Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
7.4
4.7
Journals
Foods
Special Issues
Advanced Research in Inactivation Technologies of Foodborne Microorganisms
share announcement

Advanced Research in Inactivation Technologies of Foodborne Microorganisms

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (31 July 2023) | Viewed by 22417

Special Issue Editor

Prof. Dr. Sara Spilimbergo

E-Mail Website1 Website2
Guest Editor
Department of Industrial Engineering, University of Padova, via Marzolo 9, 35131 Padova, Italy
Interests: the sterilization process and pasteurization of both liquid and solid food substrates at low temperatures; through the use of supercritical fluids, alone or in combination with ultrasound; the development of innovative drying processes using supercritical fluids for the production of dried medical/food matrices

Special Issue Information

Dear Colleagues,

During the last few decades, alternative inactivation processes have gained increasing attention from the food industries. They are alternative technologies to thermal treatments that have unquestioned limitations, such as the denaturation of thermolabile compounds and the substantial modification of nutritional and sensorial aspects, of which the modern consumer is increasingly aware. Indeed, they show great potential for the inactivation of foodborne microorganisms on a wide range of both solid and liquid food products, assuring their microbial safety without altering their fresh-like aspects and quality.

This Special Issue aims to highlight the major progress achieved in the last decade, demonstrating that innovative technologies are now mature enough to be used in the industry for the microbial stabilization of food.

The contributions could address all aspects of different alternative techniques so as to provide a significant step forward concerning the different microorganisms that can be effectively inactivated with such methods, the operating conditions of treatment and the inactivation mechanisms. This Special Issue will collect results to assist with implementation in the industry and the validation of these emerging technologies according to various standards.

Prof. Dr. Sara Spilimbergo
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • innovative
  • pasteurization
  • stabilization
  • low temperature
  • foodborne
  • food product

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

Further information on MDPI's Special Issue polices can be found here.

Published Papers (10 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

Jump to: Review

24 pages, 3103 KiB  
Article
Sequential Pulsed Light and Ultrasound Treatments for the Inactivation of Saccharomyces cerevisiae and PPO and the Retention of Bioactive Compounds in Sweet Lime Juice
by Lubna Shaik and Snehasis Chakraborty
Foods 2024, 13(13), 1996; https://doi.org/10.3390/foods13131996 - 25 Jun 2024
Cited by 1 | Viewed by 845
Abstract
Designing a pasteurization con dition for sweet lime juice while ensuring microbial safety, enzymatic stability, and high nutritional quality is crucial for satisfying stakeholder demands. The present research investigates the effects of matrix pH, ultrasound treatments, and sequential pulsed light on the microbial [...] Read more.
Designing a pasteurization con dition for sweet lime juice while ensuring microbial safety, enzymatic stability, and high nutritional quality is crucial for satisfying stakeholder demands. The present research investigates the effects of matrix pH, ultrasound treatments, and sequential pulsed light on the microbial population, enzyme activity, and bioactive chemicals in sweet lime juice. The sequential pulsed light (PL: 0.6–0.84 J/cm2) and ultrasound (US: 0.2–0.4 W/cm3) treatments for sweet lime juice were optimized using response surface methodology (RSM). A three-factor full factorial design was used for this purpose. The independent variables encompassed pH (X1), PL effective fluence (X2, J/cm2), and US intensity (X3, W/cm3). The responses assessed included the inactivation of Saccharomyces cerevisiae (Y1, log cfu/mL) and polyphenol oxidase (PPO: Y2 in %) and the retention of vitamin C (Y3, %). The polynomial models were optimized using numerical optimization to attain the maximum desirability value (0.89). The optimized PL + US sample (0.8 J/cm2 + 0.4 W/cm3, respectively) at pH 3.5 resulted in a 5-log cycle reduction in S. cerevisiae count and a 90% inactivation in PPO activity and retained 95% of its vitamin C content. This optimized sample underwent further analysis, including phenolic profiling, assessment of microbial cell morphology, and examination of enzyme conformational changes. After sequential pulsed-light (0.8 J/cm2) and ultrasound (0.4 W/cm3) treatments, yeast cells showed unusual structural changes, indicating additional targets besides membranes. Following PL + US treatment, the PPO composition changed to 2.7 ± 0.1% α-helix, 33.9 ± 0.3% β-sheet, 1.4 ± 0.2% β-turn, and 62 ± 0.7% random coil. Impressively, the optimized PL + US sample maintained a sensory acceptance level similar to that of the untreated sample. Full article
(This article belongs to the Special Issue Advanced Research in Inactivation Technologies of Foodborne Microorganisms)
►▼ Show Figures

