Microbiological Aspects of High‐Pressure Food Processing

This chapter contains sections titled: Introduction The Effects of HPP on Vegetative Bacteria Mechanisms of Pressure‐Induced Inactivation The Effects of Suspending Medium on Pressure‐Induced Inactivation Injury and Repair Pressure‐Inactivation Kinetics The Effects of HPP on Bacterial Spores Pressure‐Assisted Thermal Sterilization The Effects of HPP on Yeasts and Molds Activation and Germination of Yeast and Mold Ascospores by HP The Effect of Suspending Medium on Pressure‐Induced Inactivation of Yeasts and Molds Process Implications for Controlling Yeast and Molds The Effects of HPP on Viruses Mechanisms of Pressure Inactivation of Viruses Effect of Suspending Medium on Pressure Inactivation of Viruses Virus Surrogates Other Applications of HPP and Viruses Future Research Needs References