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Combining nonthermal technologies to control foodborne microorganisms.
Alexander I V Ross1, Mansel W Griffiths, Gauri S Mittal
1Department of Food Science, University of Guelph, Ontario, Canada N1G 2W1.
International Journal of Food Microbiology
|November 19, 2003
Summary
Combining nonthermal food preservation techniques, like high hydrostatic pressure (HHP) and pulsed electric fields (PEFs), enhances microbial inactivation. This allows for lower treatment intensities, improving food safety and quality.
Area of Science:
- Food Science
- Microbiology
- Food Preservation Technologies
Background:
- Novel nonthermal processing methods offer microbial inactivation at ambient or sublethal temperatures.
- High treatment intensities are often needed for adequate microbial destruction in low-acid foods using these methods alone.
Purpose of the Study:
- To review the antimicrobial efficiencies of combining nonthermal processes with conventional and other nonthermal technologies.
- To explore proposed mechanisms of synergy in combined preservation strategies.
Main Methods:
- Literature review of studies on nonthermal processing combinations.
- Analysis of antimicrobial effectiveness data for various combined treatments.
- Examination of proposed synergistic mechanisms.
Main Results:
- Combining nonthermal processes with conventional methods enhances antimicrobial effects, allowing lower intensities.
- Combining two or more nonthermal processes also boosts inactivation and reduces individual treatment intensities.
- Synergistic effects are observed, similar to the hurdle concept in conventional preservation.
Conclusions:
- Combinations of nonthermal and conventional or other nonthermal methods are effective for microbial control in foods.
- Synergistic effects in these combinations enhance microbial inactivation.
- Further research is needed to elucidate the precise mechanisms underlying these synergistic interactions.