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Food processing, bacterial pathogens

The purpose of this process is the production of foodstuffs that are shelf stable at ambient temperatures and that have better quality characteristics than the corresponding heat-sterilized products. Radappertization dose of low-acid foods must ensure elimination of the spores of the most resistant bacterial pathogen, C. botulinum. The dose selected for the purpose is around 50 kGy, 12 times of the Z>io value. As the product is intended to be shelf-stable at ambient temperature, while autolytic enzymes have high radiation resist-... [Pg.802]

Viazis, S., Parkas, B.E., and Jaykus, L.A. 2008. Inactivation of bacterial pathogens in human milk by high-pressure processing. Journal of Food Protection 71 109-118. [Pg.175]

This chapter will provide an overview of the research on anti-adhesion agents. Particular attention will be devoted to the anti-adherence agents derived from or foimd naturally in foods. In addition, the pathogen infection process, the architecture of host epithelial cell surfaces, and the chemistry and mechanisms involved in bacterial interactions with host cell surfaces will also be reviewed. [Pg.103]

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See also in sourсe #XX -- [ Pg.236 ]



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Bacterial pathogens

Food processing

Pathogen bacterial pathogens

Processed food

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