Influence of high-pressure-low-temperature treatment on the inactivation of Bacillus subtilis cells

The possibility to inactivate pathogenic microorganisms at frozen storage temperatures via solid-solid phase transitions of different types of ice (ice I, III, V) under moderate pressures (250 to 350 MPa) offers an attractive alternative as low temperature decontamination process for foods. The data indicate up to 5 log cycle reductions in model systems.