The main objective of the present study was to evaluate the effect of temperature and different compression/ decompression rates on the effi ciency of Listeria inactivation by HPP.Stationary phase cultures of Listeria innocua were subjected to 300 MPa for 5 min at 4, 10, and 20 °C using different compression and decompression rates. Inactivation was more effi cient at low temperature and with lowest compression and decompression rates (1.5 MPa s -1 and 3.2 MPa s -1 , respectively). Kinetics of pressure building up and decompression, as well as temperature, have a signifi cant impact on the outcome of Listeria inactivation by HPP. The results may contribute to the design of HPP protocols that ensure food safety, while preserving nutritional and organoleptic properties better.
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