Microbiological Aspects Related to the Feasibility of PEF Technology for Food Pasteurization

作者：Saldana G; Alvarez I; Condon S; Raso J^*

来源：Critical Reviews in Food Science and Nutrition, 2014, 54(11): 1415-1426.

DOI：10.1080/10408398.2011.638995

• Pasteurization
• pulsed electric fields
• microbial inactivation
• nonthermal processing

Processing unit operations that seek to inactivate harmful microorganisms are of primary importance in ascertaining the safety of food. The capability of pulsed electric fields (PEF) to inactivate vegetative cells of microorganisms at temperatures below those used in thermal processing makes this technology very attractive as a nonthermal pasteurization process for the food industry. Commercial exploitation of this technology for food pasteurization requires the identification of the most PEF-resistant microorganisms that are of concern to public health. Then, the treatment conditions applicable at industrial scale that would reduce the population of these microorganisms to a level that guarantees food safety must be defined. The objective of this paper is to critically compile recent, relevant knowledge with the purpose of enhancing the feasibility of using PEF technology for food pasteurization and underlining the required research for designing PEF pasteurization processes.

• 出版日期2014-11-2