High pressure treatment to reduce microbial spoilage in cultured dairy foods, cooked meats, vegetables and the like

摘要

Methods of pressure treating food so as to reduce spoilage of the food are described. More particularly described is the use of high pressure treatment to reduce microbial spoilage in foods and/or to render the food safe for consumption, while retaining viable desired cultures. The method of treating a food comprises the following steps: selecting a food comprising at least one strain of a culture, the strain capable of surviving a pressure treatment at a predetermined pressure and pH, and, subjecting the food to a treatment pressure at or below the predetermined pressure, wherein the treatment pressure reduces, delays, prevents or eliminates growth of spoilage microflora; wherein the treatment pressure is at least 35OMPa. Preferably the food is subjected to a pressure of at least 400Mpa and the method may be performed at a pH level selected from between 3.0 and 4.7 inclusive.