High hydrostatic pressure has potential to eliminate pathogens in low-acid juices, says review
Published: 2012-11-14 Origin: foodqualitynews.com Authour: Joe Whitworth Views:
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Core Tip: More research is needed to determine if high hydrostatic pressure (HHP) treatment can eliminate food pathogens in low-acid juices, according to a scientific review.
Mutlu Pilavtepe-Çelik, from the Food Technology Department, Vocational School of Ihsaniye, Kocaeli University, Kartepe, Kocaeli, Turkey looked at the role of High hydrostatic pressure (HHP) inactivation of foodborne pathogens in low-acid juices.
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