Microbiological food safety assessment of high hydrostatic pressure processing: A review

被引：268
作者：
Rendueles, E. [1 ]
Omer, M. K. [2 ]
Alvseike, O. [2 ]
Alonso-Calleja, C. [1 ]
Capita, R. [1 ]
Prieto, M. [1 ]
机构：
[1] Univ Leon, Fac Vet, Dept Food Hyg & Technol, E-24071 Leon, Spain
[2] Animalia Norwegian Meat & Poultry Res Ctr, N-0513 Oslo, Norway
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2011年 / 44卷 / 05期
关键词：
High hydrostatic pressure; Risk assessment; Food safety; BACILLUS-SUBTILIS SPORES; GEOBACILLUS-STEAROTHERMOPHILUS SPORES; LISTERIA-MONOCYTOGENES SCOTT; PHOSPHATE-BUFFERED SALINE; ESCHERICHIA-COLI O157-H7; STATIONARY-PHASE CELLS; HEPATITIS-A VIRUS; INACTIVATION KINETICS; CLOSTRIDIUM-BOTULINUM; FOODBORNE PATHOGENS;
D O I：
10.1016/j.lwt.2010.11.001
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
High hydrostatic pressure (HHP) processing as a novel non-thermal method has shown great potential in producing microbiologically safer products while maintaining the natural characteristics of the food items. Scientific research of the process and its industrial applications has been widespread in the past two decades with many scientific publications describing its uses, advantages and limitations. The review describes the effect of HHP on foodborne pathogenic microorganisms, their structures and adaptive mechanisms, the intrinsic and extrinsic factors that affect its application with a focus on microbiological safety, and research needs. In a risk assessment context, tools and mechanisms in place to monitorize, optimize and validate the process, and procedures for assessing and modelling the lethal effect of the treatment are reviewed. (C) 2010 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1251 / 1260
页数：10
相关论文
共 157 条
[1]  
Ade-Omowaye B. I. O., 2001, Innovative Food Science & Emerging Technologies, V2, P1, DOI 10.1016/S1466-8564(00)00022-9
[2]   Induction of oxidative stress by high hydrostatic pressure in Escherichia coli [J].
Aertsen, A ;
De Spiegeleer, P ;
Vanoirbeek, K ;
Lavilla, M ;
Michiels, CW .
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2005, 71 (05) :2226-2231
[3]   An SOS response induced by high pressure in Escherichia coli [J].
Aertsen, A ;
Van Houdt, R ;
Vanoirbeek, K ;
Michiels, CW .
JOURNAL OF BACTERIOLOGY, 2004, 186 (18) :6133-6141
[4]   Heat shock protein-mediated resistance to high hydrostatic pressure in Escherichia coli [J].
Aertsen, A ;
Vanoirbeek, K ;
De Spiegeleer, P ;
Sermon, J ;
Hauben, K ;
Farewell, A ;
Nyström, T ;
Michiels, CW .
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2004, 70 (05) :2660-2666
[5]  
*AG ESP SEG AL, 2003, REV COMITE CIENTIFIC, V1, P19
[6]   Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing [J].
Ahn, J. ;
Balasubramaniam, V. M. ;
Yousef, A. E. .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2007, 113 (03) :321-329
[7]  
Ahn J, 2007, J MICROBIOL BIOTECHN, V17, P616
[8]  
Ahn J, 2007, J MICROBIOL BIOTECHN, V17, P524
[9]  
Allen EE, 1999, APPL ENVIRON MICROB, V65, P1710
[10]  
Alpas H, 1999, APPL ENVIRON MICROB, V65, P4248
12345678910