Chapter 23. Traditional and High-Technology Approaches to Microbial Safety in Foods

  1. Norma Heredia3,
  2. Irene Wesley4,
  3. Santos García3
  1. Tatiana Koutchma

Published Online: 4 AUG 2008

DOI: 10.1002/9780470439074.ch23

Book Title

Microbiologically Safe Foods

Microbiologically Safe Foods

Additional Information

How to Cite

Koutchma, T. (2008) Traditional and High-Technology Approaches to Microbial Safety in Foods, in Microbiologically Safe Foods (eds N. Heredia, I. Wesley and S. García), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470439074.ch23

Editor Information

  1. 3

    Facultad de Ciencias Biológicas, UANL, Apartado Postal 124-F, Ciudad Universitaria, San Nicolás, N.L. 66451 México

  2. 4

    National Animal Diseases Center, USDA, 2300 Dayton Road, Ames, IA 50010, USA

Author Information

  1. Food Process Engineering, Agriculture and Agri-Food Canada

Publication History

  1. Published Online: 4 AUG 2008
  2. Published Print: 17 APR 2009

ISBN Information

Print ISBN: 9780470053331

Online ISBN: 9780470439074

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CHAPTER TOOLS

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Keywords:

  • traditional and high-technology approaches to microbial safety in foods;
  • technologies based on thermal effects;
  • New high-technology approaches - potential for improving food safety and extending products shelf life

Summary

This chapter contains sections titled:

  • Introduction

  • Thermal vs. Nonthermal Technology

  • Establishment of Specifications for Preservation

  • Technologies Based on Thermal Effects

  • Technologies Based on Nonthermal Effects

  • Conclusions

  • References

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