Impact of high-pressure and microwave-assisted thermal pasteurization on inactivation of Listeria innocua and quality attributes of green beans

In response to the increasing consumer demand for high-quality, minimally processed ready-to-eat (RTE) meals, the food industry has shown strong interests in exploring new processing technologies for production of safe RTE meals with an adequate shelf life in cold distribution chains. The purpose of this research was to understand the effect of high-pressure processing (HPP) and microwave-assisted thermal pasteurization on the quality attributes of green beans.