Source: UNIVERSITY OF NEBRASKA submitted to NRP
HIGH PRESSURE PROCESSING (HPP) EQUIPMENT TO ENHANCE RESEARCH AND EXTENSION ACTIVITIES ON FOOD SAFETY AND VALUE-ADDED FOOD PROCESSING
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
ACTIVE
Funding Source
OTHER GRANTS
Reporting Frequency
Annual
Accession No.
1031473
Grant No.
2023-70410-41186
Cumulative Award Amt.
$500,000.00
Proposal No.
2023-05470
Multistate No.
(N/A)
Project Start Date
Sep 15, 2023
Project End Date
Sep 14, 2027
Grant Year
2023
Program Code
[EGP]- Equipment Grants Program
Recipient Organization
UNIVERSITY OF NEBRASKA
(N/A)
LINCOLN,NE 68583
Performing Department
(N/A)
Non Technical Summary
High pressure processing (HPP) is widely recognized as a nonthermal pasteurization technology that can be used to inactivate foodborne pathogens and slow the growth of spoilage microorganisms. The HPP food market in the United States currently is valued at $3.23 billion and is expected to grow by 8.5% annually. However, lack of predictive models of microbial inactivation, established "safe harbor" process conditions for specific food groups, and applications beyond pasteurization limit continued growth of this industry. The goal of this equipment grant is to acquire a pilot-scale HPP unit (FPU-10.000-2L by Resato International BV) to enhance the research and extension activities of food and meat scientists at the University of Nebraska-Lincoln and collaborators from academia, industry, and government agencies. The FPU-10.000-2L will allow researchers to pressurize foods and their components up to 1,000 MPa at -20 to 120 °C in a single pulse or multiple pulses - capabilities far beyond those of commercial HPP equipment (i.e., maximum 600 MPa, 2 to 20 °C, single pulse only). The equipment will enable researchers and extension specialists to gather microbial inactivation and recovery data needed for predictive modeling; conduct process validation studies for industry partners; develop innovative HPP applications (e.g., enhanced meat thawing, pressure-assisted hydrolysis to produce bioactive peptides); add value to meat byproducts; and train academic researchers and food industry professionals on the proper use of HPP technology for food safety and emerging applications. In alignment with Equipment Grants Program priorities, this shared-use equipment will advance the quality and scope of food science research for U.S. academic institutions and industry partners, ultimately supporting USDA's Strategic Goal 4: Provide All Americans Safe, Nutritious Food.
Animal Health Component
85%
Research Effort Categories
Basic
10%
Applied
85%
Developmental
5%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
5015010202040%
7125010202040%
5023330200020%
Knowledge Area
501 - New and Improved Food Processing Technologies; 712 - Protect Food from Contamination by Pathogenic Microorganisms, Parasites, and Naturally Occurring Toxins; 502 - New and Improved Food Products;

Subject Of Investigation
3330 - Other beef cattle products; 5010 - Food;

Field Of Science
2020 - Engineering; 2000 - Chemistry;
Goals / Objectives
The major goal of this project is to purchase a pilot-scale high pressure processing (HPP) unit to enhance the research and extension activities of food engineers, food scientists and meat scientists at the University of Nebraska-Lincoln and their collaborators from other academic institutions, government agencies and food industry partners. The specific goals are: (1) Purchase and install a 2-liter HPP unit in the Food Processing Center (FPC) and train staff to operate and maintain the equipment; (2) Incorporate the new HPP unit into the FPC Service Center with rates for internal and external users; (3) Provide hands-on training and practical workshops experience for academic researchers and food industry professionals; (4) Deliver HPP consulting and testing services (e.g., process optimization, validation and shelf-life studies) to food industry partners; and (5) Explore emerging applications of HPP technology in the food and meat industry.
Project Methods
A Model No. FPU-10.000-2L high pressure processing (HPP) unit, manufactured by Resato International VB, will be purchased and installed in the HPP Services Laboratory of the Food Processing Center at the University of Nebraska-Lincoln (UNL). The HPP unit will be used to enhance the research and extension activities of food engineers, food scientists and meat scientists at UNL and their collaborators from academia, government agencies and the food industry. The unit will primarily be used to provide consulting and testing services to food industry clients, but it can be accessed by researchers and other users (service center rates will apply). Students (undergraduate and graduate), postdoctoral researchers, and other users will be trained on HPP principles, applications and best practices in industry through an online course or in-person workshop, the latter includes hands-on experience.

