Alternative technologies for producing sterile low acid food products

Deeth, HC and Datta, N (2002) Alternative technologies for producing sterile low acid food products. Food Australia, 54 7: 273-277.

Author Deeth, HC
Datta, N
Title Alternative technologies for producing sterile low acid food products
Journal name Food Australia   Check publisher's open access policy
ISSN 1032-5298
Publication date 2002
Sub-type Critical review of research, literature review, critical commentary
Volume 54
Issue 7
Start page 273
End page 277
Total pages 5
Place of publication Sydney
Publisher Australian Institute of Food Science & Technology
Collection year 2002
Language eng
Subject C1
290104 Other Food Sciences
670107 Grain mill products, starch and starch products (incl. sugar, bakery products)
Abstract Four emerging high-energy non-thermal technologies may replace or augment heating for producing sterile low-acid food products. High pressure, high-voltage pulsed electric field, high-energy ultrasound and high-intensity pulsed light are all capable of reducing bacterial spore counts under certain conditions. However, only non-continuous high pressure treatments, at temperatures higher than ambient, are currently capable of completely inactivating spores and producing sterile food products. The first three technologies also reduce the resistance of spores to inactivation by heat.
Keyword Food Science & Technology
Bacillus-stearothermophilus Spores
High-pressure Sterilization
Pulsed Electric-fields
Bacterial-spores
Inactivation
Heat
Survival
Subtilis
Strains
Q-Index Code C1
Additional Notes This document is a journal review.

Document type: Journal Article
Sub-type: Critical review of research, literature review, critical commentary
Collections: Excellence in Research Australia (ERA) - Collection
School of Agriculture and Food Sciences
 
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