Pathogen reduction data when applying high pressure processing to milk/colostrum and ready-to-eat foods
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<strong>Introduction</strong> This dataset was built by members of the EFSA Working Group on high pressure processing (HPP) of food during the preparatory work on the BIOHAZ Scientific Opinion on the efficacy and safety of high pressure processing of food (EFSA-Q-2020-00380) (https://doi.org/10.2903/j.efsa.2022.7128). It was used to answer to the following Terms of Reference (ToR) of the mandate: ToR2. To assess the efficacy of HPP when applied to raw milk and raw colostrum from ruminants, and in particular: a. To recommend minimum requirements as regards time and pressure of the HPP, and other factors if relevant, for the control of <em>Mycobacterium</em> spp., <em>Brucella</em> spp., <em>Listeria monocytogenes</em>, <em>Salmonella</em> spp. and Shiga toxin-producing <em>Escherichia coli</em> (STEC), to achieve an equivalent efficacy to that of thermal pasteurisation. ToR3. To assess the efficacy of HPP when applied to foods known to cause human listeriosis and in particular: a. To recommend minimum requirements as regards time and pressure of the HPP, and other factors if relevant, to reduce significantly <em>L. monocytogenes</em> levels (e.g. by a certain log reduction), and assuming that the parameters influencing the growth of <em>L. monocytogenes</em> remain unchanged (e.g. shelf-life and storage conditions); b. To assess the efficacy on other relevant pathogens when applying the minimum requirements identified in a. A literature search was conducted to retrieve studies reporting on pathogen-specific parameters when treating milk/colostrum and ready-to-eat foods with HPP. A modelling approach was used to fit the derived log<sub>10</sub> reductions (logR) at specific pressure-holding time combinations. More information can be found in the Scientific Opinion. <strong>Description</strong> Two MS-Excel files contain the extracted data. One file consists of the data used for answering ToR2 and contains data on HPP inactivation of <em>Mycobacterium bovis</em>, <em>L. monocytogenes</em>, <em>Salmonella</em> spp., STEC, <em>Campylobacter</em> spp., and <em>Staphylococcus aureus</em> in milk and colostrum from ruminants. The other file was used for answering ToR3 and contains data on HPP inactivation of <em>L. monocytogenes</em>, <em>Salmonella</em> spp. and <em>E. coli</em> in three types of RTE food categories: category “cooked meat products”, category “smoked and gravad fish” and category “soft or semi-soft and fresh cheese”. Both files contain metadata related to product characteristics (e.g. the food matrix and composition), contamination characteristics (e.g. pathogen/strain used for inoculation, inoculation level, medium used for enumeration), HPP treatment characteristics (e.g. target pressure, time), and outcome (e.g. log<sub>10</sub> reduction).
