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Koutsoumanis K, Alvarez‐Ordóñez A, Bolton D, Bover‐Cid S, Chemaly M, Davies R, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Castle L, Crotta M, Grob K, Milana MR, Petersen A, Roig Sagués AX, Vinagre Silva F, Barthélémy E, Christodoulidou A, Messens W, Allende A. The efficacy and safety of high-pressure processing of food. EFSA J 2022; 20:e07128. [PMID: 35281651 PMCID: PMC8902661 DOI: 10.2903/j.efsa.2022.7128] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
High-pressure processing (HPP) is a non-thermal treatment in which, for microbial inactivation, foods are subjected to isostatic pressures (P) of 400-600 MPa with common holding times (t) from 1.5 to 6 min. The main factors that influence the efficacy (log10 reduction of vegetative microorganisms) of HPP when applied to foodstuffs are intrinsic (e.g. water activity and pH), extrinsic (P and t) and microorganism-related (type, taxonomic unit, strain and physiological state). It was concluded that HPP of food will not present any additional microbial or chemical food safety concerns when compared to other routinely applied treatments (e.g. pasteurisation). Pathogen reductions in milk/colostrum caused by the current HPP conditions applied by the industry are lower than those achieved by the legal requirements for thermal pasteurisation. However, HPP minimum requirements (P/t combinations) could be identified to achieve specific log10 reductions of relevant hazards based on performance criteria (PC) proposed by international standard agencies (5-8 log10 reductions). The most stringent HPP conditions used industrially (600 MPa, 6 min) would achieve the above-mentioned PC, except for Staphylococcus aureus. Alkaline phosphatase (ALP), the endogenous milk enzyme that is widely used to verify adequate thermal pasteurisation of cows' milk, is relatively pressure resistant and its use would be limited to that of an overprocessing indicator. Current data are not robust enough to support the proposal of an appropriate indicator to verify the efficacy of HPP under the current HPP conditions applied by the industry. Minimum HPP requirements to reduce Listeria monocytogenes levels by specific log10 reductions could be identified when HPP is applied to ready-to-eat (RTE) cooked meat products, but not for other types of RTE foods. These identified minimum requirements would result in the inactivation of other relevant pathogens (Salmonella and Escherichia coli) in these RTE foods to a similar or higher extent.
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Gocer EMC, Ergin F, Kücükcetin IO, Kücükcetin A. In vitro gastrointestinal resistance of Lactobacillus acidophilus in some dairy products. Braz J Microbiol 2021; 52:2319-2334. [PMID: 34487329 DOI: 10.1007/s42770-021-00590-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2020] [Accepted: 08/03/2021] [Indexed: 02/07/2023] Open
Abstract
In this study, different dairy products such as ice cream, yoghurt, white pickled cheese, and fermented acidophilus milk were manufactured by using either Lactobacillus acidophilus DSM 20,079 or Lactobacillus acidophilus NCFM. The counts of L. acidophilus in the samples on days 1, 15, and 30 of the storage were determined. Additionally, the samples contained L. acidophilus were passed through a dynamic gastrointestinal model designed in laboratory conditions to compare the protective effect of different dairy products on viability of L. acidophilus against stress factors of the gastrointestinal model. The counts of L. acidophilus NCFM and L. acidophilus DSM 20,079 in the samples decreased by between 0.04 and 0.37 log units and by between 0.11 and 0.27 log units, respectively, within 30 days of storage. During the passage through the gastrointestinal model, the highest percentage reduction in the counts of L. acidophilus was determined in yoghurt followed by fermented acidophilus milk, white pickled cheese, and ice cream, respectively. The reduction in the counts of L. acidophilus in the samples during the passage through the model increased with extension of storage time. The results of this study showed that the reduction in the counts L. acidophilus in the samples during the passage through the model was influenced significantly by the matrix of the dairy product and storage period.
