Chapter 5
Microbiological Aspects of High-Pressure Processing
Montserrat Mor-Mur, Roger Escriu, and Josep Yuste Universitat Autònoma de Barcelona, Centre Especial de Recerca Planta de Tecnologia dels Aliments (CeRPTA), Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Barcelona, Spain
Abstract
High-pressure processing can be performed at room or lower temperatures, obtaining the inactivation of pathogenic and spoilage microorganisms. The presence of this technology in food industries is increasing and will be quite common in the near future.
Pressure treatment can be performed at room or lower temperatures, resulting in foods with good nutritional and organoleptic qualities, great safety and long shelf-life. Furthermore, ...
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