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How High Pressure Processing Inactivates Microorganisms and Enzymes in Food Listen with ReadSpeaker

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How High Pressure Processing Inactivates Microorganisms and Enzymes in Food

High Pressure Processing (HPP) uses elevated pressure to inactivate microorganisms and enzymes in foods. It causes microbial inactivation by altering the cell membrane permeability and inhibiting enzyme activity, protein denaturation, and ribosome destruction. HPP targets cell membranes and walls and can inactivate both vegetative cells and spores too.

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