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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |