Description
Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability.
Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effect
Chapter
1.1.1 Thermal Processing Main Characteristics
1.1.2 Microbial Inactivation Kinetics
1.4 Water Activity (aw) Reduction
2 Innovative Technologies for Food Preservation
2.2 Physical Technologies
2.2.1 High Hydrostatic Pressure Processing
2.2.2 High-Pressure Homogenization
2.3 Electromagnetic Technologies
2.3.1 Pulsed Electric Fields
2.3.5 UV-Light (Continuous and Pulsed)
2.4 Acoustic Technologies
2.4.2 High Hydrodynamic Pressure-Shockwaves
2.5.1 Membrane Filtration
3 Main Groups of Microorganisms of Relevance for Food Safety and Stability: General Aspects and Overall Description
3.2 Spoilage Nonspore-Forming Bacteria
3.2.2 Carnobacterium spp.
3.2.3.1 Lactobacillus casei
3.2.3.2 Lactobacillus curvatus (Lactobacillus curvatum)
3.2.3.3 Lactobacillus delbrueckii subsp. bulgaricus
3.2.3.4 Lactobacillus plantarum
3.2.3.5 Lactobacillus sakei
3.3 Spoilage Spore-Forming Bacteria
3.3.1.1 Bacillus sporothermodurans
3.3.1.2 Bacillus amyloliquefaciens
3.3.1.3 Geobacillus stearothermophilus
3.3.1.4 Bacillus coagulans
3.3.1.5 Alicyclobacillus acidoterrestris
3.3.2.1 Clostridium butyricum, Clostridium beijerinckii, and Clostridium pasteurianum
3.3.2.2 Clostridium sporogenes
3.3.2.3 Clostridium thermosaccharolyticum
3.3.2.4 Clostridium putrefaciens
3.3.2.5 Desulfotomaculum nigrificans
3.4 Pathogenic Nonspore-Forming Bacteria
3.4.6 Escherichia coli spp.
3.5 Pathogenic Spore-Forming Bacteria
3.5.3 Sporulation and Germination Process and Morphology Spore
3.5.4 Contamination of Bacterial Spores to Food and Inactivation Methods
3.7 Viruses and Parasites
3.7.2.1.4 Diphyllobothrium latum
3.7.2.2 Helminths Acquired From Other Food Sources
3.7.2.3.1 Cryptosporidium
3.7.2.3.2 Cyclospora cayetanensis
3.7.2.3.3 Toxoplasma gondii
II. Microbial Inactivation After Innovative Processing of the Main Groups of Microorganism of Relevance for Food Safety...
4 Mechanisms of Microbial Inactivation by Emerging Technologies
4.2 Inactivation Targets and Mode of Action of Emerging Technologies
4.2.1 Pulsed Electric Fields
4.2.1.1 Description of Pulsed Electric Field Technology
4.2.2 Microbial Inactivation by Pulsed Electric Field
4.2.3 High Pressure Processing (HPP)
4.2.3.1 Description of High Pressure Processing Technology
4.2.3.2 Microbial Inactivation by High Pressure Processing
4.2.4.1 Description of Ultrasound Technology
4.2.4.2 Microbial Inactivation by Ultrasounds
4.2.5 High Intensity Pulsed Light Technology
4.2.5.1 Description of Pulsed Light
4.2.5.2 Microbial Inactivation by Pulsed Light
4.2.6 Microwave and Radiofrequency Electromagnetic Radiations
4.2.6.1 Description of Microwave and Radiofrequency Electromagnetic Radiations
4.2.6.2 Microbial Inactivation by Radiofrequency Radiation
4.2.6.3 Microbial Inactivation by Microwave Radiation
5 Effects of Innovative Processing Technologies on Microbial Targets Based on Food Categories: Comparing Traditional and Em...
5.2 Traditional Methods of Food Preservation
5.3 Innovative Processing Technologies of Food Preservation
5.3.1 Pulsed Electric Fields
5.3.1.1 Spoilage Nonspore Forming Bacteria
5.3.1.2 Spoilage Spore Forming Bacteria
5.3.1.3 Pathogenic Nonspore Forming Bacteria
5.3.1.4 Pathogenic Spore Forming Bacteria
5.3.1.6 Viruses and Parasites
5.3.2 High-Pressure Processing
5.3.2.1 Spoilage Nonspore Forming Bacteria
5.3.2.2 Spoilage Spore Forming Bacteria
5.3.2.3 Pathogenic Nonspore Forming Bacteria
5.3.2.4 Pathogenic Spore Forming Bacteria
5.3.2.6 Viruses and Parasites
5.3.3.1 Spoilage Nonspore Forming Bacteria
5.3.3.2 Spoilage Spore Forming Bacteria
5.3.3.3 Pathogenic Nonspore Forming Bacteria
5.3.3.4 Pathogenic Spore Forming Bacteria
5.3.3.6 Viruses and Parasites
6 Designing, Modeling, and Optimizing Processes to Ensure Microbial Safety and Stability Through Emerging Technologies
6.1.1 Emerging Food Processing Technologies
6.1.2 Modeling and Optimization of Emerging Technologies
6.2 Electrical Processing
6.2.1 Operational Principles and Control Parameters
6.2.2 Microbiological Modeling
6.2.3 Multiphysics Models and Numerical Simulations
6.3 High-Pressure Processing
6.3.1 Operational Principles and Control Parameters
6.3.2 Microbiological Modeling
6.3.3 Multiphysics Simulations
6.4 Ultrasound Processing
6.4.1 Operational Principles and Control Parameters
6.4.2 Microbiological Modeling
6.4.3 Multiphysics Model and Numerical Simulations
III. Consumer’s, Technological, Environmental and Regulatory Aspects of Application of Emerging Technologies for Food P...
7 Consumer Acceptance and Marketing of Foods Processed Through Emerging Technologies
7.2 Global Trends of Acceptance and Trade in Foods Processed Through Emerging Technologies
7.3 Public Acceptance of Foods Processed Through Emerging Technologies
7.3.1 Brief Overview in Trends of Emerging Food Processing Technologies
7.3.2 Public Acceptance of Food Processed by High-Pressure Processing
7.3.3 Public Acceptance of Food Processed by Microwave Heating
7.3.4 Public Acceptance of Food Processed by Pulsed Electric Field
7.3.5 Public Acceptance of Food Processed by Ultraviolet Technologies
7.4 Market Development and Commercialization of Foods Processed Through Emerging Technologies
7.5 Challenges and Opportunities
8 Environmental Footprint of Emerging Technologies, Regulatory and Legislative Issues
8.2 Environmental Footprint of Emerging Technologies
8.3 Current Status on International Regulations
8.3.1 United States of America
8.3.4 Japan, Australia, and New Zealand
9 Technological Hurdles and Research Pathways on Emerging Technologies for Food Preservation
9.2 Emerging Technologies: Technological Limitations
9.2.1 Mechanical Processes
9.2.2 Electromagnetic Technologies
9.2.2.1 Pulsed Electric Fields
9.2.2.5 Ultraviolet Light
9.2.3 Acoustic Technologies
9.2.4 Innovative Chemical Processing Technologies
9.3.1 High Hydrostatic Pressure
9.3.2 Pulsed Electric Fields
9.4 Challenges and Opportunities
Innovative Technologies for Food Preservation
：Inactivation of Spoilage and Pathogenic Microorganisms
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