High Pressure Processing of Produce to Destroy Pathogens

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• High Pressure Processing of Produce to Destroy
  Pathogens
• George J. Flick, Jr.
• High Pressure Processing Laboratory and Service
  Center
• Food Science and Technology Department
• Virginia Tech (0418)
• Blacksburg, Virginia 24061

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High Pressure Processing Applications

• Ready-to-Eat Meat Products
• Ready-to-Eat Meals
• Seafood
• Value Added Fruits and Vegetables
• Beverages

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Sales of High PressureProcessing Products

• AP
• ACME
• Kroger
• Jewel/OSW
• Dominical
• Albertsons
• Trader Joes
• Sysco

• Wal-Mart
• HEB
• Safeway
• Costco
• Sams Club
• Subway
• H.E. Butt
• U.S. Food Service

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High Pressure Processing of Food

• Reduces some pathogenic bacteria
• Reduces some viruses
• Reduces some parasites
• Reduces some allergens

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HPP Has Been Used to ControlSome Microorganisms

• Listeria monocytogenes
• Staphylococcus aureus
• Salmonella spp.
• Escherichia coli
• Fecal coliforms

• Yeasts and Molds
• Aspergillus?
• Vibrio spp.
• Campylobacter coli
• Campylobacter jejuni
• Yersinia?
• Shigella?

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Effect of pressure levels of 100 and 300 MPa for
15 min at the starting temperature of 25 ?C on
total aerobic plate counts of crab meat stored at
4 ?C for 31 days
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Effect of pressure levels of 100 and 300 MPa for
15 min at the starting temperature of 50 ?C on
total anaerobic plate counts of crab meat stored
at 4 ?C for 31 days
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Effects of processing times of 5, 10, and 15 min
at 25 ?C at 300 and 550 MPa on total aerobic
plate counts
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Log Inactivation of Enterobacter sakazakii
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Survivor curves of Salmonella species subjected
to 276 MPa
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B. cereus spores 14579
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B. cereus spores from crab meat
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Inactivation of Clostridium botulinum spores
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Microorganisms isolated from vacuum-packaged
unpressurized (control) and pressurized (550 MPa
at 25C for 5 min) crab meat stored at
refrigeration temperature for 31 days
? isolated from aerobic plates ? isolated
from anaerobic roll tubes
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Microorganisms isolated from vacuum-packaged
unpressurized (control) and pressurized (550 MPa
at 25C for 5 min) crab meat stored at
refrigeration temperature for 31 days
? isolated from aerobic plates ? isolated
from anaerobic roll tubes
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Microorganisms isolated from vacuum-packaged
unpressurized (control) and pressurized (550 MPa
at 25C for 5 min) crab meat stored at
refrigeration temperature for 31 days
? isolated from aerobic plates ? isolated
from anaerobic roll tubes
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Predominant microorganisms isolated from aerobic
plates
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Predominant microorganisms isolated from
anaerobic roll tubes
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HPP Has Been Used to ControlSome Parasites

• Cryptosporidium parvum
• Giardia lambila
• Anisakis simplex
• Toxoplasma gondii
• Ascaris suum
• Encephalitozoon cuniculi

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HPP Has Been Used to ControlSome Viruses

• Inactivation
• Norovirus
• Picornaviruses
• Hepatitis A
• Resistant
• Poliovirus

• Rotavirus
• Influenza
• Adenovirus

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HPP-induced disassociation of viruses may be
fully reversible or irreversible depending on the
virus and treatment conditions. The higher
treatment the greater the lead to irreversible.
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Sensory Quality ofHPP Treated Seafood

• HPP Does not change the taste of foods but can
  result in a flavor change
• HPP may result in a hardening of a product or a
  softening
• May cause an opacity similar to light cooking.

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Recommendations for Implementationof HPP

• Need to make sure you have the correct
  microorganism strain
• Isolate from environment
• Isolate from product
• Obtain isolates from other sources

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Recommendations for Implementationof HPP

• Consider other applications
• Shelf-life extension
• Pathogen control
• Further steps
• Perform pilot studies
• Consider variation in barotolerance of
  microorganisms
• Review the literature

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Effect on Juices
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Effect on Seeds
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Effect on Vitamins
Note Bioavailability may occur even if vitamin
level is reduced.
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Effect on Flavor
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Effect on Enzymes
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Effect on Pigments
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Effect on Texture
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Current Inactivation Research

• Bacteriocins
• Active packaging
• Additives
• Thermal process
• Irradiation process

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