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Affiliation(s)
- Emine Mine Comak Gocer
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Akdeniz University, Antalya, Turkey
| | - Firuze Ergin
- Department of Food Engineering, Faculty of Engineering, Akdeniz University, Dumlupinar Boulevard, Campus, 07058, Antalya, Turkey
| | - Ikbal Ozen Kücükcetin
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Akdeniz University, Antalya, Turkey
| | - Ahmet Kücükcetin
- Department of Food Engineering, Faculty of Engineering, Akdeniz University, Dumlupinar Boulevard, Campus, 07058, Antalya, Turkey.
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Bleoancă I, Saje K, Mihalcea L, Oniciuc EA, Smole-Mozina S, Nicolau AI, Borda D. Contribution of high pressure and thyme extract to control Listeria monocytogenes in fresh cheese - A hurdle approach. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.09.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Ávila M, Gómez-Torres N, Delgado D, Gaya P, Garde S. Application of high pressure processing for controlling Clostridium tyrobutyricum and late blowing defect on semi-hard cheese. Food Microbiol 2016; 60:165-73. [PMID: 27554159 DOI: 10.1016/j.fm.2016.07.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2016] [Revised: 06/10/2016] [Accepted: 07/10/2016] [Indexed: 10/21/2022]
Abstract
In this study we evaluated the application of different high pressure (HP) treatments (200-500 MPa at 14 °C for 10 min) to industrial sized semi-hard cheeses on day 7, with the aim of controlling two Clostridium tyrobutyricum strains causing butyric acid fermentation and cheese late blowing defect (LBD). Clostridium metabolism and LBD appearance in cheeses were monitored by sensory (cheese swelling, cracks/splits, off-odours) and instrumental analyses (organic acids by HPLC and volatile compounds by SPME/GC-MS) after 60 days. Cheeses with clostridial spores HP-untreated and HP-treated at 200 MPa showed visible LBD symptoms, lower concentrations of lactic, citric and acetic acids, and higher levels of pyruvic, propionic and butyric acids and of 1-butanol, ethyl and methyl butanoate, and ethyl pentanoate than cheeses without spores. However, cheeses with clostridial spores and HP-treated at ≥ 300 MPa did not show LBD symptoms and their organic acids and volatile compounds profiles were comparable to those of their respective HP-treated control cheeses, despite HP treatments caused a low spore reduction. A decrease in C. tyrobutyricum spore counts was observed after curd pressing, which seems to indicate an early spore germination, suggesting that HP treatments ≥300 MPa were able to inactivate the emerged C. tyrobutyricum vegetative cells and, thereby, prevent LBD.
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Affiliation(s)
- Marta Ávila
- Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Departamento de Tecnología de Alimentos, Carretera de La Coruña km 7, 28040 Madrid, Spain
| | - Natalia Gómez-Torres
- Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Departamento de Tecnología de Alimentos, Carretera de La Coruña km 7, 28040 Madrid, Spain
| | - David Delgado
- Instituto Tecnológico Agrario de Castilla y León (ITACyL), Estación Tecnológica de la Leche, Carretera de Autilla s/n, 34071 Palencia, Spain
| | - Pilar Gaya
- Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Departamento de Tecnología de Alimentos, Carretera de La Coruña km 7, 28040 Madrid, Spain
| | - Sonia Garde
- Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Departamento de Tecnología de Alimentos, Carretera de La Coruña km 7, 28040 Madrid, Spain.