Graphical abstract

15 pages, 848 KiB  
Article
Microbial Inhibition by UV Radiation Combined with Nisin and Shelf-Life Extension of Tangerine Juice during Refrigerated Storage
by Isaya Kijpatanasilp, Khursheed Ahmad Shiekh, Saeid Jafari, Randy W. Worobo and Kitipong Assatarakul
Foods 2023, 12(14), 2725; https://doi.org/10.3390/foods12142725 - 17 Jul 2023
Cited by 5 | Viewed by 1974
Abstract
This study evaluated the efficiency of UV radiation doses (4.68–149.76 J/cm2) and nisin (50–200 ppm) and their combination in comparison with thermal pasteurization on the microbial inhibition kinetics and physicochemical properties of tangerine juice. It was noted that UV-149.76 J/cm2 [...] Read more.
This study evaluated the efficiency of UV radiation doses (4.68–149.76 J/cm2) and nisin (50–200 ppm) and their combination in comparison with thermal pasteurization on the microbial inhibition kinetics and physicochemical properties of tangerine juice. It was noted that UV-149.76 J/cm2 and nisin (NS) at 200 ppm in conjunction exhibited the highest log reduction in spoilage and pathogenic microbes including Escherichia coli, Lactiplantibacillus plantarum, and Saccharomyces cerevisiae, yeast and molds, and total plate count in tangerine juice. Additionally, the first-order kinetic model provides a better fit for spoilage and pathogenic strains compared with the zero-order model (higher coefficient of determination, R2), particularly for E. coli. UV and NS showed insignificant effects (p > 0.05) on pH, TSS, and TA values compared with pasteurization. However, there were notable differences observed in color analysis, total phenolic compound, total flavonoid content, vitamin C, carotenoid content, and antioxidant activity using DPPH and FRAP assays. The optimized UV + NS samples were subjected to refrigerated storage for 21 days. The results revealed that during the entire storage period, the pH values and the TSS values slightly decreased, and the TA values increased in the treated samples. The UV + NS treatment insignificantly impacted the color properties. The total phenolic, total flavonoid, and carotenoid contents, and vitamin C decreased over time for all sample treatments, whereas the antioxidant properties exhibited varying outcomes, compared with an untreated control and pasteurization. Therefore, UV radiation and nisin (UV-149.76 J/cm2 + NS-200 ppm) in combination could serve as a viable alternative to traditional heat pasteurization of fruit juice during cold storage. Full article
(This article belongs to the Special Issue Advanced Research in Inactivation Technologies of Foodborne Microorganisms)
►▼ Show Figures

