Fundamental Food Microbiology, Third Edition - Fuad Fathir

528 FUNDAMENTAL FOOD MICROBIOLOGY
12. Meyer, R.S., Cooper, K.L., Knorr, D., and LeLieveld, H.L.M., High pressure stabilization
of foods, Food Technol., 54(11), 67, 2000.
QUESTIONS
1. List two thermal and four nonthermal processes among the currently studied
technologies for application in food processing and preservation. What advantages
do they have over the conventional methods now being used?
2. Briefly describe the principles of antimicrobial actions of the four nonthermal
processes, other than PEF and HPP, listed in this chapter.
3. Briefly discuss the mechanisms of antimicrobial action of PEF technology and
how this is being used to improve preservation of foods.
4. Discuss why HPP treatment does not adversely affect the food quality.
5. Describe six other applications of HPP in food processing besides preservation
and discuss the advantages of the method in these applications.
6. Discuss the mechanisms of antimicrobial action of HPP against vegetative cells
of microorganisms.
7. Discuss the problems associated with the sublethal injury and resistance of foodborne
pathogens in pressure-processed foods.
8. Discuss the mechanisms by which foodborne bacterial spores can be destroyed
at low and high hydrostatic pressure.
9. Define pressure pasteurization and pressure sterilization of food and discuss their
differences from pasteurization and commercial sterilization of food by heat
treatment.
10. List eight foods from four food groups that have been studied for microbial control
in HPP.