1 U.S. Food and Drug Administration, Division of Food Processing Science, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA.
2 Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA.
J Food Prot. 2019 Aug;82(8):1320-1325. doi: 10.4315/0362-028X.JFP-18-550.
Various outbreaks and recalls have been associated with contamination of ready-to-eat (RTE) food products, including dips. High pressure processing (HPP) is useful for reducing levels of bacteria in many RTE food products, but its efficacy for reduction of pathogens in RTE dips is not well understood. In this study, laboratory-prepared hummus, tahini, baba ghanoush, guacamole, and pesto were initially treated with HPP at 350 MPa for up to 240 s to assess inactivation and determine -values. -values in hummus, guacamole, and baba ghanoush were 105.3, 71.3, and 34.0 s, respectively. No significant reduction in levels was observed in tahini or pesto at 350 MPa for 240 s or after additional treatment for up to 600 s at 600 MPa ( > 0.05). Overall, the results of this study highlight the efficacy of HPP for reducing levels in certain RTE dips and but not in others.
各种疫情爆发和召回事件都与即食（RTE）食品的污染有关，包括蘸酱。高压处理（HPP）可有效降低许多 RTE 食品中的细菌水平，但对于降低 RTE 蘸酱中病原体的效果并不清楚。在这项研究中，实验室制备的鹰嘴豆泥、芝麻酱、茄子泥、鳄梨酱和香蒜酱最初在 350 MPa 下处理 240 秒，以评估失活动力学并确定 D 值。在鹰嘴豆泥、鳄梨酱和茄子泥中的 D 值分别为 105.3、71.3 和 34.0 秒。在 350 MPa 下处理 240 秒或在 600 MPa 下处理高达 600 秒（> 0.05），均未观察到芝麻酱或香蒜酱中的水平有显著降低。总体而言，这项研究的结果强调了 HPP 在降低某些 RTE 蘸酱中水平的功效，但对其他蘸酱则无效。
