Trends in Food Pathogens Risk Attenuation
نویسندگان
چکیده
Foodborne pathogens represent one of the most dangerous threats to public health along food chain all over world. Over time, many methods were studied for pathogen inhibition in food, such as development novel packaging materials with enhanced properties microorganisms’ growth (coatings, films) and use emerging technologies, like ultrasound, radio frequency or microwave. The aim this study was evaluate current trends industry pathogenic preservation two directions, namely technology used processing development. Five technologies discussed study, high-voltage atmospheric cold plasma (HVACP), High-Pressure Processing (HPP), microwaves, (RF) heating ultrasound. These proved be efficient reduction microbial loads different products. Further, a series studies performed, related material development, by using antimicrobial agents natural extracts, bacteriocins nanoparticles. wide range microorganisms, including Gram-negative Gram-positive bacteria, fungi yeasts.
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ژورنال
عنوان ژورنال: Microorganisms
سال: 2023
ISSN: ['2076-2607']
DOI: https://doi.org/10.3390/microorganisms11082023