High hydrostatic pressure (HHP) processing as a novel non-thermal method has shown
great potential in producing microbiologically safer products while maintaining the natural …

Fruit juices have an important place in humans' healthy diet. They are considered to be shelf
stable products due to their low pH that prevents the growth of most bacteria. However …

The food-processing industry has made large investments in processing facilities relying
mostly on conventional thermal processing technologies with well-established reliability and …

The level of quality that food maintains as it travels down the production-to-consumption
path is largely determined by the chemical, biochemical, physical, and microbiological …

In this review paper, several aspects of fruit juice microbiology, from past to future
perspectives, are considered. An overview of the most relevant outbreaks involving …

Neosartorya fischeri is a mould that spoils acid foods and can produce mycotoxins. In this
work, the efficacy of high pressure processing (HPP, 600 MPa) and power ultrasound (24 …

The first-order kinetics for microbial inactivation was derived more than 100 years ago and is
still used, although more and more researchers are aware of very common non-linear …

The objectives of this study were to examine inactivation kinetics of inoculated Escherichia
coli O157: H7, Listeria monocytogenes and Salmonella Poona inoculated onto whole …

Alicyclobacillus is a genus of spoilage bacteria causing contamination of juices and other
beverage products that cannot easily be contaminated by other microbes because of their …

Escherichia coli and Listeria innocua in kiwifruit and pineapple juices were exposed to high
hydrostatic pressure (HHP) at 300 MPa for 5 min. Both bacteria showed equal resistance to …