优化宠物食品中的微生物控制：了解传统方法和创新方法.pdf

1、Understanding traditional and innovative methodsOptimizing microbial control in pet food:Daniela Soto;HPP Food SpecialistApril 2025Carole Tonello,Ph.D.MarioGonzlez,Ph.D.Daniela SotoRui Queirs,Ph.D.Berta PolancoCloris LeiVice President&Applications DirectorHPP Applications&Food Processing ManagerHPP

2、Applications&Food Processing SpecialistHPP Applications&Food Processing SpecialistHPP Applications&Food Processing SpecialistHPP Applications&Food Processing SpecialistInterested in speaking with the Applications Team?Contact with Applications teamHPP SPECIALIZED TEAMWhy use a control methodagainst

3、pathogens?LETHAL INTERVENTIONSFoodborne Pathogens Associated with Pet Food:Salmonella spp.,Listeria monocytogenes,Escherichia coli and C.botulinum.Hazard Analysis and Risk-Based Preventive Controls for Food for Animals.Guidance for Industry.July 2022 Hiperbaric 2023Microbial control interventions-Li

4、mitationsPet food Microbial Interventions Thermal TechnologiesRetortHigh Pressure ThermalProcessing(HPTP)High termal load:long exposure times to high temperaturesPackaging validationNutrient lossFormula adjustments to meet quality and sensoryattributesFormation of food contaminantsTesting(validation

5、,heatpenetration analysis etc.)Non-thermal TechnologiesUVBacteriophageFermentationHPPOnlyeffective on surface areaLimited to a 2-3 log reductionAlters smell and tasteColor change in raw meatLow movility ofphages,they must be in contact with the bacteria to lyse themLimited to a 2-3 log reduction.Dif

6、ficult to standardize.Requirescold chainRequiresrefrigerationSensitive to physicochemicalstresses(such as pH)(Steves Real Pet food,2020)High Pressure Processing(HPP)Hiperbaric 2025Ensure food safety and maintain high quality without the use of heatHiperbaric 2025HPP Operation DiagramHIGH HYDROSTATIC