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Recent developments in low-moisture foods: microbial validation studies of thermal pasteurization processes
Shuxiang Liu1,2, Xinyao Wei3, Juming Tang4
1State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China.
Critical Reviews in Food Science and Nutrition
|December 20, 2021
Summary
Novel thermal pasteurization technologies are crucial for enhancing low-moisture food safety, addressing challenges like bacterial heat resistance. This review offers a process-centric view for improved food safety protocols.
Area of Science:
- Food Science and Technology
- Microbiology
- Process Engineering
Background:
- Outbreaks linked to low-moisture foods necessitate advanced pasteurization methods.
- Thermal pasteurization processes share principles but face unique challenges due to food matrix and processing conditions.
- Understanding bacterial heat resistance at reduced water activity is critical.
Approach:
- Introduced a general framework for validating thermal processes.
- Reviewed seven individual heating technologies (e.g., radiofrequency, superheated steam) and combined treatments.
- Discussed knowledge gaps and future research directions for low-moisture food safety.
Key Points:
- Validated thermal process structural elements and shared scientific facts.
- Progress in validation studies for diverse heating technologies.
- Identified areas needing further scientific investigation for process optimization.
Conclusions:
- Provided a process-centric perspective on thermal pasteurization for low-moisture foods.
- Aimed to equip developers and operators with protocols for enhanced food safety.
- Highlighted the importance of tailored validation for different technologies and food formulations.
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