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Microbiological Aspects of High-Pressure Processing of Food: Inactivation of Microbial Vegetative Cells and Spores

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Book cover High Pressure Processing of Food

Part of the book series: Food Engineering Series ((FSES))

Abstract

High-pressure processing (HPP) of food utilizes elevated pressures with or without combination of heat to inactivate harmful pathogens and spoilage microorganisms in their vegetative or spore state. Since the treatment reduces thermal impact, pressure-treated products have better organoleptic attributes. The importance of identifying a relevant surrogate organism for high-pressure pasteurization and sterilization studies is highlighted. Process- and product-related factors influencing the antimicrobial efficacy of pressure treatment are reviewed.

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Acknowledgments

References to commercial products or trade names are made with the understanding that no endorsement or discrimination by the Ohio State University is implied. Financial support from the USDA National Institute for Food and Agriculture HATCH project OHO01323, Ohio Agricultural Development Corporation (OARDC), Center for Advanced Processing and Packaging Studies, and the food industry is gratefully acknowledged. References to commercial products or trade names are made with the understanding that no endorsement or discrimination by the Ohio State University is implied.

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Authors and Affiliations

  1. Department of Food Science and Technology, The Ohio State University, Parker Food Science and Tech Building, 2015 Fyffe Road, Columbus, OH, 43210-1007, USA

    Hossein Daryaei, Ahmed E. Yousef & V. M. Balasubramaniam

  2. Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, IL, 60501-1957, USA

    Hossein Daryaei

  3. Department of Food, Agricultural and Biological Engineering, The Ohio State University, 590 Woody Hayes Drive, Columbus, OH, 43210, USA

    V. M. Balasubramaniam

Authors
  1. Hossein Daryaei
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  2. Ahmed E. Yousef
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  3. V. M. Balasubramaniam
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Correspondence to V. M. Balasubramaniam .

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Editors and Affiliations

  1. Dept of Food Ag Biological Engineering, CFAES Dept Food Science & Technology, Columbus, Ohio, USA

    V.M. Balasubramaniam

  2. Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA

    Gustavo V. Barbosa-Cánovas

  3. Formerly Unilever R&D, Bilthoven, Utrecht, The Netherlands

    Huub L.M. Lelieveld

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Daryaei, H., Yousef, A.E., Balasubramaniam, V.M. (2016). Microbiological Aspects of High-Pressure Processing of Food: Inactivation of Microbial Vegetative Cells and Spores. In: Balasubramaniam, V., Barbosa-Cánovas, G., Lelieveld, H. (eds) High Pressure Processing of Food. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-3234-4_14

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