High-pressure processing - effects on microbial food safety and food quality

High-pressure processing (HPP) is a nonthermal process capable of inactivating and eliminating pathogenic and food spoilage microorganisms. This novel technology has enormous potential in the food industry, controlling food spoilage, improving food safety and extending product shelf life while retai...

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Bibliographic Details
Published in:FEMS microbiology letters 2008-04, Vol.281 (1), p.1-9
Main Authors: Considine, Kiera M, Kelly, Alan L, Fitzgerald, Gerald F, Hill, Colin, Sleator, Roy D
Format: Article
Language:English
Subjects:
Animal products
Biological and medical sciences
Dairy products
Disinfection
Disinfection - methods
Food Handling
Food Handling - methods
Food industries
Food industry
Food Microbiology
Food processing
Food processing industry
Food quality
Food safety
Food spoilage
Fundamental and applied biological sciences. Psychology
heat treatment
high pressure treatment
high-pressure processing
Hydrostatic Pressure
low acid foods
methods
Microbiology
Microorganisms
minimally processed foods
nonthermal
Preservatives
Pressure
Pressure effects
Processed foods
Safety
Shelf life
Spoilage
spoilage microorganisms
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