Microbiological aspects of high pressure food processing: Inactivation of vegetative microorganisms and spores

Abstract

Presents a comprehensive overview of high-pressure processing, an industrially relevant solution to the growing consumer demand for wholesome, fresh-tasting foods, where application of pressure assures food safety Reviews and summarizes current state-of-the-art knowledge, from process engineering, packaging, industrial scale equipment, consumer acceptance, regulations, to application of high pressure in food pasteurization, sterilization, extraction, homogenization, and freezing and thawing Serves as excellent reference to food industry professionals involved in the processing of products such as meat, seafood, beverage, dairy, eggs, fruits and vegetable products