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Physical Methods for Controlling Microbial Growth: Temperature01:23

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Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
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Microorganisms are classified as acidophiles, neutrophiles, or alkaliphiles based on their pH growth preferences, reflecting their adaptations to specific environments. Maintaining a stable intracellular pH is critical for macromolecular stability and enzymatic activity, which can be challenged by external pH variations.Neutrophiles, such as Escherichia coli, grow optimally between pH 5.5 and 8.0. These microorganisms inhabit neutral or slightly acidic environments and employ mechanisms like...
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Radiation and filtration are essential tools for microbial control, targeting microorganisms through distinct mechanisms. Radiation eliminates microbes by damaging their DNA, either killing them or inhibiting their growth. Based on wavelength, radiation is classified into two types: nonionizing and ionizing radiation.Non-ionizing radiation, such as UV radiation (200–400 nm), is absorbed by DNA, causing defects that effectively disinfect surfaces, air, and water, including safety cabinets.
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Factors Affecting Microbial Inactivation during High Pressure Processing in Juices and Beverages: A Review.

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  • 1U.S. Food and Drug Administration, 5001 Campus Drive, College Park, Maryland 20740.

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High Pressure Processing (HPP) effectiveness in juices and beverages is influenced by many factors. Further research is needed to establish safe parameters for microbial inactivation due to unresolved issues and conflicting results.

Keywords:
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Area of Science:

  • Food Science
  • Microbiology
  • Process Engineering

Background:

  • High Pressure Processing (HPP) is a non-thermal method for microbial inactivation in foods.
  • Understanding factors influencing HPP efficacy is crucial for food safety and quality.

Purpose of the Study:

  • To review and discuss factors affecting High Pressure Processing (HPP) in juices and beverages.
  • To identify unresolved issues and conflicting results in current HPP research for juices and beverages.

Main Methods:

  • Literature review and discussion of scientific publications on HPP in juices and beverages.
  • Analysis of factors including pressure, time, temperature, compression/decompression rates, microbiota, and food properties.

Main Results:

  • HPP efficacy is influenced by pressure magnitude, holding time, temperature, compression/decompression rates, microbial load, and juice/beverage composition.
  • Significant knowledge gaps exist regarding compression/decompression rates and their impact on microbial inactivation.
  • Conflicting data in published literature hinders the establishment of definitive HPP "safe-harbor" parameters.

Conclusions:

  • Further investigation into unresolved factors like compression and decompression rates is necessary.
  • Standardized "safe-harbor" parameters for HPP in juices and beverages require more robust evidence.
  • Achieving a consistent 5-log reduction of microorganisms using HPP needs further research and validation.