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Abstract:

Market constraints lead the industries to favour products with an extended shelf-life. Extending the shelf-life of products is challenging since microorganisms have to be inactivated or inhibited without any detrimental effects on consumers ‘purchase behavior. High hydrostatic pressure treatment is non-thermal microbial inactivation process that can be an alternative to thermal treatment. An ability of high pressure treatment to extend the shelf-life was evaluated on poultry processed products by considering organoleptic and microbiological aspects. We showed that this treatment was able to efficiently inactivate pathogens that have been chosen on the basis of hazard analysis, and to control the spoilage microorganisms. A probabilistic model has been developed and experimentally validated to quantify the prevalence and the contamination level of pathogens at each step of the process. This model is a satisfactory tool to control microbiological safety of products. In addition, sensory analyses enabled to define a window of acceptability for HHP treatments based upon color changes, colour being significantly altered above 400 MPa. Finally, results fromorganoleptic and microbial studies were combined in a risk-risk trade offs framework to extend the shelf-life.

Valorisation:

• Lerasle, M., F. Duranton, H. Simonin, J. M. Membré, R. Chéret, M. De Lamballerie, S. Guillou and M. Federighi 2012. Traitements par hautes pressions hydrostatiques des denrées alimentaires : état de l’art. Revue de Médecine Vétérinaire 163(12): 595-614. Ranking du JCR: Q4. 
• Lerasle, M., S. Guillou, H. Simonin, M. Laroche, M. d. Lamballerie and M. Federighi 2012. Membrane integrity of Campylobacter jejuni subjected to high pressure is pH-dependent. High Pressure Research 32(1): 89-96. Ranking du JCR: Q3.
• Lerasle, M., M. Federighi, H. Simonin, V. Anthoine, S. Rezé, R. Chéret and S. Guillou 2014. Combined use of modified atmosphere packaging and high pressure to extend the shelf-life of raw poultry sausage. Innovative Food Science & Emerging Technologies 23: 54-60. http://dx.doi.org/10.1016/j.ifset.2014.02.009. Ranking du JCR: Q1.
• Lerasle, M., S. Guillou, H. Simonin, V. Anthoine, R. Chéret, M. Federighi and J. M. Membré 2014. Assessment of Salmonella and Listeria monocytogenes level in ready-to-cook poultry meat: Effect of various high pressure treatments and potassium lactate concentrations. International Journal of Food Microbiology 186(0): 74-83. http://dx.doi.org/10.1016/j.ijfoodmicro.2014.06.019. Ranking du JCR: Q1.
• Guillou, S., M. Lerasle, H. Simonin, V. Anthoine, R. Cheret, M. Federighi  and J.-M. Membré 2016. Multi-criteria framework as an innovative tradeoff approach to determine the shelf-life of high pressure-treated poultry International Journal of Food Microbiology 233: 60-72. https://doi.org/10.1016/j.ijfoodmicro.2016.05.027. Ranking du JCR: Q1.