Figure 1

14 pages, 3108 KiB  
Article
Effects of Different Bacteriostats on the Dynamic Germination of Clostridium perfringens Spores
by Dong Liang, Shengnan Liu, Miaoyun Li, Yaodi Zhu, Lijun Zhao, Lingxia Sun, Yangyang Ma and Gaiming Zhao
Foods 2023, 12(9), 1834; https://doi.org/10.3390/foods12091834 - 28 Apr 2023
Cited by 3 | Viewed by 1690
Abstract
Bacteriostats, as chemical substances that inhibit bacterial growth, are widely used in the sterilization process; however, their effects on spindle spores are unclear. In this study, the effects of bacteriostats, including nine commonly used food additives and four detergents, on the growth of [...] Read more.
Bacteriostats, as chemical substances that inhibit bacterial growth, are widely used in the sterilization process; however, their effects on spindle spores are unclear. In this study, the effects of bacteriostats, including nine commonly used food additives and four detergents, on the growth of Clostridium perfringens spores were investigated. The results showed that 0.07‰ ethylenediaminetetraacetate had a good inhibitory effect on C. perfringens spore growth, and the spore turbidity decreased by 4.8% after incubation for 60 min. Furthermore, 0.3‰ tea polyphenols, 0.8‰ D-isoascorbic acid, and 0.75‰ potassium sorbate promoted leakage of contents during spore germination. Among the four detergents, 5‰ glutaraldehyde solution presented the best inhibitory effect on the growth of C. perfringens spores, and the spore turbidity decreased by 5.6% after incubation for 60 min. Further analysis of the inactivation mechanism of spores by the bacteriostats was performed by comparing the leakage of UV-absorbing substances during germination. The results revealed that bacteriostats could not directly kill the spores, but could inactivate them by inhibiting germination or damaging the spore structure during germination, thus preventing the formation of bacterial vegetative bodies. These findings provide important information and reference for the mechanism underlying the effects of different bacteriostatic agents on spore growth. Full article
(This article belongs to the Special Issue Advanced Research in Inactivation Technologies of Foodborne Microorganisms)
►▼ Show Figures

Figure 1

12 pages, 3684 KiB  
Article
Investigating the Effect of Rosemary Essential Oil, Supercritical CO2 Processing and Their Synergism on the Quality and Microbial Inactivation of Chicken Breast Meat
by Fabio Santi, Riccardo Zulli, Elisa Lincetti, Alessandro Zambon and Sara Spilimbergo
Foods 2023, 12(9), 1786; https://doi.org/10.3390/foods12091786 - 25 Apr 2023
Cited by 6 | Viewed by 2191
Abstract
Fresh chicken meat is a very perishable good, even at refrigerated storage conditions, due to psychrophilic microbial growth and physicochemical changes. The present study focuses on the use of rosemary (Rosmarinus officinalis L.) essential oil (REO), supercritical CO2 processing and their [...] Read more.
Fresh chicken meat is a very perishable good, even at refrigerated storage conditions, due to psychrophilic microbial growth and physicochemical changes. The present study focuses on the use of rosemary (Rosmarinus officinalis L.) essential oil (REO), supercritical CO2 processing and their synergism to increase the microbial inactivation in chicken breast meat. E. coli and L. innocua were inoculated on the chicken breast surface, and the inactivation effects of two different processes, namely SC-CO2 and SC-MAPCO2, were compared with or without the addition of REO. Moreover, the impact of the treatments on the superficial color of the meat was considered. The study demonstrated a synergic effect with 1% REO and supercritical CO2 for the inactivation of E. coli on chicken meat, while for L. innocua, there was no synergism. Regarding SC-CO2 treatment, the E. coli reduction was 1.29 and 3.31 log CFU/g, while for L. innocua, it was 1.42 and 1.11 log CFU/g, respectively, without and with the addition of 1.0% of REO. The same amount of REO allowed us to obtain a reduction of 1.3 log CFU/g of E. coli when coupled with SC-MAPCO2. For L. innocua, no reduction was obtained, either with SC-MAPCO2 or together with REO. The synergism of SC-MAPCO2 with 1% REO was confirmed for the total psychrophilic bacteria, demonstrating a strong dependence on the microorganism. The color modification induced by the SC-MAPCO2 process was lower than the SC-CO2 treatment. Overall, this study demonstrated a possible synergism of the technologies which can support the development of innovative methods to improve the safety and shelf-life of chicken breast meat. Full article
(This article belongs to the Special Issue Advanced Research in Inactivation Technologies of Foodborne Microorganisms)
►▼ Show Figures

