{"id":59550,"date":"2024-10-22T10:09:55","date_gmt":"2024-10-22T08:09:55","guid":{"rendered":"https:\/\/www.hiperbaric.com\/?p=59550"},"modified":"2024-10-22T10:09:55","modified_gmt":"2024-10-22T08:09:55","slug":"controlling-listeria-and-reducing-sodium-in-rte-meats-with-hpp","status":"publish","type":"post","link":"https:\/\/www.hiperbaric.com\/en\/controlling-listeria-and-reducing-sodium-in-rte-meats-with-hpp\/","title":{"rendered":"Controlling Listeria and Reducing Sodium in RTE Meats with HPP"},"content":{"rendered":"<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-59554\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2024\/10\/HPP-Food-Science-Newsletter-300x169.jpg\" alt=\"\" width=\"700\" height=\"394\" srcset=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2024\/10\/HPP-Food-Science-Newsletter-300x169.jpg 300w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2024\/10\/HPP-Food-Science-Newsletter-1024x576.jpg 1024w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2024\/10\/HPP-Food-Science-Newsletter-768x432.jpg 768w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2024\/10\/HPP-Food-Science-Newsletter-1536x864.jpg 1536w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2024\/10\/HPP-Food-Science-Newsletter-1260x709.jpg 1260w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2024\/10\/HPP-Food-Science-Newsletter-630x354.jpg 630w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2024\/10\/HPP-Food-Science-Newsletter-420x236.jpg 420w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2024\/10\/HPP-Food-Science-Newsletter-840x473.jpg 840w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2024\/10\/HPP-Food-Science-Newsletter-315x177.jpg 315w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2024\/10\/HPP-Food-Science-Newsletter.jpg 1920w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/p>\n<p>High-pressure processing (HPP) is helping the ready-to-eat (RTE) meat industry, offering solutions to two critical challenges: <em>Listeria monocytogenes <\/em>control and salt reduction. Recent foodborne outbreaks in the US have highlighted the persistent threat of <em>Listeria<\/em> in RTE meats. HPP emerges as a powerful tool for ensuring food safety while meeting evolving regulatory requirements.<\/p>\n<h2><strong>Combating Listeria monocytogenes with HPP<\/strong><\/h2>\n<p>The <a href=\"https:\/\/www.fsis.usda.gov\/sites\/default\/files\/media_file\/2021-12\/Appendix-A.pdf\">FSIS-USDA (2012)<\/a> approved HPP as a post-lethal treatment, recognizing its effectiveness in controlling<em> Listeria monocytogenes<\/em>. As a post-packaging intervention, HPP eliminates the risk of recontamination, providing a significant advantage over traditional methods.<\/p>\n<p>Recent research studies underscore HPP&#8217;s efficacy:<\/p>\n<h3><strong>Deli Meat<\/strong><\/h3>\n<p><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/35294002\/\"><strong>Viability of Shiga Toxin-Producing <\/strong><strong><em>Escherichia coli, Salmonella<\/em><\/strong><strong> spp., and<em> Listeria monocytogenes<\/em> during Preparation and Storage of Fuet, a Traditional Dry-Cured Spanish Pork Sausage.<\/strong><\/a><\/p>\n<ul>\n<li>Two fuet products (with different water activity values 0.86 and 0.89) treated with HPP (600 MPa, 180 s) achieved a 6.2-log reduction in <em>Salmonella <\/em>spp.,<em> E. coli<\/em> (STEC), and <em>L. monocytogenes<\/em> after 30 days of storage.<\/li>\n<\/ul>\n<p><strong><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/15330538\/\">Effects of high-pressure processing on the safety, quality, and shelf life of ready-to-eat meats.<\/a><\/strong><\/p>\n<ul>\n<li>Strassburg beef, low-fat pastrami, export sausage, and Cajun beef were processed with HPP (600 MPa, 180 s) and yielded non-detectable levels of <em>L. monocytogenes<\/em> (4-log reduction) after 70 days of storage (4 \u00baC).<\/li>\n<\/ul>\n<p><strong><a href=\"https:\/\/doi.org\/10.1016\/j.meatsci.2020.108273\">High-pressure processing and storage temperature on Listeria monocytogenes, microbial counts, and oxidative changes of two traditional dry-cured meat products.<\/a><\/strong><\/p>\n<ul>\n<li>An Iberian dry-cured &#8220;salchich\u00f3n&#8221; and a dry-cured loin yielded &gt;3-log reduction of <em>Listeria monocytogenes.\u00a0Listeria <\/em>remained undetected for 120 days of storage after being processed with HPP (600 MPa, 8 min).<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3><strong>Cooked RTE Meat<\/strong><\/h3>\n<p><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/29969296\/\"><strong>Effects of High-Pressure Processing and Hot Water Pasteurization of Cooked Sausages on Inactivation of Inoculated <em>Listeria monocytogenes<\/em>, Natural Populations of Lactic Acid Bacteria, <em>Pseudomonas spp.<\/em>, and Coliforms and Their Recovery during Storage at 4 and 10\u00baC.<\/strong><\/a><\/p>\n<ul>\n<li>Cooked sausages were processed with HPP (600 MPa, 3 min). The process helped reach a 5-log reduction of <em>Listeria monocytogenes<\/em>, and no recovery was found at 4 \u00b0C for 35 days.<\/li>\n<\/ul>\n<p><strong><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/10945586\/\">High-pressure processing applied to cooked sausages: bacterial populations during chilled storage.