xxx ◾ Contents
Herbs and Spices................................................................................................... 497
Wood Smoke ........................................................................................................ 499
Bacteriophages ............................................................................................................... 499
Bacteriophages to Control Pathogens in Food ............................................................... 500
Conclusion ..................................................................................................................... 502
References ...................................................................................................................... 502
39 Control by Irradiation ..............................................................................................505
Introduction .................................................................................................................. 505
Irradiation (Radiation) and Radioactivity ............................................................. 505
Use of Irradiation in Food .................................................................................... 506
Objectives ...................................................................................................................... 506
Mechanisms of Antimicrobial Action ............................................................................ 507
Influencing Factors ........................................................................................................ 507
Nature of Process .................................................................................................. 507
Nature of Foods .................................................................................................... 508
Nature of Microorganisms .................................................................................... 508
Methods ........................................................................................................................ 508
Doses .................................................................................................................... 508
Specific Terms....................................................................................................... 509
Radurization ................................................................................................ 509
Radicidation ................................................................................................ 509
Radappertization ......................................................................................... 509
Current Recommendations ................................................................................... 509
UV Radiation ........................................................................................................ 511
Conclusion ...................................................................................................................... 511
References .......................................................................................................................512
40 Control by Novel Processing Technologies ..............................................................513
Introduction ...................................................................................................................513
Summary of Processing Methods ....................................................................................514
Microwave and Radio-Frequency Processing .........................................................514
Ohmic and Inductive Heating ...............................................................................514
Infrared Heating ....................................................................................................514
Pulsed Electric Fields .............................................................................................514
High-Pressure Processing ....................................................................................... 515
Pulsed Light Technology ....................................................................................... 515
Oscillating Magnetic Fields ................................................................................... 515
Ultrasound ............................................................................................................ 515
High-Voltage Arc Discharge ..................................................................................516
Pulsed X-Rays ........................................................................................................516
Plasma Technology .........................................................................................................516
Pulsed Electric Field .......................................................................................................516
Hydrostatic Pressure Processing ......................................................................................518
History ..................................................................................................................518
Methods, Mechanisms of Microbial Inactivation, and Advantages ........................518
Destruction of Microbial Cells ..............................................................................520
Herbs and Spices................................................................................................... 497
Wood Smoke ........................................................................................................ 499
Bacteriophages ............................................................................................................... 499
Bacteriophages to Control Pathogens in Food ............................................................... 500
Conclusion ..................................................................................................................... 502
References ...................................................................................................................... 502
39 Control by Irradiation ..............................................................................................505
Introduction .................................................................................................................. 505
Irradiation (Radiation) and Radioactivity ............................................................. 505
Use of Irradiation in Food .................................................................................... 506
Objectives ...................................................................................................................... 506
Mechanisms of Antimicrobial Action ............................................................................ 507
Influencing Factors ........................................................................................................ 507
Nature of Process .................................................................................................. 507
Nature of Foods .................................................................................................... 508
Nature of Microorganisms .................................................................................... 508
Methods ........................................................................................................................ 508
Doses .................................................................................................................... 508
Specific Terms....................................................................................................... 509
Radurization ................................................................................................ 509
Radicidation ................................................................................................ 509
Radappertization ......................................................................................... 509
Current Recommendations ................................................................................... 509
UV Radiation ........................................................................................................ 511
Conclusion ...................................................................................................................... 511
References .......................................................................................................................512
40 Control by Novel Processing Technologies ..............................................................513
Introduction ...................................................................................................................513
Summary of Processing Methods ....................................................................................514
Microwave and Radio-Frequency Processing .........................................................514
Ohmic and Inductive Heating ...............................................................................514
Infrared Heating ....................................................................................................514
Pulsed Electric Fields .............................................................................................514
High-Pressure Processing ....................................................................................... 515
Pulsed Light Technology ....................................................................................... 515
Oscillating Magnetic Fields ................................................................................... 515
Ultrasound ............................................................................................................ 515
High-Voltage Arc Discharge ..................................................................................516
Pulsed X-Rays ........................................................................................................516
Plasma Technology .........................................................................................................516
Pulsed Electric Field .......................................................................................................516
Hydrostatic Pressure Processing ......................................................................................518
History ..................................................................................................................518
Methods, Mechanisms of Microbial Inactivation, and Advantages ........................518
Destruction of Microbial Cells ..............................................................................520