The inactivation of spores of four low-acid food spoilage organisms by high pressure thermal (HPT) and thermal-only processing was compared on the basis of equivalent thermal lethality calculated at a reference temperature of 121.1°C (F(z)(121.1)(°)(C, 0.1 MPa or 600 MPa)) and characterized as synergistic, not different or protective. In addition, the relative resistances of spores of the diffe...

The use of CO2 under pressure (dense CO ) is one of the most promising techniques to achieve cold pasteurization and/or sterilization of liquid and solid materials, and is likely to replace or partially substitute currently and widely applied thermal processes. Although the ability of CO2 to inactivate microorganisms has been known since the 1950s, only within the last 15 years it has received ...

Three strains of Yersinia enterocolitica isolated from milk had D values at 62.8 degrees C from 0.24 to 0.96 min and z values of 5.11 to 5.78 degrees C. Since the pasteurization processes for dairy products recommended by the Food and Drug Administration are adequate to destroy large concentrations of these organisms, Y. enterocolitica in pasteurized milk probably results from substandard proce...

BACKGROUND Phytophthora capsici is a major fungal plant pathogen that causes root and crown rot of pepper crops and its oospores are the most resistant propagules. OBJECTIVES To evaluate the effect of different temperature regimes and exposure times on the survival of P. capsici oospores. METHODS Thermal inactivation treatments simulated field conditions, through the use of different consta...