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<p>Consumers are interested in fresher and minimally processed ready-to-eat foods (RTE), therefore this work aimed to investigate the efficacy of High Hydrostatic Pressure Processing (HHP) of 600MPa for 6&#xa0;min against <i>Listeria monocytogenes</i>, <i>Salmonella enterica</i>, and <i>Escherichia coli</i> O157:H7 in fresh hummus samples, and to study the significance of the combined treatment of HHP and refrigeration on extending shelf life of hummus samples up to 52 weeks. Results showed that a treatment of HHP at 600&#xa0;MPa for 6 min was able to achieve more than 5 log reduction of the tested pathogens, and about 4 log for aerobic plate count (APC) and Yeast and Mold (YM). Moreover, pathogens remained undetectable during the period of refrigerated storage for 1 year, while APC and YM were increased to log 2.32 and &lt; 1 log, respectively. After 52 weeks of refrigerated storage, HHP treated samples showed no significant (<i>P</i> ≤ 0.05) differences in respect to sensorial properties of hummus samples and remained microbiologically within the “High quality” standards according to the microbiological criteria of RTE foods.</p>

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Non-thermal shelf-life extension of fresh hummus by high hydrostatic pressure and refrigerated storage

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年4月23日

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  • Mohammad Shahein,
  • Yanal Albawarshi,
  • Ashraf Al-khamaiseh,
  • Bassam El-Eswed,
  • Omar Kanaan,
  • Majdi Majdalawi

摘要

Consumers are interested in fresher and minimally processed ready-to-eat foods (RTE), therefore this work aimed to investigate the efficacy of High Hydrostatic Pressure Processing (HHP) of 600MPa for 6 min against Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7 in fresh hummus samples, and to study the significance of the combined treatment of HHP and refrigeration on extending shelf life of hummus samples up to 52 weeks. Results showed that a treatment of HHP at 600 MPa for 6 min was able to achieve more than 5 log reduction of the tested pathogens, and about 4 log for aerobic plate count (APC) and Yeast and Mold (YM). Moreover, pathogens remained undetectable during the period of refrigerated storage for 1 year, while APC and YM were increased to log 2.32 and < 1 log, respectively. After 52 weeks of refrigerated storage, HHP treated samples showed no significant (P ≤ 0.05) differences in respect to sensorial properties of hummus samples and remained microbiologically within the “High quality” standards according to the microbiological criteria of RTE foods.