3.3. The cell structure damage by HPP treatment and potential in
recovery at abuse temperature
Teo et al. (2001) reported that foodborne pathogens may be able
to recover and growat appropriate temperature of pressure treated
foods during storage, which may be a potential health risk. In the
food supply chain, temperature frustration during transportation,
warehouse storage and home abuse were commonly observed
which resulted in the growth of survived microbial cells and increase
of risk. A common abuse temperature was selected to
examine this potential risk based on the worst case scenario (i.e.
optimized survival without further freezing shock in storage) at
10 C for 12 days. Fig. 3 shows the survival of aerobic bacteria, the
“Big Six” non-O157 STECs and E. coli O157:H7 in FSP treated at
150 MPa for 15 min. After 12 days, the populations of TAB with and
without HPP treated decreased from 8.6 to 6.3-log CFU/g and from
6.2 to 5.2-log CFU/g, respectively.