The efficacy and safety of high‐pressure processing of food

Abstract High‐pressure processing (HPP) is a non‐thermal treatment in which, for microbial inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common holding times (t) from 1.5 to 6 min. The main factors that influence the efficacy (log10 reduction of vegetative microorg...

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Detalhes bibliográficos
Main Authors: EFSA Panel on Biological Hazards (BIOHAZ Panel), Konstantinos Koutsoumanis, Avelino Alvarez‐Ordóñez, Declan Bolton, Sara Bover‐Cid, Marianne Chemaly, Robert Davies, Alessandra De Cesare, Lieve Herman, Friederike Hilbert, Roland Lindqvist, Maarten Nauta, Luisa Peixe, Giuseppe Ru, Marion Simmons, Panagiotis Skandamis, Elisabetta Suffredini, Laurence Castle, Matteo Crotta, Konrad Grob, Maria Rosaria Milana, Annette Petersen, Artur Xavier Roig Sagués, Filipa Vinagre Silva, Eric Barthélémy, Anna Christodoulidou, Winy Messens, Ana Allende
Formato: Artigo
Idioma:Inglês
Publicado em: Wiley 2022-03-01
Colecção:EFSA Journal
Assuntos:
High‐pressure processing
microbial inactivation
food
milk
ready‐to‐eat products
safety concern
Acesso em linha:https://doi.org/10.2903/j.efsa.2022.7128
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