Resistance of microorganisms exposed to high pressure

Ultra high pressure OMP) treatment can be used as a preservation technique. One of the key advantages of UHP is that it can inactivate certain microor ganism, while the product itself may not be affected as much as with many o ther preservation techniques. The combination of a mild heat treatment with UHP application has shown to be a quite effective technique for a range of food products. Own studies as well as literature reports indicate that by proper treatment , combining pressure-temperature processing with microbiological hurdles in food, it might be possible to eliminate or inactivate pathogenic endosporf orming microorganism present in food, leading to safe products and long she lf life.