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Van Hekken DL, Tunick MH, Farkye NY, Tomasula PM. Effect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso Fresco. J Dairy Sci 2013; 96:6147-60. [PMID: 23972497 DOI: 10.3168/jds.2012-6212] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2012] [Accepted: 07/05/2013] [Indexed: 11/19/2022]
Abstract
Queso Fresco (QF), a popular high-moisture, high-pH Hispanic-style cheese sold in the United States, underwent high-pressure processing (HPP), which has the potential to improve the safety of cheese, to determine the effects of this process on quality traits of the cheese. Starter-free, rennet-set QF (manufactured from pasteurized, homogenized milk, milled before hooping, and not pressed) was cut into 4.5- × 4.5- × 15-cm blocks and double vacuum packaged. Phase 1 of the research examined the effects of hydrostatic HPP on the quality traits of fresh QF that had been warmed to a core temperature of 20 or 40 °C; processed at 200, 400, or 600 MPa for 5, 10, or 20 min; and stored at 4 °C for 6 to 8d. Phase 2 examined the long-term effects of HPP on quality traits when QF was treated at 600 MPa for 3 or 10 min, and stored at 4 or 10 °C for up to 12 wk. Warming the QF to 40 °C before packaging and exposure to high pressure resulted in loss of free whey from the cheese into the package, lower moisture content, and harder cheese. In phase 2, the control QF, regardless of aging temperature, was significantly softer than HPP cheeses over the 12 wk of storage. Hardness, fracture stress, and fracture rigidity increased with length of exposure time and storage temperature, with minor changes in the other properties. Queso Fresco remained a bright white, weak-bodied cheese that crumbled and did not melt upon heating. Although high pressures or long processing times may be required for the elimination of pathogens, cheese producers must be aware that HPP altered the rheological properties of QF and caused wheying-off in cheeses not pressed before packaging.
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Affiliation(s)
- D L Van Hekken
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Wyndmoor, PA 19038.
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Koca N, Balasubramaniam VM, Harper WJ. High-pressure effects on the microstructure, texture, and color of white-brined cheese. J Food Sci 2012; 76:E399-404. [PMID: 22417430 DOI: 10.1111/j.1750-3841.2011.02201.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
UNLABELLED White-brined cheeses were subjected to high-pressure processing (HPP) at 50, 100, 200, and 400 MPa at 22 °C for 5 and 15 min and ripened in brine for 60 d. The effects of pressure treatment on the chemical, textural, microstructural, and color were determined. HPP did not affect moisture, protein, and fat contents of cheeses. Similar microstructures were obtained for unpressurized cheese and pressurized cheeses at 50 and 100 MPa, whereas a denser and continuous structure was obtained for pressurized cheeses at 200 and 400 MPa. These microstructural changes exhibited a good correlation with textural changes. The 200 and 400 MPa treatments resulted in significantly softer, less springy, less gummy, and less chewy cheese. Finally, marked differences were obtained in a* and b* values at higher pressure levels for longer pressure-holding time and were also supported by ΔE* values. The cheese became more greenish and yellowish with the increase in pressure level. PRACTICAL APPLICATION The quality of cheese is the very important to the consumers. This study documented the pressure-induced changes in selected quality attributes of semisoft and brine-salted cheese. The results can help the food processors to have knowledge of the process parameters resulting in quality changes and to identify optimal process parameters for preserving pressure-treated cheeses.
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Affiliation(s)
- N Koca
- Dept. of Food Engineering, Ege Univ., 35100 Bornova, Izmir, Turkey.
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Martínez-Rodríguez Y, Acosta-Muñiz C, Olivas GI, Guerrero-Beltrán J, Rodrigo-Aliaga D, Sepúlveda DR. High Hydrostatic Pressure Processing of Cheese. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00192.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Application of high-pressure treatment on ovine brined cheese: Effect on composition and microflora throughout ripening. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2010.07.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Rajkovic A, Smigic N, Devlieghere F. Contemporary strategies in combating microbial contamination in food chain. Int J Food Microbiol 2010; 141 Suppl 1:S29-42. [DOI: 10.1016/j.ijfoodmicro.2009.12.019] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2009] [Revised: 12/07/2009] [Accepted: 12/14/2009] [Indexed: 10/20/2022]
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YILDIZ FILIZ, YETISEMIYEN ATILA, SENEL EBRU, DURLU-ÖZKAYA FÜGEN, ÖZTEKIN SEBNEM, SANLI EBRU. Some properties of Civil cheese: a type of traditional Turkish cheese. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00612.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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