Heat assisted HPP for the inactivation of bacteria, moulds and yeasts spores in foods: log reductions and mathematical models

ConclusionsHPTP is required for the inactivation of bacterial spores in foods. Certain species of heat-resistant mould ascospores in high-acid fruit juices/purees have comparable resistance to bacterial spores, and also require HPTP. Due to the effects of food type on spore resistances, testing the most resistant spores in specific foods should be carried out before using it as a target/reference for designing new pasteurization processes. Yeasts spores are the least resistant, and susceptible to room temperature HPP. Most of the HPTP inactivation kinetics of bacterial and resistant mould spores showed non-linear trends, thus the resulting pasteurization should be interpreted with more care.
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research