Microbial inactivation by new technologies of food preservation

被引：294

作者：

Mañas, P ^{[1
]}

Pagán, R ^{[1
]}

机构：

[1] Univ Zaragoza, Fac Vet, E-50013 Zaragoza, Spain

来源：

JOURNAL OF APPLIED MICROBIOLOGY | 2005年 / 98卷 / 06期

关键词：

D O I：

10.1111/j.1365-2672.2005.02561.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The increasing consumer demand for 'fresh- like' foods has led to much research effort in the last 20 years to develop new mild methods for food preservation. Nonthermal methods allow micro-organisms to be inactivated at sublethal temperatures thus better preserving the sensory, nutritional and functional properties of foods. The aim of this review is to provide an overview of the microbiological aspects of the most relevant nonthermal technologies for microbial inactivation currently under study, including irradiation, high hydrostatic pressure, pulsed electric field and ultrasound under pressure. Topics covered are the mechanisms of inactivation, sensitivity of different microbial groups and factors affecting it and kinetics of inactivation.

引用

页码：1387 / 1399

页数：13

共 86 条

[61]

Raso J, 1998, APPL ENVIRON MICROB, V64, P465

[62]

Raso J., 2000, Innovative Food Science and Emerging Technologies, V1, P21, DOI 10.1016/S1466-8564(99)00005-3

[63] Inactivation of Bacillus subtilis spores by combining ultrasonic waves under pressure and mild heat treatment [J].