Factors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review.
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 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.
a Centre Especial de Recerca Planta de Tecnología dels Aliments , Departament Ciencia Animal i dels Aliments, Universitat Auton∫ma de Barcelona , 08193 - Bellaterra , Spain.
Qamar-Abbas
QA
Syed
a Centre Especial de Recerca Planta de Tecnología dels Aliments , Departament Ciencia Animal i dels Aliments, Universitat Auton∫ma de Barcelona , 08193 - Bellaterra , Spain.
Martin
M
Buffa
a Centre Especial de Recerca Planta de Tecnología dels Aliments , Departament Ciencia Animal i dels Aliments, Universitat Auton∫ma de Barcelona , 08193 - Bellaterra , Spain.
Buenaventura
B
Guamis
a Centre Especial de Recerca Planta de Tecnología dels Aliments , Departament Ciencia Animal i dels Aliments, Universitat Auton∫ma de Barcelona , 08193 - Bellaterra , Spain.
Jordi
J
Saldo
D000818:Animals; D001419:Bacteria; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D006801:Humans; D011312:Pressure
High Hydrostatic Pressure (HHP); bacterial inactivation; compression rate; decompression rate; effect of matrix; effect of microbial strains