title: Effect of simultaneous application of heat and pressure on the survival of bacterial spores.
abstract: The effect of simultaneous application of moderate hydrostatic pressure (10-300 atm) and heat on the survival of the Bacillus stearothermophilus spores in a flow-through system was investigated. A high heterogeneity of the sensitization of spores to heat by pressure was found. A higher degree of reduction of heat resistance was observed at the low than at the high temperatures tested. The simultaneous application of moderate pressure and heat can not be applied for the preservation of liquid foods due to the extreme heterogeneity of spore sensitization to heat by pressure.
authors.affiliation: Institute of Technology of Agricultural Products, National Agricultural Research Foundation, Athens, Greece.
authors.forename: C G
authors.initials: CG
authors.lastname: Mallidis
authors.forename: D
authors.initials: D
authors.lastname: Drizou
mesh_terms: D005516:Food Microbiology; D005519:Food Preservation; D001411:Geobacillus stearothermophilus / Q000254:growth & development*; D006358:Hot Temperature; D006874:Hydrostatic Pressure; D013171:Spores, Bacterial / Q000254:growth & development