The efficacy and safety of high-pressure processing of food

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.

The Performance Changes and Migration Behavior of PLA/Nano-TiO2 Composite Film by High-Pressure Treatment in Ethanol Solution

To study the relationship between performance changes and nanoparticles migration of the composite film at different migration stages, the poly (lactic acid) (PLA)/nano-TiO₂ composite film treated by high pressure was immersed in 50% (v/v) ethanol solution for 45 days at 40 °C, and the film characteristics and migration behavior were analyzed. The results showed that the migration of the composite film with the highest loading of nano-TiO₂ (20 wt. %) in alcoholic food simulated solution was far less than 10 mg/kg during the 45-day migration process. Although with the increase of migration time, the micro-morphology of composite film became rougher, the crystallinity decreased and the gas permeability increased, but the internal crystal structure of the composite film remained basically unchanged. The PLA/nano-TiO₂ composite films treated by high pressure treatment were relatively stable, and had good performance and migration behavior in alcoholic food simulated solution, the nanocomposite film after high pressure treatment could be used to reduce nano-TiO₂ particle migration and subsequently reduce human exposure as the packaging film for the packaging of alcoholic food, which provide a theoretical basis for the applications of high pressure treatment of PLA/nano-TiO₂ composite films in food packaging material and broaden its application prospects.

Inactivation of Escherichia coli O157:H7 by High Hydrostatic Pressure Combined with Gas Packaging

The inactivation of Escherichia coli O157:H7 (E. coli) in physiological saline and lotus roots by high hydrostatic pressure (HHP) in combination with CO₂ or N₂ was studied. Changes in the morphology, cellular structure, and membrane permeability of the cells in physiological saline after treatments were investigated using scanning electron microscopy, transmission electron microscopy, and flow cytometry, respectively. It was shown that after HHP treatments at 150–550 MPa, CO₂-packed E. coli cells had higher inactivation than the N₂-packed and vacuum-packed cells, and no significant difference was observed in the latter two groups. Further, both the morphology and intracellular structure of CO₂-packed E.coli cells were strongly destroyed by high hydrostatic pressure. However, serious damage to the intracellular structures occurred in only the N₂-packed E. coli cells. During HHP treatments, the presence of CO₂ caused more disruptions in the membrane of E. coli cells than in the N₂-packed and vacuum-packed cells. These results indicate that the combined treatment of HHP and CO₂ had a strong synergistic bactericidal effect, whereas N₂ did not have synergistic effects with HHP. Although these two combined treatments had different effects on the inactivation of E. coli cells, the inactivation mechanisms might be similar. During both treatments, E. coli cells were inactivated by cell damage induced to the cellular structure through the membrane components and the extracellular morphology, unlike the independent HHP treatment.

Effect of high hydrostatic pressure on the microbiological, biochemical characteristics of white shrimp Litopenaeus vannamei

Using thermal processing (TP) treatment (100 ℃, 1-8 min) as a control, the effects of high hydrostatic pressure (HHP, 200-500 MPa, 2.5-20 min) on the microbiological and biochemical characteristics of white shrimp Litopenaeus vannamei were investigated. The results showed that the efficiency of polyphenol oxidase (PPO) inactivation and log reduction of total plate count (TPC) by HHP treatment were all significantly lower than by TP treatment (p < 0.05). The rate of inactivation for TPC and PPO all increased with the increase of HHP pressure and holding time (p < 0.05). The inactivation of PPO was in accordance with a first-order kinetics with the HHP treating time. Hardness of HHP-treated samples at the pressure of 300-500 MPa was higher than TP-treated samples, while the yield loss of HHP treatment was significantly lower than with TP treatment (p < 0.05), long time and high pressure of HHP treatment turned the appearance of shrimps slightly pink.

Dielectric Spectroscopy of Pressurized Saccharomyces cerevisiae

Results of broadband dielectric spectroscopy (BDS) in Saccharomyces cerevisiae (baker's yeast), in situ as the function of pressure are presented. They show a clear evidence of a threshold to the new pattern of the pressure evolution of the static dielectric permittivity and DC electric conductivity already for Pt  ≈ 200MPa at T = 5 oC and Pt  ≈ 300MPa at T = 25 oC. BDS monitoring versus pressure tests up to P = 400MPa revealed particularly notable changes of properties after 30 minutes of compressing. Finally, the correlation between the amount of the spectrophotometric maximum absorbance and the DC electric conductivity was found. All these indicate significance of BDS as the tool for testing of pressure properties of cells assemblies, model foods etc., in situ under high pressures.

Recent developments in minimal processing: a tool to retain nutritional quality of food

The modernization during the last century resulted in urbanization coupled with modifications in lifestyles and dietary habits. In the same era, industrial developments made it easier to meet the requirements for processed foods. However, consumers are now interested in minimally processed foods owing to increase in their awareness to have fruits and vegetables with superior quality, and natural integrity with fewer additives. The food products deteriorate as a consequence of physiological aging, biochemical changes, high respiration rat,e and high ethylene production. These factors contribute substantially to discoloration, loss of firmness, development of off-flavors, acidification, and microbial spoilage. Simultaneously, food processors are using emerging approaches to process perishable commodities, along with enhanced nutritional and sensorial quality. The present review article is an effort to utilize the modern approaches to minimize the processing and deterioration. The techniques discussed in this paper include chlorination, ozonation, irradiation, photosensitization, edible coating, natural preservative use, high-pressure processing, microwave heating, ohmic heating, and hurdle technology. The consequences of these techniques on shelf-life stability, microbial safety, preservation of organoleptic and nutritional quality, and residue avoidance are the limelight of the paper. Moreover, the discussion has been made on the feasibility and operability of these techniques in modern-day processing.

