期刊
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
卷 45, 期 6, 页码 447-461出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10408390591034454
关键词
food safety; hurdle concept; inactivation; microorganisms; nonthermal
An article is presented describing the background information on the use of ozone, bacteriocins and irradiation for destroying pathogens in food products. Their effectiveness oil some pathogens of importance in food processing systems and issues of concern are highlighted. It could be concluded that although each one has the potential for use as an alternative preservation technology in specific food processing applications, no single method, except irradiation, is likely to be effective against all food spoilage and food poisoning microorganisms in all food matrices. However; the synergistic effect of one of these methods and other 'hurdles' or modes of food preservations could. be used to ensure the microbial safety and prevention of the development of undesirable sensory and chemical changes in some food products. Bacteriocins may contribute all additional barrier in the 'hurdle concept' of food safety.
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