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High pressures, inactivation of microbes and food preservation.

Hautes pressions, inactivation microbienne et conservation des aliments.

Author(s) : CHEFTEL J. C.

Type of article: Article

Summary

High pressures (100 to 1000 megapascals) affect the constituents of biological systems. Some physico-chemical properties of water are modified, particularly the density, the ionic dissociation and the melting point. Chemical reactions, the modifications of macro-molecular conformation or of the membrane structure, and the changes of state accompanied by a reduction in volume, are boosted by pressure (and vice versa). With a few notable examples, sensorial characteristics are generally altered little by pressurization. Given the baroprotective effects of food constituents and the high resistance of some strains of microbe, research is being directed toward mixed treatments that combine high pressure and moderate temperature, CO2, other bacteriostatic agents, or physical treatments, such as ultrasound, alternating current, high-voltage electrical impulses, etc.

Details

  • Original title: Hautes pressions, inactivation microbienne et conservation des aliments.
  • Record ID : 1996-2823
  • Languages: French
  • Source: C. R. Acad. Agric. Fr. - vol. 81 - n. 1
  • Publication date: 1995
  • Document available for consultation in the library of the IIR headquarters only.

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