Combining nonthermal technologies to control foodborne microorganisms.

@article{Ross2003CombiningNT,
  title={Combining nonthermal technologies to control foodborne microorganisms.},
  author={A. I. Ross and M. Griffiths and G. Mittal and H. Deeth},
  journal={International journal of food microbiology},
  year={2003},
  volume={89 2-3},
  pages={
          125-38
        }
}
  • A. I. Ross, M. Griffiths, +1 author H. Deeth
  • Published 2003
  • Medicine, Chemistry
  • International journal of food microbiology
  • Novel nonthermal processes, such as high hydrostatic pressure (HHP), pulsed electric fields (PEFs), ionizing radiation and ultrasonication, are able to inactivate microorganisms at ambient or sublethal temperatures. Many of these processes require very high treatment intensities, however, to achieve adequate microbial destruction in low-acid foods. Combining nonthermal processes with conventional preservation methods enhances their antimicrobial effect so that lower process intensities can be… CONTINUE READING

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