Kinetics of Microbial Inactivation for Alternative Food Processing Technologies

    Abstract

    The use of microwave and radio frequencies to heat food for commercial pasteurization and sterilization in order to enhance microbial safety is discussed here. Although not under FDA regulations, use of microwave technology to enhance microbial food safety in the home is also discussed briefly. Mechanisms of heating food and destroying pathogens, and the validation of industrial processes are also discussed, followed by conjecture on handling deviations during industrial processing. This document summarizes information obtained through published literature and personal contacts with industry, academia, and government.

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    Cite this paper

    @inproceedings{KineticsOM, title={Kinetics of Microbial Inactivation for Alternative Food Processing Technologies}, author={} }