High-Pressure Processing and Natural Antimicrobials Combined Treatments on Bacterial Inactivation in Cured Meat

The combination of high hydrostatic pressure (HHP) and natural antimicrobials can present an interesting efficiency in the decontamination process of cured meat. However, several factors, such as application method and antimicrobial type, must be better understood to improve the process and its tota...

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Bibliographic Details
Published in:Sustainability 2022-08, Vol.14 (17), p.10503
Main Authors: Melhem, Luiza Cecilia de Moraes, Do Rosario, Denes Kaic Alves, Monteiro, Maria Lúcia Guerra, Conte-Junior, Carlos Adam
Format: Article
Language:English
Subjects:
Antagonism
Anti-infective agents
Antiinfectives and antibacterials
Antimicrobial agents
Bacteria
Bacteriocins
Decontamination
Decontamination (from gases, chemicals, etc.)
Food contamination & poisoning
Food research
Food safety
Hydrostatic pressure
Inactivation
Keywords
Listeria
Meat
Methods
Microorganisms
Packaging
Software
Spoilage
Sustainability
Synergism
Systematic review
Technology application
Ultrasonic imaging
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Summary:The combination of high hydrostatic pressure (HHP) and natural antimicrobials can present an interesting efficiency in the decontamination process of cured meat. However, several factors, such as application method and antimicrobial type, must be better understood to improve the process and its total employment. Therefore, this study aimed to evaluate the combined effect (synergism or antagonism) of HHP and natural antimicrobials to inactivate pathogenic and spoilage bacteria in cured meat. After a systematic search of research articles in the databases (Web of Science, Scopus, PubMed, and Science Direct), 20 articles were eligible and resulted in 123 studies for meta-analysis. The effect on Listeria sp., Salmonella serovars, E. coli O157:H7, and total viable counts was investigated considering different application methods (spread onto the surface, incorporated into the product, and active packaging) and antimicrobial types (plant, bacterial and animal origins). Active packs showed the best synergy with HHP, exhibiting a mean effect of 0.78 (CI95: 0.25–1.32) log cfu/g. Antimicrobials of microbial origin (bacteriocins) were more effective in combination with HHP. In addition, Listeria sp. was the most sensitive bacterium considering all investigated combined methods. Hence, the use of natural antimicrobials has the potential to improve the decontamination process when HHP is applied.
ISSN:2071-1050
2071-1050
DOI:10.3390/su141710503