Development of High Hydrostatic Pressure Applied in Pathogen Inactivation for Plasma
High hydrostatic pressure has been used to inactivate pathogens in foods for decades. There is a great potential to adapt this technology to inactivate pathogens in plasma and derivatives. To better evaluate the potential of this method, pathogen inoculated plasma samples were pressurized under diff...
| Main Authors: | , , , , , |
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| Format: | Online |
| Language: | English |
| Published: |
Public Library of Science
2016
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4999174/ |