Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 79, Issue 1-2, Pages 27-34Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/S0168-1605(02)00176-9
Keywords
membranes; chill storage; food-poisoning bacteria; food spoilage; psychrotrophs; cold-adapted microorganisms; cold adaptation mechanisms; food preservation
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The shelf life of food is extended by refrigeration because the metabolic processes of food-associated microorganisms are slowed by the lowered temperature. Nonetheless, cold-adapted psychrotrophic food-poisoning and food-spoilage bacteria remain a concern because they possess cold-adapted proteins and membrane lipids that facilitate growth at low temperatures. The use of membrane-disrupting novel preservation techniques, such as ultrasound, high hydrostatic pressure or pulsed electric field, offer the potential for an extension of shelf life. This review considers the interacting and potentially synergistic effects of chill storage or mild heat treatment on membrane properties, with the disruptive effects of membrane-targeted physical treatments. (C) 2002 Elsevier Science B.V. All rights reserved.
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