Microbial inactivation by high pressure

Control of Foodborne Microorganisms

Volumn , Issue , 2001, Pages 419-450

  Hoover, Dallas G ^a  

^a UNIVERSITY OF DELAWARE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CARBON DIOXIDE; ELECTRIC FIELDS; HYDROSTATIC PRESSURE; MICROWAVE HEATING; MICROWAVE IRRADIATION; PROCESSED FOODS; PROCESSING;

COOKING TEMPERATURES; HIGH HYDROSTATIC PRESSURE PROCESSING; HIGH-INTENSITY PULSED ELECTRIC FIELDS; LOW CONCENTRATIONS; MICROBIAL INACTIVATION; NUTRITIONAL QUALITIES; OSCILLATING MAGNETIC FIELDS; PROCESSING APPROACH;

THERMAL PROCESSING (FOODS);

EID: 0346791944     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (112)

1. DG. Hoover. Minimally processed fruits and vegetables: Reducing microbial load by nonthermal physical treatments. Food Technol 51(6):66-71, 1997.
2. DG. Hoover. Pressure effects on biological systems. Food Technol 47(6): 150-155, 1993.
3. R. Hayashi. Application of high pressure to food processing and preservation philosophy and development. In: WE. Spiess, H Schubert, eds. Engineering and Food, Vol. 2. New York: Elsevier, 1989, pp. 815-826.
4. K. Heremans. Pressure effects of biochemical systems. H. Kelm, ed. In: High Pressure Chemistry. Boston: D. Reidel Publishing Co., 1978, pp. 311-324.
5. BH. Hite. The effect of pressure in the preservation of milk. Bull WV. Univ Agric Exp Sta Morgantown 58:15-35, 1899.
6. BH. Hite, NJ. Giddings, CE. Weakly. The effects of pressure on certain microorganisms encountered in the preservation of fruits and vegetables. Bull WV. Univ Agric Exp Sta Morgantown 146:1-67, 1914.
7. NJ. Giddings, HA. Allard, BH. Hite. Inactivation of the tobacco mosaic virus by high pressure. Phytopathology 19:749-750, 1929.
8. PW. Bridgman. The coagulation of albumen by pressure. J Biol Chem 19(1):511-512, 1914.
9. WP. Larsen, TB. Hartzell, HS. Diehl. The effects of high pressure on bacteria. J Infect Dis 22:271-279, 1918.
10. WJ. Timson, AJ. Short, Resistance of microorganisms to hydrostatic pressure, Biotechnol Bioeng VII.: 139-159, 1965.
11. DC. Wilson. High pressure sterilization. 34th Annual Meeting of the Institute of Food Technologists, New Orleans, LA., May 12-15.
12. DG. Hoover, C. Metrick, AM. Papineau, DF. Farkas, D. Knorr. Biological effects of high hydrostatic pressure on food microorganisms. Food Technol 43(3):99-107, 1989.
13. GW. Gould, AJH. Sale. Initiation of germination of bacterial spores by hydrostatic pressure. J Gen Microbiol 60:335-346, 1970.
14. FH. Johnson, DH. Campbell. The retardation of protein denaturation by hydrostatic pressure. J Cell Comp Physiol 26:43-46, 1945.
15. K. Suzuki, Y. Taniguchi. Effect of pressure on biopolymers and model systems. In: MA. Sleigh, AG. Macdonald, eds. The Effect of Pressure on Living Organisms. New York: Academic Press, Inc., 1972, p. 103.
16. R. Jaenicke. Enzymes under extreme conditions. Ann Rev Biophys Bioeng 10:167, 1981.
17. C. Suzuki, K. Suzuki. The protein denaturation by high pressure. J Biochem 52:6771, 1962.
18. KJ. Laidler. The influence of pressure on rates of biological reaction. Arch Biochem 30:226-240, 1951.
19. KL. Paul, RY. Morita. Effects of hydrostatic pressure and temperature on the uptake and respiration of amino acids by a facultatively psychrophilic marine bacterium. J Bacteriol 108:835-843, 1971.
20. JPPM. Smelt, AGF. Rijke, A Hayhurst. Possible mechanism of high pressure inactivation of microorganisms. High Press Res 12:199-203, 1994.
