Inactivation of microorganisms by high hydrostatic pressure: A literature review

  • Received 21.08.2023

  • Revised 01.11.2023

  • Accepted 28.11.2023



  • 1,800 Views

  • Retrieved from Vol. 5, No. 4, 2023

  • Pages 53-61

The use of high hydrostatic pressure is intended to perform non-thermal inactivation of microorganisms in food products, to ensure their freshness and to prevent foodborne infections. These infections impact the healthcare system, the food industry, and consumers directly. This study aims to analyse the literature on the effectiveness of high hydrostatic pressure against pathogenic and opportunistic microorganisms transmitted through the consumption of contaminated food. Scientific publications for 2011-2023 were selected for the review. A total of 44 scientific publications were selected, the information from which was critically analysed, systematised and presented in the form of a literature review. The mechanisms of high hydrostatic pressure’s effect on microbial cells are described. To illustrate the effectiveness of high hydrostatic pressure against microorganisms, data from selected publications regarding efficiency and treatment parameters are presented in tables. The inactivation of such clinically important microorganisms as Bacillus cereus, Campylobacter jejuni, Clostridium perfringens, Escherichia coli, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus and Toxoplasma gondii in liquids and food has been demonstrated. High-pressure treatment has been shown to be a non-thermal food processing method, which distinguishes this method from traditional thermal processing methods such as boiling or pasteurization. One of the notable advantages of using high hydrostatic pressure is the non-thermal inactivation of various microorganisms, which preserves the nutritional and flavour properties of the processed product. It is also noted that food products can be processed in the final packaging, which reduces the risk of microbial contamination at the post-processing stages. The main disadvantages are the impossibility of complete inactivation of bacterial spores and the high cost of high-pressure processing equipment. Combining high-pressure treatment with other methods, such as heat treatment, can overcome the limitations of spore inactivation

high pressure; pathogens; neutralization; non-thermal processing

https://doi.org/10.61751/bmbr/4.2023.53

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