ABSTRACT
Nowadays, high-pressure processing (HPP) is commercially used for preservation of an increasing number of food products. High-pressure processing has demonstrated a positive effect on the quality of products compared with conventional thermal treatments. Pressures of between 300 and 600 MPa can cause inactivation of microorganisms, including foodborne pathogens, without damaging the nutritional and sensory characteristics of the products. There are other applications, such as some raw materials, that can be pressurized to keep or improve their functionality for food manufacture. The effect on the physical properties of foods can generate novel products. In each particular case, all advantages and disadvantages must be evaluated in advance. Combinations of HP with mild temperatures (30-50jC) and/or bacteriocins (nisin, pediocin, lacticin) sometimes improve the inhibition of foodborne bacteria and spores.
