Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing, China.
College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang, China.
Compr Rev Food Sci Food Saf. 2020 Nov;19(6):3476-3500. doi: 10.1111/1541-4337.12617. Epub 2020 Aug 20.
High-pressure processing is among the most widely used nonthermal intervention to reduce pathogenic and spoilage bacteria in meat and meat products. However, resistance of pathogenic bacteria strains in meats at the current maximum commercial equipment of 600 MPa questions the ability of inactivation by its application in meats. Pathogens including Escherichia coli, Listeria, and Salmonelle, and spoilage microbiota including lactic acid bacteria dominate in raw meat, ready-to-eat, and packaged meat products. Improved understanding on the mechanisms of the pressure resistance is needed for optimizing the conditions of pressure treatment to effectively decontaminate harmful bacteria. Effective control of the pressure-resistant pathogens and spoilage organisms in meats can be realized by the combination of high pressure with application of mild temperature and/or other hurdles including antimicrobial agents and/or competitive microbiota. This review summarized applications, mechanisms, and challenges of high pressure on meats from the perspective of microbiology, which are important for improving the understanding and optimizing the conditions of pressure treatment in the future.
高压处理是最广泛使用的非热干预方法之一，可用于减少肉类和肉类产品中的致病和腐败细菌。然而，目前商业设备的最大压力为 600 MPa，而在肉中对致病菌株的抵抗力质疑了其在肉中的应用的灭活能力。包括大肠杆菌、李斯特菌和沙门氏菌在内的病原体，以及包括乳酸菌在内的腐败微生物群，在生肉、即食和包装肉产品中占主导地位。需要更好地了解压力抗性的机制，以优化压力处理条件，有效去除有害细菌。通过将高压与温和温度和/或其他障碍（包括抗菌剂和/或竞争微生物群）结合使用，可以有效控制肉类中的耐高压病原体和腐败生物。从微生物学的角度综述了高压在肉类中的应用、机制和挑战，这对于未来提高对压力处理条件的理解和优化条件非常重要。
