Recent Validation Studies using Elevated Hydrostatic Pressure and Synergism with Heat and Natural Antimicrobials

Recent Validation Studies using Elevated Hydrostatic Pressure and Synergism with Heat and Natural Antimicrobials

  • Mild hydrostatic pressure could achieve in access of 5 log reduction of bacterial pathogens.
  • Pathogenic bacteria were typically more sensitive to inactivation treatment that the spoilage organisms.
  • Mild Pressure could:
    • Increase bioavailability of nutrients
    • Increase the vessels shelf-life
    • Reducing processing costs
  • 87K PSI (600 MPa) reduction for 3 min not necessarily required for an array of product Validation studies considering various intrinsic and extrinsic factors of the product could lead to optimized and economically feasible utilization of high pressure processing.
    • HACCP plan= Manufacturers following HACCP requirements
    • Food Safety Plan= Manufacturers Preventive Control for Human Food rule of FSMA
  • Pressure-adopted organisms