Open AccessHigh‐pressure processing – effects on microbial food safety and food quality
Author(s) -
Considine Kiera M.,
Kelly Alan L.,
Fitzgerald Gerald F.,
Hill Colin,
Sleator Roy D.
Publication year - 2008
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1111/j.1574-6968.2008.01084.x
Subject(s) - food spoilage , pascalization , shelf life , preservative , food safety , food science , food processing , food preservation , food quality , food industry , food microbiology , food products , food packaging , food preservatives , high pressure , environmental science , food additive , biology , engineering , bacteria , genetics , engineering physics
High‐pressure processing (HPP) is a nonthermal process capable of inactivating and eliminating pathogenic and food spoilage microorganisms. This novel technology has enormous potential in the food industry, controlling food spoilage, improving food safety and extending product shelf life while retaining the characteristics of fresh, preservative‐free, minimally processed foods. As with other food processing methods, such as thermal processing, HPP has somewhat limited applications as it cannot be universally applied to all food types, such as some dairy and animal products and shelf‐stable low‐acid foods. Herein, we discuss the effects of high‐pressure processing on microbial food safety and, to a lesser degree, food quality.