Inactivating Food Microbes by High-Pressure Processing and Combined Nonthermal and Thermal Treatment: A Review
High-pressure processing (HPP) is a mild technology alternative to thermal pasteurization and sterilization of different food products. HPP has emerged to provide enormous benefits to consumers, i.e., mildly processed food and additive-free food. It effectively retains bioactive compounds and extend...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hindawi-Wiley
2022-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2022/5797843 |
| _version_ | 1797995255944970240 |
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| author | Prabhat K. Nema Rachna Sehrawat Chandrakala Ravichandran Barjinder Pal Kaur Anit Kumar Ayon Tarafdar |
| author_facet | Prabhat K. Nema Rachna Sehrawat Chandrakala Ravichandran Barjinder Pal Kaur Anit Kumar Ayon Tarafdar |
| author_sort | Prabhat K. Nema |
| collection | DOAJ |
| description | High-pressure processing (HPP) is a mild technology alternative to thermal pasteurization and sterilization of different food products. HPP has emerged to provide enormous benefits to consumers, i.e., mildly processed food and additive-free food. It effectively retains bioactive compounds and extends the shelf life of food commodities by inactivating bacteria, yeast, mold, and virus. The limitation of HPP in inactivating spores can be overcome by using other thermal and nonthermal processing sequentially or simultaneously with HPP. This review summarizes the applications of HPP in the fruits and vegetables, dairy, meat, fish, and poultry sector. It also emphasizes microbial food safety and the effectiveness of HPP in the load reduction of microorganisms. Comprehensive information about the synergistic effect of HPP with different techniques and their effectiveness in ensuring food safety is reported. The summarized data would be handy to interested researchers and industry personnel. |
| first_indexed | 2024-04-11T09:58:35Z |
| format | Article |
| id | doaj.art-a1e3c04244d042ccb326140416263bfe |
| institution | Directory Open Access Journal |
| issn | 1745-4557 |
| language | English |
| last_indexed | 2024-04-11T09:58:35Z |
| publishDate | 2022-01-01 |
| publisher | Hindawi-Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj.art-a1e3c04244d042ccb326140416263bfe2022-12-22T04:30:29ZengHindawi-WileyJournal of Food Quality1745-45572022-01-01202210.1155/2022/5797843Inactivating Food Microbes by High-Pressure Processing and Combined Nonthermal and Thermal Treatment: A ReviewPrabhat K. Nema0Rachna Sehrawat1Chandrakala Ravichandran2Barjinder Pal Kaur3Anit Kumar4Ayon Tarafdar5Department of Food EngineeringDepartment of Food Process EngineeringDepartment of Food TechnologyDepartment of Food EngineeringDepartment of Food TechnologyLivestock Production and Management SectionHigh-pressure processing (HPP) is a mild technology alternative to thermal pasteurization and sterilization of different food products. HPP has emerged to provide enormous benefits to consumers, i.e., mildly processed food and additive-free food. It effectively retains bioactive compounds and extends the shelf life of food commodities by inactivating bacteria, yeast, mold, and virus. The limitation of HPP in inactivating spores can be overcome by using other thermal and nonthermal processing sequentially or simultaneously with HPP. This review summarizes the applications of HPP in the fruits and vegetables, dairy, meat, fish, and poultry sector. It also emphasizes microbial food safety and the effectiveness of HPP in the load reduction of microorganisms. Comprehensive information about the synergistic effect of HPP with different techniques and their effectiveness in ensuring food safety is reported. The summarized data would be handy to interested researchers and industry personnel.http://dx.doi.org/10.1155/2022/5797843 |
| spellingShingle | Prabhat K. Nema Rachna Sehrawat Chandrakala Ravichandran Barjinder Pal Kaur Anit Kumar Ayon Tarafdar Inactivating Food Microbes by High-Pressure Processing and Combined Nonthermal and Thermal Treatment: A Review Journal of Food Quality |
| title | Inactivating Food Microbes by High-Pressure Processing and Combined Nonthermal and Thermal Treatment: A Review |
| title_full | Inactivating Food Microbes by High-Pressure Processing and Combined Nonthermal and Thermal Treatment: A Review |
| title_fullStr | Inactivating Food Microbes by High-Pressure Processing and Combined Nonthermal and Thermal Treatment: A Review |
| title_full_unstemmed | Inactivating Food Microbes by High-Pressure Processing and Combined Nonthermal and Thermal Treatment: A Review |
| title_short | Inactivating Food Microbes by High-Pressure Processing and Combined Nonthermal and Thermal Treatment: A Review |
| title_sort | inactivating food microbes by high pressure processing and combined nonthermal and thermal treatment a review |
| url | http://dx.doi.org/10.1155/2022/5797843 |
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