The objective of this work was to evaluate the inactivation induced by ultra high pressure
homogenisation (UHPH) of Staphylococcus aureus ATCC 13565 and Staphylococcus …

The inactivation of Listeria monocytogenes and Salmonella enterica serovar Senftenberg
775 W by ultra high pressure homogenisation (UHPH) was evaluated in grape and orange …

The aim of this work was to evaluate the efficacy of ultrahigh-pressure homogenization
(UHPH) for inactivation and/or sublethal injury of two strains of Escherichia coli (O58: H21 …

We evaluated the influence of ultrahigh pressure homogenization (UHPH) treatment applied
to milk containing Staphylococcus aureus CECT 976 before cheese making, and the benefit …

Staphylococcus aureus ATCC6538 was inoculated in skimmed milk, orange juice, and Tris
buffer samples. Inoculated samples were subjected to high hydrostatic pressure (HHP) …

Food safety is a major concern of consumers, food industry and governments, with 25 million
foodborne diseases occurring annually worldwide. Staphylococcus aureus, is an extremely …

The aim of this work was to evaluate the bactericidal efficacy of ultrahigh-pressure
homogenization (UHPH) against Listeria innocua ATCC 33090 inoculated into milk and …

The storage of unpreserved food, including breast milk, is associated with the growth of
microorganisms, including pathogenic bacteria. It is therefore necessary to use suitable …

A detailed study of the inactivation of Staphylococcus aureus and Yersinia enterocolitica by
high-pressure homogenisation was performed at, respectively, 25 and 35 different …

High pressure homogenization (HPH) is an alternative food processing technique. As
product heating is minimum, its characteristics are not affected in a large extend. This …