Seafood products have been one of the main drivers behind the popularity of high‐pressure
processing (HPP) in the food industry owing to a high demand for fresh ready‐to‐eat …

Nonpathogenic surrogate bacteria are prevalently used in a variety of food challenge
studies in place of foodborne pathogens such as Listeria monocytogenes, Salmonella …

High‐pressure processing (HPP) is a mild technology alternative to thermal pasteurization
and sterilization of different food products. HPP has emerged to provide enormous benefits …

The effects of high pressure processing (HPP), applied within 300–600 MPa for 3–15 min at
ambient temperature (27±2° C) on physicochemical (color, texture, trimethylamine nitrogen …

In order to determine the effects of high-pressure processing on the microbiological status of
mild smoked rainbow trout fillets and fresh European catfish fillets, they were stored under …

Listeria monocytogenes contamination in ready-to-eat (RTE) fish products, in particular in
cold-smoked salmon is an important food safety concern. This study evaluated the …

Most of the preservation methods in the seafood industry are based on the use of heat
processes to improve safety, to extend the shelf life, and to reduce the microbial load …

The food industry has long attempted to find adequate means for transforming agricultural
produce into a suitable form for human consumption with enhanced safety and marginal cost …

High Hydrostatic Pressure (HHP) technology is considered an alternative method of food
preservation. Nevertheless, the current dogma is that HHP might be insufficient to preserve …

The effects of ultra-high pressure (UHP) pretreatment (50–250 MPa) on the fish curing were
studied. UHP increased the overall volatile compound concentration of cured fish. Among 50 …