Factors Affecting Bacterial Inactivation During High Hydrostatic Pressure Processing of Foods - a Review

Critical Reviews in Food Science and Nutrition
Qamar-Abbas SyedJordi Saldo

Abstract

Although, the High Hydrostatic Pressure (HHP) technology has been gaining gradual popularity in food industry since last two decades, intensive research is needed to explore the missing information. Bacterial inactivation in food by using High Hydrostatic Pressure (HHP) applications can be enhanced by getting deeper insights of the process. Some of these aspects have been already studied in detail (like pressure, time and temperature, etc.), while some others still need to be investigated in more details (like pH, rates of compression and decompression etc.). Selection of process parameters is mainly dependent on type of matrix and target bacteria. This intensive review provides comprehensive information about the variety of aspects that can determine the bacterial inactivation potential of HHP process indicating the fields of future research on this subject including pH shifts of the pressure treated samples and critical limits of compression and decompression rates to accelerate the process efficacy.

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Citations

Sep 3, 2020·International Journal of Molecular Sciences·Haibo HuangLining Sun
Dec 31, 2019·Journal of Food and Drug Analysis·Hsiao-Wen HuangChung-Yi Wang
Apr 9, 2020·APL Bioengineering·Christine E Harper, Christopher J Hernandez
Feb 6, 2021·Foodborne Pathogens and Disease·Yun-Ting HsiaoChung-Yi Wang
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Hui LiMichael Gänzle
Feb 18, 2021·Comprehensive Reviews in Food Science and Food Safety·Peiqing YangXiaojun Liao
Mar 26, 2021·Critical Reviews in Food Science and Nutrition·Vicente M Gómez-LópezAntonio Morata
May 8, 2021·Comprehensive Reviews in Food Science and Food Safety·Erdogan CeylanHeidy M W den Besten

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