Inactivation kinetics of food-borne pathogens subjected to thermal treatments: a review

International Journal of Hyperthermia : the Official Journal of European Society for Hyperthermic Oncology, North American Hyperthermia Group
Rui LiShaojin Wang

Abstract

Thermal processing technologies are safe and easy to control methods without leaving residues, and could be used to inactivate food-borne pathogens, ensure food quality and provide the food with sufficient stability during storage. Establishing inactivation kinetics of food-borne pathogens is essential in developing effective pasteurisation protocols without damaging food quality. This study presents a comprehensive review of recent progresses in inactivation kinetics of food-borne pathogens. It covers theoretical bases and experimental methods for developing thermal inactivation kinetics of food-borne pathogens and making comparisons and applications of the common thermal death kinetic models. Finally, it proposes possible recommendations on the future research directions of establishing inactivation kinetic models for food-borne pathogens in thermal processing.

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Citations

Mar 12, 2020·Critical Reviews in Food Science and Nutrition·Lihui ZhangShaojin Wang
Feb 6, 2019·Food Research International·Liqing QiuPing Cao
Nov 8, 2020·Journal of Food Protection·Zhujun GaoRobert L Buchanan
Mar 26, 2021·Critical Reviews in Food Science and Nutrition·Vicente M Gómez-LópezAntonio Morata

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