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Response of Foodborne Pathogens to High-Pressure Processing

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Stress Responses of Foodborne Pathogens

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Abstract

High-pressure processing (HPP) makes use of an elevated pressure for the microbial inactivation in foods. HPP works without generation of heat, which poses minimal impacts on food sensory characteristics. HPP treatment can retain better organoleptic attributes of foods and also prolong the shelf life of food product with free of any additive or preservative. Therefore, HPP represents a commercially valuable and practical alternative technology for preserving foods, and it may be able to replace the thermal processing. This chapter offers a comprehensive understanding of the basic knowledge about HPP technology, the primary factors affecting the response of foodborne pathogens to HPP, the mechanisms underlying the action mode of HHP on the cell structure, physiological functions, proteome, and transcriptome of foodborne microorganisms.

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Authors and Affiliations

  1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China

    Yongtao Wang

  2. National Engineering Research Center for Fruit & Vegetable Processing, Beijing Key Laboratory for Food Nonthermal Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China

    Yongtao Wang

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  1. Yongtao Wang
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Correspondence to Yongtao Wang .

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Editors and Affiliations

  1. Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China

    Tian Ding

  2. Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China

    Xinyu Liao

  3. Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China

    Jinsong Feng

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Wang, Y. (2022). Response of Foodborne Pathogens to High-Pressure Processing. In: Ding, T., Liao, X., Feng, J. (eds) Stress Responses of Foodborne Pathogens. Springer, Cham. https://doi.org/10.1007/978-3-030-90578-1_8

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