High Pressure Processing of Foods
edited by Christopher J. Doona

High Pressure Processing of Foods covers the mechanisms and predictive modeling of bacterial spore inactivation by HPP.

In High Pressure Processing of Foods international experts interrelate leading scientific advancements that use molecular biology techniques to:

• explore the biochemical mechanisms of spore germination and inactivation by high pressure
• investigate the inactivation of different spore species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials
• propose predictive mathematical models for predicting spore inactivation in foods treated with HPP
• address commercial aspects of high pressure processing that include the high pressure equipment and packaging used to achieve the sterilization of bacterial spores in foods
• provide an assessment of the quality of food products preserved by HPP

Contents

1. Introduction to High Pressure Processing of Foods
2. Germination of Spores of Bacillus subtilis by High Pressure
3. Inactivation of Bacillus cereus by High Hydrostatic Pressure
4. Inactivation of Bacillus spores at low pH and in milk by high pressure at moderate temperature
5. Pressure and heat resistance of Clostridium botulinum and other endospores
6. The Quasi-chemical and Weibull Distribution Models of Nonlinear Inactivation Kinetics of Escherichia coli ATCC 11229 by High Pressure Processing
7. Sensitization of microorganisms to high-pressure processing by phenolic compounds
8. Functional genomics for optimal microbiological stability of processed food products
9. Determination of Quality Differences in Low-Acid Foods Sterilized by High Pressure Versus Retorting
10. Consumer Evaluations of High Pressure Processed Foods
11. Compression Heating and Temperature Control in High Pressure Processing

Index

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