Application of High-Pressure Treatment to Sterilization of Foods

This paper described the cases where a high-pressure treatment of 200 MPa was found to be effective against the two typical heat-resistant spores, B. subtilis and B. cereus when conducted as a pretreatment step before heat sterilization at 90 to 100℃. In addition, when the B. cereus was used as the indicator, it took 36 minutes (D=3 min.) to complete the heat sterilization at 100℃, whereas the holding time of only 6 minutes (D=0.5 min.) was enough to achieve sterility by using the Hi-Pit (high-pressure induced transformation) effect.