Response of spores to high-pressure processing
Abstract
ABSTRACT: This review focuses on the responses of microbial spores to food processes that incorporate high hydrostatic pressures. While the majority of information deals with spores of Bacillus species, spores of Clostridium and Alicyclobacillus species are also discussed, and a section of the review surveys the responses of fungal spores to high‐pressure processing. The mechanisms of the germination of bacterial spores are outlined in detail with regard to spore physiology and structure, along with molecular aspects of germinants and the interaction with spore receptors. Use of treatments combining pressure and temperature for a range of different food products is reviewed, including examples of hurdle technology employing high hydrostatic pressure. Pressure‐assisted thermal sterilization is also discussed.
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HPP under the conditions used in these studies does not inactivate C. botulinum spores.
“It is well reported that HPP under the conditions used in these studies does no inactivate C. botulinum spores (Black et al., 2007)”
From The use of High-Pressure Processing (HPP) to improve the safety and quality of raw coconut (Cocos nucifera L) water (2020) · cites this paper as Black et al., 2007
HPP is ineffective against bacterial spores.
“However, in its current commercial application, HPP is ineffective against bacterial spores (Black et al., 2007).”
From The use of High-Pressure Processing (HPP) to improve the safety and quality of raw coconut (Cocos nucifera L) water (2020) · cites this paper as Black et al., 2007
Cites
Bacteriocins: safe, natural antimicrobials for food preservation.
Cleveland, J., Montville, T. J., Nes, I. F., & Chikindas, M. L. (2001) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(01)00560-8 · Cited by 1,835 · see citing works
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Microbiological food safety assessment of high hydrostatic pressure processing: a review
Rendueles, E., Omer, M. K., Alvseike, O., Alonso-Calleja, C., Capita, R., & Prieto, M. (2011) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2010.11.001 · Cited by 399 · see citing works
Raghubeer, E. V., Phan, B. N., Onuoha, E., Diggins, S., Aguilar, V., Swanson, S., & Lee, A. (2020) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2020.108697 · Cited by 66 · see citing works
- Authors
- Black, E. P., Setlow, P., Hocking, A. D., Stewart, C. M., Kelly, A. L., & Hoover, D. G.
- Affiliations
- UConn Health (US)
- Corresponding author
- Black, Elaine P.
- Setlow, Peter
- Hocking, Ailsa D.
- Stewart, Cynthia M.
- Kelly, Alan L.
- Hoover, Dallas G.
- Venue
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Published
- 2007-09-14
- Volume
- 6
- Issue
- 4
- Pages
- 103-119
- ISSN
- 1541-4337 (ISSN-L)
- OpenAlex
- W2052219592
- Cited by
- 260
- References
- 1
- Citations by year
- 2026: 7 · 2025: 15 · 2024: 10 · 2023: 14 · 2022: 18 · 2021: 18 · 2020: 22 · 2019: 10 · 2018: 14 · 2017: 9 · 2016: 22 · 2015: 20 · 2014: 20 · 2013: 14 · 2012: 17
- FWCI
- 4.79
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Comprehensive Reviews in Food Science and Food Safety (publishedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Listeria monocytogenes in Food Safety
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- high pressure processing, microbial spores, Bacillus, Clostridium, Alicyclobacillus, fungal spores, spore germination, germinants, hurdle technology, food preservation
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