Microbiological Aspects of High-Pressure Food Processing

Nonthermal Processing Technologies for Food

Volumn , Issue , 2011, Pages 51-71

  Black, Elaine P ^a   Stewart, Cynthia M ^b   Hoover, Dallas G ^a  

^a UNIVERSITY OF DELAWARE   (United States)

^b Silliker Inc   (United States)

Author keywords

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

Indexed keywords

EID: 84857921183     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470958360.ch5     Document Type: Chapter

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