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2005 | 52 | 3 |

Tytuł artykułu

High pressure processing for food safety

Warianty tytułu

Języki publikacji

EN

Abstrakty

EN
Food preservation using high pressure is a promising technique in food industry as it offers numerous opportunities for developing new foods with extended shelf-life, high nutritional value and excellent organoleptic characteristics. High pressure is an alternative to thermal processing. The resistance of microorganisms to pressure varies considerably depending on the pressure range applied, temperature and treatment duration, and type of microorganism. Generally, Gram-positive bacteria are more resistant to pressure than Gram-negative bacteria, moulds and yeasts; the most resistant are bacterial spores. The nature of the food is also important, as it may contain substances which protect the microorganism from high pressure. This article presents results of our studies involving the effect of high pressure on survival of some pathogenic bacteria - Listeria monocytogenes, Aeromonas hydrophila and Enterococcus hirae - in artificially contaminated cooked ham, ripening hard cheese and fruit juices. The results indicate that in samples of investigated foods the number of these microorganisms decreased proportionally to the pressure used and the duration of treatment, and the effect of these two factors was statistically significant (level of probability, P ≤ 0.001). Enterococcus hirae is much more resistant to high pressure treatment than L. monocytogenes and A. hydrophila. Mathematical methods were applied, for accurate prediction of the effects of high pressure on microorganisms. The usefulness of high pressure treatment for inactivation of microorganisms and shelf-life extention of meat products was also evaluated. The results obtained show that high pressure treatment extends the shelf-life of cooked pork ham and raw smoked pork loin up to 8 weeks, ensuring good micro-biological and sensory quality of the products.

Wydawca

-

Rocznik

Tom

52

Numer

3

Opis fizyczny

p.721-724,fig.,ref.

Twórcy

  • Polish Academy of Sciences, Warsaw, Poland
autor
autor
autor

Bibliografia

  • CAC Codex Alimentarius Commission (2003) Report of the Thirty-Fifth Session of the Codex Committee on Food Hygiene, Alinorm 03/13A.
  • Cano PM, Hernandez A, De Ancos B (1999) Combined high-pressure/temperature treatments for quality improvement of fruit-derived products. In Processing Foods. Quality Optimisation and Process Assessment Oliveira FAR, Oliveira JC, eds, pp 301–313. CRC Press LLC.
  • Fonberg-Broczek M, Sawilska-Rautenstrauch D (1995) Zawartość histaminy i tyraminy w serach dojrzewających pobranych z obrotu. Roczniki PZH 46: 244–246 (in Polish).
  • Fonberg-Broczek M, Arabas J, Kostrzewa E, Reps A, Szczawiński J, Szczepek J, Windyga B, Porowski S (1999) High pressure treatment of fruit, meat, and cheese products: equipment, methods and results. In Processing Foods. Quality Optimisation and Process Assessment Oliveira FAR, Oliveira JC, eds, pp 281–300. CRC Press LLC.
  • Grochalska D, Barabasz A, Windyga B, Ścieżyńska H, Mroczek J, Fonberg-Broczek M, Porowski S (2001) Wpływ metody UHP na cechy jakościowe i trwałość szynki wieprzowej. Medycyna Wet 57: 924–928 (in Polish).
  • Karłowski K, Windyga B, Fonberg-Broczek M, Ścieżyńska H, Grochowska A, Górecka K, Mroczek J, Grochalska D, Barabasz A, Arabas J, Szczepek J, Porowski S (2002) Effects of high pressure treatment on the microbiological quality, texture and colour of vacuum packed pork meat products. High Pressure Res 22: 725–732.
  • Kołakowski P, Reps A, Babuchowski A (1994) Przydatność wysokich ciśnień w utrwalaniu i przetwarzaniu żywności. Przemysł Spożywczy 48: 108–111 (in Polish).
  • Knorr D (1999) Process assessment of high-pressure processing of foods: an overview. In Processing Foods. Quality Optimisation and Process Assessment Oliveira FAR, Oliveira JC, eds, pp 249–269. CRP Press LLC
  • Pietrzak D, Mroczek J (2003) Wpływ wysokich ciśnień na jakość i trwałość gotowanych wędzonek wieprzowych. Postępy Techniki Przetwórstwa Spożywczego 1: 4–8 (in Polish).
  • Prestamo G, Sanz PD, Fonberg-Broczek M, Arroyo G (1999) High pressure response of fruit jams contaminated with Listeria monocytogenes. Lett Appl Microbiol 28: 313–316.
  • Szczawiński J, Szczawińska M, Stańczak B, Fonberg-Broczek M, Arabas J, Szczepek J (1997) Effect of high pressure on survival of Listeria monocytogenes in ripened, sliced cheeses at ambient temperature. In High Pressure Research in the Biosciences and Biotechnology. Heremans K, ed, pp 295–298. Leuven University Press, Leuven, Belgium.
  • Szczawiński J, Pęconek J, Szczawińska M, Porowski S, Fonberg- Broczek M, Arabas J (1998) High pressure inactivation of Listeria monocytogenes in meat products. In: Shelf life prediction for improved safety and quality of foods. Copernicus Project CIPA-CT94-0120. Copi-Print Library Building University College, pp 181–186. Dublin.
  • Szczawiński J, Stańczak B, Pęconek J (2001) Possibility of inactivation of Aeromonas hydrophila in ripened, slices cheese by ultra high pressure. Proceedings of lectures and posters. “Hygiena Alimentorum ” 22: pp. 155–157.
  • Szczawiński J, Stańczak B, Pęconek J (2003) Survival of Enterococcus hirae in ripened cheese subjected to ultra high pressure. Pol J Vet Sci 6: 267–269.

Typ dokumentu

Bibliografia

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