Heat assisted HPP for the inactivation of bacteria, moulds and yeasts spores in foods: Log reductions and mathematical models

摘要

Background: Food contamination by pathogenic and spoilage spore-formers is a concern. As opposed to sterilization, spores can survive pasteurization processes. Pasteurization of foods require at least 5-6 log reduction of the key pathogenic or spoilage microorganism. Traditional thermal processing at high temperature can achieve this reduction; however, it could diminish food quality. High pressure processing (HPP) is a non-thermal food pasteurization technology used in the food industry, which is able to better retain the natural flavors and nutrients of the foods. For the inactivation of specific spore-formers the combination of HPP with heat is required: high pressure thermal processing (HPTP) or HPP-thermal.