Graphical abstract

13 pages, 1505 KiB  
Article
Non-Thermal Plasma Decontamination Using a Multi-Hollow Surface Dielectric Barrier Discharge: Impact of Food Matrix Composition on Bactericidal Efficacy
by Klaas De Baerdemaeker, Amber Van Reepingen, Anton Nikiforov, Bruno De Meulenaer, Nathalie De Geyter and Frank Devlieghere
Foods 2023, 12(2), 386; https://doi.org/10.3390/foods12020386 - 13 Jan 2023
Cited by 6 | Viewed by 2112
Abstract
The non-thermal plasma (NTP) treatment of food products as an alternative for thermal processing has been investigated over the last few years. This quasi-neutral gas contains a wide variety of reactive oxygen and nitrogen species (RONS), which could be lethal for bacterial cells [...] Read more.
The non-thermal plasma (NTP) treatment of food products as an alternative for thermal processing has been investigated over the last few years. This quasi-neutral gas contains a wide variety of reactive oxygen and nitrogen species (RONS), which could be lethal for bacterial cells present in the product. However, apart from only targeting bacteria, the RONS will also interact with components present in the food matrix. Therefore, these food components will protect the microorganisms, and the NTP treatment efficiency will decrease. This effect was investigated by supplementing a plain agar medium with various representative food matrix components. After inoculation with Escherichia coli O157:H7 (STEC) MB3885, the plates were treated for 30 s by a multi-hollow surface dielectric barrier discharge (MSDBD) generated in either dry air or air at 75% humidity, at constant power (25.7 ± 1.7 W). Subsequently, the survival of the cells was quantified. It has been found that the addition of casein hydrolysate (7.1 ± 0.2 m%), starch (2.0 m%), or soybean oil (4.6 m%) decreased the inactivation effect significantly. Food products containing these biomolecules might therefore need a more severe NTP treatment. Additionally, with increasing humidity of the plasma input gas, ozone levels decreased, and the bactericidal effect was generally less pronounced. Full article
(This article belongs to the Special Issue Advanced Research in Inactivation Technologies of Foodborne Microorganisms)
►▼ Show Figures

Graphical abstract

15 pages, 2699 KiB  
Article
Effects of Atmospheric Plasma Corona Discharge on Saccharomyces cerevisiae: Viability, Permeability, and Morphology
by Irina Amar Dubrovin, Efrat Emanuel, Yulia Lazra and Rivka Cahan
Foods 2023, 12(2), 381; https://doi.org/10.3390/foods12020381 - 13 Jan 2023
Cited by 2 | Viewed by 2011
Abstract
Food spoilage is a routine challenge in food production. Saccharomyces cerevisiae is a major contaminating microorganism associated with fruit pulps and juices. Our study demonstrated the effect of a plasma corona discharge on S. cerevisiae viability, membrane permeability, and morphology when the cells [...] Read more.
Food spoilage is a routine challenge in food production. Saccharomyces cerevisiae is a major contaminating microorganism associated with fruit pulps and juices. Our study demonstrated the effect of a plasma corona discharge on S. cerevisiae viability, membrane permeability, and morphology when the cells were prepared in both dry and wet modes. The S. cerevisiae viability was examined as a function of the duration of plasma exposure, the sample’s distance from the treating head, initial cell concentration, and yeast suspension volume. The results showed a linear correlation between the exposure duration and the CFU/mL in both dry and wet modes. When the initial yeast concentration was 106 CFU/mL, complete eradication in the dry and wet modes occurred after 45 and 240 s, respectively. Exposure of different initial concentrations of S. cerevisiae to plasma in dry (20 s) or wet (90 s) mode led to 2 to 3 orders of magnitude reduction. In both modes, there was total eradication when the initial cell concentration was about 103 CFU/mL. The cell-membrane permeability was examined using a flow cytometer and the fluorescent dye propidium iodide (PI). Plasma treatment in the dry mode for 30 and 45 s led to 51% and 76% PI-positive cells. Similar results were obtained in the wet mode but with a longer exposure for 120 and 240 s, respectively. Atmospheric plasma may provide disinfection technology for the food industry in a short process without heating. Full article
(This article belongs to the Special Issue Advanced Research in Inactivation Technologies of Foodborne Microorganisms)
►▼ Show Figures

