Meta-analysis: Microbial inactivation in milk using high pressure processing (HPP).
Date
2023-08-25Author
Kateh, Su-aibah
Purnomo, Eko Hari
Hasanah, Uswatun
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High-pressure processing (HPP) is a method of food preservation where food is processed under extremely high pressure, leading to the inhibition of bacteria and enzymes, and ensuring that food is safe for consumption. This meta-analysis aims to assess the inactivation effects of HPP on the microbial counts in milk. Analyses were performed using a comprehensive dataset containing 26 studies (432 data) selected using specific criteria. Data were analyzed using a random effects model and results are presented as raw mean differences (RMD) with 95% confidence intervals (95% CI). Results showed that spore-forming bacteria had the highest resistance to his HPP, followed by Gram-positive and then Gram-negative bacteria. A temperature range of 25–55 °C for vegetative cells and 55-90 °C for spores, a pressure of 400–600 MPa, and increasing the treatment time further enhance the efficiency of microbial inactivation. The results showed that HPP has a significant impact on inactivation of microbial counts in milk.
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- MT - Agriculture Technology [2267]