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Filtering by: Subject High pressure (Technology)

Commercial application of high pressure processing for inactivating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas)

Creator:

Ma, Lei

Abstract:

Vibrio parahaemolyticus is a Gram-negative, halophilic pathogen that occurs naturally in coastal and estuarine environments. This human pathogen is frequently isolated from a variety of seafood, particular oysters, and is the leading cause of gastroenteritis associated with seafood consumption. Several outbreaks of V. parahaemolyticus infections linked to consumption of raw...

Resource Type:

Masters Thesis
High pressure induced pH change and its effect on the inactivation of Lactobacillus plantarum and Escherichia coli

Creator:

Girón, Alejo

Abstract:

Microbial lethality is strongly pH dependent in processing regimes including high hydrostatic pressure processing (HPP). HPP induces the dissociation of weak acids that potentially causes a shift in pH in some systems thereby increasing acidity while pressure insensitive buffers do not undergo dissociation. The degree of high pressure induced pH...

Resource Type:

Masters Thesis