Cited by 365Microbial Inactivation MethodsListeria monocytogenes in Food SafetyRadiation Effects and Dosimetry

The DOI matches its Crossref record; 86 of the 91 references it cites were found in a registry or an index.

High-pressure processing â effects on microbial food safety and food quality

Considine, Kiera M., Kelly, Alan L., Fitzgerald, Gerald F., Hill, Colin, Sleator, Roy D.·2008·FEMS Microbiology Letters

DOI 10.1111/j.1574-6968.2008.01084.x

Open this paper in CoChat — free account

Abstract

High-pressure processing (HPP) is a nonthermal process capable of inactivating and eliminating pathogenic and food spoilage microorganisms. This novel technology has enormous potential in the food industry, controlling food spoilage, improving food safety and extending product shelf life while retaining the characteristics of fresh, preservative-free, minimally processed foods. As with other food processing methods, such as thermal processing, HPP has somewhat limited applications as it cannot be universally applied to all food types, such as some dairy and animal products and shelf-stable low-acid foods. Herein, we discuss the effects of high-pressure processing on microbial food safety and, to a lesser degree, food quality.

Integrity signals

Registry

Crossref · 10.1111/j.1574-6968.2008.01084.x

Cites

86 of 86 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

We couldn’t retrieve this paper’s full text, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Opportunities and Challenges in High Pressure Processing of Foods
Rastogi, N. K., Raghavarao, K. S. M. S., Balasubramaniam, V. M., Niranjan, K., & Knorr, D. (2007) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408390600626420 · Cited by 818
Review : High-pressure, microbial inactivation and food preservation
Cheftel, J. C. (1995) · Food Science and Technology International · doi:10.1177/108201329500100203 · Cited by 728
Effects of high pressure on meat: A review
Cheftel, J. C., & Culioli, J. (1997) · Meat Science · doi:10.1016/s0309-1740(97)00017-x · Cited by 687
Recent advances in the microbiology of high pressure processing
Smelt, J. P. P. M. (1998) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(98)00030-2 · Cited by 665
Biological effects of high hydrostatic pressure on food microorganisms
Hoover, D. G., METRICK, C., Papineau, A. M., Farkas, D. F., & Knorr, D. (1989) · Food technology · Cited by 560
Microbial stress response in minimal processing
Abee, T. (1999) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(99)00078-1 · Cited by 450
Microbial inactivation by new technologies of food preservation
Mañas, P., & Pagán, R. (2005) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2005.02561.x · Cited by 441
Nonthermal Preservation of Foods Using Combined Processing Techniques
Raso, J., & Barbosa‐Cánovas, G. V. (2003) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408690390826527 · Cited by 399
New mild technologies in meat processing: high pressure as a model technology
Hugas, M., Garriga, M., & Monfort, J. M. (2002) · Meat Science · doi:10.1016/s0309-1740(02)00122-5 · Cited by 393
High Pressure Processing
Farkas, D. F., & Hoover, D. G. (2000) · Journal of Food Science · doi:10.1111/j.1750-3841.2000.tb00618.x · Cited by 376

Show all 91 references

Research works printed but not linked: 3

Bowman JP Bittencourt C Ross T 2006 Listeria monocytogenes 20th International ICFMH Symposium Book of Abstracts
Chilton, 1997, High Pressure Research in the Biosciences and Biotechnology, 225
Giddings, 1929, Inactivation of the tobacco mosaic virus by high pressure, Phytopathology, 19, 749

