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Heat and Steam Treatments

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The Microbiological Safety of Low Water Activity Foods and Spices

Part of the book series: Food Microbiology and Food Safety ((PRACT))

Abstract

Heat-based processes have been used for centuries for food preservation and still remain the most widely used preservation technique in food manufacturing. However, thermal processing treatments are not as efficacious in the destruction of pathogenic microorganisms at low water activities compared to moist environments. Several dry-heat processes have been applied to low-moisture foods and include drying, hot air and baking, air impingement, dry roasting, and oil roasting. These applications require higher temperatures and longer heat times to obtain equivalent lethality to moist-heat processes. Moist-heat processes, which include blanching, moist-air impingement, and controlled condensation steam, are very effective at inactivating microorganisms because the added moisture significantly reduces microbial thermal resistance. However, an increased moisture content of the product can reduce the shelf life, often resulting in the necessity for the (energy consuming) re-drying of product to remove the added moisture. Lastly, extrusion has been shown to be an effective process for microbial inactivation.

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Authors and Affiliations

  1. Illinois Institute of Technology, 6502 S. Archer Road, Bedford Park, IL, 60501, USA

    Elizabeth M. Grasso & Kathiravan Krishnamurthy

  2. U.S. Food and Drug Administration, 6502 S. Archer Road, Bedford Park, IL, 60501, USA

    Christina N. Stam & Nathan M. Anderson

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  1. Elizabeth M. Grasso
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  2. Christina N. Stam
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  3. Nathan M. Anderson
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  4. Kathiravan Krishnamurthy
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Correspondence to Elizabeth M. Grasso .

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Editors and Affiliations

  1. Food Safety Intervention Technologies, U.S. Department of Agriculture ARS, Eastern Regional Research Center, Wyndmoor, Pennsylvania, USA

    Joshua B. Gurtler

  2. University of Georgia Center of Food Safety, Griffin, Georgia, USA

    Michael P. Doyle

  3. Kornacki Microbiology Solutions, Inc., Madison, Wisconsin, USA

    Jeffrey L. Kornacki

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Grasso, E.M., Stam, C.N., Anderson, N.M., Krishnamurthy, K. (2014). Heat and Steam Treatments. In: Gurtler, J., Doyle, M., Kornacki, J. (eds) The Microbiological Safety of Low Water Activity Foods and Spices. Food Microbiology and Food Safety(). Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2062-4_21

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