Clean Label Antimicrobial Synergy with High Pressure Processing

In this article, we'll explore a multi-hurdle approach to food preservation. In the ever-evolving landscape of food safety and consumer preferences HPP emerges as a powerful ally. But what if we could enhance its effectiveness even further?

Enter clean label antimicrobials, a strategic combination that aligns with consumer demand for minimally processed foods.

Clean Label Antimicrobials: HPP's Perfect Partner

As manufacturers are increasingly incentivized to produce minimally processed, clean-label foods, HPP emerges as a nonthermal method that extends shelf life without compromising safety or quality. By ensuring pathogen reduction and maintaining freshness, HPP contributes to a safer and more appealing food supply.

However, HPP isn't a sterilization method. Some tough microorganisms can survive the pressure, and others might be injured but not killed. This means we need extra measures to keep food safe throughout its shelf life. Plus, if we crank up the pressure too high to deal with these hardy microbes, we might start to see changes in the food's color or texture.

The Power of Two: HPP and Clean Label Antimicrobials

Combining HPP with clean label antimicrobials creates what we call a multi-hurdle approach. Here's why it works so well:

1. Immediate Synergy: The pressure from HPP and the antimicrobial action work together from the get-go, creating a robust defense against spoilage and pathogens.
2. Sub-Lethal Injury Control: Some microorganisms might survive HPP but be weakened. The antimicrobials prevent these injured microbes from bouncing back during storage.
3. Extended Shelf Life: Together, these methods can keep food fresh for longer than either method could on its own.

Real-World Applications

The study "Inhibition of Salmonella sp. Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigeration" delves into the effectiveness of the combination between HPP and natural antimicrobials.

• In cooked ham, using antimicrobials like nisin and lactate alone isn't enough to control Listeria monocytogenes. But when combined with HPP (600 MPa for 5 min), L. monocytogenes stays below detectable levels (<1 CFU/g) even at 6°C for over 90 days.

Another study "Combined effect of natural antimicrobials and high pressure processing to prevent Listeria monocytogenes growth after a cold chain break during storage of cooked ham" reported findings of an HPP and antimicrobial pairing that held up even when the cold chain was broken for 24 hours after 60 days of storage.

• Combining milder HPP conditions (400 MPa for 10 min) with enterocins (a natural bacteriocin) kept L. monocytogenes growth in check (<4 MPN/g) in sliced cooked ham for 84 days at 1°C.

These findings suggest we can use less intense HPP conditions when paired with natural antimicrobials and still get results similar to those achieved with harsher HPP parameters.

More Clean Label Options

There's a whole range of food-grade antimicrobial compounds that play well with HPP:

Another study "Combined effect of natural antimicrobials and high pressure processing to prevent Listeria monocytogenes growth after a cold chain break during storage of cooked ham" reported findings of an HPP and antimicrobial pairing that held up even when the cold chain was broken for 24 hours after 60 days of storage.

• Combining milder HPP conditions (400 MPa for 10 min) with enterocins (a natural bacteriocin) kept L. monocytogenes growth in check (<4 MPN/g) in sliced cooked ham for 84 days at 1°C.

These findings suggest we can use less intense HPP conditions when paired with natural antimicrobials and still get results similar to those achieved with harsher HPP parameters.

More Clean Label Options

There's a whole range of food-grade antimicrobial compounds that play well with HPP:

• Plant-based agents like essential oils, oleoresins, and vegetal extracts
• Acids from natural fermentation (like vinegars) and their salts
• Animal or microbial-origin compounds such as antimicrobial peptides, active lipids, chitosan, lactoperoxidase systems, lysozyme, and bacteriocins
• Competitive flora, bacteriophages, and their endolysins

The Bottom Line

Pairing HPP with clean label antimicrobials is a win-win. It meets consumer demand for natural, safe, and minimally processed foods while allowing for milder HPP conditions. This means less energy consumption, lower maintenance costs, and higher productivity with shorter processing cycles.

In the evolving landscape of food preservation, this combo is proving to be a formidable force, ensuring food safety without compromising on quality or natural appeal.

Have any questions? Drop them in the comments!