Progress 09/15/23 to 09/14/24

Outputs
Target Audience:Through our guest lectures, workshops and training activities, conference and trade show presentations, the PIs have been able to reach undergraduate and graduate students in animal and food sciences, industry food safety professionals, food safety inspectors, veterinary nutritionists and technicians, and HPP equipment manufacturers and tollers. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?An in-person workshop on HPP coupled with other minimal processing techniques, specifically freeze drying and low temperature drying, was advertised and offered in March 2025 to academic and industry users. The PIs also assisted with the development and creation of an HPP training video by the FDA's Center for Veterinary Medicine for animal food safety inspectors. The PIs also gave guest lectures and demonstrations of HPP technology to undergraduate and graduate-level food science and animal science courses at UNL. PIs also submitted two research grant proposals to advance HPP technology into new applications: Danao M-GC, Majumder K, Sullivan GA. Pasteurization and upcycling of beef and bison byproducts into nutritional supplements by high pressure processing. Sponsored by Scientific Life Solutions, LLC and the Nebraska Department of Economic Development Academic Research and Development (R&D) Grant Program (Phase 2), 2024-2026, $384,442. Ramanathan R, Mafi GG, Sullivan GA, Danao M-GC, Holcomb R, Pfeiffer M. Application of high-pressure processing to improve redness of dark-cutter middle meats, economic analysis, and survey of beef packers to know their willingness about the adoption of technology, National Beef Cattlemen's Association (NCBA), 2024, $69,357. How have the results been disseminated to communities of interest?Besides the workshop and guest lectures, PIs presented on the topics of HPP, human food safety and animal food safety at various conferences and industry trade shows in 2024. In addition, six manuscripts from UNL graduate research are currently in preparation. List of presentations: Research presentations Danao M-GC, Longfield J, Marshall R. 2024. The continuing path of HPP innovation and consumer education. Oral presentation. IAFP Annual International Meeting, Long Beach, CA., July 14-17, 2024. Nino Fuerte Y, Prow A, Wang B, Sullivan GA, Delserone L, Danao M-GC. 2024. The effect of fat level on the inactivation and recovery of Listeria spp. in ready-to-eat (RTE) foods after high pressure processing (HPP): A review. Poster presentation. IAFP Annual International Meeting, Long Beach, CA, July 14-17, 2024. Ghorbani J, Sumargo F, Sullivan GA, Danao M-GC, Wang, B. 2024. Combining lactic acid dipping and mild high-pressure processing for the inactivation of non-pathogenic Enterococcus faecium as a Salmonella surrogate in pork. Poster presentation. IAFP Annual International Meeting, Long Beach, CA, July 14-17, 2024. Okur I, Danao M-GC, Sullivan GA, Stratton J, Dickson J, Wang B. 2024. Systematic review and meta-analysis of the impact of high-pressure processing on microbial inactivation in raw chicken. Oral presentation. IAFP Annual International Meeting, Long Beach, CA, July 14-17, 2024. Nino Fuerte Y, Wang B, Sullivan GA, Shrestha S, Danao M-GC. 2024. The effect of fat content on the inactivation of Listeria innocua in meat emulsions after high pressure processing. Poster presentation. Reciprocal Meat Conference, Oklahoma City, OK, June 16-19, 2024. Hahn, Ashley. 2024. Defining the parameters of high-pressure processing needed to improve dark cutting beef color. Poster presentation. Reciprocal Meat Conference, Oklahoma City, OK, June 16-19, 2024. Invited presentations Danao, M-GC. 2024. High pressure processing (HPP) and deli meat safety: A proven solution, Cold Pressure Council Annual Conference, Chicago, Illinois, November 5, 2024. Danao, M-GC. 2024. Meat processing: HPP solutions for safety and quality, LinkedIn webinar sponsored by Hiperbaric, September 5, 2024. Danao, M-GC. 2024. How HPP benefits the pet food industry, Fetch dvm360® Conference, Kansas City, Missouri, August 23-25, 2024. Danao, M-GC. 2024. High pressure processing (HPP): Principles, equipment and best practices, Association of American Feed Control Officials (AAFCO), 2024 Annual Meeting, San Antonio, Texas, August 7-9, 2024. Danao, M-GC. 2024. HPP: An intersection of food safety and sustainability - Upcycling fruits, vegetables and raw meats, HPP Innovation Week by Hiperbaric, Virtual presentation, June 18-20, 2024. What do you plan to do during the next reporting period to accomplish the goals?In the next reporting period, the PIs plan to offer an in-person HPP workshop and continue offering HPP technical consulting and testing services to academic and industry users, train graduate students at UNL and other universities on HPP technology, publish research manuscripts and extension guides on HPP technology, develop new collaborations with other university and government researchers, and explore new applications of HPP technology beyond cold pasteurization.

Impacts
What was accomplished under these goals? The main activities during Y1 of this project were to purchase and install the Resato FPU-2.0L-10.000 in the High Pressure Processing (HPP) and Engineering Services Laboratory of The Food Processing Center (FPC) at the University of Nebraska-Lincoln (UNL). All PIs and laboratory staff have been trained on the operation, troubleshooting and maintenance of the new equipment. The equipment has also been incorporated into the FPC service center with rates set for internal and external users. The PIs also offered technical consulting and developed a workshop on HPP technology for academic and industry users of the technology. Two graduate students from UNL continued to explore HPP for valorization and food safety of products in their research and both students graduated in August and December 2024.

Publications