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Inactivation of foodborne pathogens by non-thermal technologies
- Source :
- Advances in Food & Nutrition Research; 20240101, Issue: Preprints
- Publication Year :
- 2024
-
Abstract
- Non-thermal treatments are current trends in food safety, the application of these technologies may lessen the influence of heat on food quality. The non-thermal food preservation techniques enable the food industry to meet regulations for product safety and shelf life. Common non-thermal techniques include cold plasma, ionizing radiation, ultraviolet light, pulsed electric fields, and high-pressure processing. This chapter provides a quick summary of the most current uses of these technologies for food preservation. In addition, a succinct description of the process used to inactivate foodborne microorganisms in food has been provided.
Details
- Language :
- English
- ISSN :
- 10434526
- Issue :
- Preprints
- Database :
- Supplemental Index
- Journal :
- Advances in Food & Nutrition Research
- Publication Type :
- Periodical
- Accession number :
- ejs67707679
- Full Text :
- https://doi.org/10.1016/bs.afnr.2024.09.010