Control of pathogenic and spoilage bacteria in meat and meat products by high pressure: Challenges and future perspectives

文献类型： 外文期刊

第一作者： Li, Hui

作者： Li, Hui;Sun, Xiaohong;Liao, Xiaojun;Ganzle, Michael

作者机构：

关键词： high pressure; meat and meat products; pathogens; spoilage bacteria

期刊名称：COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY （ 影响因子：12.811； 五年影响因子：15.365 ）

ISSN： 1541-4337

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收录情况： SCI

摘要： High-pressure processing is among the most widely used nonthermal intervention to reduce pathogenic and spoilage bacteria in meat and meat products. However, resistance of pathogenic bacteria strains in meats at the current maximum commercial equipment of 600 MPa questions the ability of inactivation by its application in meats. Pathogens includingEscherichia coli,Listeria, andSalmonelle, and spoilage microbiota including lactic acid bacteria dominate in raw meat, ready-to-eat, and packaged meat products. Improved understanding on the mechanisms of the pressure resistance is needed for optimizing the conditions of pressure treatment to effectively decontaminate harmful bacteria. Effective control of the pressure-resistant pathogens and spoilage organisms in meats can be realized by the combination of high pressure with application of mild temperature and/or other hurdles including antimicrobial agents and/or competitive microbiota. This review summarized applications, mechanisms, and challenges of high pressure on meats from the perspective of microbiology, which are important for improving the understanding and optimizing the conditions of pressure treatment in the future.

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