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

Alternative food-preservation technologies: efficacy and mechanisms.

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1
Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Parker Hall, Columbus, OH 43210, USA.

Abstract

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.

PMID:
11932194
[Indexed for MEDLINE]

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