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

Bacterial spores are resistant to physical and chemical insults, which makes them a major
concern for public health and industry. Spores help bacteria to survive extreme …

This review focuses on the responses of microbial spores to food processes that incorporate
high hydrostatic pressures. While the majority of information deals with spores of Bacillus …

It is well known that spore germination and inactivation can be achieved within a broad
temperature and pressure range. The existing literature, however, reports contradictory …

The challenge of maintaining both quality and safety in the thermal processing of foods
results from the degradation of heat-sensitive quality attributes during processing. The editor …

Recent developments in preservation technologies allow for the delivery of food with
nutritional value and superior taste. Of special interest are low-acid, shelf-stable foods in …

The inactivation of bacterial endospores by hydrostatic pressure requires the combined
application of heat and pressure. We have determined the resistance of spores of 14 food …

Inactivation of bacterial endospores in food requires a combination of pressure and
moderate heat. Endospore resistance of seven Clostridium botulinum strains was compared …

Different nutrient receptors varied in triggering germination of Bacillus subtilis spores with a
pressure of 150 MPa, the GerA receptor being more responsive than the GerB receptor and …

Microbial inoculants have been proposed as a sustainable and cost-effective alternative to
conventional agricultural practices. However, the effectiveness of these bio-based products …