Exploiting the synergism among physical and chemical processes for improving food safety

Berdejo, D. (Universidad de Zaragoza) ; Pagán, E. (Universidad de Zaragoza) ; García-Gonzalo, D. (Universidad de Zaragoza) ; Pagán, R. (Universidad de Zaragoza)

Resumen: This article provides an overview of recent published information on the subject of synergistic lethal effects that emerge from the combination of physical and/or chemical processes applied to enhance food safety. Despite important recent advances in non-thermal technologies, the greatest synergistic lethal effects emerge from combining them with traditional, relatively mild heat treatments. The combined application of antimicrobials has shown that their main constituents interact effectively, and great synergistic effects have been described with the capacity of either inhibiting or inactivating pathogens. Moreover, natural antimicrobials are more effective when pathogens are previously damaged sublethally by the application of physical technologies. Such combinations allow for a considerable reduction of treatment intensity and costs, along with a noticeable improvement in food quality and safety.

Idioma: Inglés

DOI: 10.1016/j.cofs.2018.08.004

Año: 2019

Publicado en: Current Opinion in Food Science 30 (2019), 14-20
ISSN: 2214-7993

Factor impacto JCR: 4.577 (2019)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 15 / 138 = 0.109 (2019) - Q1 - T1

Factor impacto SCIMAGO: 1.466 - Food Science (Q1) - Applied Microbiology and Biotechnology (Q1)

Financiación: info:eu-repo/grantAgreement/ES/DGA/A03-17R
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2015-69565-P

Tipo y forma: Revisión (PostPrint)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)