The fungicidal study on high hydrostatic pressure-assisted thermal processing on the total bacterial count of compound seasoning

Three kinds of semi-solid compound seasoning sauce——compound sweet flour paste, compound soybean paste and compound tahini were used for the study, to explore the different heat-assisted change impacts on germicidal efficacy of ultrahigh-pressure conditions, through single factor analysis of the pressure and temperature, with total number of bacteria, yeast and mold as indicators. Heat-assisted ultrahigh pressure treatment showed better effectiveness of killing mold and yeast and processed sauces were qualified with the national food hygiene standards. However, bacteria colony failed to reach the national food hygiene standards, due to its higher pressure resistance and showed no sign of downward trend with increasing pressure.