The DOI matches its Crossref record; 86 of the 91 references it cites were found in a registry or an index.
High-pressure processing â effects on microbial food safety and food quality
Abstract
High-pressure processing (HPP) is a nonthermal process capable of inactivating and eliminating pathogenic and food spoilage microorganisms. This novel technology has enormous potential in the food industry, controlling food spoilage, improving food safety and extending product shelf life while retaining the characteristics of fresh, preservative-free, minimally processed foods. As with other food processing methods, such as thermal processing, HPP has somewhat limited applications as it cannot be universally applied to all food types, such as some dairy and animal products and shelf-stable low-acid foods. Herein, we discuss the effects of high-pressure processing on microbial food safety and, to a lesser degree, food quality.
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“Certain breeds are predisposed (e.g., golden retrievers, Newfoundlands, Irish wolfhounds).90–92”
From 2021 AAHA Nutrition and Weight Management Guidelines for Dogs and Cats (2021) · cites this paper as [92]
Citations
Cites
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Jha, A. K., & Sit, N. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.11.019 · Cited by 631
Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety
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Microbiological food safety assessment of high hydrostatic pressure processing: a review
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Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety
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Metadata
- Authors
- Considine, K. M., Kelly, A. L., Fitzgerald, G. F., Hill, C., & Sleator, R. D.
- Affiliations
- University College Cork (IE)
- Corresponding author
- Sleator, Roy D.
- Venue
- FEMS Microbiology Letters
- Publisher
- Oxford University Press (OUP)
- Published
- 2008-04
- Volume
- 281
- Issue
- 1
- Pages
- 1-9
- ISSN
- 0378-1097 (ISSN-L)
- 1574-6968
- OpenAlex
- W1801823505
- Cited by
- 365
- References
- 91
- Citations by year
- 2026: 11 · 2025: 20 · 2024: 16 · 2023: 16 · 2022: 30 · 2021: 23 · 2020: 41 · 2019: 22 · 2018: 25 · 2017: 21 · 2016: 26 · 2015: 21 · 2014: 33 · 2013: 18 · 2012: 11
- FWCI
- 0.82
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- FEMS Microbiology Letters (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Health Research Board
- Food Institutional Research Measure
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Listeria monocytogenes in Food Safety
- Life Sciences › Agricultural and Biological Sciences › Food Science › Radiation Effects and Dosimetry
- Keywords
- high pressure processing, microbial inactivation, pathogenic microorganisms, spoilage microorganisms, food safety, food quality, shelf life extension, non-thermal food processing, minimally processed foods, dairy products
- MeSH terms
- Disinfection, Food Handling, Food Microbiology, Hydrostatic Pressure
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