Injury and recovery in bacterial inactivation induced by high hydrostatic pressure

Abstract

Food processing by high hydrostatic pressure (HHP) has several characteristic aspects, including homogeneous and almost spontaneous transmission of pressure; inactivation of viruses and microbes; suppressed deterioration of nutrients, flavors, and pigments; denaturation of food biopolymers such as proteins and starch; enhanced liquid impregnation and air bubble dissolution; and shucking of bivalves and crustaceans. Among these, microbial inactivation has been intensively studied for practical applications in processing agricultural produce with minimal quality loss and reduced risk of pathogenic and/or spoilage microbes, especially bacteria. HHP treatment, as well as other intervention technologies, may inactivate bacteria lethally and sublethally. However, sublethal inactivation of bacteria has not been elucidated sufficiently. This paper reviews bacterial inactivation by HHP with a focus on bacterial injury and recovery.