<\/a><\/strong><\/p>\n<ul>\n<li>Processing cooked sausages with HPP (72,518 psi, 5 min) helped keep <em>Listeria <\/em>spp. (initially 2.13-log CFU\/g) below the detection limit during 18 weeks of storage.<\/li>\n<\/ul>\n<p><a href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0309174013000090?via%3Dihub\"><strong>Effects of high hydrostatic pressure and varying concentrations of sodium nitrite from traditional and vegetable-based sources on the growth of <em>Listeria monocytogenes<\/em> on ready-to-eat (RTE) sliced ham.<\/strong><\/a><\/p>\n<ul>\n<li>After processing RTE-sliced cured ham, HPP (600 MPa; 3 min) achieved a 3.98-log reduction in <em>Listeria monocytogenes <\/em>during 182 days of refrigerated storage.<\/li>\n<\/ul>\n<p><a href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0309174007002112?via%3Dihub\"><strong>Inhibition of <em>Salmonella spp.<\/em> <em>Listeria monocytogenes<\/em> and <em>Staphylococcus aureus<\/em> in cooked ham by combining antimicrobials, high hydrostatic pressure, and refrigeration.<\/strong><\/a><\/p>\n<ul>\n<li>A cooked ham was processed with HPP (600 MPa, 5 min). A 4-log reduction of<em> Listeria monocytogenes<\/em> was maintained for 90 days of storage at 1-6\u00baC.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2><strong>HPP: A Solution for Salt Reduction<\/strong><\/h2>\n<p>Due to the recent update on &#8220;<a href=\"https:\/\/www.fda.gov\/food\/food-labeling-nutrition\/sodium-reduction-food-supply\">Sodium Reduction in the Food Supply by the FDA<\/a>,&#8221; there is increasing pressure (pun intended) for meat processors to reduce salt content in processed foods.<\/p>\n<p>HPP offers a unique advantage and solution. The process enhances saltiness perception by promoting sodium binding to proteins and protein denaturation, allowing manufacturers to maintain flavor profiles while reducing sodium levels. Formulations with a reduced sodium content could be developed by employing HPP; however, salt cannot be substituted entirely since it favors the product&#8217;s texture and flavor <a href=\"https:\/\/link.springer.com\/article\/10.1007\/s00217-018-3213-2\">(O&#8217;Neill et al., 2019)<\/a>.<\/p>\n<p>Studies supporting HPP&#8217;s role in salt reduction include:<\/p>\n<p><strong><a href=\"https:\/\/nam10.safelinks.protection.outlook.com\/?url=https%3A%2F%2Fdoi.org%2F10.1016%2Fj.meatsci.2014.10.010&amp;data=04%7C01%7Cnatalia.moresco%40brf.com%7Cdf373757103447e574d808d8c85f1119%7C27951710ebb94efba4a548e460822d4b%7C0%7C0%7C637479657971835903%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C1000&amp;sdata=zoWX3Tai4%2Ffiea3ijzlkqzz0Cv7rk%2FcxITtIVoStVp4%3D&amp;reserved=0\">High-pressure processing alters water distribution, enabling the production of reduced-fat and reduced-salt pork sausages.<\/a><\/strong><\/p>\n<ul>\n<li>The formulation of pork sausages was optimized by reducing fat and salt content. The salt content was reduced by 10% after applying HPP (29,000 psi for 2 min).<\/li>\n<\/ul>\n<p><strong><a href=\"https:\/\/link.springer.com\/article\/10.1007\/s00217-018-3213-2\">Comparative study on the acceptability and consumer appeal of commercial products and research-optimized low-salt frankfurters and cooked ham manufactured using high-pressure processing and organic acids.<\/a><\/strong><\/p>\n<ul>\n<li>A sensory analysis analyzed the consumer acceptance of different cooked ham formulations with different salt content percentages. The study concluded that HPP could be an option in combination with salt replacers and organic acids to create a product that is accepted by the consumer.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2><strong>Conclusion<\/strong><\/h2>\n<p>HPP stands out as a versatile technology addressing two major challenges in the RTE meat industry. By effectively controlling <em>Listeria monocytogenes<\/em> and facilitating salt reduction, HPP helps manufacturers meet food safety regulations while aligning with health-conscious consumer demands. As the industry continues to evolve, HPP is poised to play an increasingly crucial role in producing safer, healthier RTE meat products.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>High-pressure processing (HPP) is helping the ready-to-eat (RTE) meat industry, offering solutions to two critical challenges: Listeria monocytogenes control and salt reduction. Recent foodborne outbreaks in the US have highlighted the persistent threat of Listeria in RTE meats. HPP emerges as a powerful tool for ensuring food safety while meeting evolving regulatory requirements. Combating Listeria&#8230;<\/p>\n","protected":false},"author":17,"featured_media":59559,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_wp_rev_ctl_limit":""},"categories":[253,302,264],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Controlling Listeria and Reducing Sodium in RTE Meats with HPP - Hiperbaric<\/title>\n<meta name=\"description\" content=\"High-pressure processing (HPP) is helping the ready-to-eat (RTE) meat industry, offering solutions to Listeria monocytogenes control and salt reduction.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.hiperbaric.com\/en\/controlling-listeria-and-reducing-sodium-in-rte-meats-with-hpp\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Controlling Listeria and Reducing Sodium in RTE Meats with HPP - 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