ABSTRACT
Pressure technology has been emerging as a potential alternative to heat preservation for some products, notably orange juice and marmalades in Japan and avocado products and oysters in the U.S. The effect of high pressure on microorganisms and on the properties of foods has been a topic of intensive research in recent years and there is a large body of literature on the subject. The kinetics of microbial inactivation under ultrahigh pressure has also received considerable attention in food research and survival parameters of a variety of microorganisms of food safety concerns are listed in Websites or can be found in other publications.
