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Interestingly, microbial inactivation in soil by autoclaving or chemical treatments inhibited the process.
The combination of high hydrostatic pressure with mild temperature was explored to achieve a predictive model of microbial inactivation in food matrix processing.
The current review aims to provide an overview of the kinetic models used by PEF for microbial inactivation in liquid foods.
The objective of this work was to develop a method for predicting levels and spatial distribution of microbial inactivation in PL treatment of liquid substrates, and to validate the predictions with experimental data.
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Upon making some backstage microbiological considerations, surface temperature predictions during hot dry air decontaminations are incorporated in a microbial inactivation model, in order to describe inactivation kinetics under realistic (time-varying) temperature conditions.
For one of the reactors tested, biodosimetry tests were conducted with two challenge organisms that had different UV dose response behavior; UV dose distribution estimates from LA yielded predictions of microbial inactivation that were in agreement with measured inactivation responses for both challenge organisms for all test conditions.
An overview of recent research investigations, state-of-the-art microbial inactivation strategies, advances in process and equipment design, and hurdle approaches for processing of fresh fruit and juice products using high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultraviolet (UV) light, and UV-assisted TiO2 photocatalysis (TUV) nonthermal technologies is provided.
Limitations of the application of UV are mainly the lack of penetration and a strong dependence on the distance from the UV source, which may result in nonhomogeneous microbial inactivation.
An experimental plan was designed in order to study the microbial inactivation of Saccharomyces cerevisiae and Escherichia coli cells inoculated in a buffer solution.
A microbial inactivation experiment on Escherichia Coli suspended in PBS is described, showing a synergistic effect of the combination of PEF treatment with moderate amounts of heat.
Microbial inactivation using HILP has gained attention in recent years due to lower energy consumption compared to conventional thermal processes [ 35].
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