Heat assisted HPP for the inactivation of bacteria, moulds and yeasts spores in foods: Log reductions and mathematical models

Food contamination by pathogenic and spoilage spore-formers is a concern. As opposed to sterilization, spores can survive pasteurization processes. Pasteurization of foods require at least 5–6 log reduction of the key pathogenic or spoilage microorganism. Traditional thermal processing at high tempe...

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