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Rational Use of Novel Technologies: A Comparative Analysis of the Performance of Several New Food Preservation Technologies for Microbial Inactivation

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Novel Technologies in Food Science

Part of the book series: Integrating Food Science and Engineering Knowledge into the Food Chain ((ISEKI-Food,volume 7))

Abstract

Many of the modified (for improving food quality) traditional preservation procedures and the radically new ones (high hydrostatic pressure, ultrasound, ultraviolet light, ozone, ultraviolet light pulses, electric pulses, etc.) are effective in inactivating only vegetative cells of bacteria, yeasts, and filamentous fungi. So, emerging preservation procedures have to be included as components or hurdles in combined preservation systems to ensure food safety. The lethality of a stress factor is strongly affected by the presence/intensity of other lethal/inhibitory factors.

Within the framework of hurdle technology, a huge amount of scientific literature has been published in the last 15 years, indicating the enormous popularity and potential of the concept in the development of emerging combined technologies to aid in producing minimally processed foods.

Microbial cell physiological responses in relation to emerging factors in combination with other constraints are complex and are not fully understood, as in the case of many traditional preservation factors. Predictive modeling in emerging technologies allows quantification of the influence of various hurdles on the microbial behavior, allowing the interaction effects between them – antagonistic, synergistic or additive– to be precisely discerned.

This chapter compares the ability of selected emerging technologies to reduce microbial populations. Inactivation/decline kinetic patterns of microorganisms in treatments with conventional/unconventional lethal agents combined with other environmental stress factors are discussed and analyzed on the basis of a rigorous kinetic analysis of survival data.

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Acknowledgements

We acknowledge financial support from Universidad de Buenos Aires, CONICET, and ANPCyT-BID of Argentina, as well as from Instituto Tecnológico y de Estudios Superiores de Monterrey and CONACyT of Mexico.

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Authors and Affiliations

  1. Universidad de Buenos Aires, Buenos Aires, Argentina

    Stella M. Alzamora, Sandra N. Guerrero & Paula L. Gómez

  2. CONICET, Buenos Aires, Argentina

    Stella M. Alzamora, Sandra N. Guerrero & Paula L. Gómez

  3. Instituto Tecnológico y de Estudios Superiores de Monterrey, Monterrey, NL, Mexico

    Jorge Welti-Chanes

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  1. Stella M. Alzamora
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Correspondence to Stella M. Alzamora .

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  1. University of Malta, Msida, 2080, Malta

    Anna McElhatton

  2. Department of Food Engineering, University of São Paulo, Pirassununga, SP, Brazil

    Paulo José do Amaral Sobral (Faculty of Animal Science and Food Engineering) (Faculty of Animal Science and Food Engineering)

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Alzamora, S.M., Welti-Chanes, J., Guerrero, S.N., Gómez, P.L. (2012). Rational Use of Novel Technologies: A Comparative Analysis of the Performance of Several New Food Preservation Technologies for Microbial Inactivation. In: McElhatton, A., do Amaral Sobral, P. (eds) Novel Technologies in Food Science. Integrating Food Science and Engineering Knowledge into the Food Chain, vol 7. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-7880-6_11

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