ReviewFood science and biotechnology2021
Microbial inactivation by high pressure processing: principle, mechanism and factors responsible.
Review in Food science and biotechnology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 59 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
59 citing papers in PubMed, 1 synthesis or guideline pooled it, 178 citations in OpenAlex.
- Strategies to reduce CMV infectivity in breastmilk to preterm babies - impact on transmission, nutrients, and bioactivity: a systematic review and meta-analysis.Journal of perinatology : official journal of the California Perinatal Association · 2025Pooled it
- Emerging non-thermal processing technologies and their impact on the quality, safety, and bioactive integrity of camel milk: A review article.Food chemistry: X · 2026Review
- Formulation and Stability Screening of Walnut Protein Concentrate-Whey Protein Isolate Stabilized Pickering Emulsions with Different Compounding Ratios: Capsanthin Loading, Multi-Condition Stability, and Application as a Butter Replacer in Spreadable Products.Foods (Basel, Switzerland) · 2026Article
- High-Pressure Homogenization in Food Processing: Mechanisms, Applications, and Industrial Translation.Comprehensive reviews in food science and food safety · 2026Review
- Analyses of the microbial safety and physicochemical characteristics of beef loin treated with high-pressure.Food science of animal resources · 2026Article
- Application of high hydrostatic pressure on the microbial and physicochemical characteristics of pork.Food science of animal resources · 2026Article
- The human breast milk microbiome: a landscape review of its composition, origins, and impact on infant health.Archives of microbiology · 2026Review
- The Trade-Off Between Sterility and Structural Integrity in Sterilized Alginate Hydrogels.Gels (Basel, Switzerland) · 2026Article
- Exploring non-thermal techniques to transform the quality dynamics of fruit puree: a comprehensive review.Food science and biotechnology · 2026Review
- A Comprehensive Review on Non-Thermal Technologies in Food Processing & Implementation in Different Food Industries: Limitations and Challenges.Food science & nutrition · 2026Review
- Nutritional Strategies and Aging: Current Evidence and Future Directions.Molecules (Basel, Switzerland) · 2026Review
- Application of High Hydrostatic Pressure (Long Holding Time vs. Two Consecutive Short Cycles) for the Preservation of Lamb Burgers Enriched withFoods (Basel, Switzerland) · 2026Article
- Comparative inactivation ofFrontiers in microbiology · 2026Article
- Para-probiotics as Novel Anti-Inflammatory Agents: Insight into Health Benefits and Therapeutic Applications.Current pharmaceutical design · 2026Review
- Mechanism and Potential of Aqueous Enzymatic Extraction for Constructing Green Production System for Lipids and Proteins.Foods (Basel, Switzerland) · 2025Review
- Advances in Food Processing Techniques for Allergenicity Reduction and Allergen Identification.Foods (Basel, Switzerland) · 2025Review
- Mechanisms of emerging technologies for inactivating foodborne viruses.Applied and environmental microbiology · 2025Review
- Innovative Non-Thermal Processing Technologies for Shelf Life Extension and Retention of Bioactive Compounds in Liquid Foods: Current Status and Future Prospects.Foods (Basel, Switzerland) · 2025Review
- The future of the future foods: understandings from the past towards SDG-2.NPJ science of food · 2025Review
- Innovative Applications of High Hydrostatic Pressure in Winemaking.Comprehensive reviews in food science and food safety · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
High-pressure processing (HPP) is a novel technology for the production of minimally processed food products with better retention of the natural aroma, fresh-like taste, additive-free, stable, convenient to use. In this regard safety of products by microbial inactivation is likely to become an important focus for food technologists from the research and industrial field. High pressure induces conformational changes in the cell membranes, cell morphology. It perturbs biochemical reactions, as well as the genetic mechanism of the microorganisms, thus ensures the reduction in the microbial count. Keeping in view the commercial demand of HPP products, the scientific literature available on the mechanism of inactivation by high pressure and intrinsic and extrinsic factors affecting the efficiency of HPP are systematically and critically analyzed in this review to develop a clear understanding of these issues. Modeling applied to study the microbial inactivation kinetics by HPP is also discussed for the benefit of interested readers.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.