Microbiological and physical foundations of novel food preservation technologies using modern packaging
DOI:
https://doi.org/10.14295/bjs.v6i1.934Keywords:
non-thermal methods, HPP and PEF, environmental footprint, pathogen inactivation, active packagingAbstract
It is demonstrated that traditional thermal processing leads to the degradation of the nutritional composition of food products. The implementation of non-thermal methods (HPP, PEF, US) represents a key response to the global demand for minimally processed products. An analysis of the efficacy of high hydrostatic pressure (HPP) against microorganisms was conducted based on recent publications, demonstrating the inactivation of pathogens and spoilage-causing microorganisms. Factors influencing microbial inactivation via HPP—such as the composition of the suspension medium or food product, microbial species, cell growth phase, pH, and water activity (aw)—are characterized, and the mechanisms by which HPP affects microbial cell morphology and cell membranes are described. Food products can be processed within their final packaging, thereby reducing the risk of microbial contamination during post-processing stages. State-of-the-art preservation methods, combined with modern active packaging, form the foundation of contemporary food production; they ensure high product quality and enable significant improvements in the environmental performance of manufacturing facilities. The primary remaining drawbacks are the inability to achieve complete inactivation of bacterial spores using HPP or other methods considered "cold" alternatives to thermal processing, as well as the high cost of high hydrostatic pressure processing equipment.
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