Advancements in high pressure processing & applications in vegetal origin foods and food safety indicators

Abstract

High pressure processing is a newly emerged technology that has already reached the consumer with a variety of fresh-like products. Recently many applications were developed for fruits and vegetables and they are discussed in the current review. In this context it becomes very important to assess how safe is high pressure processing (HPP) and especially high pressure high thermal processing (HPHT). Chemical and microbiological hazards have to be considered and mapping temperature uniformity is necessary to provide accurate food safety information. Safety indicators available to assess the effectiveness of high pressure treatments are introduced. Different aspects related to food safety are underlined in the current work together with the main findings and the gaps. This information will enable stakeholders to identify the key areas where more insight is needed. Moreover, the legislative framework is presented and the need for a new legislative framework is discussed.

Keywords

• fresh-like foods
• high pressure processing
• equipment
• vegetal origin foods
• safety indicators
• food safety objective
• legislation