Sorted by citations

Extraction of bioactive compounds from plant materials using combination of various novel methods: A review
Jha, A. K., & Sit, N. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.11.019 · Cited by 631
Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety
Ramos, B., Miller, F. A., Brandão, T. R. S., Teixeira, P. C. M., & Silva, C. L. M. (2013) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2013.07.002 · Cited by 502
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
Landmarks in the historical development of twenty first century food processing technologies
Misra, N. N., Koubaa, M., Roohinejad, S., Juliano, P., Alpas, H., Inácio, R. S., Saraiva, J. A., & Barba, F. J. (2017) · Food Research International · doi:10.1016/j.foodres.2017.05.001 · Cited by 313
Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety
Aganovic, K., Hertel, C., Vogel, R. F., Johne, R., Schlüter, O., Schwarzenbolz, U., Jäger, H., Holzhauser, T., Bergmair, J., Roth, A., et al. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12763 · Cited by 281
Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review
Shakil, M. H., Trisha, A. T., Rahman, M., Talukdar, S., Kobun, R., Huda, N., & Zzaman, W. (2022) · Foods · doi:10.3390/foods11213355 · Cited by 258
Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing
Rousseau, S., Kyomugasho, C., Celus, M., Hendrickx, M., & Grauwet, T. (2019) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2018.1552243 · Cited by 258
Innovative and Sustainable Food Preservation Techniques: Enhancing Food Quality, Safety, and Environmental Sustainability
Lisboa, H. M., Pasquali, M. B., dos Anjos, A. I., Sarinho, A. M., de Melo, E. D., Andrade, R., Batista, L., Lima, J., Diniz, Y., & Barros, A. (2024) · Sustainability · doi:10.3390/su16188223 · Cited by 249
Microbial inactivation by high pressure processing: principle, mechanism and factors responsible
Sehrawat, R., Kaur, B. P., Nema, P. K., Tewari, S., & Kumar, L. (2020) · Food Science and Biotechnology · doi:10.1007/s10068-020-00831-6 · Cited by 236
High-Pressure Chemical Biology and Biotechnology
Silva, J. L., de Oliveira, A. C., Vieira, T. C. R. G., de Oliveira, G. A. P., Suarez, M. C., & Foguel, D. (2014) · Chemical Reviews · doi:10.1021/cr400204z · Cited by 227
Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review
Georget, E., Sevenich, R., Reineke, K., Mathys, A., Heinz, V., Callanan, M. J., Rauh, C., & Knorr, D. (2014) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2014.10.015 · Cited by 217
New Insights into the High‐Pressure Processing of Meat and Meat Products
Simonin, H., Duranton, F., & de Lamballerie, M. (2012) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2012.00184.x · Cited by 216
Chapter 4 Recent Advances in the Microbial Safety of Fresh Fruits and Vegetables
Warriner, K., Huber, A. L., Namvar, A., Fan, W., & Dunfield, K. E. (2009) · Advances in food and nutrition research · doi:10.1016/s1043-4526(09)57004-0 · Cited by 206
High‐pressure processing of meat: Molecular impacts and industrial applications
Bolumar, T., Orlien, V., Sikes, A. L., Aganovic, K., Bak, K. H., Guyon, C., Stübler, A., de Lamballerie, M., Hertel, C., & Brüggemann, D. (2020) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12670 · Cited by 205
Sublethal Injury and Viable but Non-culturable (VBNC) State in Microorganisms During Preservation of Food and Biological Materials by Non-thermal Processes
Schottroff, F., Fröhling, A., Žunabović-Pichler, M., Krottenthaler, A., Schlüter, O. K., & Jäger, H. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.02773 · Cited by 197
Effect of novel technologies on polyphenols during food processing
Khan, M. K., Ahmad, K., Hassan, S., Imran, M., Ahmad, N., & Xu, C. (2017) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2017.12.006 · Cited by 195
Biotechnology under high pressure: applications and implications
Aertsen, A., Meersman, F., Hendrickx, M., Vogel, R. F., & Michiels, C. W. (2009) · Trends in biotechnology · doi:10.1016/j.tibtech.2009.04.001 · Cited by 187
