Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2099934 | Trends in Food Science & Technology | 2008 | 11 Pages |
Abstract
Application of high-pressure processing to foods can effect a decrease in the number of vegetative bacterial cells, and hence can result in pasteurisation. Inactivation of bacterial spores, however, is required for the sterilisation of foods. This article reviews the current status of the application of high-pressure treatments for the inactivation of bacterial spores, and particularly examines the requirement for a combination of high pressure and high temperature processing to achieve the sterilisation of foods.
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Food Science
Authors
David R. Wilson, Lukasz Dabrowski, Sandra Stringer, Roy Moezelaar, Tim F. Brocklehurst,