Mode of Action:
High pressure applied to liquid suspensions in transferred instantly and evenly throughout the same. If the pressure is high enough, the molecular structures of proteins and carbohydrates are altered, resulting in rapid inactivation of vegetative bacterial cells.
Limitation and Solutions:
Endospores are relatively resistant to high pressure. They can however, be killed by other techniques, such as combining high pressure with elevated temperatures or by alternating pressure cycles that cause spore germination, followed by pressure-caused death of resulting vegetative cells. Fruit juices preserved by high pressure treatments have been marketed in Japan the United States. An advantage is that these treatments preserve the flavors, colors, nutrient values of the products.