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Article: Processing humidity levels influence survival of bacteria.
- Article from:
- Microbial Update International
- Article date:
- April 1, 2002
CopyrightCOPYRIGHT 2002 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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For the thermal destruction of 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 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.
A knowledge of the thermal inactivation of potential pathogens during processing and the growth of surviving pathogens during product storage is essential in evaluating the microbial safety of thermally processed products. However, ...
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