Application of High Pressure with Homogenization, Temperature, Carbon Dioxide, and Cold Plasma for the Inactivation of Bacterial Spores: A Review

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Lopes, Rita P.; Mota, Maria J.; Gomes, Ana M.; Delgadillo, Ivonne; Saraiva, Jorge A.;

Formation of highly resistant spores is a concern for the safety of low-acid foods as they are a perfect vehicle for food spoilage and/or human infection. For spore inactivation, the strategy usually applied in the food industry is the intensification of tradition... View more
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