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Microbes Infect. 2002 Apr;4(4):433-40.

Alternative food-preservation technologies: efficacy and mechanisms.

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Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Parker Hall, Columbus, OH 43210, USA.


High-pressure processing, ionizing radiation, pulsed electric field and ultraviolet radiation are emerging preservation technologies designed to produce safe food, while maintaining its nutritional and sensory qualities. A sigmoid inactivation pattern is observed in most kinetic studies. Damage to cell membranes, enzymes or DNA is the most commonly cited cause of death of microorganisms by alternative preservation technologies.

[Indexed for MEDLINE]

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