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

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
  • References to commercial products or trade names are made with the understanding that no endorsement or discrimination by the Ohio State University is implied

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