Bacillus Spores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies
Soni, A., Oey, I., Silcock, P. J., & Bremer, P. J. (2016) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12231 · Cited by 186
Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food
Sípos, P., Peles, F., Brassó, L. D., Béri, B., Pusztahelyi, T., Pócsi, I., & Győri, Z. (2021) · Toxins · doi:10.3390/toxins13030204 · Cited by 166
Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety
Pinela, J., & Ferreira, I. C. F. R. (2015) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2015.1046547 · Cited by 155
An Artificial Intelligence Approach Toward Food Spoilage Detection and Analysis
Sonwani, E., Bansal, U., Alroobaea, R., Baqasah, A. M., & Hedabou, M. (2022) · Frontiers in Public Health · doi:10.3389/fpubh.2021.816226 · Cited by 153
Recent Advances in the Fabrication of Intelligent Packaging for Food Preservation: A Review
Mkhari, T., Adeyemi, J. O., & Fawole, O. A. (2025) · Processes · doi:10.3390/pr13020539 · Cited by 146
Processing of Donor Human Milk: Update and Recommendations From the European Milk Bank Association (EMBA)
Moro, G. E., Billeaud, C., Buffin, R., Calvo, J., Cavallarin, L., Christen, L., Escuder‐Vieco, D., Gayà, A., Lembo, D., Wesolowska, A. M., et al. (2019) · Frontiers in Pediatrics · doi:10.3389/fped.2019.00049 · Cited by 141
Human Milk—Treatment and Quality of Banked Human Milk
Picaud, J., & Buffin, R. (2016) · Clinics in Perinatology · doi:10.1016/j.clp.2016.11.003 · Cited by 138
The efficacy and safety of high‐pressure processing of food
Panel), E. P. O. B. H. (., Koutsoumanis, K. P., Álvarez‐Ordóñez, A., Bolton, D., Bover‐Cid, S., Chemaly, M., Davies, R., Cesare, A. D., Herman, L., Hilbert, F., et al. (2022) · EFSA Journal · doi:10.2903/j.efsa.2022.7128 · Cited by 136
Contemporary strategies in combating microbial contamination in food chain
Rajković, A., Šmigić, N., & Devlieghere, F. (2009) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2009.12.019 · Cited by 135
The Effects of Heat Activation on Bacillus Spore Germination, with Nutrients or under High Pressure, with or without Various Germination Proteins
Luu, S., Cruz-Mora, J., Setlow, B., Feeherry, F. E., Doona, C. J., & Setlow, P. (2015) · Applied and Environmental Microbiology · doi:10.1128/aem.00193-15 · Cited by 132
High pressure extraction and its application in the extraction of bio-active compounds: A review
Khan, S. A., Aslam, R., & Makroo, H. A. (2019) · Journal of Food Process Engineering · doi:10.1111/jfpe.12896 · Cited by 128
Principles and applications of non-thermal technologies and alternative chemical compounds in meat and fish
do Rosário, D. K. A., Rodrigues, B. L., Bernardes, P. C., & Conte‐Júnior, C. A. (2020) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2020.1754755 · Cited by 130
Effect of emergent non-thermal extraction technologies on bioactive individual compounds profile from different plant materials
Moreira, S. A., Alexandre, E. M. C., Pintado, M., & Saraiva, J. A. (2018) · Food Research International · doi:10.1016/j.foodres.2018.08.046 · Cited by 124
Metabolic impact and potential exploitation of the stress reactions in lactobacilli
Serrazanetti, D. I., Guerzoni, M. E., Corsetti, A., & Vogel, R. F. (2009) · Food Microbiology · doi:10.1016/j.fm.2009.07.007 · Cited by 130
Onion high-pressure processing: Flavonol content and antioxidant activity
Roldán-Marín, E., Sánchez‐Moreno, C., Lloría, R., de Ancos, B., & Cano, M. P. (2008) · LWT · doi:10.1016/j.lwt.2008.11.013 · Cited by 120
Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages
Daher, D., Gourrierec, S. L., & Lamela, C. P. (2017) · Agriculture · doi:10.3390/agriculture7090072 · Cited by 113
The effect of high hydrostatic pressure on the microbiological quality and physical–chemical characteristics of Pumpkin (Cucurbita maxima Duch.) during refrigerated storage
Zhou, C., Liu, W., Zhao, J., Yuan, C., Song, Y., Chen, D., Ni, Y., & Li, Q. (2013) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2013.11.002 · Cited by 112
The role of emergent processing technologies in tailoring plant protein functionality: New insights
