PEF treatments varying from 30 kV/cm, 67 µs and 393 kJ/kg to 45 kV/cm, 19 µs and 285 kJ/kg allow to reduce 3 Log10 cycles the population of the microorganism of concern in PEF food processing of LWE, Salmonella Typhimurium.
Suusa has presence of high loads of microorganisms of safety concern.
In 2006, an expert meeting organized by the Food and Agriculture Organization of the United Nations FAOO) and the World Health Organization (WHO) concluded that the microorganisms of greatest concern in PIF are Salmonella enterica and Cronobacter spp. (previously Enterobacter sakazakii) [ 2, 5].
In a similar study on safety of traditional Nigerian fermented foods, Olasupo et al. (2002) reveals that microorganisms of public health concern that have been associated with Nigerian fermented foods include Staphylococcus aureus, Klebsiella sp., E. coli, Salmonella sp., Bacillus subtilis, and Enterococcus faecalis.
Inactivation of respective microorganisms is, therefore, another point of concern.
B-cell epitope mapping is a promising approach to identifying the main antigenic determinants of microorganisms, in special concern the discontinuous conformational ones.
The emergence of microorganisms resistant to current antibacterial agents is a matter of concern, particularly in patients with serious, complicated, and nosocomial infections.
The impact of wide-scale antibiotic use on pathogenic microorganisms in long-term care institutions also remains an issue of concern.
The presence of preferential pathways for colloids in the subsurface environment is of concern because of the increased risks for disease caused by microorganisms and colloid-associated contaminants.
