A microbiological perspective of raw milk preserved at room temperature using hyperbaric storage compared to refrigerated storage

The effects of hyperbaric storage (HS, 50–100 MPa) at room temperature (RT) on endogenous and inoculated pathogenic surrogate vegetative bacteria (Escherichia coli, Listeria innocua), Salmonella enterica bacterial spores (Bacillus subtilis) were assessed compared with conventional refrigeration atmospheric pressure for 60 days. Milk stored quickly surpassed the acceptable microbiological limit within 7 days storage, regarding microbiota, yet 50 MPa/RT slowed down microbial growth, resulting in raw milk spoilage after 28 days, while a significant inactivation occurred under 75–100 MPa (around 4 log units), to counts below 1 CFU/mL throughout similar what was observed B. subtilis endospores. While microorganisms had gradually reduction all HS conditions. Results indicate that can not only result extension shelf-life but is also able enhance its safety subsequent quality. This new preservation methodology could be implemented dairy farm tanks, or during transportation further processing, allowing better control, than refrigeration. very promising, improve food products considerable lower carbon foot-print