Search results for "Microbial inactivation"
showing 8 items of 8 documents
Fermentation at non-conventional conditions in food- and bio-sciences by the application of advanced processing technologies
2017
The interest in improving the yield and productivity values of relevant microbial fermentations is an increasingly important issue for the scientific community. Therefore, several strategies have been tested for the stimulation of microbial growth and manipulation of their metabolic behavior. One promising approach involves the performance of fermentative processes during non-conventional conditions, which includes high pressure (HP), electric fields (EF) and ultrasound (US). These advanced technologies are usually applied for microbial inactivation in the context of food processing. However, the approach described in this study focuses on the use of these technologies at sub-lethal levels,…
Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review
2018
Abstract Background Chestnuts have traditionally been used for both human and animal consumption due to their nutritional properties. During chestnut industrial processing, several by-products are generated, like chestnut wood, flowers, leaves, shells, barks and burs. These by-products constitute an important source of antioxidant compounds, which can be used as food additives to be incorporated in other food products such as meat in order to improve nutritional and quality characteristics as well as to delay oxidation processes. Scope and approach This systematic literature review evaluated the main antioxidant compounds of chestnuts by-products, including total content and profile. Moreov…
The feasibility of pulsed light processing in the meat industry
2019
Abstract Today, the increasing demand for minimally processed foods that are nutritious, sensorially acceptable, and free from microbial, chemical and physical hazards, challenges research and development to establish alternative methods to reduce the level of bacterial contamination. As one of the newly developing non-thermal methods, pulsed light is a technology for the fast, mild, and residue-free surface decontamination of meat and meat contact materials in the meat processing environment. This review provides specific information on pulsed light technology and the feasibility of its application for unpackaged and packaged meat and meat products as well as meat contact materials. The ad…
Ultrasound as a preservation technique
2021
Abstract The application of ultrasound offers a wide range of possibilities in food preservation, especially when it is used combined with heat or other preservation treatments (natural antimicrobials). In this chapter, some relevant studies dealing with the impact of the ultrasound alone and/or combined with other preservation techniques on microbial inactivation from different food groups (fruits and vegetables, milk and derived products as well as fish and meat) will be discussed. In addition, some findings regarding the effects of ultrasound on nutritional and physicochemical properties of the products will be also presented.
An overview of the potential applications based on HPP mechanism
2020
Abstract Over the last decades, high-pressure processing (HPP) has shown its potential as one of the most relevant technologies for nonthermal food processing mainly due to its application for microbial inactivation while retaining fresh-like characteristics of the food. Moreover, HPP can be considered as a potential tool for developing new food products with new sensorial and functional properties. Apart from food preservation, the application of HPP to improve health attributes (e.g., reducing food contaminants or salt concentration), and to enhance the extraction or fermentation processes, has been an interesting research topic around the world. This chapter intends to show the core-base…
Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review
2017
International audience; Salmonella, Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter are the major bacterial pathogens associated with foodborne diseases and their inactivation is fundamental to ensure microbiologically safe products. Although efficient in generating safe foods with proper shelf-lives, pasteurization and commercial sterilization may result in numerous nutritional and sensory changes in foods. To address these disadvantages, mild processing methods (i.e., processing technologies for food preservation that apply mild temperature; <40 °C) aiming to destroy microbial food contaminants have been developed.Scope and approachThis review emphasizes the main applic…
Experimental Evaluation of a New Thermal Process for Microorganisms Inactivation
2015
A new thermal process for the inactivation of microorganisms in beverages has been studied and is presented in this paper. The treatment, not yet studied in the scientific literature, mainly consists of a thermal shock characterized by temperature increases up to 30°C/s, with final temperatures up to 65°C. This study presents the first experimental results obtained by the application of the new thermal treatment, with different combinations of the process parameters (rate of temperature rise, final temperature and holding time), on separate suspensions of Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus, Listeria innocua and Candida albicans. The required rapid temperature in…
Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life
2019
Abstract Background New technologies of non-thermal disinfection such as pulsed light (PL) have emerged lately as an alternative to traditional (thermal and chemical) disinfection and preservation methods. PL can be used to decontaminate a great variety of foods as well as to decontaminate contact surfaces, thus improving safety in foods and extending their shelf life. Moreover, this technology can prevent or reduce some of the detrimental effects of traditional methods on nutrients and bioactive compounds of food products. Scope and approach The combination of PL with other techniques such as ultraviolet light (UV), thermosonication (TS), pulsed electric fields (PEF), manothermosonication …