Open AccessMICROBIAL COMPOSITION OF PROCESSED FOODS
Author(s) -
Idura Mat Ali,
Nida Idrees,
Abu Bakar Siddique,
KH Shah,
Rizwan Ahmad,
Asif Ali,
A Fateh
Publication year - 2021
Publication title -
biological and clinical sciences research journal
Language(s) - English
Resource type - Journals
eISSN - 2958-4728
pISSN - 2708-2261
DOI - 10.54112/bcsrj.v2021i1.74
Subject(s) - pasteurization , hydrostatic pressure , sterilization (economics) , food science , spore , microorganism , shelf life , high pressure , pascalization , heat resistance , bacteria , food processing , strain (injury) , biology , microbiology and biotechnology , chemistry , environmental science , materials science , business , physics , genetics , finance , engineering physics , composite material , exchange rate , foreign exchange market , engineering , thermodynamics , anatomy
The higher hydrostatic pressure has been found as a high potential technique to safe microbiologically or protects and enhance the shelf life of foodstuffs. Microorganisms showed have different behavior under different types of high-pressure conditions. The higher pressure only can’t kill microbes because of the formation of highly stable or solid spores around bacterial cells; there is the use of synthetization therapy, pasteurization, sterilization under higher pressure and heat. The viruses showed fewer resistance against higher pressure and heat as compared to spores of bacteria which are much resistant than viruses. It can be abolished without eradicating contagion. The power detected antibodies leads to the chance of a vaccine creation. Depending on such factors, their reaction to pressure types is strain, operating climate, and substrate. The ability of what are the causes connect are needed to select optimal one food processing conditions.