varf)->next = temp;
}

void stergNodInceput(Nod** varf) {
	Nod* temp = (*varf);
	if(temp!= NULL) {
		(*varf) = (*varf)->next;
		if(temp->info!= NULL) {
			if(temp->info->den!= NULL)
				free(temp->info->den);

			free(temp->info);
		}
		free(temp);	
	}
}

void sortel(Nod* varf) {
	if(!varf ||!varf->next) return;
	Nod* i, *j;	
	Carte* temp;

	for( i = varf; i->next; i = i->next)
		for(j = i->next; j; j = j->next)
			if(i->info->isbn > j->info->isbn) {
				temp = j->info;
				j->info = i->info;
				i->info = temp;
			}
}

int main(int argc, char** argv)
{
	Nod* varf = NULL;
	Carte* artc = NULL;
	char tbuf[10];

	artc = (Carte*)malloc(1 * sizeof(Carte));

	printf("isbn = "); scanf("%d", &(artc->isbn));
	while(artc->isbn!= 0)
	{
		printf("den = "); scanf("%s", &tbuf);
		artc->den = (char*)malloc(sizeof(char) * (strlen(tbuf) + 1));
		strcpy(artc->den, tbuf);
		
		printf("anpub = "); scanf("%d", &(artc->anpub));

		insNodInceputStiva(&varf, artc);
		artc = (Carte*)malloc(1 * sizeof(Carte));

		printf("isbn = "); scanf("%d", &(artc->isbn));
	}

	afisNoduriStiva(varf);
	stergNodInceput(&varf);
	afisNoduriStiva(varf);
	sortel(varf);
	afisNoduriStiva(varf);

	return 0;
}









High Hydrostatic Pressure Treatment of Meat Products

High hydrostatic pressure (HHP) treatment has been described to improve the microbiological safety and shelf life of ready-to-eat (RTE) meat products, as a nonthermal decontamination technology in the meat industry, applied at pre- or post-packaging. The pathogen widely studied in this product is Listeria monocytogenes that reflects the concern of the food industry. In general, microorganism ’ s lethality during HHP treatment depends on specific intrinsic factors of the microorganism; those factors are related to food and technological factors of treatment. In addition to processing parameters, intrinsic factors of the food matrix also exert an effect on bacteria inactivation during pressure treatment. It is known that low water activity (a w ) protects microorganisms against the effects of pressure. Predictive modelling is an important tool of the novel microbial food safety management strategy that provides with accurate information to demonstrate and guarantee the safety and shelf life of the food products. The chapter describes the effect of parameters on the efficiency of this technology on meat products over pathogens, composition and the sensorial quality consequences. The predictive modelling tool is introduced for the optimisation of meat treatment.


Introduction
Today the food security situation is continually under review and questioned as a result of several food-borne outbreaks that occurred. The company, mainly responsible for the safety of its products, strives to achieve techniques and procedures that allow it to ensure all risks and at the same time extend commercial shelf life and all this without altering the sensory characteristics of optimum quality. Consumers demand insistently fresher, healthier, safer and more convenient food, with good tasting and without preservatives.
In the case of ready-to-eat products (RTE), the need is even more pressing since it is a product for direct human consumption without the need for cooking or other processing effective to eliminate or reduce to an acceptable level of microorganisms.
In this sense, European legislation (Regulation EC 2073/2005, [1]) establishes clear limits of various pathogens, such as regulating the presence of L. monocytogenes in ready-to-eat products, Escherichia coli in fruits, vegetables and live bivalve molluscs or Salmonella in ready-to-eat foods containing raw egg.
The occurrence of food-borne outbreaks in Europe has a decreasing tendency. A total of 5079 food-borne (including waterborne) outbreaks were reported by the European Food Safety Authority (EFSA) [2]. This report describes Salmonella as the commonest detected agent, and the highest-risk agent/food pairs the Salmonella in eggs and meat and meat products, and the analysis of strong-evidence foodborne outbreaks is associated with animal origin food [2]. In the case of meat products with longer shelf life, bacteria have more time to grow if they have the conditions (such as cooked sausages, cooked sliced ham and fermented salami) [3].
All the facts mentioned above has made companies look for alternative techniques that guarantee the safety of their products, as is the case of HHP. HHP has become a reality in the food industry and has spread worldwide [4]. This technique achieves a microbial inactivation without using high temperatures, so they manage to keep the sensory characteristics of the product almost intact, providing a larger commercial shelf life [5][6][7]. This preservation technique consists of the application of isostatic pressures, transmitted to foods uniformly and instantaneously by airdriven pumps through a liquid, generally water [8].
One of the main advantages of high pressure processing (HPP) is that it reaches acceptable microbial inactivation in meat products, but the sensorial and nutritional characteristics remain with good quality [9, 10].
In the meat industry, the application of HPP has focused on products ready for consumption with the additional aim of extending commercial life. For example, several studies have described the behaviour of L. monocytogenes in ready-to-eat meat products treated by HHP at different points of processes: prepackaging (liquid food) [11] and post-packaging (all types of food) [5,[12][13][14][15][16][17][18][19], the latter application being the most used [20]. In general, pathogen lethality during HHP treatment depends on various processing parameters such as the pressure level and holding time, temperature and food matrix. The optimisation of these parameters of the treatment for the pathogens' inactivation has been reinforced by the use of predictive microbiology tool that has been applied on different meat products [5,15,[21][22][23][24][25][26].
Different organisations and administrations have recognised the listericidal effect of HHP treatments on RTE foods [27][28][29]. The objectives of this study are the revision of the effect of all parameters on the efficiency of this technology on meat products over pathogens and the sensorial quality consequences. Also, the predictive modelling tool for the optimisation of the meat treatment will be introduced.

High hydrostatic pressure treatment of meat
HHP was very well accepted since its beginning as an alternative to thermal inactivation treatments and as an in-package cold pasteurisation process [4]. In the last three decades, the number of companies with HHP facilities has increased considerably in the world, from just a few in 1990 to more than 200 units and with an increasing capacity [30].
The inactivation of bacteria effect of high pressure was demonstrated 100 years ago, although the industrial technology was built up at the end of the twentieth century [20]. The system consists in exerting high and uniform pressure on the food, for enough time to achieve the desired effect. This is called adiabatic heat and occurs instantaneously with pressure increase and as the pressure is uniform over the product [20]. HHP is probably the most developed nonthermal technology commercially in the world market, mainly applied for sliced meat products, fruit jellies and jams, fruit juices, dressings for salad, raw oysters, ham and guacamole, among others.
The packaged food is usually submerged in water inside a tank, and through this, high pressure is caused. HHP treatment will inactivate bacteria, yeast, moulds and enzymes equivalent to thermal pasteurisation processed but preserving the taste, colour and nutritious value of the product [4, 6, 23, 30,31]. The treatment can be prepackaging (liquid food) or post-packaging (all types of food), although the latter is most frequently used [20]. The meat industry tries to apply the shortest HHP treatment on production lines as they can, currently from 3 to 6 min maximum [9,32]; although many potential HPP applications would require long treatment times to ensure an adequate inactivation level of pathogens and spoilage microorganisms, pressure treatments alone would not be sufficient to guarantee food safety [33].
The application of HHP technology follows two basic principles: Le Chatelier principle and isostatic rule (Pascal principle). The first principle postulates that pressure accelerates reactions (phase change, changes in the molecular configuration, chemical reactions) that involve volume reductions and vice versa and inhibits reactions that occur with increases in volume. Since the medium used to transmit the pressure is usually water (incompress