Microbiological Aspects of High-Pressure Processing of Food: Inactivation of Microbial Vegetative Cells and Spores

High-pressure processing of food utilizes elevated pressures with or without combination of heat to inactivate harmful pathogens and spoilage microorganisms in their vegetative or spore state

Hossein Daryaei; Ahmed E. Yousef; V. M. Balasubramaniam

2016

Scholarcy highlights

  • High-pressure processing of food utilizes elevated pressures with or without combination of heat to inactivate harmful pathogens and spoilage microorganisms in their vegetative or spore state
  • Process- and product-related factors influencing the antimicrobial efficacy of pressure treatment are reviewed

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