21. NJ. Russell, RI. Evans, PF. ter Steeg, J. Hellemons, A. Verheul, T. Abee. Membranes as a target for stress adaptation. Int J Food Microbiol 28:255-261, 1995.
22. BM. Mackey, K. Forestiere, N. Isaacs. Factors affecting the resistance of Listeria monocytogenes to high hydrostatic pressure. Food Biotechnol 9:1-11, 1995.
23. RE. Marquis, GR. Bender. Barophysiology of prokaryotes and proton translocating AT Pases. In: HW. Jannisch, RE. Marquis, AM. Zimmerman, eds. Current Perspectives in High Pressure Biology. London: Academic Press, Ltd., 1987, pp. 65-73.
24. JM. Perrier-Cornet, PA. Marechal, P. Gervais. A new design intended to relate high pressure treatment to yeast cell mass transfer. J Biotechnol 41:49-58, 1995.
25. DH. Bartlett, C. Kato, K. Horikoshi. High pressure influences on gene and protein expression. Res Microbiol 146:697-706, 1995.
26. DH. Bartlett, M. Wright, AA. Yayanos, M. Silverman. Isolation of a gene regulated by hydrostatic pressure in a deep-sea bacterium. Nature 324(6249):572-574, 1989.
27. C. Kato, A. Ikegami, M. Smorawinska, R. Usami, K. Horikoshi. Structure of genes in a pressure-regulated operon and adjacent regions from a barotolerant bacterium strain DSS12. J Mar Biotechnol 5:210-218, 1997.
28. Y. Yano, A. Nakayama, Kishihara H. Saito. Adaptive changes in membrane lipids of barophilic bacteria in response to changes in growth pressure, Appl Environ Microbiol 64:479-485, 1998.
29. H. Ng, GB. Bayne, JA. Garibaldi. Heat resistance of Salmonella, the uniqueness of Salmonella senftenberg 775W. Appl Microbiol 17:78-82, 1969.
30. C. Metrick, DG. Hoover, DF. Farkas. Effects of high hydrostatic pressure on heat-resistant and heat-sensitive strains of Salmonella. J Food Sci 54:1547-1564, 1989.
31. MF. Styles, DG. Hoover, DF. Farkas. Response of Listeria monocytogenes and Vibrio parahaemolyticus to high hydrostatic pressure. J Food Sci 56(5): 1404-1407, 1991.
32. CM. Stewart, FF. Jewett Jr., CP. Dunne, DG. Hoover. Effect of concurrent high hydrostatic pressure, acidity and heat on the injury and destruction of Listeria monocytogenes. J Food Saf 17:23-36, 1997.
33. T. Fujii, M. Satomi, G. Nakatsuka, T. Yamaguchi. Effect of media on the detection rate of pressure-injured bacteria. Shokuhin Eiseigaku Zasshi (J Food Hyg Soc Jpn) 36(1): 17-21, 1995.
34. M. Satomi, T. Yamaguchi, M. Okuzumi, T. Fujii. Effect of conditions on the barotol-erance of Escherichia coli. Shokuhin Eiseigaku Zasshi (J Food Hyg Soc Jpn) 36(1): 29-34, 1995.
35. M. Satomi. T. Yamaguchi, M. Okuzumi, T. Fujii. Effect of several conditions on the recovery of pressure-injured bacteria. Shokuhin Eiseigaku Zasshi (J Food Hyg Soc Jpn) 36(3):344-351, 1995.
36. MP. Patterson, M. Quinn, R. Simpson, A. Gilmour. Sensitivity of vegetative pathogens to high hydrostatic pressure treatment in phosphate-buffered saline and foods. J Food Prot 58(5):524-529, 1995.
37. MF. Patterson, DJ. Kilpatrick. The combined effect of high hydrostatic pressure and mild heat on inactivation of pathogens in milk and poultry. J Food Prot 61(4):432-436, 1998.
38. V. Ananth, JS. Dickson, DG. Olson, EA. Murano. Shelf-life extension, safety and quality of fresh pork loin treated with high hydrostatic pressure. J Food Prot 61(12): 1649-1656, 1998.
39. DM. Mussa, HS. Ramaswamy, JP. Smith. High-pressure destruction kinetics of Listeria monocytogenes on pork. J Food Prot 62(l):40-45, 1999.
