#7637. Bacterial Injury Induced by High Hydrostatic Pressure

October 2026publication date
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Journal’s subject area:
Industrial and Manufacturing Engineering;
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Abstract:
In food processing, high hydrostatic pressure (HHP) can inactivate microbes, and the inactivation is either lethal or sublethal, depending on the intensity of HHP-induced stress. Inactivation of bacteria is a key to ensure food safety by HHP food processing. This manuscript reviews HHP-induced injury of bacteria such as Escherichia coli, Listeria monocytogenes, and (vegetative) Bacillus subtilis.
Keywords:
Bacteria; Detection; High hydrostatic pressure; Injury; Mechanism; Recovery

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