engleski

Application of high pressure treatment on microbiological stability of food products

A wide array of processing and storage methods have been developed to combat a numerous of deterioration factors (and reactions) which shorten shelf life of food products. The most of the traditional methods for food processing and preservation use high temperatures which can deteriorate, more or less, some food properties (such as colour, aroma, taste, texture, etc.). New food processing methods using combinations of existing methods or new preservatives, or include so-called nonthermal physical processes, such as high hydrostatic pressure treatment (HPHT) or high hydrostatic pressure processes (HHPP) which have to suppress spoilage and outgrowth of microbial populations during processing and storage of foods, as well as reduction (or to minimize) of the enzymatic reactions. The effect of high pressure on food and food microorganisms were first studied by Hite in 1899 on microorganisms in milk and meats, with later work in fruits and vegetables. The first commercial pressure-processed products were fruit preserves, jams, and jellies that come onto the market in Japan in 1991. High pressure processing has already regulatory approval and is established in food industry for commercial application.

Food; microbiological stability; high presure treatment

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