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

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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

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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.

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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

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

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