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mechanisms of the pressure-induced inactivation of bacteria is required for the intentional utillzation of synergistic or antagonistic effects of high-pressure treatment with the food matrix. The mechanistic background of the inactivation of bacterial endospores is still a topic of debate. Attention should be focused on different germination reactions induced by different pressure levels. The observed stabilization needs more clari cation. Data on the inactivation of produced bacterial toxins have to be determined. For investigations of the detailed microbial inactivation mechanism(s) and dependence on pressure and temperature, a homogeneous microbial suspension in a very simple matrix with the lowest possible pressure- and temperature-dependent changes is required. According to the safety assessment carried out by the DFG-SKLM (29), investigations of high-pressure-treated food carried out so far show no evidence of an increased adverse toxicological potential compared with unprocessed or thermally preserved food. From the allergenic point of view, relatively minor changes are induced in food by high pressure, as compared with those observed during thermal processing. There is no signi cant evidence that the allergenic potential of foodstuffs might be increased by high-pressure treatment (29). Case-by-case examination of the suitability of the packaging material must be carried out to ensure that the quality of the foodstuff is maintained during the storage period. As concerns the effects of pressure on components of packaging materials, it should be examined whether the physicochemical properties of polymers change so much under pressure as to result in an accelerated diffusion of plasticizers, such as phthalates (29). In conclusion, evidence of any microbial, toxicological, or allergenic risks as a consequence of the high-pressure treatment has not been observed in investigations on high-pressure-treated foodstuffs. However, these results are based on only a few studies and have to be proven by case-by-case examination (29). In addition, protocols have been developed (108) on how to perform and report high-pressure experiments and tests. Work on modeling pressure and temperature inhomogeneities during pressure treatments and subsequent scale-up issues of high-pressure equipment is being carried out (109, 110) and attempts for identifying time/temperature/pressure integrators for process control are in progress (111 113).
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APPENDIX pH shift in real food systems (T)- Ingredients lists Milk: Milsani UHT (Sachsenmilch AG, Germany), homogenized, 3.5% fat, 3.7% protein, 4.8% carbohydrates Pea soup: Maggi pea soup with bacon (Maggie GmbH, Germany), 4.5% fat, 4.8% protein, 8.0% carbohydrates
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Baby mashed carrots with maize: (Hipp GmbH & Co Vertriebs KG, Germany), 2.1% fat, 1.3% protein, 6.7% carbohydrates Herring with tomato sauce: (Produced for Kaiser Tengelmann AG, Germany), 60% herring let
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1. Hite, B.H. (1899). The effect of pressure in the preservation of milk a preliminary report. West Virginia Agricultural and Forestry Experiment Station Bulletin, 58, 15 35. 2. Clouston, J.G., Wills, P.A. (1969). Initiation of germination and inactivation of Bacillus pumilus spores by hydrostatic pressure. Journal of Bacteriology, 97, 684 690. 3. Gould, G.W., Sale, A.J.H. (1970). Initiation of germination of bacterial spores by hydrostatic pressure. Journal of General Microbiology, 60, 335. 4. Hendrickx, M., Knorr, D. (2002). Ultra High Pressure Treatment of Foods, Food Engineering Series (ed. G.V. Barbosa-Canovas), Kluwer Academic/Plenum Publisher, New York. 5. Rastogi, N.K., Raghavarao, K.S.M., Balasubramaniam, V.M., Niranjan, K., Knorr, D. (2007). Opportunities and challenges in high pressure processing of foods. Critical Reviews in Food Science and Nutrition, 47, 1 44. 6. Crossland, B. (1995). The development of high pressure equipment, in High Pressure Processing of Foods (eds D.A. Ledward et al.), Nottingham University Press, Nottingham, pp. 7 26. 7. Perkins, J. (1820). On the compressability of water. Philosophical Transactions of the Royal Society, 110, 324 329. 8. Perkins, J. (1826). On the progressive compression of water by a high degree of force, with trials on the effect of other uids. Philosophical Transactions of the Royal Society, 116, 541 547. 9. Regnard, P. (1884). Effet des hautes pressions sur les animaux marins. C.R. S ances Soc. Biol., 36, 394 395. 10. Certes, A. (1884). Sur la culture, l abri des germes atmosph riques, des eaux et des sediments rapport s par les expeditions du Travailleur du Talisman ; 1882 1883. Comptes Rendus de l Academie des Sciences, 98, 690 693. 11. Chlopin, G.W., Tammann, G. (1903). ber den Ein u hoher Dr cke auf Mikroorganismen. Zeitschrift f r Hygiene und Infektionskrankheiten, 45, 171 204. 12. Hite, B.H., Giddings, N.J., Weakley, C.E. (1914). The effect of pressure on certain micro-organisms encountered in the preservation of fruits and vegetables. West Virginia Agricultural and Forestry Experiment Station Bulletin, 146, 2 67. 13. Larson, W.P., Hartzell, T.B., Diehl, H.S. (1918). The effect of high pressures on bacteria. Journal of Infectious Diseases, 22, 271 279. 14. Palou, E., L pez-Malo, A., Barbosa-C novas, G.V., Swanson, B.G. (1999). Highpressure treatment in food preservation, in Handbook of Food Preservation (ed. M.S. Rahman), Marcel Dekker, Inc., New York, pp. 533 576.
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