High Pressure Cold Pasteurization

Abstract

High pressure processing (HPP) has been demonstrated to be an effective inactivation technique for a variety of pathogenic microorganisms, spoilage microorganisms, yeasts, molds, as well as quality-deteriorating enzymes. The microbial inactivation during HPP is mainly caused by an alteration in cellular morphology and inhibition of cell division under pressure. The high pressures used in HPP have little to no effect on the covalent bonds in the foods; hence HPP retains the original quality of food products in terms of micronutrients, color, flavor, and aroma while extending its microbial shelf life. Since HPP was first applied to foods in 1899, it has become a commercial technology in food industry over the last three decades. It has been approved as a cold pasteurization technique by the United States and other regulatory agencies for a limited number of pressure–time combinations for 6-log reduction of key food pathogens in acid foods held at room temperature and in low-acid refrigerated foods. Vegetable and fruit products such as juices, salsa, dressing and guacamole; meat products such as ready-to-eat deli meats and poultry; and seafood such as shellfish and fish products, are some of the commercially available HPP food products in the United States. HPP is proving to be an excellent cold pasteurization technique that causes effective inactivation of target spoilage and pathogenic microorganisms near room temperature, without significantly altering the nutritional and sensory qualities.