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...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	Black, Elaine P, Stewart, Cynthia M, Hoover, Dallas G
Format:	Buchkapitel
Sprache:	eng
Schlagworte:	acid foods, with opposite effect ‐ on microorganisms subjected to HP effects of HPP on bacterial spores high‐pressure processing (HPP), to pasteurize, sterilize ‐ or develop novel high‐pressure (HP)‐treated products HPP inactivation of microorganisms in foods inactivation of selected vegetative bacteria ‐ by high pressure microbiological aspects of high‐pressure food processing pressure‐inactivation kinetics pressure‐induced damage to microorganisms ‐ and cell membrane disruption pressure‐induced inactivation of microorganisms ‐ dependent on suspending medium recovery from pressure‐induced injury ‐ of four foodborne pathogens
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