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High pressure processing for food safety
Monika Fonberg-Broczek1, B Windyga, J Szczawiński
1Laboratory of Biological Materials, Institute of High Pressure Physics, PAS, Warszawa, Poland. mfonberg@unipress.waw.pl
Acta Biochimica Polonica
|September 22, 2005
Summary
High pressure processing (HPP) effectively reduces pathogenic bacteria like Listeria monocytogenes and Aeromonas hydrophila in foods. This method extends the shelf-life of meat products up to 8 weeks while maintaining quality.
Area of Science:
- Food Science
- Microbiology
- Food Engineering
Background:
- High pressure processing (HPP) offers an alternative to thermal methods for food preservation.
- Microbial resistance to HPP varies by microorganism type, pressure, temperature, and duration.
- Food composition can influence microbial inactivation during HPP.
Purpose of the Study:
- To investigate the efficacy of HPP in inactivating pathogenic bacteria in various food matrices.
- To evaluate the impact of pressure and treatment duration on microbial survival.
- To assess the shelf-life extension of meat products treated with HPP.
Main Methods:
- Artificially contaminated food samples (cooked ham, hard cheese, fruit juices) were subjected to varying HPP conditions.
- Survival rates of Listeria monocytogenes, Aeromonas hydrophila, and Enterococcus hirae were quantified.
- Mathematical models were employed to predict HPP effects on microorganisms.
Main Results:
- Microbial counts decreased significantly with increasing pressure and treatment duration (P
- Enterococcus hirae demonstrated higher resistance to HPP compared to L. monocytogenes and A. hydrophila.
- HPP extended the shelf-life of cooked pork ham and raw smoked pork loin up to 8 weeks.
Conclusions:
- HPP is a viable technology for reducing pathogenic bacteria in foods like meat, cheese, and juices.
- The effectiveness of HPP is dependent on pressure, time, and the specific microorganism.
- HPP significantly extends the shelf-life of meat products while preserving microbiological and sensory quality.
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