High pressure processing for food safety and preservation: A review

Journal of Rapid Methods and Automation in Microbiology

Volumn 9, Issue 1, 2001, Pages 1-10

  Yuste, Josep ^a   Capellas, Marta ^a   Pla, Reyes ^a   Fung, Daniel Y C ^b   Mor Mur, Montserrat ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CAMPYLOBACTER JEJUNI; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; MICROBIOTA; SALMONELLA;

EID: 0035626760     PISSN: 10603999     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4581.2001.tb00223.x     Document Type: Review

References (23)

1. CAPELLAS, M., MOR-MUR, M., SENDRA, E., PLA, R. and GUAMIS, B. 1996. Populations of aerobic mesophils and inoculated E. coli during storage of fresh goat's milk cheese treated with high pressure. J. Food Prot. 59, 582-587.
2. CARLEZ, A., ROSEC, J.P., RICHARD, N. and CHEFTEL, J.C. 1994. Bacterial growth during chilled storage of pressure-treated minced meat. Lebensm.-Wiss. u. Technol. 27, 48-54.
3. CHEFTEL, J.C. 1995. Review: High-pressure, microbial inactivation and food preservation. Food Sci. Technol. Intern. 1, 75-90.
4. CHEFTEL, J.C. and CULIOLI, J. 1997. Effects of high pressure on meat: a review. Meat Sci. 46, 211-236.
5. CRAWFORD, Y.J., MURANO, E.A., OLSON, D.G. and SHENOY, K. 1996. Use of high hydrostatic pressure and irradiation to eliminate Clostridium sporogenes spores in chicken breast. J. Food Prot. 59, 711-715.
6. GERVILLA, R., CAPELLAS, M., FERRAGUT, V. and GUAMIS, B. 1997. Effect of high hydrostatic pressure on Listeria innocua 91O CECT inoculated into ewe's milk. J. Food Prot. 60, 33-37.
7. GOULD, G.W. 1995. The microbe as a high pressure target. In High Pressure Processing of Foods (D.A. Ledward, D.E. Johnston, R.G. Earnshaw and A.P.M. Hasting, eds.) pp. 27-36, Nottingham University Press, Loughborough.
8. HEREMANS, K. 1995. High pressure effects on biomolecules. In High Pressure Processing of Foods (D.A. Ledward, D.E. Johnston, R.G. Earnshaw and A.P.M. Hasting, eds.) pp. 81-98, Nottingham University Press, Loughborough.
9. HOOVER, D.G., METRICK, C., PAPINEAU, A.M., FARKAS, D.F. and KNORR, D. 1989. Biological effects of high hydrostatic pressure on food microorganisms. Food Technol. 43(3), 99-107.
10. KNORR, D. 1993. Effects of high-hydrostatic-pressure processes on food safety and quality. Food Technol. 47(6), 156-161.
11. KNORR, D. 1995. Hydrostatic pressure treatment of food: microbiology. In New Methods of Food Preservation (G.W. Gould, ed.) pp. 159-175, Blackie Academic & Professional (Chapman & Hall), Bishopbriggs.
12. MACKEY, B.M., FORESTIÈRE, K. and ISAACS, N.S. 1995. Factors affecting the resistance of Listeria monocytogenes to high hydrostatic pressure. Food Biotechnol. 9, 1-11.
13. MERTENS, B.A. 1993. Developments in high pressure food processing. I. Z. Lebensm. 44, 100-104.
14. METRICK, C., HOOVER, D.G. and FARKAS, D.F. 1989. Effects of high hydrostatic pressure on heat-resistant and heat-sensitive strains of Salmonella. J. Food Sci. 54, 1547-1549, 1564.
15. O'BRIEN, J.K. and MARSHALL, R.T. 1996. Microbiological quality of raw ground chicken processed at high isostatic pressure. J. Food Prot. 59, 146-150.
16. PATTERSON, M.F. and KILPATRICK, D.J. 1998. The combined effect of high hydrostatic pressure and mild heat on inactivation of pathogens in milk and poultry. J. Food Prot. 61, 432-436.
17. PATTERSON, M.F., QUINN, M., SIMPSON, R. and GILMOUR, A. 1995. Sensitivity of vegetative pathogens to high hydrostatic pressure treatment in phosphate-buffered saline and foods. J. Food Prot. 55, 524-529.
18. PONCE, E., PLA, R., SENDRA, E., GUAMIS, B. and MOR-MUR, M. 1999. Destruction of Salmonella enteritidis inoculated in liquid whole egg by high hydrostatic pressure: comparative study in selective and non-selective media. Food Microbiol. 16, 357-365.
19. ROBERTS, C.M. and HOOVER, D.G. 1996. Sensitivity of Bacillus coagulans spores to combinations of high hydrostatic pressure, heat, acidity and nisin. J. Appl. Bacteriol. 81, 363-368.
20. SHIGEHISA, T., OHMORI, T., SAITO, A., TAJI, S. and HAYASHI, R. 1991. Effects of high hydrostatic pressure on characteristics of pork slurries and inactivation of microorganisms associated with meat and meat products. Intern. J. Food Microbiol. 12, 207-216.
21. STYLES, M.F., HOOVER, D.G. and FARKAS, D.F. 1991. Response of Listeria monocytogenes and Vibrio parahaemolyticus to high hydrostatic pressure. J. Food Sci. 56, 1404-1407.
22. YUSTE, J., MOR-MUR, M., CAPELLAS, M., GUAMIS, B. and PLA, R. 1998. Microbiological quality of mechanically recovered poultry meat treated with high hydrostatic pressure and nisin. Food Microbiol. 15, 407-414.
23. YUSTE, J., PLA, R., CAPELLAS, M., PONCE, E. and MOR-MUR, M. 2000. High-pressure processing applied to cooked sausages: bacterial populations during chilled storage. J. Food Prot. 63, 1093-1099.