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Critical Reviews in Microbiology Volume 41, 2015 - Issue 1
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Review Article

High hydrostatic pressure-induced inactivation of bacterial spores

Mahfuzur R. SarkerDepartment of Biomedical Sciences, College of Veterinary Medicine and ;Department of Microbiology, College of Science, Oregon State University, Corvallis, OR, USA,
,
Saeed AkhtarDepartment of Food Science and Technology, Bahauddin Zakariya University Multan, 60800-Pakistan,
,
J. Antonio TorresFood Process Engineering Group, Department of Food Science and Technology, College of Agricultural Sciences, Oregon State University, Corvallis, OR, USA, and
&
Daniel Paredes-SabjaDepartment of Biomedical Sciences, College of Veterinary Medicine and ;Laboratorio de Mecanismos de Patogenesis Bacteriana, Departamento de Ciencias Biolœas, Universidad Andrés Bello, Santiago, ChileCorrespondence[email protected]
Pages 18-26 | Received 07 Feb 2013, Accepted 19 Mar 2013, Published online: 30 Apr 2013

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Ariel Arami Echenique-Martínez, Perla Azucena Ramos-Parra, Dariana Graciela Rodríguez-Sánchez, Rosalba Troncoso-Rojas, Alma Rosa Islas-Rubio, Luz del Carmen Montoya-Ballesteros & Carmen Hernández-Brenes. (2023) Botrytis cinerea induced phytonutrient degradation of strawberry puree: effects of combined preservation approaches with high hydrostatic pressure and synthetic or natural antifungal additives. CyTA - Journal of Food 21:1, pages 451-463.
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Jiajia Li, Jie Yang, Weishan Xin, Sirui Wu, Xujuan Wang, Chuanfa Wang & Zhong Zhang. (2023) Inactivation of Bacillus subtilis spores by a combination of high-pressure thermal treatment and potassium sorbate. Food Microbiology 115, pages 104345.
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Francisco J. Salar, Raúl Domínguez-Perles, Cristina García-Viguera & Pablo S. Fernández. (2022) Ifs and buts of non-thermal processing technologies for plant-based drinks’ bioactive compounds. Food Science and Technology International 29:5, pages 445-479.
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Fengzhi Lyu, Tianyu Zhang, Meng Gui, Yongtao Wang, Liang Zhao, Xiaomeng Wu, Lei Rao & Xiaojun Liao. (2023) The underlying mechanism of bacterial spore germination: An update review. Comprehensive Reviews in Food Science and Food Safety 22:4, pages 2728-2746.
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Dziyana Shymialevich, Michał Wójcicki, Olga Świder, Paulina Średnicka & Barbara Sokołowska. (2023) Characterization and Genome Study of a Newly Isolated Temperate Phage Belonging to a New Genus Targeting Alicyclobacillus acidoterrestris. Genes 14:6, pages 1303.
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Simone J.S. Lopes, Anderson S. Sant'Ana & Luísa Freire. (2023) Non-thermal emerging processing Technologies: Mitigation of microorganisms and mycotoxins, sensory and nutritional properties maintenance in clean label fruit juices. Food Research International 168, pages 112727.
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Yuekun Wu, Shiying Wu, Mengyu Sun, Linqing Nie, Yan Zhang & Shuo Wang. (2022) Reduction of the levels of 5-hydroxymethylfurfural and advanced glycation end products in milk by the combination of high pressure and moderate heat pre-incubation. European Food Research and Technology 249:4, pages 923-937.
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Diego Pérez Alcalá, María José Grande Burgos, Javier Rodríguez López, Rosario Lucas, Antonio Gálvez & Rubén Pérez Pulido. (2023) Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod. Foods 12:6, pages 1206.
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X. YanS. LaurentM. FederighiG. BouéV. Jury. (2023) Processing edible insects into powders: a review of available processes and potential microbial inactivation methods. Journal of Insects as Food and Feed 9:3, pages 325-338.
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Zongshuai Zhu, Anthony Pius Bassey, Tianran Huang, Yali Zhang, Iftikhar Ali Khan & Ming Huang. (2022) The formation, germination, and cold plasma inactivation of bacterial spore. Food Chemistry Advances 1, pages 100056.
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Minbo Li, Wanzhen Zhang, Chaofan Guo, Xiaosong Hu & Junjie Yi. (2022) Role of pectin characteristics in orange juice stabilization: Effect of high-pressure processing in combination with centrifugation pretreatments. International Journal of Biological Macromolecules 215, pages 615-624.
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Aivaras Šalaševičius, Dovilė Uždavinytė, Mindaugas Visockis, Paulius Ruzgys & Saulius Šatkauskas. (2021) Effect of Pulsed Electric Field (PEF) on Bacterial Viability and Whey Protein in the Processing of Raw Milk. Applied Sciences 11:23, pages 11281.
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Dong Liang, Xu Wang, Xiaomeng Wu, Xiaojun Liao, Fang Chen & Xiaosong Hu. (2021) The effect of high pressure combined with moderate temperature and peptidoglycan fragments on spore inactivation. Food Research International 148, pages 110615.
