High-pressure processing found to effectively promote food safety by destroying Listeria monocytogenes
09 Mar 2022 --- High-pressure processing of food effectively destroys harmful microorganisms such as Listeria monocytogenes, Salmonella and E. coli while posing no more food safety concerns than other treatments. These are two conclusions of a newly published scientific opinion by the European Food Safety Authority (EFSA).
High-pressure processing is a non-thermal food preservation technique that kills microorganisms that can cause diseases or spoil food. It uses intense pressure for a certain time and has minimal effects on taste, texture, appearance or nutritional values.
FoodIngredientsFirst reached out to the researchers of the study for further insights into its findings.
Wide applicability for blanket food safety
EFSA experts assessed the safety and efficacy of the food processing method and, more specifically, whether it can be used to control Listeria monocytogenes in ready-to-eat (RTE) foods and as an alternative to thermal pasteurization of raw milk.
High-pressure processing can be used at different steps of the food chain, usually on pre-packed products.
Listeriosis was identified among the diseases with the highest case fatality and hospitalization rates.
The method can be applied to raw materials such as milk, fruit juices, and smoothies but also to products that have already been processed, such as sliced cooked meat products and RTE meals.
In the latter case, it reduces the contamination originating from the manufacturing environment, for example, during slicing and manipulation of the products.
This processing technique reduced levels of Listeria monocytogenes in RTE meat products at specific time-pressure combinations defined in the scientific opinion.
Duration and intensity are key
In general, the EFSA assessment found that the longer the duration and intensity of the pressure, the more reduction is achieved.
For raw milk, experts identified the time-pressure combinations that can be considered to have the same effect as thermal pasteurization. These vary depending on the pathogen considered.
High-pressure processing is not specifically regulated at EU level and EFSA’s advice will inform the possible decisions of risk managers in this field.
Pandemic instills greater awareness
These findings are significant because L. monocytogenes contamination of RTE foods is a public health concern in the EU. Notably, Listeriosis was identified among the diseases with the highest case fatality and hospitalization rates.
This year, natural preservation solutions and antimicrobial packaging have garnered heightened interest across industry. FoodIngredientsFirst recently caught up with experts from Kerry, Blue California, Givaudan and Kalsec to showcase the latest insights and developments in these spaces.
But experts have acknowledged the impact of the COVID-19 pandemic in Europe. EFSA highlights a remarkable drop in reported zoonotic diseases in humans – ranging from 7% to 53% depending on the reported disease in question – and related foodborne outbreaks.
The organization states that possible factors behind the large decrease in cases include changes in health-seeking behavior, restrictions on travel and on events, the closing of restaurants, quarantining and lockdown measures.
Other mitigation measures include masks, physical distancing and hand sanitization.
Edited by Benjamin Ferrer
