The effect of high-pressure treatment on the shelf life of ready-to-eat salads

Introduction. The aim. To substantiate the effectiveness of the use of High Pressure Processing (HPP) technology for food processing suppression and destruction of pathogenic microorganisms. Materials and methods. In the process of studying the impact of HPR technologies for the suppression and destruction of microorganisms in ready-made vegetable salads, high-pressure processing studies using the "Food Hydrostat, model 600MPa/30L" were conducted. Sampling and quality assessment were carried out in accordance with standard methods on the basis of a Testing laboratory Center (FBUZ Center for Hygiene and Epidemiology in the Sverdlovsk Region), microbiological indicators on the basis of an independent laboratory of Quality Med LLC. Results and discussion. When using high Pressure Processing (HPP) in the processing process, packaged products are placed in special containers completely immersed in water, where they are subjected to uniform compression from all sides. The process of high hydrostatic pressure is based on the application of pressure up to several thousand bar, which makes it possible to destroy pathogenic microorganisms, while preserving the nutrients and organoleptic properties of the products. This method acts on products uniformly and instantly throughout the entire volume, regardless of their shape and size, without restrictions. The conducted studies of finished products at the end of the technological process showed full compliance with the established standard for the KMAFAnM indicator (5×103 CFU/g). During the storage of both samples of HPR-treated salads, an increase in the overall level of microbial contamination is noted. However, even after 7 days of storage, all the studied samples met the established criteria for this indicator (in lg CFU/g values did not exceed 5x104 CFU/cm3), while the level of CMAFAnM in a salad sample without high-pressure treatment exceeded the standard 10 times after 7 days. Conclusion. High pressure treatment is an effective method for extending the shelf life of ready-to-eat salads. It allows you to significantly reduce the level of pathogenic microbiota and preserve the physico-chemical characteristics of products. The prospects for the use of HPR open up new opportunities to improve the safety and quality of ready-made vegetable salads, which is especially important in the conditions of the modern food market.

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