Recent trends in bacterial decontamination of food products by hurdle technology: A synergistic approach using thermal and non-thermal processing techniques
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Recent trends in bacterial decontamination of food products by hurdle technology: A synergistic approach using thermal and non-thermal processing techniques
Authors
Keywords
Food safety, Microbial contamination, Thermal food processing, Non-thermal food processing, Synergistic effect, Hurdle, Homeostasis
Journal
FOOD RESEARCH INTERNATIONAL
Volume 147, Issue -, Pages 110514
Publisher
Elsevier BV
Online
2021-06-12
DOI
10.1016/j.foodres.2021.110514
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Individual and combined mild heat and UV-C processes for orange juice against Escherichia coli O157:H7
- (2020) Gladess A. Pagal et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Pathogen reduction by predatory bacteria and survival of Bdellovibrio bacteriovorus and Escherichia coli on produce and buffer treated with low-dose gamma radiation
- (2020) O.M. Olanya et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Cold Plasma–Based Hurdle Interventions: New Strategies for Improving Food Safety
- (2020) Xinyu Liao et al. Food Engineering Reviews
- The effect of Pulsed Light and starch films with antimicrobials on Listeria innocua and the quality of sliced cheddar cheese during refrigerated storage
- (2020) J.O. de Moraes et al. FOOD CONTROL
- Microbial decontamination of black peppercorns by simultaneous treatment with cold plasma and ultraviolet C
- (2020) In Hee Bang et al. Innovative Food Science & Emerging Technologies
- Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods
- (2020) Mariana M. Delorme et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Inactivation of Listeria innocua and Escherichia coli in carrot juice by combining high pressure processing, nisin, and mild thermal treatments
- (2019) Prashant Raj Pokhrel et al. Innovative Food Science & Emerging Technologies
- Ultrasound and slightly acid electrolyzed water application: An efficient combination to reduce the bacterial counts of chicken breast during pre-chilling
- (2019) Alexandre José Cichoski et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life
- (2019) R. Mahendran et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review
- (2019) Li-Zhen Deng et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Effects of Plasma-Activated Water and Blanching on Microbial and Physicochemical Properties of Tiger Nuts
- (2019) Aliyu Idris Muhammad et al. Food and Bioprocess Technology
- Impact of atmospheric non-thermal plasma and hydrothermal treatment on bioactive compounds and microbial inactivation of strawberry juice: A hurdle technology approach
- (2019) Deepak Mehta et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Ultrasound pretreatment enhances the inhibitory effects of nisin/carvacrol against germination, outgrowth and vegetative growth of spores of Bacillus subtilis ATCC6633 in laboratory medium and milk: Population and single-cell analysis
- (2019) Lihua Fan et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Sono-photodynamic inactivation of Escherichia coli and Staphylococcus aureus in orange juice
- (2019) M.L. Bhavya et al. ULTRASONICS SONOCHEMISTRY
- Synergistic inactivation of Escherichia coli O157:H7 by plasma-activated water and mild heat
- (2019) Qisen Xiang et al. FOOD CONTROL
- Effect of thermal and non-thermal techniques for microbial safety in food powder: Recent advances
- (2019) E.J. Rifna et al. FOOD RESEARCH INTERNATIONAL
- Decontamination of chilli flakes in a fluidized bed using combined technologies: Infrared, UV and ozone
- (2019) Ian Watson et al. Innovative Food Science & Emerging Technologies
- The application of plasma-activated water combined with mild heat for the decontamination of Bacillus cereus spores in rice (Oryza sativa L. ssp. japonica)
- (2019) Xinyu Liao et al. JOURNAL OF PHYSICS D-APPLIED PHYSICS
- Efficiency of novel processing technologies for the control of Listeria monocytogenes in food products
- (2019) Akbar Bahrami et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Inactivation of Salmonella in cherry tomato stem scars and quality preservation by pulsed light treatment and antimicrobial wash
- (2019) Juncai Leng et al. FOOD CONTROL
- Non-thermal approach to Listeria monocytogenes inactivation in milk: The combined effect of high pressure, pediocin PA-1 and bacteriophage P100
- (2019) Norton Komora et al. FOOD MICROBIOLOGY
- Application of ultrasound technology in processing of ready-to-eat fresh food: A review
- (2019) Fengying Chen et al. ULTRASONICS SONOCHEMISTRY
- Preceding treatment of non-thermal plasma (NTP) assisted the bactericidal effect of ultrasound on Staphylococcus aureus
- (2018) Xinyu Liao et al. FOOD CONTROL
- Stability of Listeria monocytogenes in wheat flour during extended storage and isothermal treatment
- (2018) Michael H. Taylor et al. FOOD CONTROL
- The effect of different decontamination methods on the microbial load, bioactive components, aroma and colour of spice paprika
- (2018) Helga Molnár et al. FOOD CONTROL
- Inhibition of Salmonella Typhimurium growth in coconut ( Cocos nucifera L.) water by hurdle technology
