Journal
ACTA ALIMENTARIA
Volume 45, Issue 1, Pages 61-68Publisher
AKADEMIAI KIADO RT
DOI: 10.1556/066.2015.4444
Keywords
high-pressure processing (HPP); food safety; Listeria; compression and decompression rates; temperature
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Funding
- FCT-Portugal
- QREN
- FEDER
- COMPETE [PEst-C/QUI/UI0062/2013]
- CESAM [PEst-C/MAR/LA0017/2011]
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The main objective of the present study was to evaluate the effect of temperature and different compression/decompression rates on the efficiency of Listeria inactivation by HPP. Stationary phase cultures of Listeria innocua were subjected to 300 MPa for 5 min at 4, 10, and 20 degrees C using different compression and decompression rates. Inactivation was more efficient at low temperature and with lowest compression and decompression rates (1.5 MPa s(-1) and 3.2 MPa s(-1), respectively). Kinetics of pressure building up and decompression, as well as temperature, have a significant impact on the outcome of Listeria inactivation by HPP. The results may contribute to the design of HPP protocols that ensure food safety, while preserving nutritional and organoleptic properties better.
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