parmigiano Reggiano area and demonstrates not only its benefits, but also disadvantages, testing different pressures and packaging. Moreover, the ability of HPP to prolong the lag phase and reduce the maximum growth rate of bacteria is illustrated with a mathematical model. Results show the influence of HPP parameters on microbial growth, volatile organic compounds, syneresis, softness and colour, and demonstrate that not all packaging are suitable for the treatment. Obtained data highlight the effectiveness of HPP, which results the best stabilization method to sell safe and nutritive ricottas on the market with a long shelf life. Of course, the work can be a starting point for food companies who want to test an innovative and promising non-thermal technology.

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