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Pasteurization of Food and Beverages by High Pressure Processing (HPP) at Room Temperature: Inactivation of Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Salmonella, and Other Microbial Pathogens
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Resumo(s)
Vegetative pathogens actively grow in foods, metabolizing and dividing their cells.
They have consequently become a focus of concern for the food industry, food regulators and
food control agencies. Although much has been done by the food industry and food regulatory
agencies, foodborne outbreaks are still reported globally, causing illnesses, hospitalizations, and
in certain cases, deaths, together with product recalls and subsequent economic losses. Major
bacterial infections from raw and processed foods are caused by Escherichia coli serotype O157:H7,
Salmonella enteritidis, and Listeria monocytogenes. High pressure processing (HPP) (also referred to
as high hydrostatic pressure, HHP) is a non-thermal pasteurization technology that relies on very
high pressures (400–600 MPa) to inactivate pathogens, instead of heat, thus causing less negative
impact in the food nutrients and quality. HPP can be used to preserve foods, instead of chemical
food additives. In this study, a review of the effect of HPP treatments on major vegetative bacteria
in specific foods was carried out. HPP at 600 MPa, commonly used by the food industry, can
achieve the recommended 5–8-log reductions in E. coli, S. enteritidis, L. monocytogenes, and Vibrio.
Staphylococcus aureus presented the highest resistance to HPP among the foodborne vegetative
pathogens investigated, followed by E. coli. More susceptible L. monocytogenes and Salmonella spp.
bacteria were reduced by 6 logs at pressures within 500–600 MPa. Vibrio spp. (e.g., raw oysters),
Campylobacter jejuni, Yersinia enterocolitica, Citrobacter freundii and Aeromonas hydrophila generally
required lower pressures (300–400 MPa) for inactivation. Bacterial species and strain, as well as
the food itself, with a characteristic composition, affect the microbial inactivation. This review
demonstrates that HPP is a safe pasteurization technology, which is able to achieve at least 5-log
reduction in major food bacterial pathogens, without the application of heat.
Descrição
Palavras-chave
high hydrostatic pressure (HHP) HPP cold pasteurization pascalization microbial inactivation pathogen inactivation non-thermal vegetative bacteria strain meat milk dairy
Contexto Educativo
Citação
Silva, F.V.M.; Evelyn Pasteurization of Food and Beverages by High Pressure Processing (HPP) at Room Temperature: Inactivation of Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Salmonella, and Other Microbial Pathogens. Appl. Sci. 2023, 13, 1193.
Editora
MDPI