What question did this study set out to answer?

The aim is to explore how high hydrostatic pressure treatment can reduce the heat resistance of bacterial spores in food processing.

March 15, 2026Journal of Microorganism ControlOpen Access

High hydrostatic pressure treatment in the presence of a food emulsifier to reduce heat resistance of bacterial spores

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The aim is to explore how high hydrostatic pressure treatment can reduce the heat resistance of bacterial spores in food processing.
Used high hydrostatic pressure processing (HPP) at levels of 100-400 MPa.
Administered a two-step treatment involving HPP followed by mild heat treatment.
Focused on inactivation of Bacillus cereus and B. subtilis spores.
HPP effectively induced spore germination and reduced heat resistance.
A two-step treatment of HPP followed by mild heat inactivated B. cereus spores.
Heat resistance in B. subtilis spores decreased with HPP treatment.

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Implication

This research demonstrates that high hydrostatic pressure reduces heat resistance in bacterial spores, suggesting a safer food processing alternative.

Cite This Study

ARIYOSHI et al. (2026) studied this question.

synapsesocial.com/papers/69b64d48b42794e3e660e118 https://doi.org/10.4265/jmc.31.1_39

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Implication

This research demonstrates that high hydrostatic pressure reduces heat resistance in bacterial spores, suggesting a safer food processing alternative.

High hydrostatic pressure treatment in the presence of a food emulsifier to reduce heat resistance of bacterial spores

Key Points

Discussion

Implication

Cite This Study

High hydrostatic pressure treatment in the presence of a food emulsifier to reduce heat resistance of bacterial spores

Key Points

Discussion

Implication

Cite This Study

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