| 摘要 |
A treatment process for preserving a food or food product against microbiological contamination, which improves the quality of such food and enhances the safety of food and food products for consumption by mammals, especially humans. The process utilizes a treatment of food or food products, or packaged food or food products, with a high pressure gas treatment process (HPP) to provide a reduction of the level of microorganisms or spores on and in such foods or food products. The method includes exposing the food or food product to a gas and/or injecting a gas into a container containing the food or food product; optionally, closing or sealing the container; and subjecting the food or food product and/or the container containing the food or food product to a temperature of less than about 50° C. and, concurrently, to more than one pressure treatment cycle at a pressure of at least about 10,000 psig. Alternatively, the HPP treatment method may instead substitute, or be combined with, one or more pressure treatment cycles at a pressure of less than about 250 psig. Optionally, the food or food product may be packaged before or after the HPP treatment. The food or food product is generally contacted with the gas under pressure conditions for a time sufficient to substantially sanitize or disinfect the food or food product following depressurization.
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