MICROBIAL COMPOSITION OF PROCESSED FOODS

I Ali; N Idrees; A Siddique; KH Shah; R Ahmad; A Ali; A Fateh

doi:10.54112/bcsrj.v2021i1.74

Authors

I Ali Department of Microbiology and Molecular Genetics, University of Okra, Okra, Pakistan
N Idrees Institute of Molecular Biology & Biotechnology, University of Lahore, Lahore, Pakistan
A Siddique Institute of Molecular Biology & Biotechnology, University of Lahore, Lahore, Pakistan
KH Shah Department of Life Science, University of Management & Technology , Lahore, Pakistan
R Ahmad Institute of Molecular Biology & Biotechnology, University of Lahore, Lahore, Pakistan
A Ali Institute of Molecular Biology & Biotechnology, University of Lahore, Lahore, Pakistan
A Fateh Institute of Molecular Biology & Biotechnology, University of Lahore, Lahore, Pakistan

DOI:

https://doi.org/10.54112/bcsrj.v2021i1.74

Keywords:

pressure, microbes, pasteurization, sterilization, bacterial spores

Abstract

The higher hydrostatic pressure has been found as a high potential technique to safe microbiologically or protects and enhance the shelf life of foodstuffs. Microorganisms showed have different behavior under different types of high-pressure conditions. The higher pressure only can’t kill microbes because of the formation of highly stable or solid spores around bacterial cells; there is the use of synthetization therapy, pasteurization, sterilization under higher pressure and heat. The viruses showed fewer resistance against higher pressure and heat as compared to spores of bacteria which are much resistant than viruses. It can be abolished without eradicating contagion. The power detected antibodies leads to the chance of a vaccine creation. Depending on such factors, their reaction to pressure types is strain, operating climate, and substrate. The ability of what are the causes connect are needed to select optimal one food processing conditions.

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