40. R. Gervilla, X. Felipe, V. Ferragut, B. Guamis. Effect of high hydrostatic pressure on Escherichia coli and Pseudomonas fluorescens strains in ovine milk. J Dairy Sci 80:2297-2303, 1997.
41. R. Gervilla, M. Capellas, V. Ferragut, B. Guamis. Effect of high hydrostatic pressure on Listeria innocua 910 CECT. inoculated into ewes’ milk. J Food Prot 60(1):33-37, 1997.
42. E. Ponce, R. Pla, M. Mor-Mur, R. Gervilla, B. Guamis. Inactivation of Listeria innocua inoculated in liquid whole egg by high hydrostatic pressure, J Food Prot 61(1): 119-122, 1998.
43. RK. Simpson, A Gilmour. The effect of high hydrostatic pressure on Listeria monocytogenes in phosphate-buffered saline and model food systems. J Appl Microbiol 83:181-188, 1997.
44. RK. Simpson, A. Gilmour. The effect of high hydrostatic pressure on the activity of intracellular enzymes of Listeria monocytogenes. Lett Appl Microbiol 25:48-53, 1997.
45. JG. Clouston, PA. Wills. Initiation of germination and inactivation of Bacillus pumi-lus spores by hydrostatic pressure. J Bacteriol 97:684-690, 1969.
46. P. Butz, V. Trangott, H. Ludwig, J. Ries, H. Weber. The high pressure inactivation of bacteria and bacterial spores. Pharm Ind 52:487-491, 1990.
47. I. Seyderhelm, D. Knorr. Reduction of Bacillus stearothermophilus spores by combined high pressure and temperature treatments. ZFL Eur Food Sci 43:17, 1992.
48. K. Kakugawa, T. Okazaki, S. Yamauchi, K. Morimoto, T. Yoneda, K. Suzuki. Thermal inactivating behavior of Bacillus stearothermophilus under high pressure. In: R Hayashi, C Balny, eds. High Pressure Bioscience and Biotechnology. Amsterdam: Elsevier Science B.V., 1996, pp. 171-174.
49. K. Nishi, R. Kato, M. Tomita. Activation of Bacillus spp. spores by hydrostatic pressure. Nippon Shokuhin Kogyo Gakkaishi 41(8):542-548, 1994.
50. T. Okazaki, K. Kakugawa, S. Yamauchi, T. Yoneda, K. Suzuki. Combined effects of temperature and pressure on inactivation of heat-resistant bacteria. In: R Hayashi, C. Balny, eds. High Pressure Bioscience and Biotechnology. Amsterdam: Elsevier Science B.V., 1996, pp. 415-418.
51. YJ. Crawford, EA. Murano, DG. Olson, K Shenoy. Use of high hydrostatic pressure and irradiation to eliminate Clostridium sporogenes in chicken breast. J Food Prot 59:711-715, 1996.
52. P. Rovere, D. Tosoratti, A. Maggi. Prove di sterilizzazione a 15.000 bar per ottenere la stabilita microbiologica ed enzimatica. Indust Aliment XXXV: 1062-1065, 1996.
53. P. Rovere, A. Maggi, N. Scaramuzza, S. Gola, L. Miglioli, G. Carpi, G. Da H’Aglio. High-pressure heat treatments: evaluation of the sterilizing effect and of thermal damage. Indust Conserve 71:473-483, 1996.
54. S. Gola, C. Foman, G. Carpi, A. Maggi, A. Cassara, P. Rovere. Inactivation of bacterial spores in phosphate buffer and in vegetable cream treated at high pressures. In: R Hayashi and C. Balny, eds. High Pressure Bioscience and Biotechnology. Amsterdam: Elsevier Science B.V., 1996, pp. 253-259.
55. H. Ludwig, D. Bieler, K. Hallbauer, W. Scigalla. Inactivation of microorganisms by hydrostatic pressure, In: C. Balny, R. Hayashi, K. Heremans, P. Masson, eds. High Pressure and Biotechnology. London: Colloque INSERM/John Libby Eurotext Ltd., Vol. 224, 1992, pp. 25-32.
56. H. Ludwig, G. Van Almsick, B. Sojka. High pressure inactivation of microorganisms. In: R. Hayashi, C. Balny, ed. High Pressure Bioscience and Biotechnology. Amsterdam: Elsevier Science B.V., 1996, pp. 237-244.