Figure 1

13 pages, 3751 KiB  
Article
Increasing the Safety and Storage of Pre-Packed Fresh-Cut Fruits and Vegetables by Supercritical CO2 Process
by Alessandro Zambon, Víctor González-Alonso, Giovanna Lomolino, Riccardo Zulli, Andreja Rajkovic and Sara Spilimbergo
Foods 2023, 12(1), 21; https://doi.org/10.3390/foods12010021 - 21 Dec 2022
Cited by 6 | Viewed by 2831
Abstract
This work presents a feasibility lab-scale study for a new preservation method to inactivate microorganisms and increase the shelf life of pre-packed fresh-cut products. Experiments were conducted on coriander leaves and fresh-cut carrots and coconut. The technology used the combination of hydrostatic pressure [...] Read more.
This work presents a feasibility lab-scale study for a new preservation method to inactivate microorganisms and increase the shelf life of pre-packed fresh-cut products. Experiments were conducted on coriander leaves and fresh-cut carrots and coconut. The technology used the combination of hydrostatic pressure (<15 MPa), low temperature (≤45 °C), and CO2 modified atmosphere packaging (MAP). The inactivation was achieved for the naturally present microorganisms (total mesophilic bacteria, yeasts and molds, total coliforms) and inoculated E. coli. Yeasts and molds and coliform were under the detection limit in all the treated samples, while mesophiles were strongly reduced, but below the detection limit only in carrots. Inoculated E. coli strains were completely inactivated (>6.0 log CFU/g) on coconut, while a reduction >4.0 log CFU/g was achieved for carrots and coriander. For all the treated products, the texture was similar to the fresh ones, while a small alteration of color was detected. Microbiological stability was achieved for up to 14 days for both fresh-cut carrots and coconut. Overall, the results are promising for the development of a new mild and innovative food preservation technique for fresh food. Full article
(This article belongs to the Special Issue Advanced Research in Inactivation Technologies of Foodborne Microorganisms)
►▼ Show Figures

Figure 1

12 pages, 1035 KiB  
Article
Bactericidal Effect and Associated Properties of Non-Electrolytic Hypochlorite Water on Foodborne Pathogenic Bacteria
by Xiangyu Gao, Xueqiang Liu, Jialin He, Hanbing Huang, Xiaoya Qi and Jianxiong Hao
Foods 2022, 11(24), 4071; https://doi.org/10.3390/foods11244071 - 16 Dec 2022
Cited by 3 | Viewed by 1728
Abstract
This study investigated the broad-spectrum bactericidal activity of non-electrolytic hypochlorite water (NEHW) and detected its hydroxyl radical content compared with that of slightly acidic electrolytic water (SAEW). Based on the results of UV scanning and storage stability, higher hypochlorite content and stronger oxidation [...] Read more.
This study investigated the broad-spectrum bactericidal activity of non-electrolytic hypochlorite water (NEHW) and detected its hydroxyl radical content compared with that of slightly acidic electrolytic water (SAEW). Based on the results of UV scanning and storage stability, higher hypochlorite content and stronger oxidation were found to be responsible for the stronger bactericidal effect of NEHW. NEHW can achieve 99% bacterial disinfection effect by treating with 10 mg/L available chlorine concentration for more than 5 minutes. At the same time, the storage stability of NEHW was higher than that of SAEW. After 20 days of storage under sealed and dark conditions, the pH value only increased by 7.9%, and the effective chlorine concentration remained nearly 80%. The results showed that NEHW had higher germicidal efficacy and storage stability than SAEW. Full article
(This article belongs to the Special Issue Advanced Research in Inactivation Technologies of Foodborne Microorganisms)
►▼ Show Figures

