High Pressure Processing of Foods
Christopher J. Doona, Florence E. Feeherry
Wiley, Feb 4, 2008 - Business & Economics - 272 pages
High Pressure Processing (HPP) is rapidly becoming the most well-known, emerging non-thermal food processing technology based on its ability to produce value-added and fresher foods. HPP has the ability to safely inactivate Clostridium botulinum spores and other potentially harmful pathogenic microorganisms without compromising food structure or food quality, and breakthroughs for exploiting HPP to produce sterile (i.e., shelf-stable) low-acid foods are imminent and will significantly impact the commercial marketplace worldwide. Effecting sterilization with HPP requires an understanding of the relevant process control parameters (pressure, temperature, time, and characteristics of the food matrix) and their interactions with target pathogenic bacterial spores.
In High Pressure Processing of Foods, an array of 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 used to achieve the sterilization of bacterial spores in foods; and provide an assessment of the quality and sensory evaluation of actual food products preserved by HPP. High Pressure Processing of Foods is the landmark resource on the mechanisms and predictive modeling of bacterial spore inactivation by HPP.