COMPARATIVE RESISTANCE OF BACTERIAL FOODBORNE PATHOGENS TO NON-THERMAL TECHNOLOGIES FOR FOOD PRESERVATION

In this paper the resistance of bacterial foodborne pathogens to manosonication (MS), pulsed electric fields (PEF), high hydrostatic pressure (HHP) and UV-light (UV) is reviewed and compared. The influence of different factors on the resistance of bacterial foodborne pathogens to these technologies...

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Main Authors: Guillermo eCebrián, Pilar eMañas, Santiago eCondón
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2016-05-01
Colecção:Frontiers in Microbiology
Assuntos:
Food Preservation
ultrasound
high hydrostatic pressure
pulsed electric fields
Uv-light
Non-thermal technologies
Acesso em linha:http://journal.frontiersin.org/Journal/10.3389/fmicb.2016.00734/full
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