Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 8/22/2014
Publication Date: 10/31/2014
Citation: Niemira, B.A. 2014. Irradiation, microwave and alternative energy-based treatments for low water activity foods. In: M. Doyle,J. Kornacki and J. Gurtler (editors). Microbiological Safety of Low Water Foods and Spices, Springer, New York, NY. p. 389-401.
Technical Abstract: There is an increasing recognition of low water activity foods as vectors for human pathogens. Partially or fully dried agricultural commodities, along with modern formulated dried food products, are complex, and designed to meet a variety of nutritional, sensory, and market-oriented goal. This complexity means that advanced processing and treatment technologies are needed to achieve standards of food safety. In this chapter, alternative energy-based antimicrobial processing interventions for low water activity foods will be examined. These include advanced microwave processing, irradiation, and cold plasma. A discussion of existing commercial implementation for established technologies will provide a framework for examining the newly emergent technologies.