Influence of food composition type on the microwave heating time in relation to the inactivation of Salmonella enterica serovar Enteritidis and Shiga-toxigenic Escherichia coli (STEC) O157

New, C.Y.; Rahman, Russly Abdul; Mohammed, Aieder; Ubong, A.; Chang, W. S.; Thung, Tze Young; Tan, Chia Wanq; Lee, E.; Tang, John Yew Huat; Radu, Son

doi:10.26656/fr.2017.3(5).e02

Cited by 2 publications

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“…The main drawback of microwave heating is the uneven distribution of temperature, resulting in cold and warm zones, which can lead to incomplete deactivation of microorganisms [ 55 ]. Also, the varying of food composition can influence the mode of microwave heating and its effects on the inactivation of foodborne pathogens [ 56 ]. Cho and Chung (2020) [ 54 ] demonstrated that the sensory characteristics of the tested food, including taste, flavor, color and texture, showed a significant improvement ( p < 0.05) after microwave treatment compared to conventional conduction heating.…”

Section: Emerging Technologies For Microbial Inactivationmentioning

confidence: 99%

Trends in Food Pathogens Risk Attenuation

Popa

Ungureanu²,

Geicu-Cristea

et al. 2023

Microorganisms

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Foodborne pathogens represent one of the most dangerous threats to public health along the food chain all over the world. Over time, many methods were studied for pathogen inhibition in food, such as the development of novel packaging materials with enhanced properties for microorganisms’ growth inhibition (coatings, films) and the use of emerging technologies, like ultrasound, radio frequency or microwave. The aim of this study was to evaluate the current trends in the food industry for pathogenic microorganisms’ inhibition and food preservation in two directions, namely technology used for food processing and novel packaging materials development. Five technologies were discussed in this study, namely high-voltage atmospheric cold plasma (HVACP), High-Pressure Processing (HPP), microwaves, radio frequency (RF) heating and ultrasound. These technologies proved to be efficient in the reduction of pathogenic microbial loads in different food products. Further, a series of studies were performed, related to novel packaging material development, by using a series of antimicrobial agents such as natural extracts, bacteriocins or antimicrobial nanoparticles. These materials proved to be efficient in the inhibition of a wide range of microorganisms, including Gram-negative and Gram-positive bacteria, fungi and yeasts.

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Section: Emerging Technologies For Microbial Inactivationmentioning

confidence: 99%