Inactivation of pathogenic bacteria in food matrices: high pressure processing, photodynamic inactivation and pressure-assisted photodynamic inactivation

59th International Meat Industry Conference

Cunha, A.^1 ; Couceiro, J.^1,2 ; Bonifácio, D.^1,2 ; Martins, C.^1,2 ; Almeida, A.^1 ; S Neves, M.G.P.M.^2 ; Faustino, M.A.F.^2 ; Saraiva, J.A.^2

Biology Department, CESAM, University of Aveiro, Aveiro

3810-193, Portugal^1

Chemistry Department, QOPNA, University of Aveiro, Aveiro

3810-193, Portugal^2

关键词: Bacterial endospores;    Cytotoxic effects;    High pressure processing;    Organoleptic characteristics;    Pathogenic bacterium;    Photodynamic inactivation;    Photosensitizer molecule;    Spoilage microorganisms;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/85/1/012016/pdf
DOI  :  10.1088/1755-1315/85/1/012016

来源: IOP

【 摘 要 】

Traditional food processing methods frequently depend on the application of high temperature. However, heat may cause undesirable changes in food properties and often has a negative impact on nutritional value and organoleptic characteristics. Therefore, reducing the microrial load without compromising txe desirable properties of food products is still a technologica| challenge. High-pressure processing (HPP) can be classified as0a cold pasteurization technique