Avelar, Z., Vicente, A. A., Saraiva, J. A., & Rodrigues, R. M. M. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.05.004 · Cited by 113
2021 AAHA Nutrition and Weight Management Guidelines for Dogs and Cats
Cline, M. G., Burns, K. M., Coe, J. B., Downing, R., Durzi, T., Murphy, M., & Parker, V. (2021) · Journal of the American Animal Hospital Association · doi:10.5326/jaaha-ms-7232 · Cited by 107
Extraction of phycocyanin—A natural blue colorant from dried spirulina biomass: Influence of processing parameters and extraction techniques
Li, Y., Zhang, Z., Paciulli, M., & Abbaspourrad, A. (2020) · Journal of Food Science · doi:10.1111/1750-3841.14842 · Cited by 107
Continuous Versus Discontinuous Ultra‐High‐Pressure Systems for Food Sterilization with Focus on Ultra‐High‐Pressure Homogenization and High‐Pressure Thermal Sterilization: A Review
Sevenich, R., & Mathys, A. (2018) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12348 · Cited by 106
Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice.
Stinco, C., Szczepańska, J., Marszałek, K., Pinto, C., Inácio, R. S., Mapelli-Brahm, P., Barba, F., Lorenzo, J., Saraiva, J., & Meléndez-Martínez, A. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.125112 · Cited by 84
Human Milk Processing
Peila, C., Emmerik, N. E., Giribaldi, M., Stahl, B., Ruitenberg, E. J., van Elburg, R. M., Moro, G. E., Bertino, E., Coscia, A., & Cavallarin, L. (2016) · Journal of Pediatric Gastroenterology and Nutrition · doi:10.1097/mpg.0000000000001435 · Cited by 95
High-Pressure Treatment of Foods
Patterson, M. (2014) · Encyclopedia of Food Microbiology · doi:10.1016/b978-0-12-384730-0.00164-6 · Cited by 95
Factors Affecting Microbial Inactivation during High Pressure Processing in Juices and Beverages: A Review
Podolak, R., Whitman, D., & Black, D. G. (2020) · Journal of Food Protection · doi:10.4315/jfp-20-096 · Cited by 93
Effect of high-pressure processing on reduction of Listeria monocytogenes in packaged Queso Fresco
Tomasula, P. M., Renye, J. A., Hekken, D. L. V., Tunick, M. H., Kwoczak, R., Toht, M. J., Leggett, L. N., Luchansky, J. B., Porto‐Fett, A. C. S., & Phillips, J. G. (2014) · Journal of Dairy Science · doi:10.3168/jds.2013-7538 · Cited by 91
Emerging preservation technologies in grapes for winemaking
Morata, A., Loira, I., Vejarano, R., González, C., Callejo, M. J., & Suárez-Lepe, J. A. (2017) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2017.06.014 · Cited by 90
Grape Processing by High Hydrostatic Pressure: Effect on Microbial Populations, Phenol Extraction and Wine Quality
Morata, A., Loira, I., Vejarano, R., Bañuelos, M. A., Sanz, P. D., Otero, L., & Suárez-Lepe, J. A. (2014) · Food and Bioprocess Technology · doi:10.1007/s11947-014-1405-8 · Cited by 90
Artificial neural network modeling and optimization of ultrahigh pressure extraction of green tea polyphenols
Xi, J., Xue, Y., Xu, Y., & Shen, Y. (2013) · Food Chemistry · doi:10.1016/j.foodchem.2013.02.084 · Cited by 89
Plant carotenoids evolution during cultivation, postharvest storage, and food processing: A review
Ngamwonglumlert, L., Devahastin, S., Chiewchan, N., & Raghavan, V. (2020) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12564 · Cited by 88
High hydrostatic pressure treatment of beer and wine: A review
Buzrul, S. (2011) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2011.10.001 · Cited by 88
Novel approach for the determination of volatile compounds in processed onion by headspace gas chromatography–mass spectrometry (HS GC–MS)
Colina-Coca, C., González-Peña, D., de Vega, E., de Ancos, B., & Sánchez‐Moreno, C. (2012) · Talanta · doi:10.1016/j.talanta.2012.10.022 · Cited by 81
The future of the future foods: understandings from the past towards SDG-2
Habib, M., Singh, S., Jan, S., Jan, K., & Bashir, K. (2025) · npj Science of Food · doi:10.1038/s41538-025-00484-x · Cited by 94
High-Pressure Processing as Emergent Technology for the Extraction of Bioactive Ingredients From Plant Materials
Xi, J. (2012) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2011.561380 · Cited by 78
