High pressure processing combined with selected hurdles: Enhancement in the inactivation of vegetative microorganisms. Issue 2 (16th February 2021)

• Record Type: Journal Article
• Authors: Yang, Peiqing; Rao, Lei; Zhao, Liang; Wu, Xiaomeng; Wang, Yongtao; Liao, Xiaojun
• Is Part Of: Comprehensive reviews in food science and food safety. Volume 20:Issue 2(2021)
• Page Start: 1800
• Page End: 1828
• Publication Date: 2021-02-16
• Subjects: combination -- high pressure processing -- microbial inactivation -- natural antimicrobial -- nonthermal processing; Food -- Research -- Periodicals; Food -- Safety measures -- Periodicals; 664.0072
• DOI: 10.1111/1541-4337.12724
• Languages: English
• ISSNs: 1541-4337

Abstract

Abstract: High pressure processing (HPP) as a nonthermal processing (NTP) technology can ensure microbial safety to some extent without compromising food quality. However, for vegetative microorganisms, the existence of pressure‐resistant subpopulations, the revival of sublethal injury (SLI) state cells, and the resuscitation of viable but nonculturable (VBNC) state cells may constitute potential food safety risks and pose challenges for the further development of HPP application. HPP combined with selected hurdles, such as moderately elevated or low temperature, low pH, natural antimicrobials (bacteriocin, lactate, reuterin, endolysin, lactoferrin, lactoperoxidase system, chitosan, essential oils), or other NTP (CO2, UV‐TiO2 photocatalysis, ultrasound, pulsed electric field, ultrafiltration), have been highlighted as feasible alternatives to enhance microbial inactivation (synergistic or additive effect). These combinations can effectively eliminate the pressure‐resistant subpopulation, reduce the population of SLI or VBNC state cells and inhibit their revival or resuscitation. This review provides an updated overview of the microbial inactivation by the combination of HPP and selected hurdles and restructures the possible inactivation mechanisms.