The use of high hydrostatic pressure in food
microbiology - a review

An explanation of the theoretical basis and practical applications of high pressure processing in microbiological preservation of food

Products processed with the use of high hydrostatic pressure are now produced on a commercial scale in several countries. It is becoming clear that the approach offers end-product quality advantages for specific product groups. This review explains the basic physics and chemistry of hydrostatic pressure, looks at its effects on the major chemical constituents of foods and then explains what is and is not known about how it affects microbial cells - taking the major cellular components and structures in turn.

Contents:

• Introduction
• Physics and chemistry of hydrostatic pressure
• Effect of high pressure on food components:

• Water
• Proteins (including enzymes)
• Polysaccharides
• Lipids

• Effects of pressure on microorganisms:

• Pressure as an environmental factor
• Vegetative bacterial cells in natural high pressure environments
• DNA and cell division
• Ribosome activity and protein synthesis
• Denaturation of enzymes
• Intracellular activity and ATPase activity
• Lipid bilayers
• Effects on spores
• Effects on yeasts
• Pressure resistant mutants

• Conclusions
• References

Softcover - 54 pages