Synergistic effect of high hydrostatic pressure treatment and food additives on the inactivation of Salmonella enteritidis

The synergistic effect of high hydrostatic pressure (HHP) treatment and food additives (FAs) on the inactivation of Salmonella enteritidis was investigated. At 1% concentrations, all of the FAs tested showed significant synergistic effects, and 9 of 30 FAs showed strong synergistic effects. Citric acid, adipic acid, C8-sugarester, C10-sugarester, tannin, nisin, wasabi extract, ε-polylysine, and protamine each showed a strong inactivation effect when administered alone at the 1% level. In the HHP treatment at 250 MPa for 30 min, the minimum effective concentrations of C8-sugarester, C10-sugarester, and protamine were 0.25, 0.125, and 0.06%, respectively. These results indicate that some FAs are useful for increasing the inactivation ratio of S. enteritidis in HHP treatment.