- (2018) S. Beristaín-Bauza et al. FOOD CONTROL
- Evaluation of the efficacy of multiple physical, biological and natural antimicrobial interventions for control of pathogenic Escherichia coli on beef
- (2018) Alexandros Ch Stratakos et al. FOOD MICROBIOLOGY
- Pasteurization of mixed mandarin and Hallabong tangor juice using pulsed electric field processing combined with heat
- (2018) Seung Jo Lee et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Nanoemulsions of Mentha piperita L. essential oil in combination with mild heat, pulsed electric fields (PEF) and high hydrostatic pressure (HHP) as an alternative to inactivate Escherichia coli O157: H7 in fruit juices
- (2018) Rayssa Julliane de Carvalho et al. Innovative Food Science & Emerging Technologies
- Application of innovative technologies, moderate-intensity pulsed electric fields and high-pressure thermal treatment, to preserve and/or improve the bioactive compounds content of pumpkin
- (2018) J. García-Parra et al. Innovative Food Science & Emerging Technologies
- Inactivation of Alicyclobacillus acidoterrestris ATCC 49025 spores in apple juice by pulsed light. Influence of initial contamination and required reduction levels
- (2018) Mariana I. Ferrario et al. REVISTA ARGENTINA DE MICROBIOLOGIA
- Cold atmospheric pressure plasma and low energy electron beam as alternative nonthermal decontamination technologies for dry food surfaces: A review
- (2018) Christian Hertwig et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Pulsed light technology to enhance food safety and quality: a mini-review
- (2018) Dalia John et al. Current Opinion in Food Science
- Evaluation of inactivating Salmonella on iceberg lettuce shreds with washing process in combination with pulsed light, ultrasound and chlorine
- (2018) Runze Huang et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Effects of infrared radiation combined with heating on grape seeds and oil quality
- (2018) Ruipeng Fu et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Evaluation of ultraviolet light (UV), non-thermal atmospheric plasma (NTAP) and their combination for the control of foodborne pathogens in smoked salmon and their effect on quality attributes
- (2018) Sandra Colejo et al. Innovative Food Science & Emerging Technologies
- Innovative technologies for producing and preserving intermediate moisture foods: A review
- (2018) Liqing Qiu et al. FOOD RESEARCH INTERNATIONAL
- Sequential application of plasma-activated water and mild heating improves microbiological quality of ready-to-use shredded salted kimchi cabbage (Brassica pekinensis L.)
- (2018) Eun Ji Choi et al. FOOD CONTROL
- Inactivation of Listeria monocytogenes and natural microbiota on raw salmon fillets using acidic electrolyzed water, ultraviolet light or/and ultrasounds
- (2017) Marta Mikš-Krajnik et al. FOOD CONTROL
- Hurdle technology: A novel approach for enhanced food quality and safety – A review
- (2017) Imran Khan et al. FOOD CONTROL
- Slightly acidic electrolyzed water combined with chemical and physical treatments to decontaminate bacteria on fresh fruits
- (2017) Charles Nkufi Tango et al. FOOD MICROBIOLOGY
- Drying and decontamination of raw pistachios with sequential infrared drying, tempering and hot air drying
- (2017) Chandrasekar Venkitasamy et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Inactivation of Gram (−) bacteria Salmonella enterica by chlorophyllin-based photosensitization: Mechanism of action and new strategies to enhance the inactivation efficiency
- (2017) Irina Buchovec et al. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY
- Cronobacter sakazakii in baby foods and baby food ingredients of dairy origin and microbiological profile of positive samples
- (2017) Dilek Heperkan et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Application of ultraviolet C technology for surface decontamination of fresh produce
- (2017) Xuetong Fan et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- A review on recent advances in cold plasma technology for the food industry: Current applications and future trends
- (2017) Flora-Glad Chizoba Ekezie et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Analysis of Staphylococcus aureus cell viability, sublethal injury and death induced by synergistic combination of ultrasound and mild heat
- (2017) Jiao Li et al. ULTRASONICS SONOCHEMISTRY
- Edible coating enriched with rosemary extracts to enhance oxidative and microbial stability of smoked eel fillets
- (2017) Evanthia Choulitoudi et al. Food Packaging and Shelf Life
- High pressure processing pretreatment enhanced the thermosonication inactivation of Alicyclobacillus acidoterrestris spores in orange juice
- (2016) Evelyn et al. FOOD CONTROL
- Combined effect of pulsed light, edible coating and malic acid dipping to improve fresh-cut mango safety and quality
- (2016) B. Salinas-Roca et al. FOOD CONTROL
- Reduction of Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on fresh produce using an automated washer with near neutral electrolyzed (NEO) water and ultrasound
- (2016) George Kwabena Afari et al. FOOD CONTROL
- Influence of water activity on inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in peanut butter by microwave heating
