The ultra-high pressure and hydrostatic pressure-pasteurization to destroy spoilage and pathogenic microorganisms are efficient tools for food industry in order to preserve and increase the shelf-life of treated products, keeping the same flavour and nutritive characteristics of fresh ones.The effect of pressure on microorganisms is connected to many variables that are the microbial species, the cellular morphology, the physical and chemical substrate characteristics, the presence of antimicrobial agents in the media, and parameters such as temperature, time and pression intensity during compression. High pressure treatment can be successfully used on milk and meat, now and in the future, to inactivate both dangerous foodborne pathogens such as Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, Salmonella spp., and Fastidious spoilage bacteria.
High hydrostatic pressure and mild heat combined treatments: A new prospect on inactivation of pathogens and spoilage bacteria in animal based foods / Chiavaro, E; Bonardi, S. - In: INDUSTRIE ALIMENTARI. - ISSN 0019-901X. - 38:384(1999), pp. 921-925.
High hydrostatic pressure and mild heat combined treatments: A new prospect on inactivation of pathogens and spoilage bacteria in animal based foods
Chiavaro, E
;Bonardi, S
1999-01-01
Abstract
The ultra-high pressure and hydrostatic pressure-pasteurization to destroy spoilage and pathogenic microorganisms are efficient tools for food industry in order to preserve and increase the shelf-life of treated products, keeping the same flavour and nutritive characteristics of fresh ones.The effect of pressure on microorganisms is connected to many variables that are the microbial species, the cellular morphology, the physical and chemical substrate characteristics, the presence of antimicrobial agents in the media, and parameters such as temperature, time and pression intensity during compression. High pressure treatment can be successfully used on milk and meat, now and in the future, to inactivate both dangerous foodborne pathogens such as Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, Salmonella spp., and Fastidious spoilage bacteria.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
