Meta‐analysis: Microbial inactivation in milk using high‐pressure processing (HPP)

Summary High‐pressure processing (HPP) is a method of food preservation where food is processed under extremely high pressure, leading to the inhibition of bacteria and enzymes and ensuring that food is safe for consumption. This meta‐analysis aims to assess the inactivation effects of HPP on the microbial counts in milk. Analyses were performed using a comprehensive dataset containing 26 studies selected using specific criteria. Data were analysed using a random‐effects model and results are presented as raw mean differences (RMD) with 95% confidence intervals (95% CI). Results showed that spore‐forming bacteria had the highest resistance to HPP, followed by Gram‐positive and then Gram‐negative bacteria. A temperature range of 25–55 °C for vegetative cells and 55–90 °C for spores, a pressure of 400–600 MPa, and increasing the treatment time further enhance the efficiency of microbial inactivation. The results showed that HPP has a significant impact on inactivation of microbial counts in milk.