Impact of High-Hydrostatic Pressure Treatments Applied Singly or in Combination with Moderate Heat on the Microbial Load, Antimicrobial Resistance, and Bacterial Diversity of Guacamole

Impact of High-Hydrostatic Pressure Treatments Applied Singly or in Combination with Moderate Heat on the Microbial Load, Antimicrobial Resistance, and Bacterial Diversity of Guacamole

Guacamole is an avocado sauce highly appreciated for its pleasant taste and nutritional value. The present study addressed the impact of high-hydrostatic pressure (HP) treatments on the product safety and bacterial diversity. Four HP treatments, 5 min each, were applied: (A) 450 megapascals (MPa) at...

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Bibliographic Details
Main Authors: Javier Rodríguez López, Mª. José Grande, Rubén Pérez-Pulido, Antonio Galvez, Rosario Lucas
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Microorganisms
Subjects:
guacamole
antimicrobial resistance
high pressure processing
bacterial diversity
Online Access:https://www.mdpi.com/2076-2607/8/6/909

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