Combining nonthermal technologies to control foodborne microorganisms

Ross, AIV, Griffiths, MW, Mittal, GS and Deeth, HC (2003) Combining nonthermal technologies to control foodborne microorganisms. International Journal of Food Microbiology, 89 2/3: 125-138. doi:10.1016/S0168-1605(03)00161-2

Author Ross, AIV
Griffiths, MW
Mittal, GS
Deeth, HC
Title Combining nonthermal technologies to control foodborne microorganisms
Journal name International Journal of Food Microbiology   Check publisher's open access policy
ISSN 0168-1605
Publication date 2003-01-01
Sub-type Critical review of research, literature review, critical commentary
DOI 10.1016/S0168-1605(03)00161-2
Open Access Status Not yet assessed
Volume 89
Issue 2/3
Start page 125
End page 138
Total pages 14
Editor M. Jakobsen
Place of publication Netherlands
Publisher Elsevier
Language eng
Subject C1
290104 Other Food Sciences
670105 Dairy products
Abstract Novel nonthermal processes, such as high hydrostatic pressure (HHP), pulsed electric fields (PEFs), ionizing radiation and ultrasonication, are able to inactivate microorganisms at ambient or sublethal temperatures. Many of these processes require very high treatment intensities, however, to achieve adequate microbial destruction in low-acid foods. Combining nonthermal processes with conventional preservation methods enhances their antimicrobial effect so that lower process intensities can be used. Combining two or more nonthermal processes can also enhance microbial inactivation and allow the use of lower individual treatment intensities. For conventional preservation treatments, optimal microbial control is achieved through the hurdle concept, with synergistic effects resulting from different components of the microbial cell being targeted simultaneously. The mechanisms of inactivation by nonthermal processes are still unclear; thus, the bases of synergistic combinations remain speculative. This paper reviews literature on the antimicrobial efficiencies of nonthermal processes combined with conventional and novel nonthermal technologies. Where possible, the proposed mechanisms of synergy is mentioned. (C) 2003 Elsevier Science B.V. All rights reserved.
Keyword Food Science & Technology
Nonthermal Technology
Nonthermal Processing
Mechanisms Of Inactivation
Microbial Control
Pulsed Electric-fields
Gram-negative Bacteria
Bacillus-subtilis Spores
Lactic-acid Bacteria
Food Preservation
Orange Juice
Q-Index Code C1
Institutional Status UQ
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
2004 Higher Education Research Data Collection
School of Agriculture and Food Sciences
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 170 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 187 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Wed, 15 Aug 2007, 11:43:20 EST