EFFECT OF HIGH HYDROSTATIC PRESSURE ON MICROORGANISMS INACTIVATION

Abstract

This article presents a review of the scientific literature on the high hydrostatic pressure (HHP) technology application in food preservation and its effects on vegetative cells and bacterial spores as well as microorganisms inactivation kinetics. Factors as level influence, period and temperature of high pressure treatment, type and age of microorganisms, composition of the suspension media, or food and microorganisms were approached. HHP, a non-thermal technology, is capable to maintain the food sensorial attributes and nutritional value. The researches reviewed showed that HHP processing has the ability to inactivate many types of microorganisms and several enzymes of food interest, although, some bacterial spores are resistant to the treatment. HHP is a preservation technology with great potential for the food industry applications in a world-wide level.