Physiology of the Inactivation of Vegetative Bacteria by Thermal Treatments: Mode of Action, Influence of Environmental Factors and Inactivation Kinetics

Cebrian, G. (Universidad de Zaragoza) ; Condon, S. (Universidad de Zaragoza) ; Mañas, P. (Universidad de Zaragoza)

Resumen: Heat has been used extensively in the food industry as a preservation method, especially due to its ability to inactivate microorganisms present in foods. However, many aspects regarding the mechanisms of bacterial inactivation by heat and the factors affecting this process are still not fully understood. The purpose of this review is to offer a general overview of the most important aspects of the physiology of the inactivation or survival of microorganisms, particularly vegetative bacteria, submitted to heat treatments. This could help improve the design of current heat processes methods in order to apply milder and/or more effective treatments that could fulfill consumer requirements for fresh-like foods while maintaining the advantages of traditional heat treatments.

Idioma: Inglés

DOI: 10.3390/foods6120107

Año: 2017

Publicado en: FOODS 6, 12 (2017), 107 [21 pp]
ISSN: 2304-8158

Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2012-33522
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2015-69565-P

Tipo y forma: Revisión (Versión definitiva)

Área (Departamento): Tecnología de Alimentos (Departamento de Producción Animal y Ciencia de los Alimentos)