Figure 1

13 pages, 2677 KiB  
Article
Efficacy of 405 nm Light-Emitting Diode Illumination and Citral Used Alone and in Combination for Inactivation of Vibrio parahaemolyticus on Shrimp
by Yingying Zhang, Shuo Wang, Du Guo, Zhiyuan Liu, Jianxue Gao, Xiangjun Zhan, Yutang Wang, Chao Shi and Xiaodong Xia
Foods 2022, 11(14), 2008; https://doi.org/10.3390/foods11142008 - 7 Jul 2022
Cited by 1 | Viewed by 1696
Abstract
Vibrio parahaemolyticus is a widely distributed pathogen, which is frequently the lead cause of infections related to seafood consumption. The objective of the present study was to investigate the antimicrobial effect of the combination of 405 nm light-emitting diode (LED) and citral on [...] Read more.
Vibrio parahaemolyticus is a widely distributed pathogen, which is frequently the lead cause of infections related to seafood consumption. The objective of the present study was to investigate the antimicrobial effect of the combination of 405 nm light-emitting diode (LED) and citral on V. parahaemolyticus. The antimicrobial effect of LED illumination and citral was evaluated on V. parahaemolyticus not only in phosphate-buffered saline (PBS) but also on shrimp. Quality changes of shrimp were determined by sensory evaluation. Changes in bacteria cell membrane morphology, cell membrane permeability, cell lipid oxidation level, and DNA degradation were examined to provide insights into the antimicrobial mechanism. The combination of LED treatments and citral had better antimicrobial effects than either treatment alone. LED combined with 0.1 mg/mL of citral effectively reduced V. parahaemolyticus from 6.5 log CFU/mL to below the detection limit in PBS. Combined treatment caused a 3.5 log reduction of the pathogen on shrimp within 20 min and a 6 log reduction within 2 h without significant changes in the sensory score. Furthermore, combined LED and citral treatment affected V. parahaemolyticus cellular morphology and outer membrane integrity. The profile of the comet assay and DNA fragmentation analysis revealed that combination treatment did not cause a breakdown of bacterial genomic DNA. In conclusion, LED may act synergistically with citral. They have the potential to be developed as novel microbial intervention strategies. Full article
(This article belongs to the Special Issue Advanced Research in Inactivation Technologies of Foodborne Microorganisms)
►▼ Show Figures

Figure 1

Review

Jump to: Research

23 pages, 1657 KiB  
Review
Radio Frequency Treatment of Food: A Review on Pasteurization and Disinfestation
by Daniela Bermudez-Aguirre and Brendan A. Niemira
Foods 2023, 12(16), 3057; https://doi.org/10.3390/foods12163057 - 15 Aug 2023
Cited by 8 | Viewed by 4263
Abstract
Radio frequency (RF) is a novel technology with several food processing and preservation applications. It is based on the volumetric heating generated from the product’s dielectric properties. The dielectric properties of each material are unique and a function of several factors (i.e., temperature, [...] Read more.
Radio frequency (RF) is a novel technology with several food processing and preservation applications. It is based on the volumetric heating generated from the product’s dielectric properties. The dielectric properties of each material are unique and a function of several factors (i.e., temperature, moisture content). This review presents a list of dielectric properties of several foods and describes the use of RF as an innovative technology for the food industry. This paper includes several examples of pasteurization, fungi inactivation, and disinfestation in selected food products. The aim of this review is to present the potential applications of RF in pasteurization and disinfestation and research needs that should be addressed. RF has been successfully applied in the inactivation of pathogens such as Salmonella spp., Listeria monocytogenes, and Escherichia coli in low- and high-moisture food. The disinfestation of crops is possible using RF because of selective heating. This process inactivates the insects first because of the different dielectric properties between the pests and the food. The products’ final quality can be considerably better than conventional thermal processes. The processing time is reduced compared to traditional heating, and thermal damage to the food is minimized. The main drawback of the technology is the lack of uniform heating, mainly when the product is surrounded by a packaging material with different dielectric properties from the food. Full article
(This article belongs to the Special Issue Advanced Research in Inactivation Technologies of Foodborne Microorganisms)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-10
Back to TopTop