High-Pressure-Induced Sublethal Injuries of Food Pathogens—Microscopic Assessment

High Hydrostatic Pressure (HHP) technology is considered an alternative method of food preservation. Nevertheless, the current dogma is that HHP might be insufficient to preserve food lastingly against some pathogens. Incompletely damaged cells can resuscitate under favorable conditions, and they ma...

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Detalles Bibliográficos
Autores principales: Nasiłowska, Justyna, Kocot, Aleksandra, Osuchowska, Paulina Natalia, Sokołowska, Barbara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700888/
https://www.ncbi.nlm.nih.gov/pubmed/34945491
http://dx.doi.org/10.3390/foods10122940

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700888/
https://www.ncbi.nlm.nih.gov/pubmed/34945491
http://dx.doi.org/10.3390/foods10122940

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