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Recent development in low-moisture foods: Microbial safety and thermal process

Shuxiang Liu1, M S Roopesh2, Juming Tang3

  • 1Institute of Food Processing and Safety, School of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China.

Food Research International (Ottawa, Ont.)
|April 11, 2022
PubMed
Summary

This review details microbial testing protocols for low-moisture foods (LMFs). Understanding factors affecting bacterial thermal resistance is key for ensuring the microbial safety of LMFs through effective interventions.

Keywords:
Microbial validationPasteurizationSalmonellaSurrogateWater activity

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