1541-4337.12763.pdf 1,11MB
1000 Titel
  • Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety
1000 Autor/in
  1. Aganovic, Kemal |
  2. Hertel, Christian |
  3. Vogel, Rudi. F. |
  4. Johne, Reimar |
  5. Schlüter, Oliver |
  6. Schwarzenbolz, Uwe |
  7. Jäger, Henry |
  8. Holzhauser, Thomas |
  9. Bergmair, Johannes |
  10. Roth, Angelika |
  11. Sevenich, Robert |
  12. Bandick, Niels |
  13. Kulling, Sabine E. |
  14. Knorr, Dietrich |
  15. Engel, Karl-Heinz |
  16. Heinz, Volker |
1000 LeibnizOpen
1000 Publikationstyp
  1. Artikel |
1000 Online veröffentlicht
  • 2021-05-30
1000 Erschienen in
1000 Quellenangabe
  • 20(4):3225-3266
1000 FRL-Sammlung
1000 Copyrightjahr
  • 2021
1000 Lizenz
1000 Verlagsversion
  • |
1000 Ergänzendes Material
  • |
1000 Publikationsstatus
1000 Begutachtungsstatus
1000 Sprache der Publikation
1000 Abstract/Summary
  • The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unanswered questions regarding safety of foods processed using HHP. This review gives an overview on historical development and fundamental aspects of HHP, as well as on potential risks associated with HHP food applications based on available literature. Beside the combination of pressure and temperature, as major factors impacting inactivation of vegetative bacterial cells, bacterial endospores, viruses, and parasites, factors, such as food matrix, water content, presence of dissolved substances, and pH value, also have significant influence on their inactivation by pressure. As a result, pressure treatment of foods should be considered for specific food groups and in accordance with their specific chemical and physical properties. The pressure necessary for inactivation of viruses is in many instances slightly lower than that for vegetative bacterial cells; however, data for food relevant human virus types are missing due to the lack of methods for determining their infectivity. Parasites can be inactivated by comparatively lower pressure than vegetative bacterial cells. The degrees to which chemical reactions progress under pressure treatments are different to those of conventional thermal processes, for example, HHP leads to lower amounts of acrylamide and furan. Additionally, the formation of new unknown or unexpected substances has not yet been observed. To date, no safety-relevant chemical changes have been described for foods treated by HHP. Based on existing sensitization to non-HHP-treated food, the allergenic potential of HHP-treated food is more likely to be equivalent to untreated food. Initial findings on changes in packaging materials under HHP have not yet been adequately supported by scientific data.
1000 Sacherschließung
lokal HHP
lokal microbiology
lokal allergen
lokal high hydrostatic pressure
lokal chemical food safety
lokal packaging
1000 Fächerklassifikation (DDC)
1000 Liste der Beteiligten
1000 Label
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1000 Förderprogramm
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1000 @id frl:6429674.rdf
1000 Erstellt am 2021-10-04T09:39:50.067+0200
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1000 Zuletzt bearbeitet Thu Feb 24 10:23:29 CET 2022
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