A review on inactivation methods of Toxoplasma gondii in foods
Alizadeh, A. M., Jazaeri, S., Shemshadi, B., Hashempour‐Baltork, F., Sarlak, Z., Pilevar, Z., & Hosseini, H. (2018) · Pathogens and Global Health · doi:10.1080/20477724.2018.1514137 · Cited by 76
Phage and phage lysins: New era of bio‐preservatives and food safety agents
Xu, Y. (2021) · Journal of Food Science · doi:10.1111/1750-3841.15843 · Cited by 76
High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties
Gharibzahedi, S. M. T., Hernández-Ortega, C., Welti‐Chanes, J., Putnik, P., Barba, F. J., Mallikarjunan, K., Escobedo-Avellaneda, Z. J., & Roohinejad, S. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.08.012 · Cited by 76
Effects of nisin-incorporated films on the microbiological and physicochemical quality of minimally processed mangoes
Barbosa, A. A. T., de Araújo, H. G. S., Matos, P. N., Carnelossi, M. A. G., & Castro, A. A. (2013) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2013.04.004 · Cited by 76
Population Diversity of Listeria monocytogenes LO28: Phenotypic and Genotypic Characterization of Variants Resistant to High Hydrostatic Pressure
Boeijen, I. K. H. V., Chavaroche, A. A. E., Valderrama, W. B., Moezelaar, R., Zwietering, M. H., & Abee, T. (2010) · Applied and Environmental Microbiology · doi:10.1128/aem.02434-09 · Cited by 72
A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety
Nájera, A. I., Nieto‐Ortega, S., Barrón, L. J. R., & Albisu, M. (2021) · International Journal of Environmental Research and Public Health · doi:10.3390/ijerph18189789 · Cited by 80
Application and challenge of bacteriophage in the food protection
Ge, H., Fu, S., Guo, H., Hu, M., Xu, Z., Zhou, X., Chen, X., & Jiao, X. (2022) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2022.109872 · Cited by 73
Effects of high hydrostatic pressure treatment on the enhancement of functional components of germinated rough rice (Oryza sativa L.)
Kim, M. Y., Lee, S. H., Jang, G. Y., Park, H. J., Li, M., Kim, S., Lee, Y. R., Noh, Y. H., Lee, J., & Jeong, H. S. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.05.150 · Cited by 68
Validation of high pressure processing for inactivating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas)
Ma, L., & Su, Y. (2010) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2010.10.037 · Cited by 68
Engineered Probiotics: Applications and Biological Containment
Sola-Oladokun, B., Culligan, E. P., & Sleator, R. D. (2017) · Annual Review of Food Science and Technology · doi:10.1146/annurev-food-030216-030256 · Cited by 69
Self-citation
Toxoplasma gondii in Foods: Prevalence, Control, and Safety
Marín‐García, P. J., Planas, N., & Llobat, L. (2022) · Foods · doi:10.3390/foods11162542 · Cited by 67
Key role of singlet oxygen and peroxynitrite in viral RNA damage during virucidal effect of plasma torch on feline calicivirus
Yamashiro, R., Misawa, T., & Sakudo, A. (2018) · Scientific Reports · doi:10.1038/s41598-018-36779-1 · Cited by 67
The use of High-Pressure Processing (HPP) to improve the safety and quality of raw coconut (Cocos nucifera L) water
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 70
Improvement of the storage stability of C-phycocyanin in beverages by high-pressure processing
Zhang, Z., Cho, S., Dadmohammadi, Y., Li, Y., & Abbaspourrad, A. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106055 · Cited by 65
Grape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must Fermentation
Bañuelos, M. A., Loira, I., Escott, C., del Fresno, J. M., Morata, A., Sanz, P. D., Otero, L., & Suárez-Lepe, J. A. (2016) · Food and Bioprocess Technology · doi:10.1007/s11947-016-1760-8 · Cited by 64
Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review
Lafarga, T., Colás‐Medà, P., Abadías, M., Aguiló‐Aguayo, I., Bobo, G., & Viñas, İ. (2019) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2018.12.012 · Cited by 63
Effects of high hydrostatic pressure and varying concentrations of sodium nitrite from traditional and vegetable-based sources on the growth of Listeria monocytogenes on ready-to-eat (RTE) sliced ham
