Literature DB >> 11932194

Alternative food-preservation technologies: efficacy and mechanisms.

Beatrice H Lado1, Ahmed E Yousef.   

Abstract

High-pressure processing, ionizing radiation, pulsed electric field and ultraviolet radiation are emerging preservation technologies designed to produce safe food, while maintaining its nutritional and sensory qualities. A sigmoid inactivation pattern is observed in most kinetic studies. Damage to cell membranes, enzymes or DNA is the most commonly cited cause of death of microorganisms by alternative preservation technologies.

Mesh：

Year:  2002        PMID： 11932194     DOI： 10.1016/s1286-4579(02)01557-5

Source DB:  PubMed          Journal:  Microbes Infect        ISSN： 1286-4579            Impact factor:   2.700


  18 in total

Review 1.  Microbial inactivation by high pressure processing: principle, mechanism and factors responsible.

Authors:  Rachna Sehrawat; Barjinder Pal Kaur; Prabhat K Nema; Somya Tewari; Lokesh Kumar
Journal:  Food Sci Biotechnol       Date:  2020-10-06       Impact factor: 2.391

Review 2.  Antimicrobial effect and mechanism of cinnamon oil and gamma radiation on Shewanella putrefaciens.

Authors:  Fei Lyu; Yi-Ling Hong; Ji-Hao Cai; Qian-Qian Wei; Xuxia Zhou; Yu-Ting Ding; Zheng-Feng Liu; Lin Liu
Journal:  J Food Sci Technol       Date:  2018-07-12       Impact factor: 2.701

3.  Effect of gamma radiation on microbial safety and nutritional quality of kachri (Cucumis callosus).

Authors:  N S Nathawat; Priyanka Joshi; Brij Gopal Chhipa; Sachin Hajare; Madhu Goyal; M P Sahu; Govind Singh
Journal:  J Food Sci Technol       Date:  2011-05-02       Impact factor: 2.701

4.  Selection and identification of a Listeria monocytogenes target strain for pulsed electric field process optimization.

Authors:  Beatrice H Lado; Ahmed E Yousef
Journal:  Appl Environ Microbiol       Date:  2003-04       Impact factor: 4.792

5.  Comparative analyses of prediction models for inactivation of Escherichia coli in carrot juice by means of pulsed electric fields.

Authors:  Jaswant Singh; Manjeet Singh; Baljit Singh; Manoj Nayak; C Ghanshyam
Journal:  J Food Sci Technol       Date:  2017-04-03       Impact factor: 2.701

6.  Effects of ultraviolet irradiation, pulsed electric field, hot water dip and ethanol vapours treatment on keeping and sensory quality of mung bean (Vigna radiata L. Wilczek) sprouts.

Authors:  Ankit Goyal; Saleem Siddiqui
Journal:  J Food Sci Technol       Date:  2012-06-05       Impact factor: 2.701

Review 7.  Conventional and non-conventional disinfection methods to prevent microbial contamination in minimally processed fruits and vegetables.

Authors:  Iana Cruz Mendoza; Esther Ortiz Luna; María Dreher Pozo; Mirian Villavicencio Vásquez; Diana Coello Montoya; Galo Chuchuca Moran; Luis Galarza Romero; Ximena Yépez; Rómulo Salazar; María Romero-Peña; Jonathan Coronel León
Journal:  Lebensm Wiss Technol       Date:  2022-06-29       Impact factor: 6.056

8.  In Vitro Virulence Potential, Surface Attachment, and Transcriptional Response of Sublethally Injured Listeria monocytogenes following Exposure to Peracetic Acid.

Authors:  Danae Siderakou; Evangelia Zilelidou; Sofia Poimenidou; Spiros Paramithiotis; Eleni Mavrogonatou; Georgia Zoumpopoulou; Ioanna Tsipra; Dimitris Kletsas; Effie Tsakalidou; Panagiotis N Skandamis
Journal:  Appl Environ Microbiol       Date:  2021-11-03       Impact factor: 5.005

9.  Review: efficiency of physical and chemical treatments on the inactivation of dairy bacteriophages.

Authors:  Daniela M Guglielmotti; Diego J Mercanti; Jorge A Reinheimer; Andrea Del L Quiberoni
Journal:  Front Microbiol       Date:  2012-01-11       Impact factor: 5.640

Review 10.  Bacterial stressors in minimally processed food.

Authors:  Vittorio Capozzi; Daniela Fiocco; Maria Luisa Amodio; Anna Gallone; Giuseppe Spano
Journal:  Int J Mol Sci       Date:  2009-07-08       Impact factor: 6.208
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