High-pressure Processing--Effects on Microbial Food Safety and Food Quality

FEMS Microbiol Lett. 2008 Apr;281(1):1-9. doi: 10.1111/j.1574-6968.2008.01084.x. Epub 2008 Feb 16.

Abstract

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.

Publication types

  • Research Support, Non-U.S. Gov't
  • Review

MeSH terms

  • Disinfection / methods*
  • Food Handling / methods*
  • Food Microbiology*
  • Hydrostatic Pressure*