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High Hydrostatic Pressure

High Hydrostatic Pressure

Secalim's work on High Pressure began in the 1990s. They are the result of a collaboration between UMR Gepea d'Oniris and CTCPA Nantes. Studies on High Pressure Processing belong to both thematics 1: Understand the bacterial behaviour and, 2, Assess the safety risk, whether mechanistic studies are performed to understand the lethality of HPP or if predictive modeling is rather used to quantify the inactivation induced by the treatment.

Recent projects on High pressure are the ANR BLacHP which aimed to extend the shelf-life of diced-ham by combining biopreservation and high pressure. The most recent one is SHPORE, a Carnot Institute Qualiment project.


Books and book chapters:

  • Guillou, S., M. Lerasle, H. Simonin and M. Federighi 2016. High pressure processing of meat and meat products. Emerging Technologies in Meat Processing. E. J. Cummins and J. Lyng, éds., John Wiley & Sons, Ltd. First Edition. pp. 35-99, 978-1-118-35068-3.

PhD theses supervised on this topic:

Two phD theses were supervised on this topic (2014 et 2010) and several projetcs dealt with high pressure (scheme and list of publications).

Contact persons:

List of publications on High Hydrostatic Pressure

A selection of Secalim publications on High Hydrostatic Pressure
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PhD thesis of Marion Lerasle (2011-2014)

Application of High Hydrostatic Pressure to Poultry Processed Products: Microbiological Safety and Shelf-Life
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Frédérique Duranton (2009-2012)

Potential of High Pressure for lowering food preservatives in pork meat products
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HP preservation & Biopreservation

Combination of High Pressure and Biopreservation, a possible alternative to the addition of nitrites

The stabilization of nitrite-reduced ham dices depends on the composition of the initial microbiota
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