ArticleMicroorganisms2026
Bacteriocin AS-48 and High Hydrostatic Pressure as Hurdles in a Vegetable Cream upon Temperature Abuse.
Article in Microorganisms, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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5 authors.
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Abstract
Refrigerated, ready-to-eat (RTE) vegetable foods are widely consumed. Microorganisms may proliferate in these foods during cold chain breaks, increasing the risks for food spoilage and foodborne disease. Despite the increasing use of novel non-thermal preservation technologies, the comprehensive impact of these hurdles on the broad taxonomic structural dynamics of the food microbiota during temperature abuse remains poorly understood. To address this gap, we determined the impact of bacteriocin AS-48 and a high hydrostatic pressure (HHP) treatment, both individually and in combination, on the microbial load and bacterial diversity of a refrigerated vegetable cream upon temperature abuse. Counts of aerobic mesophilic bacteria (37 °C, 24 h) increased significantly (
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