- (2016) Won-Jae Song et al. FOOD MICROBIOLOGY
- Inactivation kinetics of Listeria monocytogenes and Salmonella enterica serovar Typhimurium on fresh-cut bell pepper treated with slightly acidic electrolyzed water combined with ultrasound and mild heat
- (2016) Ke Luo et al. FOOD MICROBIOLOGY
- Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice
- (2016) Mariana Ferrario et al. Innovative Food Science & Emerging Technologies
- Inactivation of Salmonella enterica and Listeria monocytogenes in cantaloupe puree by high hydrostatic pressure with/without added ascorbic acid
- (2016) Sudarsan Mukhopadhyay et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- A combined high pressure carbon dioxide and high power ultrasound treatment for the microbial stabilization of cooked ham
- (2016) Giovanna Ferrentino et al. JOURNAL OF FOOD ENGINEERING
- Effect of Power Levels on Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Tomato Paste Using 915-Megahertz Microwave and Ohmic Heating
- (2016) SANG-SOON KIM et al. JOURNAL OF FOOD PROTECTION
- Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach
- (2016) María R Moreira et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Combined effects of ozone and freeze-drying on the shelf-life of Broiler chicken meat
- (2016) María J. Cantalejo et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- A combined hurdle approach of slightly acidic electrolyzed water simultaneous with ultrasound to inactivate Bacillus cereus on potato
- (2016) Ke Luo et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Evaluation of ultrasound based sterilization approaches in terms of shelf life and quality parameters of fruit and vegetable juices
- (2016) Paramjeet Khandpur et al. ULTRASONICS SONOCHEMISTRY
- Pulsed Light Treatment of Different Food Types with a Special Focus on Meat: A Critical Review
- (2015) V. Heinrich et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety
- (2015) José Pinela et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- High-Power Ultrasound Assisted High-Pressure Carbon Dioxide Pasteurization of Fresh-Cut Coconut: a Microbial and Physicochemical Study
- (2015) Giovanna Ferrentino et al. Food and Bioprocess Technology
- Biocontrol of Shigella flexneri in Ground Beef and Vibrio cholerae in Seafood with Bacteriophage-Assisted High Hydrostatic Pressure (HHP) Treatment
- (2015) H. Ahmadi et al. Food and Bioprocess Technology
- Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage
- (2015) Héctor E. Martínez-Flores et al. FOOD CHEMISTRY
- Combinations of selected physical and chemical hurdles to inactivate Escherichia coli O157:H7 in apple and orange juices
- (2015) Alonzo A. Gabriel FOOD CONTROL
- Inactivation of foodborne pathogens in powdered red pepper (Capsicum annuum L.) using combined UV-C irradiation and mild heat treatment
- (2015) Ho-Lyeong Cheon et al. FOOD CONTROL
- Atmospheric cold plasma inactivation of aerobic microorganisms on blueberries and effects on quality attributes
- (2015) Alison Lacombe et al. FOOD MICROBIOLOGY
- Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound
- (2015) Mariana Ferrario et al. FOOD MICROBIOLOGY
- Application of slightly acidic electrolyzed water and ultrasound for microbial decontamination of kashk
- (2015) Fereidoun Forghani et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Ultrasound-assisted post-packaging pasteurization of sausages
- (2015) Alexandre José Cichoski et al. Innovative Food Science & Emerging Technologies
- Use of power ultrasound to enhance the thermal inactivation of Clostridium perfringens spores in beef slurry
- (2015) Evelyn et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Ultrasound in the meat industry: General applications and decontamination efficiency
- (2015) Fulya Turantaş et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- High pressure carbon dioxide combined with high power ultrasound pasteurization of fresh cut carrot
- (2015) Giovanna Ferrentino et al. JOURNAL OF SUPERCRITICAL FLUIDS
- Effect of gamma irradiation and frozen storage on the quality of fresh water prawn (Macrobrachium rosenbergii) and tiger prawn (Penaeus monodon)
- (2015) Rina Mahto et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of novel ultrasound based processing on the nutrition quality of different fruit and vegetable juices
- (2015) Paramjeet Khandpur et al. ULTRASONICS SONOCHEMISTRY
- The combined effects of ultraviolet-C irradiation and modified atmosphere packaging for inactivating Salmonella enterica serovar Typhimurium and extending the shelf life of cherry tomatoes during cold storage
- (2015) Dong Soo Choi et al. Food Packaging and Shelf Life
- High-Pressure Cold Pasteurization of Gilthead Seabream Fillets: Selection of Process Conditions and Validation of Shelf Life Extension
- (2014) Theofania Tsironi et al. Food and Bioprocess Technology
- Effects of sonication and ultraviolet-C treatment as a hurdle concept on quality attributes of Chokanan mango (Mangifera indica L.) juice
- (2014) Vicknesha Santhirasegaram et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Hurdle Technology in Fruit Processing
- (2012) Paula Luisina Gómez et al. Annual Review of Food Science and Technology
Create your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started