ABSTRACT
The main objective of food pasteurization is to inactivate microorganisms naturally present in foods and extend its shelf life. In Chapter 2, a review of the effects of high pressure processing (HPP) alone and combined with heat (HPTP) on fruit and vegetable key spoilage/pathogenic microorganisms, including the resistant spore-formers, was carried out. The inactivation models were also reviewed. The microbial inactivation data collected in the literature were compiled in nine tables presenting log reductions and kinetic parameters for different HPP and HPTP conditions and microbial species. While vegetative cells and yeast spores were easily inactivated by nonthermal HPP, bacterial and most of mold spores required heat assisted HPP (HPP-thermal, HPTP). The last section is devoted to the design of HPP and HPTP pasteurization processes to produce safe and stable fruit and vegetable products. As opposed to fruit products, extra care is needed for vegetable products as their higher pH (>4.6) allows the growth of pathogens and resistant spore-formers, posing a risk to humans.
