Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety.

Food business operators search for new, mild technologies, which extend the shelf life of product without changing the sensory and nutritional properties. High hydrostatic pressure (HHP) meets these requirements; however it also triggers sublethal injury of bacterial cells. Sublethal injuries could spoil the product during storage and potentially pose major public health concerns.

Dielectric Spectroscopy of Pressurized .

Results of broadband dielectric spectroscopy (BDS) in (baker's yeast), as the function of pressure are presented. They show a clear evidence of a threshold to the new pattern of the pressure evolution of the static dielectric permittivity and DC electric conductivity already for  ≈ 200 at  = 5 and  ≈ 300 at  = 25 . BDS monitoring versus pressure tests up to  = 400 revealed particularly notable changes of properties after 30 minutes of compressing.

Germination and Inactivation of Alicyclobacillus acidoterrestris Spores Induced by Moderate Hydrostatic Pressure.

Given the importance of spoilage caused by Alicyclobacillus acidoterrestris for the fruit juice industry, the objective of this work was to study the germination and inactivation of A. acidoterrestris spores induced by moderate hydrostatic pressure. Hydrostatic pressure treatment can induce the germination and inactivation of A.

[Occurrence of biogenic amines in ripening cheeses taken from the Warsaw market].

Biogenic amines occurring in foods, particularly fish products and cheeses, may pose a risk to consumer health, monitoring their levels in foods is still valid. The aim of this study was determination of biogenic amines in ripening cheeses available at retail on the Warsaw market and validation of two methods for the determination of amines: high performance liquid chromatography in reverse phase system (RP-HPLC) and spectrofluorimetric method in 1995 year The parameters validated RP-HPLC method for histamine, tyramine, putrescine and kadaweryne ranged: limit of detection (LOD) of 0.7 mg/ kg to 1.

[High pressure processing of spices in atmosphere of helium for decrease of microbiological contamination].

The aim of the study was to investigate the microbiological decontamination of coriander and caraway when HPP technology was applied in elevated temperature in helium atmosphere. The HPP and heat treatment was conducted for 30 minutes at 800 and 1 000 MPa and temperature range was 60 - 121 degrees C. Contamination with aerobic mesophilic bacteria was decreased by about 2 logarithmic cycles.