57. J. Raso, M. Gongora, GV. Barbosa-Canovas, BG. Swanson. Effect of pH and water activity on the initiation of germination and inactivation of Bacillus cereus by high hydrostatic pressure. Institute of Food Technologists Annual Meeting Technical Program Abstracts, No. 59D-9, 1998, p. 153.
58. J. Raso, GV. Barbosa-Canovas, BG. Swanson. Initiation of germination and inactivation by high hydrostatic pressure of Bacillus cereus sporulated at different temperatures. Institute of Food Technologists Annual Meeting Technical Program Abstracts, No. 59D-10, 1998, p. 154.
59. EY. Wuytack, S. Boven, CW. Michiels. Comparative study of pressure-induced germination of Bacillus subtilis spores at low and high pressures. Appl Environ Microbiol 64:3220-3224, 1998.
60. JM. Jay. Modem Food Microbiology. New York: Chapman & Hall, 1996, pp. 451-458.
61. KF. Weiss, DH. Strong. Some properties of heat-resistant and heat-sensitive strains of Clostridium perfringens. I. Heat resistance and toxigenicity. J Bacteriol 93:21-26, 1967.
62. G. Alderton, N. Snell. Bacterial spores: chemical sensitization to heat. Science 163: 1212, 1969.
63. NL. Heredia, GA. Garcia, R. Luevanos, RG. Labbe, JS. Garcia-Alvarado. Elevation of the heat resistance of vegetative cells and spores of Clostridium perfringens type A by sublethal heat shock. J Food Prot 60(8):998-1000, 1997.
64. G. Alderton, KA. Ito, JK. Chen. Chemical manipulation of the heat resistance of Clostridium botulinum spores. Appl Environ Microbiol 31:492-498, 1976.
65. I. Hayakawa, T. Kanno, M. Tomita, Y. Fujio. Application of high pressure for spore inactivation and protein denaturation. J Food Sci 59(1): 159-163, 1994.
66. I. Hayakawa, T. Kanno, K. Yoshiyama, Y. Fujio. Oscillatory compared with continuous high pressure on Bacillus stearothermophilus spores. J Food Sci 59(1): 164-167, 1994.
67. A. Nakayama, Y. Yano, S. Kobayashi, M. Ishikawa, K. Sakai. Comparison of pressure resistances of spores of six Bacillus strains with their heat resistances. Appl Environ Microbiol 62(10):3897-3900, 1996.
68. AJH. Sale, GW. Gould, WA. Hamilton. Inactivation of bacterial spores by hydrostatic pressure. J Gen Microbiol 60:323-334, 1970.
69. H. Kinugasa, T. Takeo, K. Fukumoto, M. Ishihara. Changes in tea components during processing and preservation of tea extract by hydrostatic pressure sterilization. Nippon Nogeikagaku Kaishi 66(4):707-712, 1992.
70. Shimada Y. Takada, T. Denchi, R. Hayashi M. Osumi. The structural damage and leakage of contents from Saccharomyces cerevisiae 0-39 induced by hydrostatic pressure. In: R Hayashi, ed. Pressure Processed Food: Research and Development. Kyoto: San-ai Publ. Co., 1990.
71. H. Ogawa, K. Tukuhisha, K. Sasai, Y. Kubo, H. Tukumoto. Effect of hydrostatic pressure on sterilization and preservation of various kinds of citrus juice. In: R Hayashi, ed. Pressure Processed Food: Research and Development. Kyoto: San-ai Publ. Co., 1990.
72. H. Ogawa, K. Fukuhisa, H. Fukumoto, K. Hori, R. Hayashi. Effect of hydrostatic pressure on sterilization and preservation of freshly-squeezed, non-pasteurized citrus juice. Nippon Nogeikagaku Kaishi 63(6): 1109-1114, 1989.
73. Y. Taki, N. Awao, N. Mitsuura, Y. Takagaki. Sterilization of Bacillus spores by hydrostatic pressure. In: R Hayashi, ed. Pressure Processed Food: Research and Development. Kyoto: San-ai Publ. Co., 1990.
74. P. Oxen, D. Knorr. Baroprotecti ve effects of high solute concentrations against inactivation of Rhodotorula rubra. Lebensm Wissens Technol 26:220-223, 1993.
