Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10889097 | Innovative Food Science & Emerging Technologies | 2005 | 8 Pages |
Abstract
The design of appropriate food preservation processes by PEF requires the selection of an adequate target bacterial strain, which should correspond to the most PEF resistant microorganism contaminating food. This study indicates that the pH of the treatment medium plays an important role in determining this target bacterial strain. On the other hand, the combination of PEF and subsequent holding under acidic conditions has been proven to be an effective method in order to achieve a higher level of microbial inactivation.
Keywords
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Agricultural and Biological Sciences
Food Science
Authors
D. GarcÃa, N. Gómez, J. Raso, R. Pagán,