Myers, K., Cannon, J., Montoya, D., Dickson, J. S., Lonergan, S. M., & Sebranek, J. G. (2013) · Meat Science · doi:10.1016/j.meatsci.2012.12.019 · Cited by 63
Role of rpoS in the Development of Cell Envelope Resilience and Pressure Resistance in Stationary-Phase Escherichia coli
Charoenwong, D., Andrews, S. C., & Mackey, B. M. (2011) · Applied and Environmental Microbiology · doi:10.1128/aem.00648-11 · Cited by 62
Promoting Bacillus cereus Spore Germination for Subsequent Inactivation by Mild Heat Treatment
Løvdal, I. S., Hovda, M. B., Granum, P. E., & Rosnes, J. T. (2011) · Journal of Food Protection · doi:10.4315/0362-028x.jfp-11-292 · Cited by 62
Enhancing safety and quality in the global cheese industry: A review of innovative preservation techniques
Falih, M. A., Altemimi, A. B., ALKaisy, Q. H., Awlqadr, F. H., Abedelmaksoud, T. G., Amjadi, S., & Hesarinejad, M. A. (2024) · Heliyon · doi:10.1016/j.heliyon.2024.e40459 · Cited by 60
Inactivation Kinetics of Three Listeria monocytogenes Strains under High Hydrostatic Pressure
Boeijen, I. K. H. V., Moezelaar, R., Abee, T., & Zwietering, M. H. (2008) · Journal of Food Protection · doi:10.4315/0362-028x-71.10.2007 · Cited by 58
Superdormant Spores as a Hurdle for Gentle Germination-Inactivation Based Spore Control Strategies
Zhang, Y., & Mathys, A. (2019) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.03163 · Cited by 58
Emergence and Stability of High-Pressure Resistance in Different Food-Borne Pathogens
Vanlint, D., Rutten, N., Michiels, C. W., & Aertsen, A. (2012) · Applied and Environmental Microbiology · doi:10.1128/aem.00030-12 · Cited by 57
Hydrothermal carbonization of livestock mortality for the reduction of pathogens and microbially-derived DNA
Ducey, T. F., Collins, J. C., Ro, K. S., Woodbury, B. L., & Griffin, D. (2017) · Frontiers of Environmental Science & Engineering · doi:10.1007/s11783-017-0930-x · Cited by 57
FTIR spectroscopy studies of high pressure-induced changes in pork macromolecular structure
Sazonova, S., Grūbe, M., Shvirksts, K., Galoburda, R., & Grāmatiņa, I. (2019) · Journal of Molecular Structure · doi:10.1016/j.molstruc.2019.03.038 · Cited by 55
Modeling the protective effect of a w and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham
Bover‐Cid, S., Belletti, N., Aymerich, T., & Garriga, M. (2015) · Food Research International · doi:10.1016/j.foodres.2015.05.052 · Cited by 54
Effect of high pressure, in combination with antilisterial agents, on the growth of Listeria monocytogenes during extended storage of cooked chicken
Patterson, M. F., Mackle, A. B., & Linton, M. (2011) · Food Microbiology · doi:10.1016/j.fm.2011.08.006 · Cited by 52
Effects of high pressure processing on immunoreactivity and microbiological safety of crushed peanuts
Huang, H., Yang, B. B., & Wang, C. (2014) · Food Control · doi:10.1016/j.foodcont.2014.02.030 · Cited by 52
Inactivation of Staphylococcus aureus by high pressure processing: An overview
Baptista, I. I. R., Rocha, S. M., Cunha, Â., Saraiva, J. A., & Almeida, A. (2016) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2016.06.008 · Cited by 54
Physico-Chemical Changes, Microbiological Properties, and Storage Shelf Life of Cow and Goat Milk from Industrial High-Pressure Processing
Tan, S. F., Chin, N. L., Tee, T. P., & Chooi, S. K. (2020) · Processes · doi:10.3390/pr8060697 · Cited by 51
Novel Approaches to Environmental Monitoring and Control of Listeria monocytogenes in Food Production Facilities
Gupta, P., & Adhikari, A. (2022) · Foods · doi:10.3390/foods11121760 · Cited by 54
Evaluation of high-intensity ultrasonication for the inactivation of endospores of 3 bacillus species in nonfat milk
Khanal, S. N., Anand, S. K., & Muthukumarappan, K. (2014) · Journal of Dairy Science · doi:10.3168/jds.2014-7950 · Cited by 50
Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree
Mukhopadhyay, S., Sokorai, K., Ukuku, D. O., Fan, X., & Juneja, V. K. (2016) · Food Research International · doi:10.1016/j.foodres.2016.11.029 · Cited by 50
