Open AccessThe impact of high-pressure processing treatment on microbial inactivation of seafood – a review
Author(s) -
Andreas Romulo
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(2).352
Subject(s) - pascalization , food science , organoleptic , high pressure , food products , foodborne pathogen , food processing , bacteria , microbiology and biotechnology , food safety , biology , listeria monocytogenes , engineering , genetics , engineering physics
Seafood is categorized as high perishable food and commonly contaminated by foodborne pathogens such as bacteria and viruses. The heat processing treatment is usuallyapplied to improve the quality and safety of seafood products and give detrimental impactto the sensory and nutritional quality. High pressure processing (HPP) has been describedas an excellent alternative method to inactivate numerous bacteria and viruses in seafoodproducts, while the organoleptic and nutritional properties could be maintained like a freshproduct. HPP has been explored for a wide range of parameters operation, which isspecific for each bacteria and viruses. HPP usually runs at the pressure range of 100-600MPa with the holding time range of 1-60 mins. This review summarized the principle ofhigh-pressure processing treatment and research findings, which emphasized theassociation between HPP treatment and food-borne pathogen reduction in seafood. Thesuccess of HPP treatment to inactivate foodborne pathogens depends on the optimizationof parameters operation in order to spread this method to more applicable in seafoodindustries.