Salmonella is one of the leading causes of foodborne disease worldwide, usually related to contaminated poultry or poultry products, such as eggs. Since egg contamination with Salmonella depends on multiple factors that make it challenging to control, consumers’ knowledge about food safety and the proper handling of eggs is crucial. The aims of the study were (1) to determine the prevalence of Salmonella in eggs from conventional and alternative production systems, (2) to characterize the Salmonella isolates according to phenotypic-genotypic and antimicrobial-resistant traits, and (3) to understand how consumers manage the hazards related to egg contamination in the household. A total of 426 egg samples were analyzed (conventional systems = 240; alternative systems = 186). Culture-based and molecular microbiological methods were used to identify Salmonella and bioinformatics analysis of whole genome sequences was used to determine the serotype and antimicrobial-resistant genes. Salmonella enterica serotype Enteritidis was detected only in eggs from alternative systems (1.1%, 2/186). Isolates showed resistance to nalidixic acid (100%, 2/2), and the aac(6′)-Iaa gene and a mutation in the gyrA gene were identified in both isolates. Overall, consumers demonstrated knowledge regarding food safety; however, many still engage in practices that pose a risk of acquiring foodborne illnesses.

The industrial application of high hydrostatic pressure (HHP) can be traced back to the late 19th century in the fields of mechanical and chemical engineering. Its growth as a food preservation technique has developed and massified in certain countries in the last 30 years. However, there is no global overview of the research conducted on this topic. The aim of this study was to recognize global trends in the scientific population on the subject of HHP over time at the main levels of analysis: sources, authors, and publications. This article provides a summary of research related to the use of HHP through a bibliometric analysis using information obtained from the Web of Science (WoS) database between the years 1975–2023, using the terms “pascalization”,“high-pressure processing”, and “high hydrostatic pressure” as input keywords. The results are shown in tables, graphs, and relationship diagrams. The countries most influential and productive in high hydrostatic pressure are the People’s R China, the USA, and Spain, with 1578, 1340, and 1003 articles, respectively. Conversely, the authors with the highest metrics are Saraiva, J. (Universidade Aveiro-Portugal), Hendrickx, M. (Katholieke Universiteit Leuven-Belgium), and Wang, T. (China Agricultural University-China). The most productive journals are Innovative Food Science & Emerging Technologies, Food Chemistry, and LWT-Food Science and Technology, all belonging to Elsevier, with 457, 281, and 264 documents, respectively. In relation to the connection between the documents under study and the United Nations Sustainable Development Goals (SDGs), most documents in the period 1975–2023 are linked to SDG 03 (good health and well-being), followed by SDG 02 (zero hunger), and SDG 07 (affordable and clean energy). Finally, the information presented in this work may give valuable key insights for those interested in the development of this interesting topic in non-thermal food preservation. Additionally, it serves as a strategic resource for stakeholders, such as food industry leaders, policymakers, and research funding bodies, by providing a clear understanding of the current state of knowledge and innovation trends. This enables informed decision-making regarding research priorities, investment opportunities, and the development of regulatory frameworks to support the adoption and advancement of non-thermal preservation technologies, ultimately contributing to safer and more sustainable food systems.

Chilean jack mackerel (Trachurus murphyi) is recognized as one of the most valuable pelagic resources across the southeast Pacific Ocean. Despite its nutritious properties it is an underused resource due to its rapid spoilage. The use of high hydrostatic pressure (HHP) for the processing of aquatic products could be an efficient alternative to cold storage since HHP might inactivate microbial pathogens and slow down spoilage microorganisms, therefore extending the product’s shelf life. The aim of the study was to compare the effect of HHP at 450 and 550 MPa for 3 min on the physicochemical properties of jack mackerel muscle undergoing pre- and post-rigor mortis stage and further storage for 26 days at 4°C. pH, total volatile basic nitrogen, trimethylamine, color, water-holding capacity, and texture were assessed. The proximate composition, pH, total volatile basic nitrogen, trimethylamine, color, water holding capacity, and texture, showed significant changes between untreated and treated samples, while the water holding capacity was virtually unaffected. Overall results showed an acceptable and long-lasting edible quality of Trachurus murphyi stored at 4°C when preserved through HHP. These findings suggest that the HHP might be able to industrially scale the production of highly physicochemical superior and minimally processed fish products.