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Microbial Stress Response to High Pressure Processing (pp. 95-108) $100.00
Authors:  (Gulsun Akdemir Evrendilek, Dept. of Food Engineering, AbantIzzetBaysal University, Bolu, Turkey)
Abstract:
High pressure processing (HPP) provides great advantages for heat sensitive food products as it causes minimal changes in fresh characteristics of food by eliminating thermal degradation and resulting with fresher taste, better appearance and texture with higher nutritional properties. Besides these advantages, HPP also provides inactivation of food spoilage and foodborne pathogenic microorganisms. However, depending on processing conditions and magnitude of pressure, microorganisms can develop stress adaptation to pressure that can endanger the safety of pressure-treated foods. Thus, inactivation mechanism of HPP, pressure resistance of microorganisms and possible outcomes are discussed in this chapter. 


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Microbial Stress Response to High Pressure Processing (pp. 95-108)