{"id":6275,"date":"2021-03-22T16:03:31","date_gmt":"2021-03-22T16:03:31","guid":{"rendered":"https:\/\/idro.es\/?p=6275"},"modified":"2024-02-09T11:56:06","modified_gmt":"2024-02-09T10:56:06","slug":"tratamiento-hpp-en-productos-cocidos","status":"publish","type":"post","link":"https:\/\/idro.es\/en\/tratamiento-hpp-en-productos-cocidos\/","title":{"rendered":"HPP treatment in cooked products"},"content":{"rendered":"

Within the group of cooked meat products, the pathogenic microorganisms that cause the most concern for food poisoning due to their consumption are: Listeria monocytogenes, Salmonella spp., Campylobacter, Escherichia coli (E. coli).<\/p>\n

<\/b><\/p>\n

To control them, it is key to control the critical points in their production (handling of raw materials, inactivation\/elimination mechanisms, slicing operations and re-contamination). To do this, food industries follow different hygiene and handling practices. However, as an alternative or supplementary measure to all these control measures, non-thermal technologies can be used, highlighting among them high pressure processing.<\/p>\n

In cooked ham, high pressure treatment is very effective because it allows the growth of spoilage microorganisms to be delayed\/prevented, maintaining the counts considered adequate (<104<\/sup> CFU\/g) for 60 days and values acceptable (< 106<\/sup> CFU\/g) at least up to 90 days of conservation of the product, maintaining its characteristics of flavor, smell, texture and nutritional value.<\/p>\n

Regarding pathogenic microorganisms (Enterobacteria, Escherichia coli, Staphylococcus aureus, Campylobacter, Listeria monocytogenes and Salmonella spp) they remain below the detection limit or their presence is not detected during 120 days of shelf life.<\/p>\n

\"\"<\/p>\n

Fuente Avure.<\/p>\n

Thanks to the increased shelf life, new markets can be reached, new products launched and returns reduced. Furthermore, with the application of the HPP, border restrictions are reduced, complying with the requirement of zero tolerance of Listeria from countries like the United States.<\/p>\n

BIBLIOGRAFY<\/strong><\/p>\n

    \n
  1. Hereu A, Dalgaard P, Garriga M, Aymerich T, Bover-Cid S. Analysing and modelling the growth behaviour of listeria monocytogenes on RTE cooked meat products after a high-pressure treatment at 400MPa. International journal of food microbiology<\/em>. 2014; 186:84-94.http:\/\/dx.doi.org\/10.1016\/j.ijfoodmicro.2014.06.020<\/a>. doi: 10.1016\/j.ijfoodmicro.2014.06.020.<\/li>\n
  2. Hugas M, Garriga M, Monfort JM. New mild technologies in meat processing: High pressure as a model technology.\u00a0Meat science<\/em>. 2002;62(3):359 371. https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0309174002001225<\/a>. doi: 10.1016\/S0309-1740(02)00122-5.<\/li>\n
  3. Heredia N, D\u00e1vila-Avi\u00f1a JE, Sol\u00eds Soto L, Garc\u00eda S. Meat products: Main pathogens and non-thermal control strategies. Nacameh (Mexico). 2014;8(2):20-42. doi: 10.24275\/uam\/izt\/dcbs\/nacameh\/2014v8s1\/Heredia.<\/li>\n
  4. Simonin H, Duranton F, de Lamballerie M. New insights into the High\u2010Pressure processing of meat and meat products. Comprehensive reviews in food science and food safety<\/em>. 2012;11(3):285-306. https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1541-4337.2012.00184.x<\/a> \u00a0doi: 10.1111\/j.1541-4337.2012.00184.x.<\/li>\n
  5. Garriga Tur\u00f3n M, Hugas M, Aymerich Calvet MT, Beltr\u00e1n Villanueva Y. Efecto de las altas presiones sobre la composici\u00f3n nutricional de los productos c\u00e1rnicos y sobre la evoluci\u00f3n microbiol\u00f3gica de los mismos durante su vida comercial. . 2007.\u00a0https:\/\/recercat.cat\/handle\/2072\/4767<\/a>.<\/li>\n<\/ol>\n

    For more information and references, consult our experts by phone 914912844 or by e-mail quality-tecnologia@idro.es<\/p>\n","protected":false},"excerpt":{"rendered":"

    Within the group of cooked meat products, the pathogenic microorganisms that cause the most concern for food poisoning due to their consumption are: Listeria monocytogenes, Salmonella spp., Campylobacter, Escherichia coli (E. coli).<\/p>\n","protected":false},"author":4,"featured_media":6273,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[252],"tags":[100,204],"class_list":["post-6275","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-hpp-en","tag-productos-cocidos-en"],"yoast_head":"\nHPP treatment in cooked products - IDRO<\/title>\n<meta name=\"description\" content=\"HPP technology has numerous advantages when treating cooked products, preserving their flavor, smell, texture and nutritional value.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/idro.es\/en\/tratamiento-hpp-en-productos-cocidos\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"HPP treatment in cooked products - 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