High‐pressure processing – effects on microbial food safety and food quality

摘要: High-pressure processing (HPP) is a nonthermal process capable of inactivating and eliminating pathogenic food spoilage microorganisms. This novel technology has enormous potential in the industry, controlling spoilage, improving safety extending product shelf life while retaining characteristics fresh, preservative-free, minimally processed foods. As with other methods, such as thermal processing, HPP somewhat limited applications it cannot be universally applied to all types, some dairy animal products shelf-stable low-acid Herein, we discuss effects high-pressure on microbial and, lesser degree, quality.