High hydrostatic pressure (HHP), pulsed electric fields (PEFs), ultrasound (US), and cold
plasma (CP) are emerging technologies that have already found application in the food …

The benefits of high pressure processing (HPP) for microbial inactivation in food production
include reduced thermal treatment and minimized effects on sensory and nutritional profiles …

It is well known that spore germination and inactivation can be achieved within a broad
temperature and pressure range. The existing literature, however, reports contradictory …

High‐pressure thermal sterilization (HPTS) and ultra‐high‐pressure homogenization
(UHPH) are two emerging sterilization techniques that have not been implemented in the …

Recent developments in preservation technologies allow for the delivery of food with
nutritional value and superior taste. Of special interest are low-acid, shelf-stable foods in …

The need for enhancing microbial food safety and quality, without compromising the
nutritional, functional and sensory characteristics of foods, has created an increasing world …

Some Bacillus species are causative agents of food spoilage and a wide array of diseases.
Due to their ability to form highly heat-resistant spores, it is of great interest to develop more …

This protocol describes a method combining phase-contrast and fluorescence microscopy,
Raman spectroscopy and optical tweezers to characterize the germination of single bacterial …

Spore‐forming bacteria are resistant to stress conditions owing to their ability to form highly
resistant dormant spores. These spores can survive adverse environmental conditions in …

Bacillus cereus spores are a concern to the food industry due to their high resistance to
processing and their ability to germinate to vegetative cells under suitable conditions. This …