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Skip to Search Results- 2High Hydrostatic Pressure
- 1Bacterial Toxins
- 1EHEC
- 1Escherichia coli
- 1Food Preservation
- 1Food Safety
- 2Gänzle, Michael G.
- 1Ehrmann, Matthias A.
- 1Liu, Yang
- 1Margosch, Dirk
- 1Moravek, Maximilian
- 1Märtlbauer, Erwin
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2005
Vogel, Rudi F., Märtlbauer, Erwin, Ehrmann, Matthias A., Gänzle, Michael G., Margosch, Dirk, Moravek, Maximilian
Even though the inactivation of microorganisms by high pressure treatment is a subject of intense investigations, the effect of high pressure on bacterial toxins has not been studied so far. In this study, the influence of combined pressure/temperature treatment (0.1 to 800 MPa and 5 to 121 °C)...
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Mechanisms of pressure-mediated cell death and injury in Escherichia coli: From fundamentals to food applications
Download2015
High hydrostatic pressure is commercially applied to extend the shelf life of foods, and to improve food safety. Current applications operate at ambient temperature and 600 MPa or less. However, bacteria that may resist this pressure level include the pathogens Staphylococcus aureus and strains...