Effect of high hydrostatic pressure (HHP) treatments on microbiological shelf-life of chilled Chilean jack mackerel (Trachurus murphyi)
Reyes, J. E., Tabilo‐Munizaga, G., Pérez‐Won, M., Maluenda, D., & Roco, T. (2015) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2015.01.010 · Cited by 49
High hydrostatic pressure treatment combined with enzymes increases the extractability and bioactivity of fermented rice bran
Kim, D., & Han, G. D. (2012) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2012.05.014 · Cited by 48
Applications of green technologies‐based approaches for food safety enhancement: A comprehensive review
Islam, F., Saeed, F., Afzaal, M., Ahmad, A., Hussain, M., Khalid, M. A., Saewan, S. A., & Khashroum, A. O. (2022) · Food Science & Nutrition · doi:10.1002/fsn3.2915 · Cited by 47
Exposure to high hydrostatic pressure rapidly selects for increased RpoS activity and general stress-resistance in Escherichia coli O157:H7
Vanlint, D., Rutten, N., Govers, S. K., Michiels, C. W., & Aertsen, A. (2013) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2013.02.001 · Cited by 47
High pressure germination ofBacillus subtilisspores with alterations in levels and types of germination proteins
Doona, C. J., Ghosh, S., Feeherry, F. E., Ramírez-Peralta, A., Huang, Y., Chen, H., & Setlow, P. (2014) · Journal of Applied Microbiology · doi:10.1111/jam.12557 · Cited by 45
Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage
Omer, M. K., Alvseike, O. A., Holck, A. L., Axelsson, L. T., Maradona, M. P., Skjerve, E., & Heir, E. (2010) · Meat Science · doi:10.1016/j.meatsci.2010.08.008 · Cited by 44
Extension of raw watermelon juice shelf-life up to 58 days by hyperbaric storage
Lemos, Á. T., Ribeiro, A. C., Fidalgo, L. G., Delgadillo, I., & Saraiva, J. A. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2017.03.110 · Cited by 44
Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties
Yang, S., Liu, G., Munk, D. M. E., Qin, Z., Petersen, M. A., Cardoso, D. R., Otte, J., & Ahrné, L. (2020) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2020.102378 · Cited by 44
Applications of novel processing technologies to enhance the safety and bioactivity of milk
Soni, A., Samuelsson, L. M., Loveday, S. M., & Gupta, T. B. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12819 · Cited by 44
Emerging Seafood Preservation Techniques to Extend Freshness and Minimize Vibrio Contamination
Ronholm, J., Lau, F., & Banerjee, S. K. (2016) · Frontiers in Microbiology · doi:10.3389/fmicb.2016.00350 · Cited by 43
Efficacy of low-temperature high hydrostatic pressure processing in inactivating Vibrio parahaemolyticus in culture suspension and oyster homogenate
Phuvasate, S., & Su, Y. (2014) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2014.11.018 · Cited by 42
A scientific and interdisciplinary approach for high pressure processing as a future toolbox for safe and high quality products: A review
Sevenich, R., Rauh, C., & Knorr, D. (2016) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2016.09.013 · Cited by 42
Control of Listeria monocytogenes in sliced dry-cured Iberian ham by high pressure processing in combination with an eco-friendly packaging based on chitosan, nisin and phytochemicals from rice bran
Martillanes, S., Rocha-Pimienta, J., Llera-Oyola, J., Gil, M. V., Ayuso‐Yuste, M. C., García‐Parra, J., & Delgado, J. (2021) · Food Control · doi:10.1016/j.foodcont.2021.107933 · Cited by 42
Effect of High-Pressure Processing on the Packaging Properties of Biopolymer-Based Films: A Review
Hoque, M., McDonagh, C., Tiwari, B. K., Kerry, J. P., & Pathania, S. (2022) · Polymers · doi:10.3390/polym14153009 · Cited by 41
Overview of extremophiles and their food and medical applications
Irwin, J. A. (2020) · Elsevier eBooks · doi:10.1016/b978-0-12-818322-9.00006-x · Cited by 46
Effect of high pressure and heat treatments on IgA immunoreactivity and lysozyme activity in human milk
Mayayo, C., Montserrat, M., Ramos, S. J., Martínez‐Lorenzo, M. J., Calvo, M., Sánchez, L., & Pérez, M. D. (2015) · European Food Research and Technology · doi:10.1007/s00217-015-2595-7 · Cited by 41

