A scientific and interdisciplinary approach for high pressure processing as a future toolbox for safe and high quality products: A review

- Interdisciplinary approach to solve a food technology problem
- Reduction of pathogenic microorganisms, spores and food processing contaminants
- Future approaches to use high pressure processing in different combinations (T,P)

High pressure (HP) processing, typically at 600 MPa in combination with mild temperatures, makes it possible to produce safe and high quality foods while inactivating pathogenic microorganisms such as Enterohaemorrhagic Escherichia coli (EHEC). In the last decade much research was conducted to understand the inactivation of spores at high pressures and elevated temperatures. Bacterial spore inactivation by HPP in complex food matrices is assessed with an emphasis on mechanisms of inactivation and treatment of products that have low or non-uniform water activity (aw) profiles. Low aw can be the result of a high concentration in solutes and the presence of oils/fats or other ingredients in the food. The synergistic effect of pressure and temperature leads to lower thermal loads applied to the product and consequently less unwanted compounds can be formed during the process. Future applications of high pressure and elevated temperature processes are assed. These processes could lead to healthier products, safer products and a smarter usage of emerging technologies.Industrial relevanceThe next step for high pressure processing in addition to pasteurization could be for food sterilization in combination with elevated temperatures. This would have a big impact on many sectors of the industry. Elevated temperatures could be used in existing “cold” HP systems using insulated carriers. The extra cost and construction problems could be minimized. Product quality and health attributes could be increased in comparison to conventional technologies.