## 7 _Salmonella_ inactivation by HPP  
Salmonellosis, caused by _Salmonella_, is the most frequent foodborne disease reported worldwide. Outbreaks of _Salmonella enteritidis_ and _Salmonella typhimurium_ have been associated with several foods from animal origin as follows: shell eggs, ground beef, poultry (ground turkey meats, raw turkey products, chicken and chicken salad, raw frozen breaded stuffed chicken products), peanut butter (outbreak in 2022), fish Salami sticks, frozen cooked shrimp [85; 86], although an increasing number of outbreaks was reported in contaminated green vegetables ([PERSON], 2008; [PERSON] et al., 2009) [87; 88]. The most common clinical symptoms are diarrhea and abdominal cramps, with potential of fever of 38-39 \({}^{\circ}\)C ([PERSON], 1996) [89]. Stool, blood, urine, or sometimes tissues can be used for the diagnosis of _Salmonella_ bacteria ([PERSON] et al., 2008) [90].  
Table 4 presents HPP inactivation studies of single strains of _Salmonella enterica enteritidis_ or _tylphimuriumium_ and also cocktails of resistant strains in cooked and peeled eggs, liquid  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Strain** & **Food Products** & **pH** & **Pressure (MPa)** & **Time (min)** & **Log Reduction** & **Reference** \\ \hline ATCC 7644 &
\begin{tabular}{c} UHT milk \\ 2\% fat \\ \end{tabular} & nr & 600 & 15 & \(\geq\)7.0 & [48] \\ \hline Cocktail of \(5\) strains & Raw milk & nr & 600 & 5 & 5.9 & [68] \\ \hline Cocktail of \(4\) strains & Cooked pork \(\quad\) sausage 28\% fat & 6.2 & 600 & 3 & \(\geq\)7.5 & [81] \\ \hline Cocktail of \(\quad\)7 strains & Coocnut water & 5.2 & 593 & 3 & \(\geq\)6.0 & [69] \\ \hline Cocktail of \(\quad\)5 strains & Raw beef & 5.8 & 500 & 7 & \(\geq\)6.5 & [53] \\ \hline nr & Goat cheese & nr & 500 & 5 & \(>\)5.6 & [82] \\ \hline ATCC 7644 & Human milk & nr & 450 & 15 & \(\geq\)7.9 & [54] \\ \hline CECT 4032 \(\quad\) (DSM 15675) & Apple cubes & nr & 400 & 5 & \(>\)5.0 & [83] \\ \hline NCTC 11994 \(\quad\)\(  
whole egg, chicken fillets and strained chicken, pork slurry, milk, coconut water, and Italian salamis ([PERSON] et al., 2019; [PERSON] et al., 2020; [PERSON] et al., 2018; [PERSON] et al., 2018; [PERSON] et al., 2022; [PERSON] et al., 1999; [PERSON] et al., 2008; [PERSON] et al., 1991; [PERSON] et al., 1989; [PERSON] et al., 2019) [47; 53; 68; 69; 91; 92; 93; 94; 95; 96]. HPP treatments of 400-550 MPa for 5-10 min are enough for whole liquid and cooked and peeled egg products. With respect to chicken, though 500 MPa-10 min caused \(\geq\)7.0-log reductions in chicken fillets, 340 MPa-15 min was insufficient for strained chicken. Raw milk, raw beef, pork slurry, and coconut water were pasteurized with pressures between 400-600 MPa. Italian salamis are special dry foods consisting of cured sausage of fermented pork meat. Low water activities typically between 0.88 and 0.95 prevent microbial growth but also prevent microbial inactivation by thermal or non-thermal processes. In certain salamis, safe pasteurization was not achieved by HPP, as after being exposed for 5 min at 600 MPa, only 1.9- to 5-log reductions were obtained. Although not so common, HPP can be carried out at low temperatures. [PERSON] et al. (2021) [97] conducted HPP at 250 MPa and \(-\)32 \({}^{\circ}\)C for 3 min and registered more than 3-log reductions in a cocktail of six strains of _Salmonella enteritidis_ in frozen salmon fillets. _Salmonella_ was less resistant than _E. coli_ (and _S. aureus_) to HPP inactivation.