High pressure processing of foods for microbiological safety and quality
نویسندگان
چکیده
منابع مشابه
Extended Shelf Life Refrigerated Foods: Microbiological Quality and Safety
quality and safety. Extended shelf life refrigerated foods are foods that have received minimal processing or precooking and have an enhanced but limited shelf life; refrigeration is a key preservation measure. These foods include conventional products, such as luncheon meats and cured meats, as well as a new generation of partially processed refrigerated foods (NFPA, 1988) such as meat, seafoo...
متن کاملSafety assessment of high pressure treated foods.
The DFG-Senate Commission for Food Safety (SKLM) considered the high pressure treatment of foodstuffs already in 1998 and published an opinion entitled "High pressure treatment of foodstuffs, particularly fruit juices". In view of the continued development of this technology, the extension of the types of product involved and the ongoing research in this field, the Working Group "Food technolog...
متن کاملHigh pressure processing for food safety.
Food preservation using high pressure is a promising technique in food industry as it offers numerous opportunities for developing new foods with extended shelf-life, high nutritional value and excellent organoleptic characteristics. High pressure is an alternative to thermal processing. The resistance of microorganisms to pressure varies considerably depending on the pressure range applied, te...
متن کاملMicrobiological Quality of Ready-to-eat Foods
The objective of this study was to investigate the microbiological quality of ready-toeat food in the Municipality of Khon Kaen, Thailand. Four categories of 186 food samples were collected: 1) high heat food; 2) low heat food; 3) no heat food; and, 4) on-site prepared fruit juices and beverages. Of the food samples, 145 (78%) failed to meet acceptable microbiological standards, including fruit...
متن کاملOpportunities and challenges in high pressure processing of foods.
Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor and taste, and which are free from additives and preservatives. This demand has triggered the need for the development of a number of nonthermal approaches to food processing, of which high-pressure technology has proven to be very valuable. A number of recent publications have demonstrated novel a...
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ژورنال
عنوان ژورنال: Acta Microbiologica et Immunologica Hungarica
سال: 2000
ISSN: 1217-8950,1588-2640
DOI: 10.1556/amicr.47.2000.2-3.3