Emerging Technologies for Food Processing, 2nd Edition

28.4. Microbial and Enzymatic Inactivation after High-Pressure Freezing

It is widely accepted that conventional freezing and subsequent frozen storage of foods do not induce significant inactivation of most detrimental microorganisms. On the other hand, high-pressure processing has been proved to be an effective mode of microbial inactivation if appropriate process conditions are chosen (Farkas and Hoover, 2000; Patterson, 2005; Smelt, 1998). Some references in the literature indicate that pressurization at subzero temperatures, without phase transition, may be more effective for microbial inactivation than pressure processing at room temperature (Hashizume et al., 1995; Moussa et al., 2006; Noma et al., 2002; Perrier-Cornet et al., 2005; Picart ...