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Jesús Alejandro Aldrete-Tapia & J. Antonio Torres. (2020) Enhancing the Inactivation of Bacterial Spores during Pressure-Assisted Thermal Processing. Food Engineering Reviews 13:3, pages 431-441.
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Huabin Luo, Zhenzhen Sheng, Chenxu Guo, Ru Jia & Wenge Yang. (2021) Quality attributes enhancement of ready-to-eat hairtail fish balls by high-pressure processing. LWT 147, pages 111658.
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Jeong Un Kim, Hafiz Muhammad Shahbaz, Jinho Cho, Hyunah Lee & Jiyong Park. (2021) Inactivation of Bacillus cereus spores using a combined treatment of UV-TiO2 photocatalysis and high hydrostatic pressure. Innovative Food Science & Emerging Technologies 70, pages 102676.
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Antonio Morata & Buenaventura Guamis. (2020) Use of UHPH to Obtain Juices With Better Nutritional Quality and Healthier Wines With Low Levels of SO2. Frontiers in Nutrition 7.
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Zhaoming Wang, Yuzhu Shi, Kai Zhou, Hui Zhou, Xinfu Li, Cong Li, Zhaobin Wang & Baocai Xu. (2020) Effects of different thermal temperatures on the shelf life and microbial diversity of Dezhou-braised chicken. Food Research International 136, pages 109471.
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Dandan Tao, Fangwei Li, Xiaosong Hu, Xiaojun Liao & Yan Zhang. (2020) Quality comparison of “Laba” garlic processed by High Hydrostatic Pressure and High Pressure Carbon Dioxide. Scientific Reports 10:1.
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Laura Otero. (2019) Hyperbaric Storage at Room Temperature for Fruit Juice Preservation. Beverages 5:3, pages 49.
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Dong Liang, Liang Zhang, Xu Wang, Pan Wang, Xiaojun Liao, Xiaomeng Wu, Fang Chen & Xiaosong Hu. (2019) Building of Pressure-Assisted Ultra-High Temperature System and Its Inactivation of Bacterial Spores. Frontiers in Microbiology 10.
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Evelyn & Filipa V.M. Silva. (2019) Heat assisted HPP for the inactivation of bacteria, moulds and yeasts spores in foods: Log reductions and mathematical models. Trends in Food Science & Technology 88, pages 143-156.
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Bing Zhou, Luyao Zhang, Xiao Wang, Peng Dong, Xiaosong Hu & Yan Zhang. (2019) Inactivation of Escherichia coli O157:H7 by High Hydrostatic Pressure Combined with Gas Packaging. Microorganisms 7:6, pages 154.
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Arshia Amin, Iftikhar Ahmed, Nauman Khalid, Yao Zhang, Min Xiao & Wen-Jun Li. 2018. Extremophiles in Eurasian Ecosystems: Ecology, Diversity, and Applications. Extremophiles in Eurasian Ecosystems: Ecology, Diversity, and Applications 1 28 .
Xuanyi Meng, Yuxin Bai, Jinyan Gao, Xin Li & Hongbing Chen. (2017) Effects of high hydrostatic pressure on the structure and potential allergenicity of the major allergen bovine β-lactoglobulin. Food Chemistry 219, pages 290-296.
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Prabhat K. Talukdar, Pathima Udompijitkul, Ashfaque Hossain & Mahfuzur R. Sarker. (2017) Inactivation Strategies for Clostridium perfringens Spores and Vegetative Cells. Applied and Environmental Microbiology 83:1.
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Christopher J. Doona, Florence E. Feeherry, Barbara Setlow, Shiwei Wang, William Li, Frank C. Nichols, Prabhat K. Talukdar, Mahfuzur R. Sarker, Yong-Qing Li, Aimee Shen & Peter Setlow. (2016) Effects of High-Pressure Treatment on Spores of Clostridium Species. Applied and Environmental Microbiology 82:17, pages 5287-5297.
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Evelyn & Filipa V.M. Silva. (2016) High pressure processing pretreatment enhanced the thermosonication inactivation of Alicyclobacillus acidoterrestris spores in orange juice. Food Control 62, pages 365-372.
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Marjon H.J. Wells-BennikRobyn T. EijlanderHeidy M.W. den Besten, Erwin M. Berendsen, Alicja K. Warda, Antonina O. Krawczyk, Masja N. Nierop Groot, Yinghua Xiao, Marcel H. Zwietering, Oscar P. Kuipers & Tjakko Abee. (2016) Bacterial Spores in Food: Survival, Emergence, and Outgrowth. Annual Review of Food Science and Technology 7:1, pages 457-482.
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Evelyn & F.V.M. Silva. (2015) Inactivation of Byssochlamys nivea ascospores in strawberry puree by high pressure, power ultrasound and thermal processing. International Journal of Food Microbiology 214, pages 129-136.
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Evelyn & Filipa V.M. Silva. (2015) High pressure processing of milk: Modeling the inactivation of psychrotrophic Bacillus cereus spores at 38–70 °C. Journal of Food Engineering 165, pages 141-148.
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Christian A. Lenz & Rudi F. Vogel. 2015. High Pressure Bioscience. High Pressure Bioscience 469 537 .
P. Setlow. (2013) Summer meeting 2013 - when the sleepers wake: the germination of spores of Bacillus species . Journal of Applied Microbiology 115:6, pages 1251-1268.
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