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Hydrostatic pressure treatment of food: microbiology

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New Methods of Food Preservation

Abstract

The first data in history on the effects of high hydrostatic pressure on organisms were most likely compiled by Certes (1883) who found viable bacteria in water samples obtained from 5100 m depth (approx. 50 MPa). The author then continued high pressure studies using a high pressure apparatus, with which hydrostatic pressures of 600 MPa could be obtained (Certes, 1884).

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Authors
  1. D. Knorr
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Editors and Affiliations

  1. Unilever Research Laboratory, Bedford, UK

    G. W. Gould

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Knorr, D. (1995). Hydrostatic pressure treatment of food: microbiology. In: Gould, G.W. (eds) New Methods of Food Preservation. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2105-1_8

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  • DOI: https://doi.org/10.1007/978-1-4615-2105-1_8

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5876-3

  • Online ISBN: 978-1-4615-2105-1

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