High-Pressure Homogenization Effects on Spoilage and Pathogenic Microorganisms in Foods

Among non thermal technologies, alternative to thermal treatment, high pressure homogenization has been demonstrated to have a great potential to provide “fresh-like” products with prolonged shelf-life without detrimental effect on their safety. In fact, the recent progress in high-pressurehomogenization technology and the design of new valves, capable to resist to pressures up to 350- 400 MPa, have unlocked new insights into homogenization processing permitting the enlargement of new gamma of products gifted of improved sensory, structural and functional properties with respect the traditional ones. In this view, this review deals with the principal mechanisms of action of (ultra) high pressure homogenization against pathogenic and spoilage microorganisms of food concern in relation to the adopted homogenizer, process parameters and food matrix. Moreover, the effects of the adopted technology, alone or in combination with other hurdles, will be considered also from a nutritional and functional point of view.