Research – The effectiveness and safety of high pressure food treatment

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Definition and applicable regulations

Type of food treated and processing conditions

Intrinsic and extrinsic factors of food that influence the effectiveness of high pressure treatment

Possible chemical and microbiological hazards associated with high pressure treatment

High pressure treatment as an alternative to pasteurization of milk

Efficacy of high pressure treatment for the control of Listeria monocytogenes in ready-to-eat foods

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