Process for treating foods using saccharide esters and superatmospheric hydrostatic pressure

摘要

In the disclosed treatment of foods or foodstuffs (particularly liquid and semi-liquid or semi-solid foods and solid foods such as meats and stews), the food or foodstuff is subjected to very high hydrostatic pressures in the presence of a saccharide ester (e.g. sucrose mono-, di-, and/or tri-C.sub.8 -C.sub.24 -fatty acid esters) at temperatures above 35. degree. C. but preferably below 60° C. for a relatively short period of time (less than 60 minutes). This treatment is effective in essentially eliminating sporeforming organisms, whether in the form of spores or in the vegetative state.