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Related Concept Videos

Physical Methods for Controlling Microbial Growth: Temperature01:23

Physical Methods for Controlling Microbial Growth: Temperature

Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
Methods of Controlling Food Spoilage01:26

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
Physical Methods for Controlling Microbial Growth: Radiation and Filtration01:26

Physical Methods for Controlling Microbial Growth: Radiation and Filtration

Radiation and filtration are essential tools for microbial control, targeting microorganisms through distinct mechanisms. Radiation eliminates microbes by damaging their DNA, either killing them or inhibiting their growth. Based on wavelength, radiation is classified into two types: nonionizing and ionizing radiation.Non-ionizing radiation, such as UV radiation (200–400 nm), is absorbed by DNA, causing defects that effectively disinfect surfaces, air, and water, including safety cabinets.
Pasteurization and Food Preservation01:28

Pasteurization and Food Preservation

Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...
Cleaning, Sterilization, and Disinfection01:30

Cleaning, Sterilization, and Disinfection

Cleaning, disinfection, and sterilization are the methods that help to break the infection chain and prevent disease.
Cleaning
The cleaning process usually involves using water with detergents or enzymatic cleaner and removing foreign material from objects and surfaces, including organic material such as body fluids or inorganic material like soil. Cleaning is performed before high-level disinfection and sterilization because foreign materials on the cover of the devices interfere with process...
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Methods for Controlling Microbial Growth

Microbial growth control refers to various methods employed to inhibit, reduce, or eliminate microorganisms to ensure safety and hygiene across different settings. These methods are categorized based on the target environment and the level of microbial control required.Biocides are versatile agents designed to control microorganisms by either inhibiting their growth or outright killing them. These agents work through various physical, chemical, mechanical, or biological mechanisms. The...

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The Portable Chemical Sterilizer (PCS), D-FENS, and D-FEND ALL: Novel Chlorine Dioxide Decontamination Technologies for the Military
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Decontamination technologies for meat products.

T Aymerich1, P A Picouet, J M Monfort

  • 1IRTA, Finca Camps i Armet, E-17121 Monells, Girona, Spain.

Meat Science
|November 9, 2011
PubMed
Summary
This summary is machine-generated.

Innovative preservation technologies enhance meat product quality and safety. Combining non-thermal methods with quick thermal pasteurization offers extended shelf-life and meets consumer demands for natural, convenient options.

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Area of Science:

  • Food Science and Technology
  • Microbiology
  • Food Engineering

Background:

  • Consumer demand for high-quality, natural, nutritious, and convenient meat products with extended shelf-life is increasing.
  • Traditional preservation methods face challenges in meeting these demands while ensuring safety.
  • Non-thermal preservation technologies (e.g., high hydrostatic pressure, irradiation, light pulses, biopreservatives, active packaging) show promise but often fail to eliminate spores.

Purpose of the Study:

  • To explore alternative preservation technologies for meat products.
  • To investigate the potential of combining non-thermal and thermal methods (hurdle concept).
  • To evaluate quick thermal technologies for pasteurization of ready-to-eat meat meals.

Main Methods:

  • Review of non-thermal preservation technologies: high hydrostatic pressure (HHP), irradiation, light pulses, natural biopreservatives, and active packaging.
  • Investigation of the hurdle concept: combining multiple preservation techniques.
  • Analysis of quick thermal technologies: microwave tunnels, radiofrequency tunnels, and steam pasteurization.
  • Discussion of industrial application benefits and limitations.

Main Results:

  • Non-thermal technologies effectively inactivate vegetative microorganisms but not spores.
  • The hurdle concept enhances the efficiency of preservation methods.
  • Quick thermal technologies offer new possibilities for pasteurizing ready-to-eat meat meals post-packaging.
  • Post-packaging pasteurization prevents cross-contamination.

Conclusions:

  • A combination of preservation technologies is necessary to meet consumer demands for safe, high-quality meat products.
  • Quick thermal processing, applied post-packaging, is a promising strategy for ready-to-eat meat meals.
  • Further research and industrial application discussions are needed to optimize these technologies.