75. H. Iwashashi, S. Fujii, K. Obuchi, SC. Kaul, A. Sato, Y. Komatsu. Hydrostatic pressure is like high temperature and oxidative stress in the damage it causes to yeast. FEMS. Microbiol Lett 108:53-58, 1993.
76. Y. Pandya, FF. Jewett Jr., DG. Hoover. Concurrent effects of high hydrostatic pressure, acidity and heat on the destruction and injury of yeasts. J Food Prot 58:301-304, 1995.
77. C. Chen, CW. Tseng. Effect of high hydrostatic pressure on the temperature dependence of Saccharomyces cerevisiae and Zygosaccharomyces rouxii. Proc Biochem 32(4):337-343, 1997.
78. E. Palou, A. Lopez-Maio, GV. Barbosa-Canovas, J. Welti-Chanes, BG. Swanson. Effect of water activity on high hydrostatic pressure inhibition of Zygosaccharomyces bailii. Lett Appl Microbiol 24:417-420, 1997.
79. E. Palou, A. Lopez-Maio, GV. Barbosa-Canovas, J. Welti-Chanes, BG. Swanson. Oscillatory high hydrostatic pressure inactivation of Zygosaccharomyces bailii. J Food Prot 61(9):1213-1215, 1998.
80. P. Butz, S. Funtenberger, T. Haberditzl, B. Tauscher. High pressure inactivation of Byssochlamys nivea ascospores and other heat-resistant moulds. Lebensm Wiss Technol 29:404-410, 1996.
81. JPPM. Smelt. Recent advances in the microbiology of high pressure processing. Trends Food Sci Technol 9:152-158, 1998.
82. T. Otake, H. Mori, T. Kawahata, Y. Izumoto, H. Nishimura, I. Oishi, T. Shigehisa, H Ohno. Effects of high hydrostatic pressure treatment of HIV. infectivity. In: K Heremans, ed. High Pressure Research in the Biosciences and Biotechnology. Leliven: Leuven University Press, 1997, pp. 223-236.
83. G. Brauch, U. Haensler, H. Ludwig. The effect of pressure on bacteriophages. High Pressure Res 5:767-769, 1990.
84. P. Butz, G. Habison, H. Ludwig. Influence of high pressure on a lipid-coated virus. In: C. Balny, R. Hayashi, K. Heremans, P. Masson, eds. High Pressure and Biotechnology. London: John Libby & Co, Ltd., 1992, pp. 61-64.
85. Y. Horie, K. Kimura, M. Ida, Y. Yosida, K. Ohki. Jam preparation by pressurization. Nippon Nogeikagaku Kaishi 65(6):975-980, 1991.
86. ME. Parish. High pressure inactivation of Saccharomyces cerevisiae, endogenous microflora and pectinmethylesterase in orange juice. J Food Prot 18(1):57-65, 1998.
87. G. Aleman, DF. Farkas, JA. Torres, E Wilhelmsen, S Mclntyre. Ultra-high pressure pasteurization of fresh cut pineapple. J Food Prot 57(10):931-934, 1994.
88. A. Hara, G. Nagahama, A. Ohbayashi, R. Hayashi. Effects of high pressure on inactivation of enzymes and microorganisms in nonpasteurized rice wine (Namazake). Nippon Nogeikagaku Kaishi 64(5): 1025-1030, 1990.
89. G. Arroyo, PD. Sanz, G. Prestamo. Effect of high pressure on the reduction of microbial populations in vegetables. J Appl Microbiol 82:735-742, 1997.
90. T. Tanaka, K. Hatanaka. Application of hydrostatic pressure to yoghurt to prevent its after-acidification. Nippon Shokuhin Kogyo Gakkaishi 39(2): 173-177, 1992.
91. H. Miyakawa, K. Anjitsu, N. Ishibashi, S. Shimamura. Effects of pressure on enzyme activities of Lactobacillus helveticus LHE-511. Biosci Biotechnol Biochem 58(3): 606-607, 1994.
92. G. Carpi, S. Gola, A. Maggi, P. Rovere, M. Buzzoni. Microbial and cheniical shelf life of high-pressure-treated salmon cream at refrigeration temperatures. Indus Conserve 70:386-397, 1995.
93. A. Carlez, JP. Rosec, N. Richard, JC. Cheftel. Bacterial growth during chilled storage of pressure-treated minced meat. Lebensm Wiss Technol 27:48-54, 1994.
