Application of High-Pressure Processing in Food Preservation: Impact on Microbial Safety and Nutritional Quality

Authors

  • Ravikiran Mahadasa Senior ETL Developer, Data Inc. (State of Lousiana), 4634 Monument Valley Dr, Indian Land, SC 29707, USA
  • Janaki Rama Phanendra Kumar Ande Architect , Cyberspace Technologies Inc., 2015 RT 27 South, STE 234, Edison, NJ 08817, USA
  • Aleena Varghese Software Developer, IT WorkForce (Schneider Electric), 127 E Michigan St #100, Indianapolis, IN 46204, USA
  • Md Abul Khair Manager, Consulting Services, Hitachi Vantara, 101 Park Ave #10a, New York, NY 10178, USA

Keywords:

Food preservation, Microbial safety, Nutritional quality, High-pressure Technology, Preservation Techniques, Pressure Treatment Effects

Abstract

High-pressure processing (HPP) has attracted much interest in food preservation because it can improve microbiological safety and maintain nutritional value. This study aims to investigate how HPP affects consumer acceptability, nutritional quality, microbial safety, and market implications. A thorough analysis of the research and literature was done to clarify HPP technology's advantages, opportunities, difficulties, and effectiveness. The results show that HPP successfully regulates bacteria populations while maintaining the food items' sensory qualities and nutritional integrity. On the other hand, issues, including the expense of equipment, adherence to regulations, customer knowledge, and environmental concerns, need to be addressed. To encourage the ethical and efficient use of HPP technology, policy implications include the need for consumer education, sustainable practices, regulatory harmonization, and research funding. HPP has a great deal of promise to improve food sustainability, quality, and safety. Reducing adoption hurdles and encouraging ethical use of HPP technology are crucial to achieving its goals and guaranteeing a safer, healthier food supply for people worldwide.

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Published

2022-10-01

Issue

Vol. 9 No. 2 (2022): July - December Issue

Section

Peer-reviewed Article

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How to Cite

Mahadasa, R., Ande, J. R. P. K., Varghese, A., & Khair, M. A. (2022). Application of High-Pressure Processing in Food Preservation: Impact on Microbial Safety and Nutritional Quality. Malaysian Journal of Medical and Biological Research, 9(2), 71-80. https://mjmbr.my/index.php/mjmbr/article/view/686