Application of High Pressure with Homogenization, Temperature, Carbon Dioxide, and Cold Plasma for the Inactivation of Bacterial Spores: A Review

摘要: Formation of highly resistant spores is a concern for the safety low-acid foods as they are perfect vehicle food spoilage and/or human infection. For spore inactivation, strategy usually applied in industry intensification traditional preservation methods to sterilization levels, which often accompanied by decreases nutritional and sensory properties. In order overcome these unwanted side effects products, novel emerging technologies being developed, such pressure-assisted thermal sterilization, high-pressure carbon dioxide, homogenization, cold plasma. this review, application emergent discussed, understand on bacterial their inactivation thus ensure foods. general, inactivating showing promising results. However, it important note that each technique has specific features can be more suitable particular type product. Thus, most appropriate method product (and target microorganisms) should assessed carefully selected.