High-pressure processing (HPP) is a non-thermal preservation technology that can be applied as a control measure to inactivate pathogens and microorganisms responsible for the spoilage of packaged meat products.
The aim of a recent study, carried out by a group of international researchers (Serra‑Castelló et al., 2025), was to evaluate the effect of standard and reduced-sodium formulations, packaged differently (vacuum-packed and in a modified atmosphere (MAP, CO 2:N 2, 20:80)), on the kinetics of inactivation by HPP of Listeria monocytogenes and the lactic acid bacteria responsible for the spoilage of cooked ham. In particular, the samples were inoculated with strains of L. monocytogenes and Latilactobacillus sakei and pressurised (400 MPa/0–15 min) 1 or 24 hours after packaging.
Formulations with reduced sodium content decrease the effectiveness of HPP treatment in inactivating bacteria, with a more significant impact on L. sakei than on L. monocytogenes.
