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Article: Processing humidity levels influence bacteria survival in processed products.
- Article from:
- Microbial Update International
- Article date:
- August 1, 2003
CopyrightCOPYRIGHT 2003 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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When it comes to thermally destroying pathogens, we assume that all microbial cells in a population have the same sensitivity to heat, and that heat strikes the target within cells, causing the death of microbial cells. The thermally processed food market has grown significantly within the last few years. To extend the shelf life of these foods, they are often stored at a chilled temperature in a package under vacuum or modified low-oxygen atmospheres.
Understanding the thermal inactivation of potential pathogens during the processing and growth of surviving pathogens during product storage is essential in evaluating the microbial safety of thermally processed ...
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