Effect of high-pressure processing on reduction of Listeria monocytogenes in packaged Queso Fresco

The effect of high-hydrostatic-pressure processing (HPP) on the survival of a 5-strain rifampicin-resistant cocktail of Listeria monocytogenes in Queso Fresco (QF) was evaluated as a postpackaging intervention. Queso Fresco was made using pasteurized, homogenized milk, and was starter-free and not pressed. In phase 1, QF slices (12.7 × 7.6 × 1 cm), weighing from 52 to 66 g, were surface inoculated with L. monocytogenes (ca. 5.0 log10 cfu/g) and individually double vacuum packaged. The slices were then warmed to either 20 or 40°C and HPP treated at 200, 400, and 600 MPa for hold times of 5, 10, 15, or 20 min. Treatment at 600 MPa was most effective in reducing L. monocytogenes to below the detection level of 0.91 log10 cfu/g at all hold times and temperatures. High-hydrostatic-pressure processing at 40°C, 400 MPa, and hold time ≥ 15 min was effective but resulted in wheying-off and textural changes. In phase 2, L. monocytogenes was inoculated either on the slices (ca. 5.0 log10 cfu/g; ON) or in the curds (ca. 7.0 log10 cfu/g; IN) before the cheese block was formed and sliced. The slices were treated at 20°C and 600 MPa at hold times of 3, 10, and 20 min, and then stored at 4 and 10°C for 60 d. For both treatments, L. monocytogenes became less resistant to pressure as hold time increased, with greater percentages of injured cells at 3 and 10 min than at 20 min, at which the lethality of the process increased. For the IN treatment, with hold times of 3 and 10 min, growth of L. monocytogenes increased the first week of storage, but was delayed for 1 wk, with a hold time of 20 min. Longer lag times in growth of L. monocytogenes during storage at 4°C were observed for the ON treatment at hold times of 10 and 20 min, indicating that the IN treatment may have provided a more protective environment with less injury to the cells than the ON treatment. Similarly, HPP treatment for 10 min followed by storage at 4°C was the best method for suppressing the growth of the endogenous microflora with bacterial counts remaining below the level of detection for 2 out of the 3 QF samples for up to 84 d. Lag times in growth were not observed during storage of QF at 10°C. Although HPP reduced L. monocytogenes immediately after processing, a second preservation technique is necessary to control growth of L. monocytogenes during cold storage. However, the results also showed that HPP would be effective for slowing the growth of microorganisms that can shorten the shelf life of QF.

Advanced methods for the elimination of microorganisms in industrial treatments: potential applicability to wastewater reuse

Because of the growing need to eliminate undesirable microorganisms in different industrial treatments, mainly in the food and agricultural sector and the pharmaceutical industry, a number of increasingly effective systems for disinfection to eliminate microorganisms have been devised. This article analyzes different methods to eliminate and/or significantly reduce the number of microorganisms in industrial contexts and in environmental engineering. Although, in the past, thermal treatments had been used most frequently for microbial elimination, the method is costly and has the disadvantage of modifying the organoleptic and/or physicochemical properties of the food products. For this reason, new technologies rapidly are being developed, such as high-intensity pulsed electric fields, high-pressure systems, ultrasounds, and irradiation, which effectively eliminate microorganisms without deteriorating the properties of the product. These emerging technologies are potentially applicable in the field of environmental engineering.

Development of high hydrostatic pressure in biosciences: pressure effect on biological structures and potential applications in biotechnologies

Compared to temperature, the development of pressure as a tool in the research field has emerged only recently (at the end of the XIXth century). Following several developments in Physics and Chemistry during the first half of the XXth century (in particular the synthesis of diamond in 1953-1954), high pressures were applied in Food Science, especially in Japan. The main objective was then to achieve the decontamination of foods while preserving their organoleptic properties. Now, a new step is engaged: the biological applications of high pressures, from food to pharmaceuticals and biomedical applications. This paper will focus on three main points: (i) a brief presentation of the pressure parameter and its characteristics, (ii) a description of the pressure effects on biological constituents from simple to more complex structures and (iii) a review of the different domains for which the application of high pressures is able to initiate potential developments in Biotechnologies.

Piezophilic adaptation: a genomic point of view

Two-thirds of Earth's surface is covered by oceans, yet the study of this massive integrated living system is still in its infancy. Various environmental variables, such as high salinity, low and changeable nutrient availability and depth-correlated gradients of light, temperature, nutrients and pressure shape the diversity, physiology and ecology of marine species. As oceans present an average depth of 3800 m, deep-sea ecosystems represent the most common marine ecological niche. One of the key environment variables that influences the life and evolution of deep-sea organisms is high pressure. This extreme widespread condition requires specific adaptations, the nature of which remains largely unknown. Recent advances in genomic approaches, such as in sequencing technologies and global expression profiling, are rapidly increasing the data available to understand microbial evolution, biochemistry, physiology and diversity. This review summarises the analysis of the results published so far about microbial high pressure adaptation from a genomic point of view. Understanding high pressure adaptation mechanisms is not just a scientific exercise but has important biotechnological implications. For example, hydrostatic pressure is a reality for food science and technology, both for food preparation and preservation. An understanding of the effects of pressure on biomolecules will expand its use in the medical, industrial and biotechnological fields.