High hydrostatic pressure applied to ready-to-eat meat products: focus on Listeria monocytogenes inactivation

Teixeira, Paula; Kolomeytseva, Margarita; Silva, Joana; Castro, Sónia M.A.; Saraiva, Jorge A.

http://hdl.handle.net/10400.14/17614

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Authors

Teixeira, Paula

Kolomeytseva, Margarita

Silva, Joana

Castro, Sónia M.A.

Saraiva, Jorge A.

Abstract(s)

Several non-thermal technologies, particularly high pressure processing,have showngood potential in effective food preservation. The main interest in these technologies results from their potential to inactivate pathogenic microorganisms in foods, without substantially altering their nutritional value and organoleptic properties. This review focuses on the application of high pressure processing as an emerging technology and its application in ready-to-eat meat products regarding Listeria monocytogenes inactivation. Updated findings on the benefits and drawbacks for industrial applications are also reviewed.

Keywords

Non-thermal Technologies High Pressure Listeria monocytogenes Ready-to-eat Meat Products

URI

http://hdl.handle.net/10400.14/17614

Citation

TEIXEIRA, Paula …[et al.] - High Hydrostatic Pressure Applied to Ready-to-eat Meat Products: Focus on Listeria monocytogenes inactivation. Frontiers in Food Science and Technology. ISSN 2374-554. Vol. 1, n.º 1 (2014), p. 14-23