Microbial decontamination

Intensive technologies are derived from the processes used for the treatment of potable water. Chemical methods include chlorination, peracetic acid, ozonation. Ultra-violet irradiation is becoming a popular photo-biochemical process. Membrane filtration processes, particularly the combination microfiltration/ultrafiltra-tion are rapidly developing (Fig. 3). Membrane bioreactors, a relatively new technology, look very promising as they combine the oxidation of the organic matter with microbial decontamination. Each intensive technique is used alone or in combination with another intensive technique or an extensive one. Extensive... 

Fig. 3 Treatment train including membrane filtration for microbial decontamination...

Inactivation of food-borne Microbial decontamination of food Increased... 

The doses applied for the widely used microbial decontamination by irradiation of spices, dried herbs, and dry vegetable seasonings (see Sec. 4.9) are much higher than the disinfestation doses. Thus radiation decontamination of these commodities is more than enough to kill also any insects eventually infesting them. 

Zhao, J. and Cranston, P.M. (1995) Microbial decontamination of black pepper by ozone and the effect of the treatment on volatile oil constituents of the spice, journal of the Science of Food and Agriculture 68(1), 11-18. 

Microbial decontamination of effluents from phthalate esters. In Biodeterioration and Biodegradation. Papers of the 10th International Biodeterioration and Biodegradation Symposium, DECHEMA Monographs, ed. W. Sand. Frankfurt Schon Wetzler, pp. 607-10. 

Smulders, F.J. and Greer, G.G. 1998. Integrating microbial decontamination with organic acids in HACCP programmes for muscle foods Prospects and controversies. International Journal of Food Microbiology 44 149-169. 

Smulders, F. 1987. Prospectives for microbial decontamination of meat and poultry by organic acids with special reference to lactic acid. In F.J.M. Smulders (Ed.), Elimination of Pathogenic Organisms from Meat and Poultry, pp. 319-344, London Elsevier Science, Biomedical Division. 

Chlorine is not the only means of disinfection available, but other methods can also produce toxic by-products. In addition, alternative disinfectants do not provide the residual protection offered by chlorine-based disinfectants, so they must be used in combination with chlorine. Drinking water treatment must satisfy the competing objectives of maximum microbial decontamination and minimum production of toxic by-products. This is a difficult task that will require research by chemists and chemical engineers in collaboration with a variety of other experts to continuously improve the safety and quality of the world s drinking water. 

Yuste, J., Pla, R., Capellas, M., and Mor Mur, M. 2002. Application of high pressure processing and nisin to mechanically recovered poultry meat for microbial decontamination. Food Control 13 451 55. 

Ehlbeck, J., et al. Low temperature atmospheric pressure plasma sources for microbial decontamination. Journal of Physics D Applied Physics 44(1), 013002 (2011)... 

Microbial decontamination in the food industry Novel methods and applications... 

Microbial decontamination in the food industry novel methods and applications Edited by A. Demirci and M.O. Ngadi... 

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