2 documents found, page 1 of 1
Pathogens-in-Foods (PIF): An open-access European database of occurrence data o...
Gonzales-Barron, Ursula; Faria, Ana Sofia; Thebault, Anne; Guillier, Laurent; Mendes, Lucas Ribeiro; Silva, Lucas Ribeiro; Messens, Winy; Kooh, PaulineThe collection of occurrence data of foodborne pathogens in foods faces the hindrances of dispersion of information, lack of standardisation and harmonisation, and ultimately, high expenditure in time and resources. The Pathogens-in-Foods (PIF) database was conceived as a solution to centralise published data on prevalence and concentration of pathogenic bacteria, viruses and parasites occurring in foods, obtai...
The efficacy and safety of high-pressure processing of food
Koutsoumanis, Konstantinos; Alvarez-Ordónez, Avelino; Bolton, Declan; Bover-Cid, Sara; Chemaly, Marianne; Davies, Robert; Cesare, Alessandra DeHigh-pressure processing (HPP) is a non-thermal treatment in which, for microbial inactivation, foodsare subjected to isostatic pressures (P) of 400–600 MPa with common holding times (t) from 1.5 to6 min. The main factors that influence the efficacy (log10reduction of vegetative microorganisms) ofHPP when applied to foodstuffs are intrinsic (e.g. water activity and pH), extrinsic (P and t) andmicroorganism-rela...