Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review

Trends in Food Science and Technology

Volumn 66, Issue , 2017, Pages 20-35

  Barba, Francisco J ^a,d   Koubaa, Mohamed ^b   do Prado Silva, Leonardo ^c   Orlien, Vibeke ^a   Sant'Ana, Anderson de Souza ^c  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b SORBONNE UNIVERSITÉ   (France)

^c UNIVERSITY OF CAMPINAS   (Brazil)

^d UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Atmospheric cold plasma; Food preservation; Food safety; High pressure processing; Hurdle technology; Pulsed electric field; Shelf life; Ultrasound; UV Light

Indexed keywords

ELECTRIC FIELDS; ESCHERICHIA COLI; FOOD PRESERVATION; FOOD SAFETY; PASTEURIZATION; STERILIZATION (CLEANING); ULTRASONICS; ULTRAVIOLET RADIATION;

COLD PLASMAS; HIGH PRESSURE PROCESSING; HURDLE TECHNOLOGY; PULSED ELECTRIC FIELD; SHELF LIFE;

FOOD MICROBIOLOGY;

EID: 85019728689     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2017.05.011     Document Type: Review

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