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RESEARCH PRODUCT

The potential of HPP for minimizing pesticides and toxins in food products

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Abstract High-pressure (HP) treatment has emerged as a novel, additive-free food preservation technology. It has been scientifically and commercially proven that HP can produce microbially safe and stable products with improved quality characteristics such as enhanced flavor and color. Recent studies have focused on the effects of HP on health attributes and allergenic potential of foodstuff to develop the next generation of convenience foods. The contamination of produced food in various conditions along the production chain always is the point of concern. In this context, food safety is among the main health concerns worldwide on the occurrence of food contaminants such as heavy metals, histamine, mycotoxin, polycyclic aromatics, pesticides, and allergens. Moreover, the prevalence of some fungal species in processed food products can be addressed as a warning signal of mycotoxin contamination, which can result in lower product quality and failure to meet the required criteria for consumption by humans and animals. The detoxification of mycotoxin can be carried out through different methods; however, based on the one approved category, they could divide to physical, chemical, and biological methods. However, the application of emerging technologies such as HP in detoxification of toxins such as mycotoxins reserves notable attention. In the regard, this chapter provides an overview of the current knowledge, challenges, and new perspectives regarding the application of HP treatment to minimize pesticides and toxins in food products.