Items Tagged with 'thermal pasteurization'

This article discusses the latest research elucidating the main reason why foodborne pathogens like Salmonella are more resistant to heat inactivation in low-moisture food (LMF) systems, including quantitative data relating thermal treatment temperature and water activity/relative humidity to the log-reduction rate of bacterial pathogens in different LMF. Case studies on pilot-scale thermal treatments for the control of Salmonella in LMF are also presented. 

Processors have several options for pasteurization, including high-pressure pasteurization (HPP), hot water, steam, hot air, infrared heat, radiofrequency and irradiation. Hot water, steam and HPP are the most popular, with HPP and hot water growing the fastest, says Wes Shilling, professor of food science at Mississippi State University in Mississippi State.