Foodborne Viruses and Innovative Non-Thermal Food-Processing Technologies
نویسندگان
چکیده
منابع مشابه
Comparative Resistance of Bacterial Foodborne Pathogens to Non-thermal Technologies for Food Preservation
In this paper the resistance of bacterial foodborne pathogens to manosonication (MS), pulsed electric fields (PEFs), high hydrostatic pressure (HHP), and UV-light (UV) is reviewed and compared. The influence of different factors on the resistance of bacterial foodborne pathogens to these technologies is also compared and discussed. Only results obtained under harmonized experimental conditions ...
متن کاملThermal Inactivation of Enteric Viruses and Bioaccumulation of Enteric Foodborne Viruses in Live Oysters (Crassostrea virginica).
Human enteric viruses are among the main causative agents of shellfish-associated outbreaks. In this study, the kinetics of viral bioaccumulation in live oysters and the heat stabilities of the predominant enteric viruses were determined both in tissue culture and in oyster tissues. A human norovirus (HuNoV) GII.4 strain, HuNoV surrogates (murine norovirus [MNV-1], Tulane virus [TV]), hepatitis...
متن کاملApplication of Innovative Technologies for Improved Food Quality and Safety
1Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology and Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece 2Institute of Technology of Agricultural Products, Greek Agricultural Organization Demeter, 14123 Athens, Greece 3Department of Food Studies and Environmental Health, Faculty of Health Sciences, University of Malta, Msida ...
متن کاملThermal food processing computation software
The objective of this research consisted of developing the two following thermal food processing software: “F-CALC” is software developed to carry out thermal process calculations based on the wellknown Ball's formula method, and “OPT-PROx” is software for thermal food processing optimization based on variable retort temperature processing and global optimization technique. Time-temperature dat...
متن کاملThermal food processing optimization: Algorithms and software
Please cite this article in press as: Abakarov, A., (2012), doi:10.1016/j.jfoodeng.2012.02.013 The algorithms and graphic user interface software package ‘‘OPT-PROx’’ are developed to meet food engineering needs related to canned food thermal processing simulation and optimization. The adaptive random search algorithm and its modification coupled with penalty function’s approach, and the finite...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Foods
سال: 2020
ISSN: 2304-8158
DOI: 10.3390/foods9111520