Neuere physikalische Verfahren zur Haltbarmachung von Lebensmitteln

Dehne, Lutz Ingo; Pfister, M.; Bögl, K. W.

doi:10.1007/s001030050007

Cited by 4 publications

(2 citation statements)

References 16 publications

(18 reference statements)

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“…Other thermal technologies such as microwave ovens use dipolar molecular oscillations, where microwaves are known to interact with oven cavity, food, and packaging, and even heating can be difficult to achieve. One of the reasons is the low intrusion depth of the heat, therefore microwaves are preferably used for liquids or products of low depths (Dehne et al., 2000). Another technology in use is radio frequency, which uses friction created by molecular movements of ions and dipolar molecules.…”

Section: Process and Product Parameters To Consider For Designing A Pathogen Inactivation Studymentioning

confidence: 99%

Guidance on validation of lethal control measures for foodborne pathogens in foods

Ceylan¹,

Amézquita

Anderson

et al. 2021

Comp Rev Food Sci Food Safe

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Food manufacturers are required to obtain scientific and technical evidence that a control measure or combination of control measures is capable of reducing a significant hazard to an acceptable level that does not pose a public health risk under normal conditions of distribution and storage. A validation study provides evidence that a control measure is capable of controlling the identified hazard under a worst‐case scenario for process and product parameters tested. It also defines the critical parameters that must be controlled, monitored, and verified during processing. This review document is intended as guidance for the food industry to support appropriate validation studies, and aims to limit methodological discrepancies in validation studies that can occur among food safety professionals, consultants, and third‐party laboratories. The document describes product and process factors that are essential when designing a validation study, and gives selection criteria for identifying an appropriate target pathogen or surrogate organism for a food product and process validation. Guidance is provided for approaches to evaluate available microbiological data for the target pathogen or surrogate organism in the product type of interest that can serve as part of the weight of evidence to support a validation study. The document intends to help food manufacturers, processors, and food safety professionals to better understand, plan, and perform validation studies by offering an overview of the choices and key technical elements of a validation plan, the necessary preparations including assembling the validation team and establishing prerequisite programs, and the elements of a validation report.

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Section: Process and Product Parameters To Consider For Designing A Pathogen Inactivation Studymentioning

confidence: 99%

Guidance on validation of lethal control measures for foodborne pathogens in foods

Ceylan¹,

Amézquita

Anderson

et al. 2021

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…In the 1980's, Leimbeck [31] detected E. coli and Pseudomonas aeruginosa in many of the samples and therefore suggested to treat the drugs with boiling water for decontamination. In other studies, alternative treatments have been introduced [22], [23], [26], [27], [32]. Since herbal plants frequently carry a considerable amount of moulds, the generation of mycotoxins, especially as cold water maceration products are concerned, should be taken into consideration [5].…”

Section: Survey Of Reports About Microbial Contaminants Associated Wimentioning

confidence: 99%

Microbial Contamination of Medicinal Plants - A Review*

Kneifel¹,

Czech²,

Kopp³

2002

Planta med

143

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Medicinal plants may be associated with a broad variety of microbial contaminants, which are represented by bacteria, fungi and viruses. Inevitably, this microbiological background depends on several environmental factors and exerts an important impact on the overall quality of herbal products and preparations. Risk assessment of the microbial load of medicinal plants has therefore become an important subject in the establishment of modern Hazard Analysis and Critical Control Point (HACCP) schemes. This study intends to contribute to this knowledge by giving a survey of published data regarding the microbial contamination of herbal plants, by dealing with methodological aspects and by considering the influence of different commonly used pharmaceutical preparation techniques on the microbiological status of the products. Finally, quality standards are discussed, which could be considered for guidelines and/or possible inclusion in the Ph.Eur. 2000.

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Neues Verfahren zur schnellen und schonenden Erhitzung von verpackten Lebensmitteln: Hochfrequenzerhitzung im Wasserbad

Felke

Pfeiffer

Eisner

2009

Chemie Ingenieur Technik

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Die direkte Erhitzung von Lebensmitteln in elektrischen Hochfrequenzfeldern ermöglich es, Aufheizzeiten von verpackten Lebensmitteln deutlich zu verkürzen und den Frischeeindruck der Produkte im Vergleich zur konventionellen Erhitzung erheblich zu verbessern. Das vorgestellte Verfahren kombiniert den Einsatz von elektrischen Hochfrequenzfeldern mit entionisiertem Wasser als dielektrisches Koppelmedium. Versuche mit unterschiedlichen Verpackungsformen und Lebensmitteln bestätigen ein breites Anwendungspotenzial

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Neuere physikalische Verfahren zur Haltbarmachung von Lebensmitteln

Abstract: 1 Verwendete Abkürzungen: A = Ampere = elektrische Stromstärke; Gy = Gray = Strahlendosis; Hz = Hertz = Frequenz; K = Kelvin = Temperatur; s = Sekunde; V = Volt = elektrische Spannung

Cited by 4 publications

References 16 publications

Guidance on validation of lethal control measures for foodborne pathogens in foods

Guidance on validation of lethal control measures for foodborne pathogens in foods

Microbial Contamination of Medicinal Plants - A Review*

Neues Verfahren zur schnellen und schonenden Erhitzung von verpackten Lebensmitteln: Hochfrequenzerhitzung im Wasserbad

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