02578naa a2200265 a 450000100080000000500110000800800410001902400500006010000220011024501400013226000090027250000110028152017470029265000160203965000200205565300210207565300240209665300270212070000190214770000270216670000180219370000230221170000190223477300590225321247192020-10-14       2020    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1177/10820132209532382DOI1 aGONÇALVES, S. M.  aAntimicrobial packaging and high hydrostatic pressurebCombined effect in improving the safety of coalho cheese.h[electronic resource]  c2020  aFirst.  aActive cellulose acetate films incorporated with oregano essential oil (antimicrobial film) were previously subjected to high hydrostatic pressure treatment (300?MPa/5?min (FHP1) or 400?MPa/10?min (FHP2)) and investigated for possible changes in their antimicrobial efficiency. In parallel, the efficiency of the antimicrobial films, high hydrostatic pressure (300?MPa/5?min or 400?MPa/10?min), or a combination of antimicrobial film and high hydrostatic pressure, was tested on coalho cheese, experimentally contaminated with Listeria monocytogenes, Escherichia coli, and Staphylococcus aureus, stored for 21 days under refrigeration. Investigations in culture media (agar, brain?heart infusion broth, and micro-atmosphere) detected antimicrobial efficiency for all films, with or without high hydrostatic pressure, against the three bacteria. However, the data indicated that the treatment with 300?MPa/5?min may have impaired the migration of oregano essential oil from FHP1, justifying its lower efficiency in solid medium and brain?heart infusion broth. In cheese samples, the combination of antimicrobial film and 400?MPa/10?min caused greater reductions in counts for the three microorganisms, at zero time throughout the entire coalho cheese storage. Only antimicrobial film or combination (antimicrobial film and high hydrostatic pressure) were able to control microbial multiplication during the 21 days. Therefore, the results confirm that the individual use of high hydrostatic pressure (300?MPa/5?min or 400?MPa/10?min) at the level evaluated can allow bacterial multiplication during storage and that the combination of antimicrobial packaging and high hydrostatic pressure has greater potential to ensure a safer coalho cheese.  aFood safety  aFood technology  aActive packaging  aFoodborne pathogens  aNon-thermal technology1 aGOUVEIA, F. S.1 aHIDALGO-CHÁVEZ, D. W.1 aROSENTHAL, A.1 aSILVA, J. P. L. da1 aMELO, N. R. de  tFood Science and Technology International, 12 p. 2020.