94. EI. Moueffak, C. Cruz, M. Antoine, M. Montury, G. Demazeau, A. Largeteau, B. Roy, F. Zuber. High pressure and pasteurization effect on duck foie gras. Int J Food Sci Technol 30:737-743, 1995.
95. T. Fujii, M. Satomi, G. Nakatsuka, T. Yamaguchi, M. Okuzumi. Changes in freshness indexes and bacterial flora during storage of pressurized mackerel. Shokuhin Eiseigaku Zasshi (J Food Hyg Soc Jpn) 35(2): 195-200, 1994.
96. S. Miyao, T. Shindoh, K. Miyamori, T. Arita. Effects of high pressurization on the growth of bacteria derived from surimi (fish paste). Nippon Shokuhin Kogyo Gak-kaishi 40(7):478-484, 1993.
97. M. Anese, MC. Nicoli, G. Dall’Aglio, CR. Lerici. Effect of high pressure treatments on peroxidase and polyphenoloxidase activities. J Food Biochem 18:285-293, 1995.
98. M. Castellari, L. Matricardi, G. Arfelli, P. Rovere, A. Amati. Effects of high pressure processing on polyphenoloxidase enzyme activity of grape musts. Food Chem 60(4):647-649, 1997.
99. MRA. Gomes, IG. Sumner, DA. Ledward. Effects of high pressure on papain activity and structure. J Sci Food Agric 75:67-72, 1997.
100. L. Leistner, LGM. Gorris. Food preservation by hurdle technology. Trends Food Sci Technol 6(2):41-46, 1995.
101. GJ. Haas, HE. Prescott, E. Dudley, R. Dik, C. Hintlan, L Keane. Inactivation of microorganisms by carbon dioxide under pressure. J Food Saf 9:253-265, 1989.
102. SI. Hong, WS. Park, YR. Pyun. Inactivation of Lactobacillus sp. from kimchi by high pressure carbon dioxide. Lebensm Wiss Technol 30:681-685, 1997.
103. P. Ballestra, AA. Da Silva, JL. Cuq. Inactivation of Escherichia coli by carbon dioxide under pressure, J Food Sci 61(4):829-836, 1996.
104. CI. Wei, MO. Balaban, SY. Fernando, AJ. Peplow. Bacterial effect of high pressure CO2 treatment of foods spiked with Listeria or Salmonella. J Food Prot 54(3): 189-193, 1991.
105. A. Enomoto, K. Nakamura, M. Hakoda, N. Amaya. Lethal effect of high-pressure carbon dioxide on a bacterial spore. J Ferment Bioeng 83(3):305-307, 1997.
106. P. Paul, SP. Chawla, P. Thomas, PC. Kesavan. Effect of high hydrostatic pressure, gamma-irradiation and combination treatments on the microbiological quality of lamb meat during chilled storage, J Food Saf 16(4):263-271, 1997.
107. L. Popper, D. Knorr. Applications of high-pressure homogenization for food preservation. Food Technol 44:84-89, 1990.
108. AM. Papineau, DG. Hoover, D. Knorr, DF. Farkas. Antimicrobial effect of water-soluble chitosans with high hydrostatic pressure. Food Biotechnol 5:45-47, 1991.
109. CM. Roberts, DG. Hoover. Sensitivity of Bacillus coagulans spores to combinations of high hydrostatic pressure, heat, acidity and nisin. J Appl Bacteriol 81:363-368, 1996.
110. N. Kalchayanand, A. Sikes, CP. Dunne, B. Ray. Interaction of hydrostatic pressure, time and temperature of pressurization and pediocin AcH on inactivation of foodborne bacteria. J Food Prot 61(4):425-431, 1998.
111. GO. Adegoke, H. Iwahashi, Y. Komatsu. Inhibition of Saccharomyces cerevisiae by combination of hydrostatic pressure and monoterpenes. J Food Sci 62(2):404-405, 1997.
112. Y. Ishiguro, T. Sato, T. Okamoto, K. Okamoto, H. Sakamoto, T. Inakuma, Y. Sonoda. Effects of hydrostatic pressure and antimicrobial substances on the sterilization of tomato juice. Nippon Nogeikagaku Kaishi 67(12): 1707-1711, 1993.