Authors: Considine, K. M., Kelly, A. L., Fitzgerald, G. F., Hill, C., & Sleator, R. D.
Affiliations: University College Cork (IE)
Corresponding author: Sleator, Roy D.
ORCID: Kelly, Alan L.
Hill, Colin
Sleator, Roy D.
Venue: FEMS Microbiology Letters
Publisher: Oxford University Press (OUP)
Published: 2008-04
Volume: 281
Issue: 1
Pages: 1-9
ISSN: 0378-1097 (ISSN-L)
1574-6968
DOI: 10.1111/j.1574-6968.2008.01084.x
OpenAlex: W1801823505
Cited by: 365
References: 91
Citations by year: 2026: 11 · 2025: 20 · 2024: 16 · 2023: 16 · 2022: 30 · 2021: 23 · 2020: 41 · 2019: 22 · 2018: 25 · 2017: 21 · 2016: 26 · 2015: 21 · 2014: 33 · 2013: 18 · 2012: 11
FWCI: 0.82
Type: journal article
Language: en
Open access: closed
Locations: FEMS Microbiology Letters (publishedVersion)
PubMed (publishedVersion)
Funders: Health Research Board
Food Institutional Research Measure
Topics: Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
Life Sciences › Agricultural and Biological Sciences › Food Science › Listeria monocytogenes in Food Safety
Life Sciences › Agricultural and Biological Sciences › Food Science › Radiation Effects and Dosimetry
Keywords: high pressure processing, microbial inactivation, pathogenic microorganisms, spoilage microorganisms, food safety, food quality, shelf life extension, non-thermal food processing, minimally processed foods, dairy products
MeSH terms: Disinfection, Food Handling, Food Microbiology, Hydrostatic Pressure

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

High-pressure processing â effects on microbial food safety and food quality

Abstract

Overview

Integrity signals

Verification

Claims the paper makes

Claims other papers make about this one

Citations

Cites

Cited by

Related

Metadata

Record

About these checks

High-pressure processing â effects on microbial food safety and food quality