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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Food Safety and Intervention Technologies Research » Research » Publications at this Location » Publication #313094

Research Project: DEVELOPING PROCESSING INTERVENTION TECHNOLOGIES

Location: Food Safety and Intervention Technologies Research

Title: Survival, injury and inactivation of human bacterial pathogens in foods: effect of non-thermal treatments

Author
item Ukuku, Dike
item LATIFUL, BARI - University Of Dhaka
item KASSAMA, LAMIN - Alabama A & M University
item Mukhopadhyay, Sudarsan
item Olanya, Modesto

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 4/15/2015
Publication Date: 12/22/2015
Citation: Ukuku, D.O., Latiful, B., Kassama, L.S., Mukhopadhyay, S., Olanya, O.M. 2015. Survival, injury and inactivation of human bacterial pathogens in foods: effect of non-thermal treatments. Book Chapter. p. 82-96.

Interpretive Summary:

Technical Abstract: For health reasons, people are consuming foods with or without minimal processing, thereby exposing them to the risk of foodborne illness if such foods are contaminated with bacteria. Food manufacturers and researchers are responding to consumers’ demand for fresh food that are safe by proposing and developing non-thermal process intervention treatments that can keep food fresh or near freshness without altering the sensorial characteristic. In this chapter, the efficacy of high hydrostatic pressure, antimicrobials, radio frequency electric field and pulse electric field, pulsed ultraviolet light, and ultrasonic treatment on bacterial injury, leakage of intracellular bacterial substances leading to inactivation was evaluated. The information presented in this chapter will expand the knowledge base regarding processing variables associated with these non-thermal technologies in achieving optimum efficacy for bacterial inactivation in food while maintaining quality attributes of heat sensitive foods.