The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for
treatment of foods. Although the science of biomaterials exposed to high pressure started …

Background Cheese preservation has become a major issue for the global cheese industry
due to microbial spoilage and the effects of chemical preservatives on human health …

Under high pressure processing (HPP) treatment conditions commonly used in the food
industry, most cheese-borne pathogenic bacteria and spoilage microorganisms are …

As the global consumers' demand towards minimally processed freshlike foods has been
continuously increasing, efforts to develop novel food processing technologies have been …

The sterilization of transplant and medical devices should be effective but not detrimental to
the structural properties of the materials used. In this study, we examined the effectiveness of …

Mycobacterium abscessus is an important hospital-acquired pathogen involved in infections
associated with medical, surgical, and biopharmaceutical materials. In this work, we …

Abstract Effects of high pressure processing on changes of cell morphology and cellular
proteins were investigated using two Vibrio parahaemolyticus strains 10290 and 10292 …

Shiga toxin-producing Escherichia coli (STEC) are important food and waterborne bacterial
pathogens. These microorganisms produce potent cytotoxins, called Shiga toxins (Stx) that …

The microflora of fresh-cut produce is comprised primarily of phytopathogenic and soilborne
organisms, but the product could be contaminated with foodborne pathogens. Populations of …

In this study, we investigated the effect of high hydrostatic pressure (HHP) on tobacco
mosaic virus (TMV), a model virus in immunology and one of the most studied viruses to …