Microbiological food safety assessment of high hydrostatic pressure processing: A review
Author: Rendueles, E.; Omer, M.K.; Alvseike, O.; Alonso-Calleja, C.; Capita, R.; Prieto, M. Description: High hydrostatic pressure (HHP) processing as a novel non-thermal method has shown great potential in producing microbiologically safer products while maintaining the natural characteristics of the food items. Scientific research of the process and its industrial applications has been widespread in the past two decades with many scientific publications describing its uses, advantages and limitations. The review describes the effect of HHP on foodborne pathogenic microorganisms, their structures and adaptive mechanisms, the intrinsic and extrinsic factors…
See more and a link to full text