超高静压杀菌技术是目前低温肉制品保鲜领域最热门的非热减菌技术。影响超高静压处理效果的两个因素：温度和压力之间存在显著的协同增效作用，在适当的温度下施加高压处理能够显著甚至彻底杀灭低温肉制品中的腐败微生物，包括耐压微生物，甚至产芽孢微生物，有效保障货架期。本项目拟采用在不同温度下施加超高静压处理手段，分别在离体条件下以及接种于低温火腿中对分离自低温火腿中的两株特征性耐压腐败菌的消长规律和杀灭机制开展研究，从菌体形态结构以及细胞生物学变化规律方面揭示耐压菌的耐压机制，研究温度和压力间存在的热压效应，建立其失活动力学模型。并进一步阐明热压结合抑菌机理，为超高静压杀菌技术更好的产业化应用提供理论数据。

High hydrostatic pressure sterilization technology is the most popular non-thermal decontamination methods in the fields of pasteurizied meat preservation at present. Temperature and pressure level were the determinant factor effects the sterilization processing. Significant decreases of initial microorganism numbers in cooked ham were observed when treated with pressure-thermal assistant sterilization. Some pressure-resistant bacteria, even microorganisms spores were also able to get an effective kill when high pressure thermal sterilization (HPTS) was used. This project intends to choose typical pressure-resistant bacteria Weissella viridescens and Leuconostoc mesenteroides which were isolated from cooked ham as the research object. HPTS destruction dynamic were investigated in vitro conditions and vivo conditions (inoculate in meat products), respectively. The deactivation model of the bacteria will be established and synergy effects between temperature and pressure exist will also be revealed. On this basis, the morphology structural and cell biological aspects of bacteria cells treated with HPTS will be investigated. Bacteria inactivate mechanism of HPTS will be finally studied to provide theoretical data for its industrial applications.